Chef Ed Dychauco, RN
A very simple, yet elegant dessert that graces the tables of everyone
in almost all special occasions, Brazo de Mercedez is totally unforgettable.
Very Spanish in title, we know very little as to where this originated
and who is responsible for this heavenly & extravagant dessert. But one
thing is sure. This is a truly Pinoy dessert!
But as far as I know, anyone who tasted this will forever love this
particular sweet, served whether hot from the oven or cold, from the chiller!
Soft, melt-in-your-mouth feel, the white vanilla-scented meringue roll
is almost airy in texture while it balances with the rich, yellow-colored
lemony custardy filling. A match made in heaven, indeed!
When I was starting to bake, I always felt that it was hard to come up
with a very good meringue roll. As a self-learned baker in my earlier
childhood, it was always a trial & error method which I definitely don’t
mind because I always ended up, together with my other siblings, consuming the
“collapse” but still terrific roll!
After several unsuccessful but delicious attempts, I finally made my
gorgeous and delectable Brazo!
In making this, we need a mixer (this being said, one can use any hand
held or heavy duty mixers since this does not affect anything, per experience),
a “jelly-roll” pan, a few sheets of parchment papers and/or a piece of towel
will do well, too (for rolling).
Lately, this has evolved into a more sophisticated dessert by layering
it, adding ice cream, a pie crust on the bottom. And voila! We have what we
call Frozen Brazo!
I also liked layering this with the custard filling in-between 2 layers
of meringue and call it, layered brazo de mercedez. What else? And I would just
divide the meringue into 2 equal parts in a 8” or 9” round or square pan.
What I love about this dessert is that nothing goes to waste in terms
of the ingredients. And they are readily available in any pantries &
refrigerators of almost everyone.
Whole eggs, condensed milk, a little vanilla and lemon, butter and some
powdered sugar is all we need to make this fabulous & wonderful dessert.
Adding some butter will give it a beautiful aroma & taste.
For the egg yolk mixture, do not over-cook. Remember, after a certain
period of time over heat, there is still residual heat in the pan that will
continue cooking. So, make sure to stop when the custard beings to curdle.
Cooking it over a “bain-marie” is safer that cooking directly over
heat.
As for the meringue, be sure that the egg whites are at room temperature
to give more volume. Adding the sugar slowly till just soft peak are formed is
enough. Do not overbeat.
I have made this with ube as filling, ube-macapuno, custard-macapuno,
with chopped nuts, fresh fruits, and many others. It comes out differently yet
still always a hit with everyone!
Serving it with a scoop of vanilla ice cream brings this dessert to
greater heights!
Brazo de Mercedez Recipe
8-10 pcs egg yolks
1 can condensed milk
1 tbsp lemon (or orange) extract
8-10 pcs egg whites
¼ tsp cream of tartar
¾ cup sugar
1 tbsp pure vanilla
Mix all egg yolks ingredients & cook over low fire, stirring
continuously till done.
Add the lemon extract. Set aside.
Beat egg whites till very soft peaks are formed and gradually add
sugar.
Add vanilla.
Transfer meringue unto a butter-lined parchment paper, which is also
buttered and spread evenly with a spatula or icing comb.
Bake in a 350 degree oven for about 8-10 minutes or till golden brown.
Sprinkle towel with powdered sugar. Invert the baked meringue.
Peel off the parchment paper and fill with custard.
Roll. Chill (if you can!). Serve.
Published on July 18,2013, Sunstar CdO
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