Facturas argentinas, las únicas que te alegran el día | EL COMIDISTA
El Comidista en EL PAÍS
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The word “factura” doesn't have to be depressing. In Argentina, the land of dulce de leche and economic ups and downs, “factura” means a sweet, and sometimes savory, pastry. And in a place as fond of sugar and excess as this, they're as ubiquitous as the mate gourd.
Facturas are based on wheat and lard or butter. From there, they can be filled with dulce de leche, quince paste, pastry cream, chocolate... Some facturas sound familiar in Spain: such as medialunas—sweet or savory—similar to croissants (but don't even think about calling them that in front of an Argentinian, because they insist they're completely different things, and we don't want to start an argument). Others stand out for their appetizing appearance and exotic names: vigilantes, tortas negras, bolas de fraile, cremonas, moñitos, and cañoncitos are some of the most popular.
These names also reflect Argentina's eventful history: in the 19th century, the country's bakers, closely linked to the powerful Italian-origin anarchist movement, named their pastries in this way to parody the various institutions of society: cannons and bombs refer to the army, little books to education, the watchman mocks the police, and friar's balls or the sacrament of the Church. If you're now eager to try making pastries yourself, in the video above, Agustín Lucero, head of production at the Barcelona bakery Coush Armó, shows us how to prepare the iconic medialunas (crescent rolls).
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Hablo por mi yo del futuro y lo que residen actualmente allá jajaj. Saludos de Rosario 🤙
Facturas argentinas, las únicas que te alegran el día | EL COMIDISTA
El Comidista en EL PAÍS
102,580 views
The word “factura” doesn't have to be depressing. In Argentina, the land of dulce de leche and economic ups and downs, “factura” means a sweet, and sometimes savory, pastry. And in a place as fond of sugar and excess as this, they're as ubiquitous as the mate gourd.
Facturas are based on wheat and lard or butter. From there, they can be filled with dulce de leche, quince paste, pastry cream, chocolate... Some facturas sound familiar in Spain: such as medialunas—sweet or savory—similar to croissants (but don't even think about calling them that in front of an Argentinian, because they insist they're completely different things, and we don't want to start an argument). Others stand out for their appetizing appearance and exotic names: vigilantes, tortas negras, bolas de fraile, cremonas, moñitos, and cañoncitos are some of the most popular.
These names also reflect Argentina's eventful history: in the 19th century, the country's bakers, closely linked to the powerful Italian-origin anarchist movement, named their pastries in this way to parody the various institutions of society: cannons and bombs refer to the army, little books to education, the watchman mocks the police, and friar's balls or the sacrament of the Church. If you're now eager to try making pastries yourself, in the video above, Agustín Lucero, head of production at the Barcelona bakery Coush Armó, shows us how to prepare the iconic medialunas (crescent rolls).
Subscribe to our channel: http://cort.as/-9ysp
Visit: https://elcomidista.elpais.com
Follow us on Facebook: Facebook: elcomidista
Follow us on Twitter: Twitter: ElComidista Follow us on Instagram:
Instagram: elcomidista
Welcome to the official EL COMIDISTA channel on EL PAÍS! Every week we publish
new videos about food, recipes, restaurants, products, culinary crazy ideas, and
much more. Subscribe to our channel now!: http://cort.as/-9ysp
El Comidista is a really cool website that includes recipes, info about kitchen gadgets,
restaurants, products, and any other nonsense its authors come up with.