Carolinas Romeu and Juliet
1 cup (tea) of Familia Venturelli wheat flour;
1/2 teaspoon of salt;
1/2 tablespoon of sugar;
250ml of water;
100g unsalted butter;
4 eggs (60g each);
250g of soft guava;
1 pack of Catupiry Cheese (410g);
Sift the flour, salt and sugar. Reserve. In a medium saucepan, add the water and the butter cut into pieces. Cook over low heat until the butter has completely melted and the water boils.
Remove the pan from the heat and add the sifted, dry ingredients at once. Mix well until you get a homogeneous mass.
Bring the pan back to low heat and cook the dough, stirring constantly until a film forms at the bottom of the pan (the dough should cook for about 20 minutes).
Remove the dough from the heat and wait for it to warm. Add the eggs 1 to 1, stirring well after each addition, until you get a smooth and shiny dough.
Place the dough in the pastry bag with a pearl beak (about 0.8 cm in diameter) and shape the carolines on a greased and floured baking sheet (about 3 cm in diameter), leaving a space between them.
Place in a medium / low oven (150ºC), preheated, for about 40 minutes or until the carolina is grown, light and cooked. Keep in the oven until cool.
Knead the guava with a fork and place it in a pastry bag with a pearl tip. Reserve. Mix the Catupiry Cheese with a spoon and place it in a pastry bag with a pearl tip.
Cut each carolina in half horizontally. Fill the base of each carolina with Catupiry cheese and guava. Cover with the lid.