200g Almond flour
1 pinch of Cinnamon
10 units Yolks
Preparing the marzipan.
1.Mix the almond flour and the cinnamon in a big bowl.
2.Put the sugar together with the water and the lemon zest in a pot. Boil until reaching 112ºC (stringy state). That is, so that when grabbing a drop of caramel with two fingers, it creates a strong and consisten thread, not breaking. Click HERE to see how it is done!
3.Remove the lemon zest and add in the caramel to the almond flour. Mix energetically until it creates a paste. Knead the dough in the bowl or on the table until compact. Shape it into a ball and wrap it in plastic foil.
4.Set aside for 24 hours.
Preparing the confectioner's custard.
1.Separate the 10 egg yolks in a bowl.
2.Put the sugar and the water in a pot. Boil until reaching 112ºC (stringy state). That is, so that when grabbing a drop of caramel with two fingers, it creates a strong and consisten thread, not breaking.
3.Pour the caramel over the yolks and whisk it. Immediately after, filter the mixture and put it back into the pot.
4.Cook it, stirring constantly with a spatula, until it thickens.
5.Pour it onto a bowl, cover it with plastic foil and let it cool entirely.
Preparing the saint's bones.
1.Fill a pastry bag with the cooled confectioner's custard. Put aside.
2.Dust the table and the marzipan with powdered sugar. Roll out the marzipan as thin as possible. Once you got the desired thickness, cut off the border for a rectangle, and divide into two equal parts.
3.Using a wooden stick, put pressure on the marzipan drawing lines on it.
4.Flip around the marzipan and pour the confectioner's custard throughout both rectangles.
5.Roll the marzipan into a cilinder. Use some water to seal it. Cut off the excess.
6.Cut the cilinder into equal pieces to get the saint's bones.
7.Add together all the leftover dough, shaping it into a marzipan ball, and repeat the process.
8.Place the saint's bones on an oven tray and bake at 200ºC for 3 minutes.
*If the marzipan is not compact and homogeneous, add in one egg white and knead until smooth. This way we will get a more even marzipan. In this case, if we add the egg white, we must bake the marzipan.
*For this amount of marzipan, half the amount of the confectioner's custard will be enough.
*This can also be made without an oven, finishing the recipe just by glazin the saint's bones with powdered sugar and water.
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