Brazilian recipe
Homemade Sonho with Vanilla Cream (Sonho)
A faithful Brazilian recipe for homemade sonho with vanilla cream, adapted into natural English while preserving the original ingredients and method.
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Ingredients
3 whole eggs
50g of fermento fresco
1 cups of butter
1 cups of sugar (for the dough)
1 pitada of sal
1 cups of plain flour (for the esponja)
1/2 cups of milk (for the esponja)
Restante of the plain flour (aprox. 7 and 1/2 cups)
Restante of the milk (aprox. 1 cup)
Oleo vegetal for fritar
500ml of milk integral (for the cream)
1 and 1/2 cups of refined sugar (for the cream)
6 egg yolks passadas pela peneira
25g of cornflour
25g of plain flour (for the cream)
40g of butter (for the cream)
1 spoon (sopa) of essência of baunilha
1 spoon (sopa) of licor of cacau
200g of geleia of morango (optional, for filling)
3 copos (tipo americano) of sugar (480g) (for the cobertura of glacê)
1 and 1/2 copo (tipo americano) of water (300 ml) (for the cobertura of glacê)
1 and 1/2 spoon (sopa) of lemon juice
200g of dark chocolate chopped
200ml of cream fresco
1 spoon (sopa) of unsalted butter (for the cobertura of chocolate)
50g of fermento fresco
1 cups of butter
1 cups of sugar (for the dough)
1 pitada of sal
1 cups of plain flour (for the esponja)
1/2 cups of milk (for the esponja)
Restante of the plain flour (aprox. 7 and 1/2 cups)
Restante of the milk (aprox. 1 cup)
Oleo vegetal for fritar
500ml of milk integral (for the cream)
1 and 1/2 cups of refined sugar (for the cream)
6 egg yolks passadas pela peneira
25g of cornflour
25g of plain flour (for the cream)
40g of butter (for the cream)
1 spoon (sopa) of essência of baunilha
1 spoon (sopa) of licor of cacau
200g of geleia of morango (optional, for filling)
3 copos (tipo americano) of sugar (480g) (for the cobertura of glacê)
1 and 1/2 copo (tipo americano) of water (300 ml) (for the cobertura of glacê)
1 and 1/2 spoon (sopa) of lemon juice
200g of dark chocolate chopped
200ml of cream fresco
1 spoon (sopa) of unsalted butter (for the cobertura of chocolate)
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- In an ovenproof dish, mix the eggs, the fermento fresco, the butter, the sugar, the sal, 1 cups of plain flour and 1/2 cups of milk
- Facthe the esponja and Let rest for 5 minutes
- Add the restante of the plain flour and of the milk, and amasse bem ate obter the dough tender and smooth
- Let the dough rest for mais 5 minutes
- Shape the sonhos and Let rest ate dobrarem of volume (approximately 30 minutes)
- Fry the sonhos in oil the 170°C ate dourarem
- Remove the sonhos and escorra in kitchen paper
- Prepare the cream: in the pan, mix the milk integral, the refined sugar, the egg yolks peneiradas, the cornflour, the plain flour, the butter, the essência of baunilha and the licor of cacau
- Take to the heat, stirring without parar ate thicken and boil. cook for mais 30 segundos apos levantar boil
- Let the cream cool
- Prepare the cobertura of glacê: in the pan, mix the water and the sugar. take to the heat without mexer
- Let boil for cerca of 12 minutes, ate atingir the ponto of fio grosso
- Remove of the heat and Pour the syrup sobre the pedra of marmore fria and levemente umedecida
- Espirre the lemon juice sobre the syrup and Beat with the spoon of pau, of dentro to fora, ate form the pasta branca and smooth
- Shape the pouco of the pasta to testar the consistência; deve ficar firm
- Guarde the glacê in saco plastico ate the hora of usar, derretendo in banho-maria
- Prepare the cobertura of chocolate: in the pan, aquecthe the cream ate boil
- Turn off the heat and add the dark chocolate chopped and the unsalted butter
- Stir bem ate the chocolate melt completamente and the mixture ficar smooth
- Cut the sonhos to the meio or facthe the furo to rechear
- Fill the sonhos with the cream of baunilha and, if desejar, with geleia of morango
- Coat the parte superior of the sonhos in the cobertura of chocolate derretido and Let secar
Observations
This recipe keeps the Brazilian identity of Sonho, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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