Homemade lovelies- Dortisimo.cz

Welcome to our new website Dortisimo.cz. We ask for your patience while we fine-tune everything and it will work 100%. Alternatively, send us your observations to office@dortisimo.cz

Homemade lovelies

Laskonka is a classic Czech dessert that has its relative in France in the form of a macaron. They have in common a dough base made of egg whites and sugar. However, unlike the macaroon, which also contains ground almonds, our laskona is full of ground walnuts. They are sometimes replaced with grated coconut. It is usually filled with grilled or caramel cream.

To prepare the dough you will need:

3 egg whites (100 g)
200 g of granulated sugar
100 g of powdered sugar
40 ml of water
120 g finely ground nuts (or coconut)
pinch of salt

1. Beat 50 g of granulated sugar and egg whites until stiff peaks form.

2. Boil the water and the rest of the granulated sugar to a temperature of 115 - 118°C. Let the broth bubble slowly. From the boiling time of 15 minutes.

3. Beat the finished mixture into the egg whites. Pour it down the side of the bowl in a thin trickle and whisk.

4. Lightly mix icing sugar, nuts or coconut with a pinch of salt into the snow prepared in this way.

5. Spread the prepared foam over the template on a baking sheet lined with baking paper . Smooth the surface and remove excess foam. Then we lift the template.

6. Place in an oven heated to 130°C, reduce to 80°C and dry slowly for 40 minutes. The sugar contained in the snow tends to brown (caramelize) and therefore baking should not be rushed. A properly baked laskonka is easy to remove from the paper and if you tap it, it "rings".

Filling - caramel cream with grillias:

5 spoons of granulated sugar
1 tablespoon of water
4 tablespoons ground nuts (hazelnuts or walnuts)
5 g of butter
2 tablespoons plain flour
approx. 200 ml of milk
300 g room temperature butter

1. Coat the pan with oil and put 5 spoons of sugar on it. Add a spoonful of water and dissolve the sugar while stirring constantly. When it starts to brown, add the nuts and stir for a while.

2. Pour the mixture onto a baking sheet, spread it with a spoon and let it cool.

3. Put approx. 5 dkg of butter in a pot, melt it and add 2 tablespoons of plain flour. We then roast this on a very light roux. Then slowly pour in the milk and stir intensively with a whisk until a thick slurry is formed.

4. Between two papers or in a thick bag, crush the cooled grilias with a rolling pin.

5. Beat the butter to a light foam, add the grilias and gradually the cooled mash. Beat the cream thoroughly.

Filling - caramel whipped cream with mascarpone

200 g of granulated sugar
250 ml whipping cream
1 package of mascarpone

1. Dissolve the sugar in a pan while stirring constantly. As soon as it starts to brown (caramelize), take it off the heat and pour the whipped cream over it in about a minute. Be careful, the mass will foam a lot.

2. Return the pan to the stove and start heating again. At the same time, stir with a whisk until the sugar dissolves.

3. Remove from the stove to let the caramel cool. Then put it in the fridge and let it sit until the next day.

4. Before filling the lollipops with the caramel mass, beat the mass for approximately 2 minutes, during which it will lighten. Then stir in the mascarpone.

Filling - butter caramel cream from Salka

1 can of caramel Salk
250 g butter at room temperature

1. Beat the butter for a few minutes on high power until it turns white. Then whisk in the Salko spoon by spoonful.

2. If we have Salko classic, we create the caramel flavor by removing the packaging from the can and immersing it all in water in a pot. We cook like this for 2 hours. Then remove from the water and let cool. At the end, beat together with butter.

Using a bag with a piping tip, spray the prepared cream onto the lollipop and fold the other half over. We always spray the cream on the reverse side, i.e. on the side that lay on the paper during baking. Place the filled cakes in the fridge to spread out.