Level: Scoolinary Team

Hi @orsolya-csernak @soldamiani

This is a bit of a long preparation, but I hope it can help you.

Ingredients:
Ground almond (for the marzipan) 200 g
Sugar (for the marzipan) 200 g
Water (for the marzipan) 100 g
Egg yolk L (for the yolk)4
Sugar (for the yolk) 100 g
Water (for the yolk) 50 g
Glass of sugar (for the bath)150 g
Water, about 3 tablespoons (for bath)
We will start by preparing the marzipan. To do this, put the sugar and water in a saucepan, put it over medium-high heat and bring it to a boil. Once it boils for about a minute, remove it from the heat. In a bowl, add the ground almonds and little by little add a third of the prepared syrup, stirring at the same time with a wooden spoon. We continue adding the syrup in small quantities and observing that a paste of manageable consistency is made, since it depends on the ground almonds we have.
We make a ball and let it rest and cool for about two hours. Once cool, sprinkle icing sugar on the table and spread the marzipan with the rolling pin until it is between 2 and 3 millimeters thick. Then with a skewer we mark the typical lines of the bones and cut some rectangles about 5 centimeters wide by 6 centimeters high. To shape them, we roll them around the stem of a wooden spoon, and place them upright on a baking tray. We let them dry this way for at least four hours.
While we prepare the yolk cream. To do this, in a microwave-safe glass bowl, add the yolks and beat them lightly. On the other hand, in a small saucepan we make a syrup again with the water and sugar, over medium-high heat. Once it boils, we count three minutes or if we have a kitchen thermometer it will be when it reaches 105 degrees Celsius. We remove and add the syrup to the egg yolk, stirring constantly.
Place the bowl in the microwave and cook the yolk at maximum power for 30 seconds, stopping and stirring, until the yolk is thick. It will be about two minutes or two and a half minutes. We can also cook it in a bain-marie without stopping stirring and being careful not to cut it, this will take about half an hour or so. Once the yolk is dense, we let it cool for a while at room temperature, covered with a film attached to the surface so that a crust does not form, then we put it in the refrigerator for two hours so that the body sets. .
Once the bones are dry, put the yolk in a pastry bag with a narrow nozzle and fill the bones with it. Once full, we prepare a bath glaze with the icing sugar and water and put the bones in it, turning them with two teaspoons and then letting them drain on a rack until they are sequenced, which will be at least four or five hours. depending on the humidity of the environment.

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