The recipe for infal·lible Casolans panellets for Tots Sants and the castanyada

Ens plantem ja a Tots Sants i the castanyadamoment to begin the family reunion that will bring to an end the festive events, d’àpats copiosas. This late night festival is characteristic of them. castanyes i els monatiteswho have fans and detractors, among them panellets Get used to pleasing everyone. Since chestnut trees are traditionally open on the night of the 31st and the panellets on November 1st, the most common is that this one of the things you like is all on this day.

Pastisseria panels will be great, and some supermarket panels can serve the fet. But moltes families They also traditionally opt for their own panels, adapting them to their tastes, spending a few euros and spending a good time in Germany. For això We encourage you to try fer-los: they carry a mica of temps, but they are not gens complications, and they are ideal for empastifar-nos mens amb els petits de la casa.

The infallible recipe for panellets

With most of the traditional dishes, there are many recipes with many fans. Nosaltres us propose a basic receiptwhat is menys ensurada of which it has traditionally been, adapted to our times and needs. You can do it to your liking, and dare to play it.

Elaboration

1. Bullim the Kennebec potato thick with peel but very clear, and it ends up being well cared for. The peel when you have refredat a mica and put it in a bowl, until it heats up, as that will be easier.

2. Add 400 g of sucre (if it is bright sucre, it will be easier) and integrate it as quickly as possible. Make the mateix with 3 rovells d’ous, reserve the clares for other preparations.

3. Anem integrant el quilo d’ametlla marcona crua very progressively, in different tandes, so that it became more uniform and remained easier. We can also integrate the zest of two lemons, avoiding the white part, which is bitter.

4. Knead so that it remains completely uniform. After a few minutes, cover it with a cloth and let it rest for 24 hours at room temperature. This will homogenize the mass and finish integrating the sucre.

5. Fem bastonet and boletes, giving the characteristic shape of panellet, round or long, or the one that is most pleasing to you. It is the favorite moment of the most menuts of the house. If you prefer coffee, we must integrate soluble coffee to taste into part of the dough.

6. Pass the panellets through a bowl with 3 of our batuts. And after the arrebossem with the pinyons, the ametlles and the coconut ratllat, and we can also pose a dauet or rectangle of codonyat on some of them.

7. Cook for about 10-12 minutes in the pre-scalded oven at 200/220 degrees, until there are torrats. We must avoid a long mass cooking, so that it remains dry.

8. Let us completely refrear on a reixeta and we will be able to see our panellets for All Sants and the castanyada!