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What are the Belgian coccoretti and why they are so good
Although the name reveals a Belgian origin, in truth Belgium's coccoretti are a homogeneously European sweet, certainly consumed in the Benelux country, but also in France and Germany. They are really good, despite being prepared with a handful of ingredients. In spite of most of the desserts of the same category, in fact, they contain neither butter nor egg yolks. Sugar, it must be said, is present in massive doses, especially in the "icing" variant, but it is too little to define this sweet calorie. Among other things, they are also very simple to prepare and do not require great skills in the kitchen.
The only major difficulty is determined by the shape. It is good, in fact, that the coccoretti acquire in the preparation phase a dome shape as regular as possible. Each has its own method, but in this recipe, I present two in particular. One of these involves the use of a cup. Anyway, to cut the bull's head you can use ice cream tongs, those to recreate the classic boules. A piece of advice that I would like to give right away concerns the treatment of the egg whites that have to be whipped but still avoiding creating too weak a compound. In addition, you should only use fresh, room-temperature eggs.
The many advantages of coconut flour
One of the main ingredients of the Belgian coccoretti is coconut flour. It is not a late addition, perhaps to replace wheat flour. These exquisite sweets have always been made with coconut flour, which among other things is a source of inspiration for the name of the sweets; on the contrary, it is the real added value of a simple and tasty recipe. Coconut flour is a very special flour, which has nothing to do with the others. First of all, it retains the hints of the fruit, which persist even after treatment and cooking. Furthermore, even if it is a rather fat flour, it contains elements that are good for health.
For example, it is really rich in trace elements and fibres. The latter aspect, among other things, determines its digestibility, which exceeds that of other flours. It must be said then that, in spite of the really high amount of carbohydrates, coconut flour is characterized by a low glycemic index, therefore it can be consumed with relative serenity even by those suffering from diabetes. Obviously, it is completely gluten-free, a substance which, moreover, mainly characterizes the cereal elements. The Belgian coccoretti are therefore sweets that can also be eaten by celiacs and by those suffering from gluten intolerance.
The role of rum in baby cuddles
Rum plays an important role in the preparation of Belgian puddings. Let me be clear, it is not at all uncommon for a hard liquor or more trivially a liqueur to be used to prepare sweets, rum in the head. However, if in most cases the role of rum is limited to the creation of a bath, in the case of the Belgian coccoretti it intervenes in a different way. In fact, it contributes to the making of the dough, truly integrating deeply into the recipe, like egg white, sugar and coconut flour. Among other things, a similar role is played by lemon juice, which strengthens the flavour and offers slightly acidic hints.
Does rum hurt? Those who have reservations about liqueurs ask themselves, at least when they are used in the kitchen. The answer depends on two factors: first of all, on the quantities (on the other hand, it is still a high alcohol content); secondly by the quality of the rum itself. I advise you to use only branded rums, even if they cost a little more. As I said before, the rum retains its flavour almost intact, despite being inserted right into the dough.
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Note for lactose intolerant
From the ministerial note: The word "delactosate" has been eliminated, as it was previously associated with the word "dietetic". The term lactose-free may be used instead for dairy products and for milk with a lactose content of less than 0.1 g per 100 g or ml
For the preparation of the Belgian coccoretti, start by making the egg white from the eggs (which must be very fresh) and in a very deep bowl, start whipping. Add the coconut flour, granulated sugar, icing sugar, a drop of rum (just a spoonful) and lemon juice. Mix all these ingredients and let the mixture rest so that it rehydrates but in a not too humid environment. Now you have to train the baby cuddles.
You have two ways available, or use the tongs for the ice cream boules or use a round coffee cup, lined inside with plastic wrap (to prevent the raw dough from sticking). Place the coccoretti still raw on a well-lined baking sheet with parchment paper and bake in a preheated oven at 170 degrees for 20 minutes. In any case, take them out of the oven only when they have acquired the necessary gilding. Decorate with a generous sprinkling of icing sugar and serve.
Here is the recipe for the Belgian coccoretti Ingredients for 6-8 baby cuddles:
- 250 g of coconut flour;
- 125 g icing sugar + two spoons;
- 125 g granulated sugar;
- 1 tablespoon of white rum;
- 3 egg whites;
- 1 tablespoon of lemon juice;
- 1 pinch of salt.
Note for celiacs or gluten-sensitive
Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the Association of European Coeliac Societies (AOECS) or the indications on the manufacturer's label.
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