{"id":1677,"date":"2020-11-04T10:01:31","date_gmt":"2020-11-04T09:01:31","guid":{"rendered":"http:\/\/www.ieshuelin.com\/huelinenglish\/?p=1677"},"modified":"2020-11-04T13:20:24","modified_gmt":"2020-11-04T12:20:24","slug":"bones-of-the-saints-huesos-de-santo","status":"publish","type":"post","link":"http:\/\/www.ieshuelin.com\/huelinenglish\/bones-of-the-saints-huesos-de-santo\/","title":{"rendered":"Bones of the Saints (Huesos de Santo)"},"content":{"rendered":"\n

I have a sweet tooth. I admit it. Today I have chosen a recipe of a typical sweet of this season to sweeten your lives. \ud83d\ude42
<\/strong>
Soy goloso. Debo admitirlo. Hoy he elegido una receta de un dulce t\u00edpico de esta estaci\u00f3n para endulzar vuestras vidas. \ud83d\ude42

http:\/\/www.alcalanow.com\/huesos-de-santo\/
<\/a>
\u2018Huesos de Santo\u2019 (Bones of the Saints) are the most traditional of the sweets that we eat on All Saints\u2019 Day. You may have already seen them in a confectioners\u2019 shop window, and you may be wondering what are they made of or if you could make them at home.<\/strong>

Los huesos de santo son uno de los pasteles m\u00e1s tradicionales que se comen en el D\u00eda de Todos los Santos. Es posible que ya los hayas visto en el escaparate de una confiter\u00eda y puede que te preguntes de qu\u00e9 est\u00e1n hechos o si podr\u00edas hacerlos en casa.


The truth is, it is not an easy job. If your cooking skills are limited, stop reading and just buy them at the shop. Even though they are expensive, it is worth it. You won\u2019t be disappointed (unless you are a weirdo who doesn\u2019t like sweets.)
However, you may want to give it a try (I would!!) Nothing ventured, nothing gained, right? This is a post for those of you who like challenge: the recipe of \u2018Huesos de Santo\u2019.
<\/strong>
La verdad es que no es una tarea f\u00e1cil. Si tus destrezas culinarias son limitadas, deja de leer y simplemente c\u00f3mpralos en la tienda. Aunque sean caros, merecen la pena. T\u00fa no te sentir\u00e1s decepcionado (a menos que seas un bicho raro al que no le gustan los dulces). Sin embargo, puede que quieras intentarlo (\u00a1yo lo har\u00eda!). El que no arriesga no gana, \u00bfverdad?. Esta es una entrada del blog para aquellos a los que les guste el reto: la receta de los \u00abHuesos de Santo\u00bb.


As you see in the picture, \u2018Huesos de Santo\u2019 are a tube of marzipan filled with a cream made from egg yolks cooked with a sugar syrup. This is the traditional flavor and the one we are using, but you can fill them with anything you want: chocolate, cream, coconut, kiwi, coffee, strawberry\u2026.they are a little fake though.<\/strong>

Como puedes ver en la foto, los huesos de santo son un rollo de mazap\u00e1n rellenos de una crema que se hace con yemas de huevo y alm\u00edbar. Este es el sabor tradicional y el que utilizaremos, pero puedes rellenarlos con cualquier cosa que quieras: chocolate, nata, coco, kiwi, caf\u00e9, fresa…aunque no son los aut\u00e9nticos.

And remember before you start, it takes 2-3 days for the marzipan to dry and the measurements we are using are for 45 bones approx. Ready?<\/strong>

Y recuerda antes de empezar: se necesitan unos dos o tres d\u00edas para que los mazapanes se sequen y las medidas que utilizamos son para 45 huesos de santo aproximadamente. \u00bfEst\u00e1s listo?


Step 1: The tubes of marzipan.
You need 250 gr (1.5 cups) of whole almonds, 250 gr (2 cups) of confectioners\u2019 sugar, 40 gr (3 tablespoons) of egg whites (they won\u2019t be cooked, so you may want to use pasteurized ones).
<\/strong>
Paso 1. Los rollos de mazap\u00e1n.
Necesitas 250 gramos (1.5 tazas) de almendras enteras, 250 gramos (2 tazas) de az\u00facar de reposter\u00eda, 40 gramos (3 cucharadas) de claras de huevo (no se cocinan, con lo que puede que prefieras usar las que ya est\u00e1n pasteurizadas).

Put the whole almonds and the confectioners\u2019 sugar in a blender and crush it, half almonds and half sugar. You must be careful to not overcrush the mixture, we need a dry and loose ground. Finally mix the almond ground and the egg whites and knead it until the dough doesn\u2019t stick to your hands. Juan Ram\u00f3n Gonz\u00e1lez, the professional and divulgative chef whose recipe we are translating, explains that he prefers to use whole almonds because the taste is stronger. But if you don\u2019t have a blender at your disposal, just buy the ground almond. It will be easier.
<\/strong>
Pon las almendras enteras y el az\u00facar de reposter\u00eda en una batidora y tritura todo, mitad de almendras, mitad de az\u00facar. Debes tener cuidado de no pasarte al batir la mezcla, porque necesitamos una base no muy compacta. Finalmente, mezcla la base de almendra y las claras de huevo y amasa todo hasta que que quede una masa que no se te pegue a las manos. Juan Ram\u00f3n Gonz\u00e1les, el chef profesional y divulgativo cuya receta estamos traduciendo, explica que prefiere almendras enteras porque el sabor es m\u00e1s fuerte. Pero si no tienes una batidora a tu disposici\u00f3n, simplemente compra la base de almendras. Ser\u00e1 m\u00e1s f\u00e1cil.

