held not only in Spain but in other European countries and even in Latin American countries and Brazil, although there is celebrated the arrival of the summer solstice, but the winter.
In the northern hemisphere, the conclusion is based on the triumph of light over darkness and evil to preserve fires throughout the year. The hidden treasures shine and can be found and who found the herb verbena, is cured of evil, hence the name of verbena in Castilian for this event.
past, they kept the furniture they wanted to shoot, that did not serve ... and then burn that night. It was a time to ward off evil spirits, but also to take families to meet and talk, sing, dance and laugh.
Coca is a traditional sweet tonight in Catalonia, there are different types of brioche or puff pastry with various fillings or toppings ... candied fruits, marzipan, cream, llardons or greaves, hair Angel ..
With a glass of champagne is a wonderful dinner Revetlla de Sant Joan ... who likes to burn firecrackers ... for firecrackers and rockets while supplies last!
I have prepared two types of cocaine, two of cream because it is the preferred filler for my family and me. One is the crust or coca Llavaneres and another is the coca brioche or fruit with cream. The pastry can also fill it with angel hair, developed in house or purchased (in Mercadona can find canned). I leave the recipe for the two cokes. The pastry I have already prepared several times in single and family. The brioche, also on three occasions he has been a success.
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LLAVANERES COCA
Ingredients
- 2 sheets of puff pastry (I use or lidl brand or cook)
- 4 eggs
- 500 ml.
- milk 40 grams of cornstarch
- 100 grams of sugar
- 1 tablespoon vanilla extract pine
-
-
- sugar almonds (I did not put)
Development
If elaborate pastry cream into the Mycook: put the milk, egg yolks (reserve whites), sugar, vanilla and cornstarch in and program the machine 10 minutes, 100 º, Speed \u200b\u200b3. Let cool slightly and beat one minute at speed 5, and remove any lumps.
If elaborate pastry cream by hand: boil the milk with the vanilla bean or essence.
In a bowl mix egg yolks with sugar. Add the cornstarch. Once the milk has boiled, slowly add milk to the mixture.
hope that the cream has cooled down a bit and is thick. We put one of the filo pastry on a sheet of baking paper placed on a tray.
We fill a pastry bag with the cream. Cover sheet of puff pastry with the cream, leaving a margin of two inches free at the edges.
We put up the other sheet of pastry. We press with fingers to seal the sides. And mark a fork to seal well, like we're closing a dumpling. Also a little prick the pastry so it does not inflate.
Beat the egg whites until stiff, paint the pastry with the egg white.
Sprinkle with plenty of sugar and pine nuts.
Preheat oven to 180 º C. I put heat down and placed the tray above 35 minutes. Then I put a little heat for it to end up browning and placed the tray just below. In my case because my oven has no fan and the first time I did it gave me the feeling that the pastry was rather humid down.
Note-I have seen also added ground almonds into the whipped egg on we put on puff pastry, but I did not put.
And here I leave the larger version:
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COCA CREAM AND FRUITS
Ingredients
sourdough
- 20 grams of fresh yeast
- 35 grams of warm milk
- 75 grams of bread flour
For the second mass
- 125 ml. warm milk
- 100 gr.
sugar 1 egg -
- 75 grams of melted butter
- 250 gr. bread flour
- 5 gr.
- salt zest of one orange
- 1 tablespoon vanilla
For Shopping
- 1 beaten egg
- candied pine nuts
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- custard (with pastry cream recipe, see the recipe for coca Llavaneres above)
sugar -
Development
Preparation of the first mass
In a bowl, Add the yeast with your hands in warm milk. Let stand for 10 minutes.
Add flour and mix until dough is smooth and elastic. Need to work a bit with your hands. Cover with a cloth or kitchen film I've done the latter and is left out of drafts. For example in the oven off. At about 22 ° C temperature until doubled in volume, then store in refrigerator. Before using the draw from the fridge one hour before use. In my case as yet not so hot, I left out all night in the fridge because in my kitchen at night is not too hot and the temperature kept very well.
Second mass
In a bowl or mixing machine mix all ingredients: flour, milk, sugar, egg, butter , orange zest, butter, vanilla and a pinch of salt. Knead dough until homegénea and work again.
If
we see that the mass is engaged to rectify the hands of flour. Place dough on a floured large pan, covered with a cloth in a place protected from air currents, such as the oven. We leave 3 to 4 hours for the dough slightly.
In Mycook
Put all the ingredients with dough cut into the jar Mycook. Programmed speed 30 seconds 5. After 2 ½ minutes mixing speed. Let stand 4 hours in the same jar or in a large bowl covered.
After that time
fermentation, crush the dough with your hands to remove air, and swat roll the dough leaving a 1 cm thick. and approximately oval.
Leaving the mass covered with a cloth to double in volume, for a couple of hours.
Once it has doubled in size. Paint the dough with beaten egg, decorated with candied fruit (in my case I have only cherries), pine nuts, pastry cream and sugar.
Bake at 180 º C (preheated oven for 20 minutes so, I have put heat up and down, but if you care you put a lot of sugar, heat just to bring heat down and then up a little only if it is missing gold, because the sugar burns too easily.
This post was delayed a bit by a major setback for one of our cooking, and I want to dedicate this post especially for Cuina Mercé per llaminers . From here I send to you, your sister and your mother my most special affection, I hope you can regain as soon as possible of the blow that you live. A big hug. T'estimo molt friend! 
