The word “invoice” doesn't have to be depressing.
In the land of dulce de leche and economic shocks, Argentina, invoice means piece of sweet and sometimes salty dough.
In a place as fond of sugar and excess as this, they are as ubiquitous as the mate bulb.
The bills start from wheat and fat or lard - lard or butter - as basic elements.
From there, they can be completed with dulce de leche, quince, pastry cream, chocolate... Some invoices sound familiar in Spain: this is the case of croissants - sweet or savory -, similar to croissants (but don't think of calling them like this in the presence of an Argentinian, because they defend that they are totally different things and we don't want to start arguing).
Others attract attention for their appetizing appearance and their exotic names: vigilantes, black cakes, friar balls, cremonas, little bows or little cannons are some of the most popular.
These names also respond to the eventful Argentine history: in the 19th century the country's bakers, closely linked to the powerful anarchism of Italian origin, named the invoices this way, seeking to parody the living forces of society: the cannons and bombs refer to the army, the little books on education, the vigilante mocks the police, and the friar's balls or the sacrament of the Church.
If you have been wanting to make invoices with your own hands, in the video above Agustín Lucero, production manager at the Barcelona bakery Coush Armó, teaches us how to prepare the emblematic croissants.
Coush Armó croissants
Ingredients
For 10-12 pieces
For the croissants
620 g of T-65 flour
75g sugar
15 g fresh baker's yeast
30 g cow's milk
1.5 eggs (beat 2 and remove ¼ of the total)
40 g of water
20 g honey
10 g of salt
30 g of butter for the dough
400 g of butter for the filling
For the filling
1 apple
1 orange
1 lemon
1 vanilla pod
200g sugar
400 ml of water
Instructions
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