He volgut, però, fer una safata més variada de l'habitual. Ja que hi ha molta gent (entre els quals m'incloc) que els troba massa empalagosos, n'he fet amb dues classes d'edulcorants, amb dues classes de "patata", i amb mil convinacions d'ingredients. Aquesta recepta serà encara menys concreta del normal, ja que vaig anar fent submasses i afegint ingredients a ull. Vaig comprar:
-500 grams de farina d'ametlla
-1 moniato
-1 patata
-Sucre morè
-Estèvia en pols
-Limona
-Pinyons
-Coco ratllat
-Canyella
-Nou moscada
-Cacau 100%
-Anous
-Anacards
-Ametlla trossejada
-Ametlla sencera
Com ja deveu saber, però, l'únic imprescindible per a tenir la massa dels panellets és la farina d'ametlla, un edulcorant, patata/moniato i un pessic de sal.
1. Es cou la patata/moniato (bullits o al forn) sencer fins que quedin ben tous, i es deixa refredar.
2. Després es pela i s'aixafa amb una forquilla (no ha de quedar massa fi). S'hi afegeix la farina d'ametlla (aproximadament 250 gr per una patata/moniato) i el sucre (al gust, jo trobo que amb menys de la meitat del de les receptes tradicionals ja n'hi ha prou). A mi m'agrada molt afegir-hi la ralladura d'una llimona. És important afegir el sucre i l'ametlla un cop la patata/moniato estigui freda, per a que el sucre no es desfagi i formi una massa més líquida, difícil de manipular. HI afegim un pessic de sal.
3. Un cop la massa feta, ja podem donar les formes que volguem a les petites porcions, o subdividir la massa per a barrejar-la amb espècies o xocolata, etc. En el cas de que volguem recobrir els panellets de pinyons o ametlla picada, separarem una clara d'ou batuda en un bol i hi sucarem les boletes, utilitzant la clara com a "pega" per a enganxar els fruits secs.
4. Quan tinguem tots els panellets col·locats en una safata coberta amb paper d'enfornar, escalfarem el nostre forn. Amb el rovell sobrant de l'ou utilitzat per la clara, pintarem amb un pinzell els panellets per a que quedin daurats.
5. Courem a nivell mig els panellets, i estarem molt atents (es poden coure, depenent del forn i tamany dels panellets, entre uns 3 i 10 minuts). Un cop els veiem dauradets, els retirarem i deixarem refredar en un recipient pla.
Com a idees de panellets variats a fer us citaré alguns dels meus invents d'ahir:
-Panellet de moniato, estèvia, canyella, nou moscada i anous.
-Panellet de moniato, estèvia, nou moscada i cacau amb taronja confitada.
-Panellet de patata, sucre morè i pinyons.
-Panellet de patata, caramel i anacards.
-Panellet de moniato, sucre morè. coco ratllat, xocolata, sèsam i anacards.
-Panellet de moniato, estèvia i codonyat.
Si, sé que encara no és estrictament "Tots Sants", però jo amb una castanyada no en tinc prou!
Feliç tardor!
Fall has arrived and with it all this meetings with family, friends...and food. Delicious ingredients and recipies that are just made during this season of the year, becoming fall –my favorite season-. I’m dedicating the meals of this weeks to use and work as much as I can with all this that nature, our tradicional culture, and many other cultures offers during this autumn days –I’ll keep posting the results-. Until now I’ve made pumpkin spice smoothies, sweet potato and almond milk cream, pumpkin-sweet potato- parsnip fries, pumpkin cookies, chestnut soup...and, of cooourse, the most traditional catalan fall pastries: panellets.
Even so i wanted to make a most varied tray than the usual one, as many people –included me- find them a little bit too sweet. I’ve made two doughs with two different kinds of sweeteners and “potato”, with many many convinations of ingredients and spices. This recipe will be even less especific than usually, because to make them I just did many different doughs from the 2 initial ones and I added the ingredients just by taste. I bought:
-500 gr almond flour
-1 sweet potato
-1 potato
-Brown sugar
-Stevia powder
-Lemon
-Pinenuts
-Grated dry coconut
-Cinnamon
-Nutmeg
-Cocoa 100%
-Wallnuts
-Cashews
-Chopped almonds
-Whole almonds
The only ingredients you really need to make the dough are almond flour, a sweetener, potato/sweet potato and a pinch of salt. All the rest are just toppings or spices –or experiments!-.
1. Cook the whole potato/sweet potato –boiled or in the oven- until they get really soft, and let it cool.
2. Afterwards, peel it and mash it with a fork –don’t make it to soft-. Add the almond flour, 250 gr of flour for one potato aprox, and your sweetener of choice. I really like adding the grated peel of one lemon to it.
It’s important to wait the potato to be cool to add the flour and sugar, otherwise the sugar will melt and you’ll have a too liquid batter to work with. Add a pinch of salt.
3. Once you have your dough, you can make the shape you want by taking small portions of dough. You can also divide it to mix it separately with different ingredients, as spices, chocolate, coconut... In the case you want to recover the “panellets” with chopped almonds or pinenuts –that’s the most typical one-, you’ll need to wisk one eggwhite, and then use it as glue for the nuts –you put the eggwhite in a bowl and dip the small portions of dough in it before covering them with nuts.
4. Once you have all the “panellets” on an oven tray covered with oven paper, turn the oven on. With the egg yolk that you’ll have left, paint the pastries with a kitchen brush, so that they get gold once cooked.
5. Cook –not too low fire-, and be very careful because they get burned very quick. You just need them to be gold, which should take around 3-10 minutes, depending of their size.
As some “panallets” ideas, I will mention some of the creations I made yesterday:
-Sweet potato, stevia, cinnamon, nutmeg and wallnut “panellet”.
-Sweet potato, stevia, nutmeg, cocoa and candied orange “panellet”.
-Potato, brown sugar and pinenuts “panellet”.
-Potato, caramel and cashews “panellet”.
-Sweet potato, brown sugar, grated coconut, chocolate, sesame seeds and cashews “panellet”.
-Sweet potato, stevia and quince “panellet”.
If You’d like to do the old traditional ones, you should make the pinenuts one, the quince one, or the almond one –these aret he 3 most famous-.
Have a great fall, halloween...or, as we call it catalunya, “castanyada” –which literally means “chestnut party”-.