The Bocconotto of Castel Frentano
by customrobo in Cooking > Cake
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The Bocconotto of Castel Frentano
Since few days ago I made them for friends, I've decided to make an instructable for let you see how to prepare the Bocconotto of Castel Frentano.
The Bocconotto of Castel Frentano is a typical cake of Abruzzo that I've had the good fortune to find / buy and eat a few years ago in the small town of Castel Frentano, in the province of Chieti.
I liked it so much that the first thing i've done once back home was searching how to made it at home!
Maybe my aren't exactly like the originals, but I can assure you that if you've never tried the difference is not noticeable!
Hope you can like them as I do!
The Bocconotto of Castel Frentano is a typical cake of Abruzzo that I've had the good fortune to find / buy and eat a few years ago in the small town of Castel Frentano, in the province of Chieti.
I liked it so much that the first thing i've done once back home was searching how to made it at home!
Maybe my aren't exactly like the originals, but I can assure you that if you've never tried the difference is not noticeable!
Hope you can like them as I do!
Ingredients
So, to prepare Bocconotti have to do essentially two things. Make the filling and prepare the dough that will contain it.
For about 10 Bocconotti you will need:
(I say about cos the amount of Bocconotti that you will get will depend on the size of the molds you are going to use)
For the filling:
For about 10 Bocconotti you will need:
(I say about cos the amount of Bocconotti that you will get will depend on the size of the molds you are going to use)
For the filling:
- 300ml of water;
- 100gr of sugar;
- 100gr of chocolate (I use dark chocolate with 70% cocoa minimum)
- 100gr of chopped almonds;
- 2 egg yolks.
- 4 egg yolks;
- 2 egg whites;
- 100gr of sugar;
- 50 ml of olive oil (I use extra virgin oil);
- lemon zest;
- flour as needed.
Il Ripieno!
The success of the Bocconotti depends mainly on how you will be able to prepare the filling.
I prepared them only twice, but those that you can see in the photos came better than I did the first time. So I think the best way to learn is to prepare them several times so that you understand exactly how the filling should be prepared...
Let's start!
First you need to put the water and sugar in a saucepan. Bring to a boil until you have a syrup. Once ready the syrup down the heat and, stirring, add the chocolate before (I put a piece at a time) and then the chopped almonds. Stir well and let it boil the mixture until you have a creamy appearance. Once the mixture will look like this turn off the heat and let it cool.
The preparation of the filling end here for now. Leave it aside and prepare the dough.
I prepared them only twice, but those that you can see in the photos came better than I did the first time. So I think the best way to learn is to prepare them several times so that you understand exactly how the filling should be prepared...
Let's start!
First you need to put the water and sugar in a saucepan. Bring to a boil until you have a syrup. Once ready the syrup down the heat and, stirring, add the chocolate before (I put a piece at a time) and then the chopped almonds. Stir well and let it boil the mixture until you have a creamy appearance. Once the mixture will look like this turn off the heat and let it cool.
The preparation of the filling end here for now. Leave it aside and prepare the dough.
The Dough
The dough is very easy to prepare.
Beat the egg yolks with sugar, then add lemon zest and oil.
Mix, and add the beaten egg whites. Once mixed, start adding the flour a little at a time (whatever I'm preparing I got into the habit of add sifted). When the dough starts to get hard, remove it from the bowl and knead by hand on your work surface until dough is smooth, and soft (see photo). For eye must remember the pastry, but to the touch needs to be more smooth and soft.
Wrap it and let it rest for a while in the fridge (10 minutes)
The dough is ready, time to make the Bocconotti!
Beat the egg yolks with sugar, then add lemon zest and oil.
Mix, and add the beaten egg whites. Once mixed, start adding the flour a little at a time (whatever I'm preparing I got into the habit of add sifted). When the dough starts to get hard, remove it from the bowl and knead by hand on your work surface until dough is smooth, and soft (see photo). For eye must remember the pastry, but to the touch needs to be more smooth and soft.
Wrap it and let it rest for a while in the fridge (10 minutes)
The dough is ready, time to make the Bocconotti!
Into the Oven!
All right! You're almost done, just another step and the Bocconotti are ready!!
Take the filling and check if it's cooled completely, also check if has thickened. If you think it's ok you can continue the preparation, instead, if it seems too liquid means no good. Put it back on the fire and boil again to thick it further. When the mixture feels right to you, turn off the heat and let cool. To cool it down as quickly as you can, put the pan in a bowl of cold water. (I'm sorry, it's hard to describe how it should be, and I guess these photos are not of great help, then follow your instinct). While cooling down take off the dough from the fridge.
Ok, if the filling was ready when you checked, before you do anything else remove the dough from the fridge. Then add the egg yolks to the filling and mix well.
Now roll out the dough (I have spread to a thickness of about two / three millimeters) and with the help of circular cutters, obtain the cups and their lids. Use cutters wider than necessary so that the cups overflows and seals better once you close it with a lid.
Oil your molds ( The ones you see, are especially suited to those Bocconotti. Don't worry, use therefore similar, those of muffins or cupcakes I think may work, it's important that they have the same shape and aren't too large). Then put in the dough that will form the cup, stuff with the filling and close them with lids.
Put in the oven at 170°c for about 20/25 minutes (time depends on the oven you use, they are ready when they are golden as you can see in the pictures).
You can eat them as you like, warm or cold. Remember to cover them first with icing sugar!
I found on yt a couple of videos that show the store where bocconotti are produced and sold
https://www.youtube.com/watch?v=4JoPiSEnIww
https://www.youtube.com/watch?v=N1ltgqdPSQk
Take the filling and check if it's cooled completely, also check if has thickened. If you think it's ok you can continue the preparation, instead, if it seems too liquid means no good. Put it back on the fire and boil again to thick it further. When the mixture feels right to you, turn off the heat and let cool. To cool it down as quickly as you can, put the pan in a bowl of cold water. (I'm sorry, it's hard to describe how it should be, and I guess these photos are not of great help, then follow your instinct). While cooling down take off the dough from the fridge.
Ok, if the filling was ready when you checked, before you do anything else remove the dough from the fridge. Then add the egg yolks to the filling and mix well.
Now roll out the dough (I have spread to a thickness of about two / three millimeters) and with the help of circular cutters, obtain the cups and their lids. Use cutters wider than necessary so that the cups overflows and seals better once you close it with a lid.
Oil your molds ( The ones you see, are especially suited to those Bocconotti. Don't worry, use therefore similar, those of muffins or cupcakes I think may work, it's important that they have the same shape and aren't too large). Then put in the dough that will form the cup, stuff with the filling and close them with lids.
Put in the oven at 170°c for about 20/25 minutes (time depends on the oven you use, they are ready when they are golden as you can see in the pictures).
You can eat them as you like, warm or cold. Remember to cover them first with icing sugar!
I found on yt a couple of videos that show the store where bocconotti are produced and sold
https://www.youtube.com/watch?v=4JoPiSEnIww
https://www.youtube.com/watch?v=N1ltgqdPSQk