Love is in the air, literally speaking.

Por Estíbaliz


May this really short post serve as an inspiration in case you don’t know what cookies to make for Valentine’s Day. They are super easy, you just have to prepare a piping bag with basic royal icing that we will use as foundations so the volumes do not sink, and then cover it with red icing. If you want to go overboard, use a bit of glitter to perk them up.


This time, the dough is not as white as usual, using muscovado sugar instead of the normal granulated one, gives cookies a beautiful golden colour and a wonderful flavor.
That said, and for those who celebrate it, Happy Valentine’s Day!


Thank you very much, dear Gloria!

Crazy in love

Por Estíbaliz


If you ever come to Málaga, you can’t leave without visiting ‘El Pimpi’, walk along Larios street, through the park, etc. and of course, without having tried the ‘locas’ (crazy). No, not us. It is an elaboration made with very modest ingredients whose mixture results extraordinarily delicious. When you get a hold of a ‘loca’, you know that it contains custard cream covered by two layers of puff pastry and coated with ‘something’ orange. A mystery.


I was so intrigued that I went to ‘La talega’ bakery, (located behind the Clínico, do not miss it as there is no one as sweet and lovely as my friend Yoli), and with that innate self-confidence of mine, I dared to ask her about the puzzling cover of the ‘locas’. She gladly gave me the recipe and didn’t lose her temper even though I showered her with questions via Whatsapp. It is a bit further down, when I stop telling you all this drag. And, as we are celebrating Valentine’s Day this week, why shouldn’t they be heart-shaped instead of plain round?
As I have never made puff pastry in my life (May God and Luis Olmedo forgive me) I just went to the supermarket and bought a frozen sheet. Needless to say that I am really looking forward to the online course that Luis is going to give in our Tallerería in a few weeks.

Let’s continue. Cut the puff pastry with a heart cutter and bake it.


We prepare the custard cream in a saucepan, with the following ingredients:
1/2 liter of milk
80 grams of sugar
2 egg yolks
30 grams of white flour
1 tsp. vanilla
We mix everything with a mixer and then heat in the saucepan stirring constantly.


Now is the turn of the ‘locas’ coating, a delicious egg yolks cream made with:

250 ml of water
150 grams of granulated sugar
150 grams of icing sugar
40 grams of cornstarch
3 egg yolks
In a saucepan, bring water and sugar to a boil; in the meantime, mix icing sugar with the cornstarch and then add it to the syrup, stir well and let it thicken a bit.


Remove it from heat for about 10 minutes so the mixture cools down. Then add the egg yolks, previously whisked, so they do not curdle. Mix everything until the yolks are fully incorporated and then take it to the heat again, stirring constantly, until it thickens.


If you’re using free-range eggs, your coat will have a beautiful orange colour. If not, we will use a little bit of orange food coloring to give it that extra kick. If we are making these for Valentine’s Day, instead of orange, we will use red, as tradition dictates.
When both creams are cold, we start assembly the dessert, putting the custard cream between the two puff pastry hearts, coating it with the egg cream, and decorating it with a piece of candied cherry.
Last thing to do is to coat the egg cream with another syrup made with water and sugar; the proportions are 2 parts of sugar per 1 of water. Heat it and cover the ‘locas’ with it.


Thank you very much, dear Gloria!