[:es]Tejas de coco del 31[:en]31 coconut tiles[:]


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[:es]El restaurante Club 31 ha sido uno de los restaurantes más importantes en mi trayectoria profesional.

Aprendí a trabajar desde abajo, pelando muchas patatas y cebollas hasta llegar a dirigir todas las partidas de cocina, la de pescados, cuarto frío, carnes, postres…

Gracias Angel Paracuellos, jefe de cocina en aquellos tiempos por haberme dado la oportunidad de aprender a tu lado con tanta exigencia y seriedad!!

Os dejo la receta de las tejas de coco que tanto hacíamos para servir a la hora del café con el resto de los mignardises.

Besos!

Tejas de coco del 31
Serves 12
Print
Prep Time
10 min
Cook Time
12 min
Prep Time
10 min
Cook Time
12 min
Ingredients
  1. 70 g mantequilla
  2. 70 g azúcar super fino
  3. 20 ml agua
  4. Una pizca de sal
  5. 45 g harina
  6. 70 g coco rallado
Instructions
  1. Precalentar el horno a 170ºC.
  2. Mezclar bien la mantequilla a temperatura ambiente con el azúcar y trabajar ligeramente.
  3. Añadir el resto de ingredientes y dejar enfriar la mezcla 1 hora aproximadamente.
  4. Formar tejas sobre una bandeja de horno forrada con papel de horno y hornear durante 12 minutos.
  5. Deberán coger un bonito color dorado!
  6. Se conservan muy bien durante 2 días en una caja hermética.
  7. La masa se puede congelar!
Catering Iria Castro https://www.iriacastro.com/
 [:en]Club 31 restaurant has been one of the most important restaurants in my professional career. I learned to work from below, peeling many potatoes and onions until I managed to manage all the kitchen games, the fish, cold room, meat, desserts …

Thank you Angel Paracuellos, head chef in those days for giving me the opportunity to learn by your side with so much demand and seriousness !!

I leave you the recipe for the coconut tiles that we made so much to serve with the rest of the coffee mignardises.

31 coconut tiles
Serves 12
Print
Prep Time
10 min
Cook Time
12 min
Prep Time
10 min
Cook Time
12 min
Ingredients
  1. 70 g butter
  2. 70 g super fine sugar
  3. 20 ml water
  4. a pinch of salt
  5. 45 g flour
  6. 70 g grated coconut
Instructions
  1. Preheat the oven to 170ºC.
  2. Mix the butter well at room temperature with the sugar and work lightly.
  3. Add the rest of the ingredients and let the mixture cool for about 1 hour.
  4. Form tiles on a baking sheet lined with baking paper and bake for 12 minutes.
  5. They should take a nice golden color!
  6. They keep very well for 2 days in an airtight box.
  7. The dough can be frozen!
Catering Iria Castro https://www.iriacastro.com/
 

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