The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Xuixos

PalwithnoovenP's picture
PalwithnoovenP

Sourdough Xuixos

I do not have much time now to post and have fun in this wonderful community as before because of my classes and training so I am shaking up the format of my posts. :) Before, they are super wordy but now I will keep them short and sweet with maybe just a few pictures.

Xuixo (also spelled chuchos but I think xuixos looks way cooler!) is a vienoisserie from Spain. They are made with a yeast-risen dough which may be laminated or not that is filled with crema catalana, rolled into a croissant or baton shape, deep-fried then rolled in sugar. I just learnt them from Gemma Stafford in one of her travel series in Spain and as she said, the xuixo just might be the ancestor of the cronut.

I made some for mothers' day and my mom's birthday but I did not have time to post it or even take photos. They were so delicious that I made another batch.



The dough was raised with my starter which is lightning fast these days. Already doubled in 2 hours and more than tripled in less than 4 hours. If my bread made from it do not have the tang, I would think that I'm baking with commercial yeast! I laminated it with butter with a single and a double turn.



The dough already laminated. I used a vanilla custard for the filling. I shaped them into batons because it is much easier and I overfilled them but I still managed to seal them properly.



I fried them them until golden on low flame then rolled them in sugar. I did not have fine or caster sugar but it worked just fine. I accidentally poked a hole on one of them while frying so it leaked and the custard burnt on the surface. Although deep-fried, they were not greasy at all with all of the components in great harmony.





I honestly like the neat look of those not rolled in sugar but of course it lacks the extra sweetness and crunch.





Soft, light, flaky, crispy but has the body to hold that rich and overflowing custard. ¡Delicioso!

Comments

Danni3ll3's picture
Danni3ll3

I am so glad that you are squeezing in a few minutes to post. I love reading what you are up to! 

C’est dommage que vous habitez si loin parce que je voudrais bien déguster vos pâtisseries ! Peut-être un jour...

PalwithnoovenP's picture
PalwithnoovenP

Thanks for the heartwarming message. My French and Chinese became rusty over the year but I still have enough to understand basic sentences. My Chinese is worse than my French though. I guess it has to do with Thorndike's law of exercise. :) There might be many mistakes but I will try my best.

Quand j'ai trouve un travail et si j'aurai beaucoup d'argent, je pourrais voyager au canada et peut-etre je peux vous rendre visite puis nous pouvons deguster nos patessieries et pains de l'un l'autre. Merci pour vos mots gentils.

dabrownman's picture
dabrownman

is way better than ones without.  Bet your Mom loved these on Mother's Day!  That SD is really fast.  Well done and Happy baking Job!

PalwithnoovenP's picture
PalwithnoovenP

My mom loved it even though she's not a huge sweets fan. Perhaps my starter was fast because of the summer heat with average temps. of 34°C daily. Thank you!

Elsie_iu's picture
Elsie_iu

Especially when filled into puffs or bread. Custard horns and custard puffs are my favourites from Japanese bakeries.

Image result for custard horns breadImage result for japanese custard puff

I have never heard of xuixos before but they look very nice! Just wondering if the custard was a bit overcooked? Have you consider making them smooth by blending them? Or it's supposed to be like that? 

Whatsoever, the crust is beautiful and I actually prefer the one with the burnt spots:)

PalwithnoovenP's picture
PalwithnoovenP

It is a different style of custard. An old bakery here always makes their custard lumpy. Those pastries look beautiful and expensive! Maybe frying them then filling them will allow me to put custard in!

Here is another pastry that I made 2 years ago with the same style of custard.

Elsie_iu's picture
Elsie_iu

Can you share the recipe for the custard? I'm really curious how it taste. It looks kind of chewy to me or is it just the viscosity? It has to be good since it's still made of eggs (well, custard=eggs, right?).

PalwithnoovenP's picture
PalwithnoovenP

But here it is. You will see its difference from classic custard.

500 ml milk
4-6 tbsp. rice flour
1/2 - 3/4 cup sugar
5 whole eggs
pinch of salt
vanilla to taste

No tempering. Just mix all ingredients in a sauce pan and cook over low flame until thick. Not all rice flour thickens the same hence there are amounts for adjustments same with the sugar which is to your taste.

Elsie_iu's picture
Elsie_iu

Perhaps the rice flour is less common in the other type of custard but I think any forms of starch would work just fine. It seems to be lower in sugar as well which I prefer as you can taste the eggs more.

Thanks for the recipe!

PalwithnoovenP's picture
PalwithnoovenP

it is eggier which we love.

Ru007's picture
Ru007

Those look great Pal! Anything filled with custard is a winner in my books.

I'm sure your mother enjoyed them. When was her birthday? I know its late but happy birthday to her! 

Good luck with your classes and happy baking.

Ru

PalwithnoovenP's picture
PalwithnoovenP

She said thank you for your greeting. Happy baking!