Homemade Peruvian Turrón
Confectionery
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Cook Time
4 h
Servings
12
Difficulty
Medium
Prep Time
90 min
This Thermomix® recipe for Homemade Peruvian Turrón is ready in 4 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This homemade Peruvian turrón, also known as Turrón de Doña Pepa, is a traditional sweet that evokes memories of celebrations and special moments. The combination of the soft dough and aromatic spices, along with the fruit honey and colored sprinkles, make it a unique and delicious dessert. Preparing it at home is easier than it seems, and with the Thermomix® we can achieve a perfect dough and a fruit honey full of flavor. Ideal for sharing with family or giving to friends, this turrón is a true treasure of Peruvian gastronomy. Go ahead and prepare it and surprise everyone with this exquisite delicacy!
Ingredients (20 ingredients)
-
10 gramos anise
-
180 mililitros water
-
2 gotas yellow coloring
-
340 gramos vegetable shortening
-
720 gramos unprepared flour
-
8 gramos baking powder
-
12 gramos salt
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4 gramos sodium bicarbonate
-
8 piece egg yolks
-
1 chorro vanilla essence
-
2 piece rose apples
-
1 piece medium quince
-
1 rama cinnamon
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1.5 piece chancaca or panela
-
1 piece orange
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500 gramos white sugar
-
60 gramos glucose
-
50 gramos sprinkles
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1 cáscara pineapple
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0.5 piece pineapple
Preparation (13 steps)
Preparation of the fruits
Cut the pineapple into medium pieces and the orange into slices. Also cut the apples and remove the seeds. Reserve.
Cooking the fruits for the honey
In a medium pot, place the pineapple, the pineapple peel, the apples, the orange, the cinnamon stick and the quince. Add water to cover. In the Thermomix, place all the ingredients in the bowl and program 30 Min./100°C/Turn to the left/Spoon speed.
Strain the fruits
After 30 minutes, with the help of a strainer, remove the fruits and reserve the liquid.
Preparation of the chancaca
Cut the chancaca into small pieces and add it in a medium pot with half a cup of water. In the Thermomix, place the chancaca and the water in the bowl and program 5 Min./100°C/Speed 2 to dissolve the chancaca.
Mixture of fruit honey and chancaca
In a medium pot, incorporate the fruit liquid with the chancaca. In the Thermomix, add the fruit liquid to the bowl with the dissolved chancaca.
Honey cooking
Add the white sugar to the pot and the glucose, move with the low heat and when it has the honey point, turn off. In the Thermomix, add the white sugar and glucose to the bowl and program 20 Min./Varoma/Speed 2, without the measuring cup, until the honey point is obtained.
Preparation of the dry ingredients
Sift the flour, baking soda and baking powder in a bowl. Also add the anise.
Mixture of dry and wet ingredients
Add the vegetable shortening, egg yolks and vanilla essence. Dilute the 2 drops of coloring in 180 ml of water and salt, also include the water in the mixture. In the Thermomix, place the sifted flour, baking soda, baking powder and anise in the bowl. Add the vegetable shortening, egg yolks, vanilla essence, water with coloring and salt. Program 30 Sec./Speed 4.
Kneading
With the help of a mixer, mix until a dough forms. In the Thermomix, program 2 Min./Kneading function.
Refrigeration of the dough
Refrigerate the dough for approximately 1 hour, covering it with plastic wrap.
Formation of the sticks
When an hour has passed, divide the dough and form a churro with your hands. Cut the churros and place them on a silpat or a container.
Baking of the sticks
The oven should be at approximately 180 ºC for about 18-20 minutes. Bake the sticks until golden brown.
Assembly of the turrón
When the sticks are ready, bathe them with honey. You must place them horizontally. Place the next floor of sticks vertically. Add the sprinkles on top of the turrón.
Finished cooking? Great! 🎉
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Created by
Elena Diaz
5
5 Recipes
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0 Cookbooks
Tags
Allergens
- Eggs
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