With your rolling pin stretch the dough on a surface dusted with confectioners\u2019 sugar, until it is about 3mm thick. Cut it into 5x5cm squares. Coil each square around a pencil (or a stick or anything similar will work) and take the dough off of the pencil. We should get tube- shaped piece of marzipan. Lay the tubes on a cooling rack until they dry, which most likely will take 2 or 3 days, depending on where you live.
<\/strong>
Con un rodillo de amasar estira la masa sobre una superficie previamente espolvoreada con az\u00facar de reposter\u00eda hasta que tenga aproximadamente tres mil\u00edmetros de grosor. Corta la masa en cuadrados de 5×5 cent\u00edmetros. Enrolla cada cuadrado con un l\u00e1piz (o un palito o cualquier cosa similar que sirva) y retira la masa del l\u00e1piz. Deber\u00edamos tener un trozo de mazap\u00e1n en forma de tubo. Pon los tubos en una rejilla de refrigeraci\u00f3n hasta que se sequen, lo que es muy probable que lleve de 2 a 3 d\u00edas, dependiendo de d\u00f3nde vivas.

Step 2: The yolk filling.
We\u2019ll use 12 egg yolks and 200gr (1 cup) of granulated sugar.
<\/strong>
Paso 2: El relleno con las yemas
Usaremos 12 yemas de huevo y 200 gramos (1 taza) de az\u00facar cristalizada.

Mix the egg yolks and the sugar and boil it. Keep stirring until it cooks and allow it to cool, now fill the tubes. The easiest way to do it is to use a piping bag with a small nozzle. (you don\u2019t have a piping bag? Let\u2019s make one!)
<\/strong>
Mezcla las yemas de huevo y el az\u00facar y ponlas a hervir. Contin\u00faa removiendo hasta que se cuezan y permite que la masa se enfr\u00ede y entonces rellena los rollo. La forma m\u00e1s f\u00e1cil de hacerlo es con una manga pastelera con una boquilla peque\u00f1a. \u00bfQue no tienes una manga pastelera? \u00a1Pues hagamos una!

Step 3: The glaze.
Mix 350 gr (2.5 cups) of confectioners\u2019 sugar and 60 gr (4 tablespoons) of water. Dunk the marzipan tubes in the glaze and lay them on the cooling rack again until they dry.
<\/strong>
Paso 3: El glaseado
Mezcla 350 gramos (2,5 tazas) de az\u00facar de reposter\u00eda y 60 gramos (4 cucharada) de agua. Moja los rollos de mazap\u00e1n en el glaseado y ponlos en la rejilla de enfriamiento hasta que se sequen.

P.S. Has it been such hard work?? Easy peasy\u2026
As you see, these are gluten and dairy free sweets, but never buy them without asking first if you have an allergy. This is just the standard recipe, you never know what they use in the confectioners\u2019 shop.<\/strong>

Postdata: \u00bfHa sido una tarea dif\u00edcil? \u00a1Pan comido!
Como puedes ver son dulces sin gluten y sin productos l\u00e1cteos pero no compres huesos de santo sin preguntar primero si tienes una alergia. \u00c9sta es simplemente la receta est\u00e1ndar, pero nunca se sabe lo que pueden utilizar en una confiter\u00eda.

<\/p>\n\n\n\n

\"\"\"\"<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"

I have a sweet tooth. I admit it. Today I have chosen a recipe of a typical sweet of this season to sweeten your lives. \ud83d\ude42 Soy goloso. Debo admitirlo. Hoy he elegido una receta de un dulce t\u00edpico de esta estaci\u00f3n para endulzar vuestras vidas. \ud83d\ude42 http:\/\/www.alcalanow.com\/huesos-de-santo\/\u2018Huesos de Santo\u2019 (Bones of the Saints) are … <\/p>\n

Seguir leyendo<\/a><\/p>\n","protected":false},"author":24,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[1],"tags":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5eUNF-r3","jetpack-related-posts":[{"id":2069,"url":"http:\/\/www.ieshuelin.com\/huelinenglish\/may-the-fourth-be-with-you\/","url_meta":{"origin":1677,"position":0},"title":"May the fourth be with you","date":"mayo 5, 2021","format":false,"excerpt":"\u00a0 Que el cuatro \/ la fuerza te acompa\u00f1e. Dear friends, Yesterday was the 4th of May, and we have found on Wikipedia some information about \"Star Wars Day\". 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