MANOLITOS HECHOS EN CASA, una tentación muy difícil a la que resistirse / El Rincón de Belén

Hello friends, welcome one more day to the corner of Bethlehem, today I am going to show you how to make these delicious Sanz Milestone collages that I assure you are to die for. On my last trip to Spain, they gave me a box of the famous monoliths, which means that I loved them, of course, I wanted to recreate them and even though their recipe is totally secret I assure you that the result is quite similar so if you like these delicacies you cannot miss this video because we are going to make it from scratch and of course with all the flavors that they have so We are going to see how to make them and the ingredients that we need for the dough of the seedlings we are going to need flour water milk sugar fresh or dry yeast butter that we will need on the one hand 100 grams and on the other 250 salt there is an egg remember that all the ingredients are I will leave them in more detail below in the description box of the video on this occasion I am going to use fresh yeast but you can use dry baker's yeast without problem.

If you use fresh yeast you will need 25 grams and if you use dry yeast with 8 grams it will be enough to make the dough I am going to use the bread maker only for kneading and the truth is that it is wonderful for this type of dough if you don't have one you can do it by hand or with any other type of mixer if you do it like me add the ingredients in this order the water first the milk and mine is the starter which is what I always have at home the salt 100 grams of butter which of course has to be at room temperature the flour and it is normal wheat flour for all purposes the sugar and If the yeast is fresh, we are going to break it a little with our fingers and if it is dry, you add it as is and we will knead it in a bread maker.

It is simply on program number 9 and it takes 10 minutes. The bread maker that I have is the one of the leader. This means that it works wonderfully while it finishes kneading. If we are going to prepare a bowl in which we are going to add a bit of flour, we are going to spread it a little and reserve it when the bread maker has finished kneading. We are going to take out the dough and we are going to knead a little by hand to verify that it is perfectly kneaded and as you can see it comes out great, totally elastic, it doesn't stick so it's perfect.

We're going to shape it into a ball and we're going to put it in the bowl. Oh, we cover it with a transparent filling and We will let it rest until they double in size. What I do now that it is starting to get colder is turn on the oven with only the light and put it inside and in an hour and an hour and a half it will be ready for the next step. Now let's go to the rest of the butter. which would be 250 grams. I have used this one, which is a very good quality butter and has 82 percent fat.

That is super important for this recipe since what the

manolitos

have is butter, it is going to be boring and that is what makes it They are spectacular so I insist that it must be of very good quality. Let's go to the block of butter, which is 250 grams and we are going to put it on a piece of baking paper. We are going to try to make a square or rectangle with this butter so that we can later be able to Put it in the dough that we are carrying to do this step. It is important that the butter is not too cold so that it is a little more manageable and it is easier for you to make the square or rectangle to stretch it.

I am going to help myself with a rolling pin first. I am going to touch it to clarify it a little since what we want to achieve, as I said before, is a rectangle or a box approximately one centimeter thick. When it is already quite stretched, we are going to try to close all the edges of the paper so that take the rectangular or square shape and it doesn't come out ah and once we have it prepared we will put it in the freezer until the time of use, an hour and a half has already passed and as you can see the dough has already taken so we are going to Take it out of the bowl and we are going to knead it a little to remove the air and thus be able to stretch it more easily.

We will stretch it with a rolling pin and we have to leave it with a thickness of between half a centimeter and approximately one centimeter. Once it is well stretched, we are going to add the butter. From the freezer we are going to unwrap it and put it on the dough. When it freezes, as you can see, it comes out very easily. We will place it at one end of the dough so that we can close it like a book, leaving something like that. We will press it very well with our fingers for everyone. the edges so that when we start to stretch it the butter doesn't come out.

We set it aside for a moment and we are going to put a little flour on the work surface to prevent it from sticking. We place it this way and we are going to start stretching it. With the roller we will begin to stretch from the center to the ends trying to leave a rectangle of approximately one centimeter ah, as it comes out of the camera and hyper I am going to place it horizontally so that you can see exactly what I am doing to the We will pull it in width once it has this shape we are going to fold one end of the dough towards the center and we will do the same with the other end facing each other as you see in the image and now we are going to fold it in half This way we will have already made four layers of our dough so what we are going to do now is wrap it in a transparent film and we are going to put it in the refrigerator for about 30 minutes so the butter will harden again and we can stretch it again without any problem After that half hour we will put a little flour on the work surface again and we will take the dough out of the refrigerator.

As you can see, it has risen a little, so we are going to stretch it again to give it more layers and so that our croissants are super generated. We will repeat the same operation as the previous step, we will stretch the dough again, leaving it with a thickness of approximately one centimeter and once it is stretched both lengthwise and widthwise we will fold it in the following way, one of the ends to the center and the other On top, as you see in the image, in this way we will have made three more layers of the dough.

We will put the transparent filling again and let it rest in the refrigerator for another 30 minutes and this would be the last rest, so now in the Next we begin to make the croissants after the resting time, we will put a little flour on the work surface again and we will take the dough out of the refrigerator again, we will take it out of the transparent film and we will stretch it again and I promise you that it is already in The last time we stretched it, we will leave it again in a rectangle approximately one centimeter thick.

