Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/4 cup water
- 1 cup semisweet chocolate chips
- 1 tbsp vegetable shortening
Special equipment needed:
- Rolling pin
- Cookie cutters (optional)
- Deep fryer or large pot for frying
- Parchment paper
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the eggs, vegetable oil, vanilla extract, and water.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for a few minutes until it becomes smooth and elastic.
5. Cover the dough with plastic wrap and let it rest for 30 minutes.
6. Roll out the dough to a thickness of about 1/8 inch.
7. Use a cookie cutter or knife to cut the dough into desired shapes.
8. Heat the oil in a deep fryer or large pot to 375°F.
9. Fry the cascarones in batches until they are golden brown and crispy, about 2-3 minutes per batch.
10. Remove the cascarones from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
11. In a double boiler or microwave-safe bowl, melt the chocolate chips and vegetable shortening until smooth.
12. Dip each cascaron halfway into the melted chocolate and place it on a parchment-lined baking sheet.
13. Let the chocolate set at room temperature or in the refrigerator for about 30 minutes.
Time:
Preparation time: 45 minutes
Cooking time: 2-3 minutes per batch
5. Temperature:
Frying temperature: 375°F
Serving size:
Makes about 24 cascarones
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 40mg
Total carbohydrates: 16g
Dietary fiber: 1g
Total sugars: 8g
Protein: 2g
Substitutions for ingredients:
- You can use milk chocolate or dark chocolate instead of semisweet chocolate.
- Instead of vegetable shortening, you can use coconut oil or butter.
Variations:
- Add a pinch of cinnamon or nutmeg to the dough for a spiced flavor.
- Use different cookie cutters to make different shapes.
- Add sprinkles or chopped nuts to the melted chocolate for added texture.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy cascarones.
- Don't overcrowd the fryer or pot to prevent the cascarones from sticking together.
- Use a fork or toothpick to hold the cascarones while dipping them in the melted chocolate.
Storage instructions:
Store the chocolate-dipped cascarones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
These cascarones are best served at room temperature. If you need to reheat them, place them in a 350°F oven for a few minutes until warm.
Presentation ideas:
Arrange the chocolate-dipped cascarones on a platter and sprinkle with powdered sugar or cocoa powder.
Garnishes:
Top the cascarones with whipped cream, fresh berries, or a drizzle of caramel sauce.
Pairings:
Serve these cascarones with a cup of hot chocolate or coffee.
Suggested side dishes:
These cascarones make a great dessert on their own, but you can also serve them with fresh fruit or ice cream.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the cascarones are too greasy, let them drain on a paper towel for a few minutes before dipping them in the chocolate.
Food safety advice:
Make sure the oil is hot enough before frying to prevent undercooked cascarones. Use caution when handling hot oil.
Food history:
Cascarones are a traditional Mexican Easter egg that is filled with confetti and cracked over someone's head for good luck. This recipe puts a chocolatey twist on the classic treat.
Flavor profiles:
These chocolate-dipped cascarones are sweet, crispy, and chocolaty.
Serving suggestions:
Serve these cascarones as a festive dessert for Easter or any special occasion.
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Region: Mexican