Chocolate, vanilla and coconut panellets. 3 options to succeed in Castañada

For 8 € 1.8 /pers. 455 kcal/100g

On the festival of All Saints , the tables are once again filled with dishes typical of the date, especially sweets with an autumn flavor. Huesos de santo or huesillos Extremadura , traditional buñuelos and of course, panellets , these sweets are not lacking in many autonomous communities.

This year we will give a new touch of flavor to one of our favorite sweets, we get to work with some chocolate, vanilla and coconut panellets that you cannot stop making.

It is a sweet that is based on the  classic marzipan  flavored and traditionally combined  with lemon and pine nuts  or  almonds . This sweet allows for endless modifications, to achieve new versions of the traditional recipe. The coconut panellets dipped in melted chocolate, the vanilla ones with nuts and the chocolate ones with the bitter touch of cocoa, are the versions that we propose to you this year.

These are simple preparations made with top quality natural products, almonds, grated coconut or coconut flour , unsweetened cocoa , products that alone predict an exceptional result.

As I am one of those who likes to investigate to discover tasty products and dishes, wherever they come from, whether for All Saints Day or to celebrate Halloween, I am about to get into the kitchen, and if it is to prepare panellets as good as these, better than better. 

Preparation of marzipan dough . Panellet Base

1. In a bowl, mix the ground almonds, sugar and lemon zest and mix well. We add the egg and begin to integrate it.
2. Depending on the dryness of the almond, more or less liquid will be necessary to achieve the desired texture. The interval may vary between 1 XL egg or an egg and a half.
3. We work the dough with our hands, kneading it. We will see how the almond fat begins to appear and we end up getting a consistent and homogeneous ball. We place the marzipan dough between two greaseproof papers and stretch it with a rolling pin. We will extend it until it is half a centimeter thick.
4. We fold the dough by folding it in four and stretch it again between two greaseproof papers. We repeat this process 4 or 5 times. With this step we will ensure that the sugar grains begin to dissolve and in the end we will have a thinner dough.
5. We divide the dough into 3 equal parts, work it to form a cylinder and wrap it in transparent film. We keep the 3 portions in the refrigerator for no less than 12 hours. I have chosen to leave them overnight. After this time, we remove the marzipan dough from the refrigerator and we will have it ready to prepare our panellets.

Preparation of chocolate panellets

1. We crumble the marzipan cylinder that we have removed from the refrigerator and add the unsweetened cocoa. We work the ingredients until the cocoa is completely integrated into the dough. I recommend working this mixture with gloves, the fat released by the cocoa could stain your hands for a long time.
2. When we have achieved a uniform and compact dough, we make small portions of 12-15 g. each. We work the portions to give them an elongated shape and leave them on a baking tray lined with greaseproof paper.
3. We bake the panellets, with the preheated oven, at 230ºC for 6-7 minutes. We transfer the panellets to a rack and wait for them to cool. When you remove them from the tray they will be somewhat soft. They will acquire consistency as they cool. Once the panellets are cold, sprinkle them with ground sugar.

Preparation of vanilla panellets

1. We crumble the marzipan cylinder that we have removed from the refrigerator and add the vanilla essence. We work the ingredients until the vanilla permeates the entire dough.
2. When we have achieved a uniform and compact dough, we make small portions of 12-15 g. each. We work the portions to shape them into balls and leave them on a baking tray lined with greaseproof paper. We place a walnut on top of each ball and press lightly until the dough is slightly flattened.
3. We bake the panellets, with the preheated oven, at 230º C for 6-7 minutes. We transfer the panellets to a rack and wait for them to cool.
4. When you remove them from the tray they will be somewhat soft. They will acquire consistency as they cool. Once the panellets are cold, sprinkle them with ground sugar.

Preparation of coconut panellets

1. We crumble the marzipan cylinder that we have removed from the refrigerator and add the coconut. We work the ingredients until the coconut is distributed evenly throughout the dough.
2. When we have achieved a uniform and compact dough, we make small portions of 12-15 g. each. We work the portions to shape them into balls and leave them on a baking tray lined with greaseproof paper.
3. We bake the panellets, with the preheated oven, at 230ºC for 6-7 minutes. We transfer the panellets to a rack and wait for them to cool. When you remove them from the tray they will be somewhat soft. They will acquire consistency as they cool.
4. While the panellets are baking, we prepare the chocolate coating. In a bowl we put the crumbled chocolate and butter. Heat for 30-40 seconds in the microwave, remove and stir with a fork. We put it back into the micro and continue stirring. At this point the chocolate will surely have already melted.
5. We dip the cooled panellets in the chocolate and place them on a rack to drain the excess. Sprinkle a pinch of coconut and let the chocolate solidify. To speed up this process we can store them in the refrigerator until they have hardened.

And remember that from the base panellets or marzipan recipe we can make the classic and traditional pine nut panellets , you will only have to make some balls and coat them with pine nuts.

You can see all the step-by-step photos in this recipe album for homemade coconut and chocolate panellets, vanilla with walnut or chocolate . Don’t lose any detail and they will turn out perfect.