Tecula Mecula

1. Place the puff pastry in a round of about 8 inches (20 cm) in diameter and 2 inches (5 cm) high and prick it.
2. Set aside it in the refrigerator, which will help the dough not shrink while cooking.
3. Melt lard and set aside until it reaches room temperature.

Sugar syrup

1. Pour the sugar and water in a saucepan. Mix gently and bring to a boil over low heat.
2. Stir occasionally with a spoon, preferably a wooden spoon, until the sugar is completely dissolved.
3. During cooking, clean the edges of the pan several times with a slightly wet brush to prevent the caramel from hardening on the sides.
4. Increase the heat and cook until syrup reaches a temperature of about 215F to 220 F / 103 C to 105 C (maximum) with the help of a thermometer.
5. Dip the pan in a large bowl filled with ice water to stop the cooking of sugar. Set aside.
6. Preheat the oven to 340 F / 170 C.
7. In the bowl of a stand mixer, beat the eggs for two minutes. Then, while beating the eggs, add all the sugar syrup gradually.
8. Lower the speed of the mixer and while beating, add the ground almond, the two tablespoons of melted lard, and the flour. Beat gently until everything is well incorporated.
9. Pour this mixture over the puff pastry previously reserved in the refrigerator.
10. Bake for 40 to 50 minutes.
11. Let cool completely before melting the chocolate and write the word “Tecula Mecula” using a pastry bag and a plain thin tip.