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Love bones the way grandma used to make them

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Ingredients for 1 servings:

  • 250 ml water
  • 50 g butter, margarine or lard
  • 150 g wheat flour
  • 30 g cornstarch
  • 4 eggs, – 6
  • 3 g baking powder (1 teaspoon)
  • 1 ½ tsp gelatin, ground, white
  • 1 tbsp water, cold to mix
  • ½ pack of pudding powder, chocolate
  • 50 g sugar
  • 375 ml milk, cold
  • 1 tsp, heaped instant coffee powder
  • 100 g powdered sugar
  • 20 g cocoa powder
  • 2 tbsp water, hot

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

For the dough, bring the water and fat to a boil, preferably in a saucepan. Remove the pan from the heat, pour in the sifted flour mixed with the cornstarch all at once, stir until a smooth ball forms, and heat for about 1 minute while stirring. Immediately transfer the hot ball to a bowl and gradually stir in the eggs. No need to add more eggs if the dough is very shiny and pulls away from the spoon, leaving long strips hanging. Then add the baking powder to the cooled dough. Fill a piping bag (with a wide nozzle) with the dough and pipe onto a greased and floured baking sheet. For each love bone, pipe two strips about the length of a finger close together and place a third on top. Bake in a preheated oven at 200-220 degrees Celsius for about 20 minutes. Do not look into the oven during the first 15 minutes, as otherwise the pastries will collapse. Cut open the love bones immediately after baking. For the cream, mix the gelatine with the cold water and let stand for 10 minutes to swell. Mix the custard powder and sugar with 4 tablespoons of the milk. Heat the remaining milk. Slowly add the mixed custard powder to the boiling milk (taken off the heat) and bring to a boil briefly. Add the swollen gelatine and the coffee powder to the hot cream and stir until everything has dissolved. Stir the cream occasionally while it cools. Fill the love bones with the cooled cream. For the glaze, mix the icing sugar sifted with cocoa powder with enough hot water to form a thick mixture. Brush the love bones with this.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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