Once it is stretched, I will cut the edges to match them with a pizza cutter, as you can see in the image, we will cut it in half horizontally. so that we have two more or less equal parts and we are going to start cutting each part in the shape of triangles as you see in the image and each of these little triangles will be a croissant. I have divided the dough in the center because I don't want to To make croissants that are too big, I want them to come out as close to monoliths as possible, so since these are small, we are going to try to make them the same.

We are going to take each triangle and we are going to form the croissant. We are going to make a cut in the wide part. and we are going to roll it on itself as you see in the image so that you have something like this. We are going to place them on a baking paper leaving a separation between them and we will repeat the same operation until we finish with all the triangles with this amount From the ingredients that I have given you, I have made about 35 croissants. Look here you can see more closely how you can see the different layers of butter and dough.

This is essential so that we have a spectacular croissant when we finish with all the triangles that we have. They have come out with one part of the dough, we are going to repeat the same with the other part and once we have them all on the baking paper, we are going to let it rest for 30 minutes. After that time, we are going to add the egg and we are going to beat it and Once beaten, we are going to paint all the hearts so that when baking they take on that delicious golden tone and we are going to bake them for 67 minutes at 200 degrees.

After that time, we open the oven, we close it again, we lower the temperature to 180 degrees and We will let it bake between 12 and 15 minutes. Those final minutes will depend a little on the degree of toasting you want your croissants to have and of course the oven has to be without air and with heat up and down and after the baking time, look how it looks. It's incredible and it smells like you can't even imagine. We'll move it to a rack and let it cool completely. We'll reserve it until it cools down for the toppings. I'm going to use this type of chocolate, this one that's made with milk and has 38% fat.

This one has a 53 and this one is I'm going to use about 100 grams of each of them so I'm going to chop them up so that it's easier for me to melt them to give it a little more shine and make it a little more fluid. I'm going to put a teaspoon of coconut oil on each of them and I'm going to melt it in the microwave in batches of 10 in 10 seconds and for those who don't understand what I mean by batches, it's simply putting it in the microwave. For 10 seconds, we take it out, we stir it, we put it back in for another 10 seconds and so on until it is completely liquid.

If you prefer, you can also melt it in a bain-marie. However, as you prefer, the fact is that we have our three chocolates melted so that we can decorate the croissants. so let's get to it, I have placed a piece of baking paper on the 3 chocolates and the croissants, look how they look, they are already perfectly cold, so we can decorate them, we are going to dip the tips of some of them with white chocolate, this is what is known as manolito de white this other one is with the tip dipped in dark chocolate and is known as manolito dip negro now we are going to make the crunchy manolito and to do this we are going to dip the tip of the croissant in milk chocolate and then we will add a little crunch and on top to the chocolate now with white chocolate we are going to make the white zebra manolito which as you can see is simply adding chocolate stripes all over the surface now we are going to continue making the triple zebra manolito which is simply adding chocolate stripes from the three white chocolates of the black and with milk to make the coffee manolito we are going to add a little bit of very hot cream and a little granulated coffee we are going to mix it very well we are going to add a little dark chocolate that we have already melted and we are going to add it little by little This mixture that we have made with the coffee and once it looks like this we will have it ready to continue decorating the croissants.

We are going to wet one end with this coffee chocolate and sprinkle a little bit of pure unsweetened cocoa powder on the part that It doesn't have the chocolate to make the manolito cheesecake. We're going to add a little more cream on this cold occasion and we're going to add a spoonful of cream cheese. Then we're going to take the white chocolate and we're going to add the cream and cheese mixture and a Once everything is integrated, we can start to wet the tips of the croissants and sprinkle a little red fruit powder on the surface.

It can be strawberry powder, raspberry powder, cranberry powder, that's whatever you like best. Well, These would be the flavors of the monoliths that I have tried but as they are, they are not the authentic monoliths. I am going to add nativity scene and I am going to make a homegrown one with ruby ​​chocolate. I love this chocolate and I think it cannot be missing from this assortment like this. We are going to melt a little chocolate with a teaspoon of coconut oil as we did with the others and we are going to wet the tip of one of them and this would be the good ruby ​​chocolate dip manolito and here you can see the completely finished ones I already I have tried some and it must be said that I have no words to describe them.

The manuelitas are sweets that are quite good, but honestly the homemade ones are, oh my god, the work it takes is totally worth it since this flavor that is achieved by Do it homemade, you're not going to try the purchased ones, I'm going to split one so you can see what it looks like on the inside, look how delicious it looks and the flavor is amazing, once they start, you can't stop eating them, so I encourage you to do it if you already tell me and if you want to make them to give as a gift you will only have to put it in a little box to see how it turns out, don't tell me that it is not a great gift, well friends, that's all I hope you liked it, if so, now You know, hand up, subscribe to all those of you who haven't done so yet, it's free to activate the bell so that when I upload a new video you receive a notification and if you can share it on your social networks because that helps me a lot, thank you very much for being there and until next