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Miguelitos are a type of cream-filled puff pastry, which can also be referred to as a cake. They originated in La Roda, in Castilla–La Mancha, Spain: Manuel Blanco, the creator of these flaky desserts, was born in La Roda in 1925. After being a part of the military in 1960 he migrated to a place called Pamplona where the pastry was created. The name Miguelito came after he decided to give his friend Miguel the first bite of his creation; from there the name stuck.[1] La Roda de Albacete started to be known with various pastry chefs throughout Spain, causing the expansion of the dessert.
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| Type | Custard |
|---|---|
| Place of origin | Spain |
| Region or state | Castilla–La Mancha |
Description
editMiguelitos are a simple traditional cake consisting of soft puff pastry with a creamy custard-like filling, with a flaky cake-like crust covered with sugar powder. They can be filled with milk, dark, and white chocolate along with the original cream. The dessert can be served hot or cold. Sizes tend to vary based on the chefs preference. In Castilla–La Mancha, Miguelitos, have also been known to be served with a cup of café con leche.[citation needed]
Recipe
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Miguelitos can be made in many different ways, tending to be more of a personal preference.
See also
editReferences
edit- ↑ "Miguelitos Recipe | Spanish-food.org". www.spanish-food.org. Retrieved 2019-11-02.
- "Puff pastry- BakeInfo (Baking Industry Research Trust)". www.bakeinfo.co.nz. Retrieved 2019-11-02.
- "Miguelitos". 2010-01-25. Archived from the original on 2010-01-25. Retrieved 2019-11-02.