Conchas Vampiras – Vampire Conchas
Sink your teeth into these ghoulish conchas vampiras
It’s my favorite time of the year! Although this week, we are actually hitting a whopping 108° F in Southern California. I am not going to let that brutal heat ruin my love of upcoming the Halloween season.
This year, our Halloween will be somewhat different. No trick-or-treating around the neighborhood but definitely lots of tricks and treats around the home ALL MONTH LONG. It’s October 1st and we are kicking off the spooky season with these delectable conchas vampiras, or vampire conchas.
Picture yourself sinking your teeth into these! Turn store bought conchas, (or make your own) into an irresistible pastry filled with homemade coffee whipped cream and topped with a vibrantly sweet berry sauce made from scratch. Each concha is big enough to share and enjoyed with a Mexican hot chocolate.
Related Recipe: Hatch Guacamole Dip Witch
Throughout the month, I will be sharing some new and archived Halloween recipes to celebrate at home. We are revisiting these fun treats as well as carving pumpkins, watching scary movies and getting creative with lots of spooky crafts. For more Halloween ideas and activities, follow the hashtags #Home4Halloween and #SafeScares on Instagram. If you are not following nibblesnfeasts, you must. We really get into the season. Let the Halloween festivities begin!
Conchas Vampiras – Vampire Conchas
- Prep Time: 50 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6-8 1x
Description
Sink your teeth into these delectable Mexican conchas. Stuffed with coffee whipped cream and covered with a vibrant red raspberry, blackberry and strawberry sauce.
Ingredients
Ingredients for Berry Sauce
6 ounces fresh blackberries, rinsed
6 ounces fresh raspberries, rinsed
5 large strawberries, hulled and rinsed (I used California Strawberries)
3 tablespoons water
1/3 cup sugar
1 tablespoon corn starch (I used Argo Corn Starch)
Ingredients for Coffee Whipped Cream
makes 4 cups
3 ½ cups heavy whipping cream, divided
6 tablespoons confectioner’s sugar, divided (I used Imperial Sugar)
3 tablespoons instant coffee granules (I used Nescafe)
To serve:
4 large conchas pan dulce (I used Northgate Conchas)
½ cup blackberries
½ cup raspberries
8 strawberries
Instructions
Combine berries and water in a small saucepan over medium heat. Stir until the berries soften then mash with a fork or masher; about 5 minutes.
Transfer mixture to a strainer. Press berry pulp against the strainer to separate the seeds. You should have approximately 1 cup juice. Discard seeds.
Place ¾ cup juice back in the saucepan. Add sugar and cook over low heat.
Combine remaining ¼ cup juice and corn starch in a small bowl. Stir until cornstarch is completely dissolved. Add cornstarch mixture to saucepan, increase heat to medium and stir frequently until mixture comes to a boil; about 4 minutes. Remove from heat and let cool.
While sauce cools, prepare coffee whipped cream.
Combine 1 cup heavy whipping cream, coffee and 3 tablespoons confectioner’s sugar in a small saucepan over low heat. Whisk slowly until coffee granules dissolve. Do not boil; about 5 minutes. Remove from heat and let cool completely.
Place remaining 2 ½ cups heavy whipping cream and remaining 3 tablespoons confectioner’s sugar in the bowl of a stand mixer. Whip with whisk attachment on medium speed until stiff peaks form. Add coffee mixture in a slow stream, mix on low or fold in with a spatula until mixed well. Transfer to a large piping bag or a freezer bag. Refrigerate for 30 minutes.
Slice conchas in half with a serrated bread knife. Pipe coffee whipped cream generously, drizzle with berry sauce, cover with top half of bread and drizzle with more berry sauce. Decorate with berries. Repeat with remaining ingredients. Serve.
