|for the marzipan:|
300 grs. of sugar
150 gr. of water
300 gr. of almond finely chopped ( ground almond ) For the sweet of yolk:
200 grs. of sugar
100 gr. of water
8 yolks of egg
Preparation of the marzipan:
To do strong syrup with the sugar and water, in the fire.
To add the almond and revolver strongly up to forming a dought (masa - in spanish ).
To stop to cool while is made the sweet of yolk.
Preparation of the sweet of yolk: To do strong syrup with the sugar and water. In the fire.
To beat the alone yolks and to add to trickle the syrup while it re-turns(re-becomes).
(It is possible to to do with the mixer(beater)) .put again in the casserole where the syrup has been done and to put it to the bain-marie, re-returning until it thickens(thicken) very much.
To have taken care that it does not boil(do not boil), To stop to cool. Assembly(montage) of the bones: to work the marzipan and to stretch it with the kitchen roll, in a surface dusted with sugar glas. cut you pull 4 cm.
And then these in squares. To coil every square in a small stick of 1 cm.
To give the mass with the fingers to form a few small cylinders and them to happen(pass) for a sugar glas.
To extract of the stick(wood), to stop to dry and to refill with the sweet of yolk.
NYC Nutrilink: N0^00000