How difficult is it to prepare Saint's bones?

This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.

How long does it take to prepare Saint's bones?

The preparation time is minutes and the cooking time is 30 minutes.

How many people does this recipe serve?

This recipe is designed for 4 servings.

Can I substitute some ingredients?

Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.

How should I store this preparation?

Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.

Appetizer • 01 de Nov de 2021

Recipe of Saint's bones

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On the day I bring you this exquisite dish that you can share and celebrate with your friends on All Saints' Day. Next I will show you how to prepare a Bones of Saints

Recipe Summary

Cooking

30 min

Servings

Difficulty

Easy

Ingredients

200 grams sugar 150 grams ground almonds 100 ml. water Icing sugar 100 grams sugar 4 egg yolks 100 grams water

Instructions

Step 1

Prepare a syrup with water and sugar. Slowly add the almond to form a dough and let it cool.

Step 2

On the other hand, we make another syrup with the water and sugar and when it is ready we add it little by little to the whipped yolks, we introduce the mixture into the container where we made the syrup and it is heated in a water bath, preventing it from boiling because the pasta could be cut. When it has thickened well, let it cool.

Step 3

Take the marzipan and knead it with a rolling pin, sprinkling the entire surface with icing sugar to achieve a white appearance of the bones.

Step 4

We make square strips of the size that we consider most suitable but with sufficient dimensions to make the eclairs with it. Each square strip is rolled into a stick one centimeter thick, it can be worth a pencil or Chinese chopsticks and we stick the dough with our fingers.

Step 5

We make sure to sprinkle each eclairs with icing sugar to prevent the dough from sticking to the stick, the dough is removed from the stick and allowed to cool, then it is filled with the yolk paste.