Gaznates Dulces with Nutella
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From makeitd0ugh
Gaznates Dulces are a traditional sweet treat served in Latin American countries. Gaznates translate to “windpipe,” which describes their shape. Each country has its own take on the dessert– ours is based on the Mexican version which is traditionally filled with Italian meringue.
- Recipe Card
Recipe Card
Pastry Shells
ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 egg yolks
- 2 tablespoons cognac or water
- 2 tablespoons cold water
- 2 tablespoons unsalted butter
- 2 cups grapeseed oil, for cooking
Italian Meringue
ingredients
- 1 cup sugar
- 1/2 cup water
- 4 egg whites
- 1/2 teaspoon white vinegar or lemon juice (optional)
Method
Step 1
Add all-purpose flour on a large wooden cutting board in a mound. Create a well in the center of the flour, drizzle sugar and salt on the flour.
Step 2
Add egg yolks, cognac (if using), cold water and melted butter in the center of the flour. Beat the wet ingredients together. Slowly incorporate the flour into the wet ingredients until a thick paste forms. Continue working the flour in until everything comes together and all of the flour is hydrated.
Step 3
Knead the ingredients together until the dough appears smooth and cohesive. Wrap the dough in plastic wrap and let the dough rest for 40 minutes. Then divide the dough into 12 even portions (about 26 grams each). Round each into a tight ball. Cover the balls with plastic wrap and let it rest for at least 15 minutes.
Step 4
Using a rolling pin, flatten each portion of dough into a 5 by 3 inch oval.
Step 5
Wrap the dough around cannoli forms, wet one end with water to seal the tube shut.
Step 6
Heat oil in a deep skillet (about 10 inches) until it reaches 350 to 360 F. If your oil is too cold your shells will be soggy and if it’s too hot your shells will puff up and unfurl from your molds. Fry dough in oil for 1 to 2 minutes or until it’s golden brown and crisp. Transfer the cooked shells to a wire rack.
Step 7
After about 5 minutes, remove the shells from the forms and allow them to cool completely.
Step 8
While your shells cool, make the Italian meringue. Combine water and sugar in a small saucepan. Use a candy thermometer to monitor the temperature of your sugar.
Step 9
Once the syrup reaches 210 F, whip the egg whites until foamy using a stand mixer fitted with a whisk or hand mixer fitted with beater. Add vinegar or lemon juice into the whites.
Step 10
Continue heating the sugar mixture until it reaches 240 F. While beating the egg whites, pour the sugar syrup down the side of the bowl. Avoid pouring the hot sugar on the whisk or it may splatter. Beat until the egg whites form stiff peaks, about 5 to 10 minutes.
Step 11
Using a butter knife, coat the ends of the cooled pastry shells with about ¼ teaspoon of Nutella®. Coat with ground hazelnuts.
Step 12
Transfer the Italian meringue into a piping bag. Stick the tip of the piping bag into the center of the pastry shell. Fill one half of the pastry shell, then flip the pastry shell and fill the other half. Gaznates are best enjoyed the day they are made but will store well in an airtight container for up to 3 days.