BONES OF SAINTS

Hello everyone! Today I come with some bones of saint that I had a lot of desire to prepare. I already had the desire eehhhh hahaha, often give curro! Of course, yes, but I'm not going to lie to you, they were delicious for lovers of this type of sweet. The yolk did not finish to take the point and on top I filled them up a lot and it came out a bit. The rich marzipan, and I think I got the texture right, as I say it's not a piece of cake, you have to get the point. Next year, if I am inspired and repeat them, I will have a little more experience in elaborating them. The recipe I saw here and you can follow the step by step that has the recipe very well explained.

We start by preparing the yolk. Separate the yolks and put them in a bowl that resists the heat, beat them lightly with rods.

Mix the sugar with the water in a saucepan that we place on the fire. When the syrup has reached 105º or fine-point (if we do not have a thermometer, we take a small amount with a spoon, and with fingers wet in cold water should form between the thumb and forefinger filaments that break immediately) pour over the buds without stopping to remove, so that we do not curdle.

To curdle the yolk we can do it by placing the bowl on a saucepan with hot water, in the water bath, and stirring constantly with rods. It takes a long time, more than 20 minutes. I did it in the microwave because it ends right away, being very careful with the times, of course, otherwise we would spoil everything. Put the bowl in the micro, 6 to 7 seconds, no more, remove and stir well again 6-7 seconds as many times as necessary until the cream is chubby. Let the yolk cool and it should be quite dense, I do not stay dense enough as you can see, but it was very rich.

Prepare the marzipan. Prepare a light syrup with water and sugar, just come to the boil and dissolve the sugar.

When ready we start adding about two thirds to the ground almond with the lemon zest. We stir well until a paste is obtained. If we see that it is very dry and crumbly, we add more syrup little by little, until achieving a manageable consistency. Be careful not to overdo liquid, because the almond's absorption capacity is variable. The almond that we buy already ground absorbs more liquid than the one we grind at home, and this is to be taken into account.

Cover the marzipan and let it cool. Once it's cold, put it on the countertop well sprinkled with icing sugar and knead it until you get a fine paste that does not stick too much to your hands.

Always with the countertop well sprinkled with icing sugar we stretch the marzipan with a roller, up to a thickness of about 2 mm. Mark the marzipan with a wooden skewer, cut pieces of the length of the skewer to make it easier for you, then make the drawing by putting the skewer on it and pressing a little bit, leaving one slit and one to follow the other. Cut strips with a 5-6 cm wide knife. From these strips we cut pieces to make the bones 6-7 cm high, although it depends on the utensil you use to roll the bones.We wet the bones in the glaze and dry them on a grid. It takes a few hours. It is important that they bathe well, because the glaze has the function of conserving the bones and preventing them from drying out.