Polvorón de Champurrado
Polvorón de Champurrado
Shortbread Cookie Dough
Demo and Recipe Below!
Embracing the essence of tradition while pushing the boundaries of innovation, the Polvorón de Champurrado emerges a new favorite. This innovative creation blends the Corico de Maíz, traditionally from Northwestern Mexico, with the rich and indulgent flavors of champurrado, resulting in a delightful treat that pays homage to its roots.
Coricos de maiz or tacuarines as they are referred to in the state of Sinaloa, Mexico. These corn polvorones gained their name and popularity on the Southern Pacific railroad that merged from Altata and Culiacán, Sinaloa. Vendors would board the train or “tacuarinero” and sell the tasty corn polvorones typically ring shaped and crafted in different sizes. A true symbol of tradition and regional pride.
The innovation unfolds with the infusion process, where the Corico de Maíz undergoes a transformation. Drawing inspiration from champurrado, a beloved Mexican hot beverage, the infusion includes the distinct notes of Mexican chocolate, Piloncillo, and vanilla. These ingredients interlace, creating a symphony of flavors that elevate the Coricos de Maíz to an entirely new level of indulgence.
The infusion is carefully crafted using Mexican chocolate, known for its intense and authentic flavor. This addition brings a velvety richness to the Polvorón de Champurrado, perfectly complementing the subtle crunchiness of the Corico de Maíz.
The Polvorón de Champurrado transcends innovation; it becomes a bridge between the past and the present. By marrying the time-honored Corico de Maíz with the comforting flavors of champurrado, this creation encapsulates the meaning behind a Mexican baking evolution.
Ingredients
Polvorón de Champurrado Dough
200 grams (1 1/2 cups) unbleached all-purpose flour
200 grams (1 1/2 cups) corn flour
30 milliliters (1/8 cup) milk (about 45ºF/7ºC)
1000 milliliters (2 large - unshelled) eggs
50 grams (1/4 cup) granulated sugar
50 grams (1/4 cup) dark brown sugar
Replace with grated piloncillo 1:1.
90 grams (1 tablet) grated Mexican chocolate
15 grams (1 tablespoon) baking powder
5 milliliters (1/2 cup) vanilla extract
4 grams (1 1/2 tablespoons) coarse ground cinnamon
2 grams (1/4 teaspoon) table salt
190 grams (1 cup) pork lard
Replace with vegetable shortening 1:1.
Cinnamon Sugar
240 grams (1 cup) granulated sugar
4 grams (1 1/4 teaspoon) fine ground cinnamon
Equipment:
Electric stand mixer with paddle attachment to mix the cookie dough. Can be mixed by hand.
Spice grinder to ground cinnamon sticks.
Grater for grating piloncillo and chocolate.
One plastic dough scraper that you will use to scrape the sides of the mixer bowl when mixing the cookie dough.
A digital scale to weigh the cookie dough. The digital scale is also an important piece of equipment when making bread or pastries at home. A precise dough weight makes for a more consistent bake. Be sure that your scale offers a gram measurement.
Cake spatula or dull knife for decorating cookies.
3, ¼ sheet baking trays or 2, ½ sheet baking trays
Dough Mixing & Procedure
Add the granulated sugar, dark brown sugar (or grated piloncillo), pork lard (or vegetable shortening), and eggs to the bowl of the stand mixer.
Using the paddle attachment begin by mixing on low speed for 1 minute. Continue to mix on 2nd speed for 3 minutes to cream. Scrape the mixer bowl using the plastic dough scraper.
Add milk, vanilla extract, grated chocolate, baking powder, coarse ground cinnamon, and salt to bowl and mix for 1 minute on low speed. Scrape the mixer bowl using the plastic dough scraper. Continue to mix on 2nd speed for 1 minute.
Using a small scoop or measuring cup, gradually mix in all-purpose and corn flour to form a cookie dough. 1 minute stir.
Continue to mix for an additional 2-3 minutes on 4th speed.
Remove the polvorón dough from mixer using the plastic dough scraper.
Dough can be wrapped in plastic wrap and refrigerated for up to 3 days.
Divide the dough into 16 equal parts (55 grams each dough piece).
Round into dough balls and place aside.
For Roscas (ring shape), carefully roll pieces into 4-inch (2.54 centimeters) logs.
Unite the ends to create a ring shape, then place on greased baking pan.
Press down to crimp the ends together using your thumb.
For Elotes (corn shape), roll each piece into an oblong shape and press down using the ball of your hand.
Use a cake spatula or dull knife to create the crisscross pattern.
Position racks in the top third and center of the oven and preheat to 380ºF/193ºC. If you have a convection feature, use it—adjust the temperature to 350ºF/176ºC.
Bake, switching the position of the pans from top to bottom and front to back halfway through baking, until the polvorones have crisp edges, 13 to 15 minutes.
Can be carefully tossed in cinnamon sugar mixture while still warm.
More posts and recipes!
Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
Subscribe
Get baking updates!
