Bunuelo with guava mascarpone and pennyroyal honey

By Carlos Leal
1 h 4 raciones
Difficulty: 
Fácil

Ingredients

BUÑUELO

  • 200 gr flour
  • A pinch of salt
  • A pinch of baking powder
  • 25 gr sugar
  • Half a cup of milk
  • One egg and one egg yolk
  • 15 gr melted butter
  • ¾ cup water

MASCARPONE

  • 225 gr mascarpone
  • 100 gr cream cheese
  • 30 gr freeze-dried guava
    pulverized
  • 30 gr powdered sugar

FILLING

  • 225 gr mascarpone
  • 100 gr cream cheese
  • 32 gr of powdered sugar (10 percent of the weight of the cheese)
  • 30 grams of guava vacuum packed with silica sachet (two sachets)

BUÑUELO

  • Mix the dry ingredients and then mix the liquids separately and then integrate and mix with a balloon.
  • Let the dough rest for 15 minutes.

MASCARPONE

  • In a mixer put the cream cheese and the powdered sugar and cream together. Then add the mascarpone and integrate.  Add the guava powder and mix.  Once it is all integrated, put it in a bowl.
  • Put oil in a frying pan to heat between 180 and 200 degrees. The mold of the fritter is also left inside the oil so that it heats up.  Subsequently put the mold into the mixture and then put it in the oil. Separate from the mold with slow movements and let it finish frying.
  • In a separate bowl make a mixture of sugar and cinnamon (about 95-5 or to taste) and put the fritters in it once drained.

NOTE

  • The temperature should be at 180 degrees
  • One liter of canola oil.
  • Put the mold from the beginning.

FILLING

  • First mix cream cheese with powdered sugar and then add the mascarpone and finally the guava.

ASSEMBLY

  • Top with sprouts, flowers and infused honey.

Carlos Leal

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