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Oaxacan · Pastry
Barquillos Rellenos de Lechecilla
Thin, sugar-dusted yeasted pastry cones baked on cream-horn molds and piped full of a cinnamon-scented cornstarch custard finished with butter, a market-stall sweet from Oaxaca.
- YieldServes 8
- Hands-on1 h 15 min
- Total2 h
- Difficulty
Ingredients
Cones
- 270 gall-purpose flour
- 55 gvegetable shortening
- 5½ gactive dry yeast
- 15 gsugar, for the dough
- 160 mlwater, for the dough
- 55 gsugar, to sprinkle over the cones
- 30 mlvegetable oil, to grease the molds and glaze the cones
Custard
- 550 mlwhole milk, 65 ml for the slurry, the rest for the pan
- 60 gcornstarch
- 2large egg yolks
- 110 gsugar
- ½ stickcinnamon stick
- 30 gunsalted butter
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