For the biscuit core:
- 3 packs of crushed Cookies with cocoa and chocolate pieces
- 70 g butter
For the filling:
- 115 ml sweet cream
- 100 g of chocolate
CHOCOLATE TARTLETS
Ingredients
8
45
PREPARATION
The biscuits are crushed in a blender, the melted butter is added and everything is mixed until a homogeneous mixture is obtained. Take from the mixture and form tartlets in previously greased 8 molds. Leave in the fridge to harden. Carefully remove the tartlets from the molds.
Heat the sweet cream in a bowl on the fire, add the crushed chocolate to melt. Once the mixture has cooled, knead to obtain a thick cream. Put the cream in a cooking syringe and fill the tartlets. They are decorated as desired. Leave in the refrigerator or in a cool place before serving.
Milk bun
1kg Extra white flour type 400 500ml milk 40g yeast 200ml cooking oil 100g sugar 1 small teaspoon salt
90
Bruschetta with prosciutto
several slices Rye rusk 150 g ham 300 g cherry tomatoes 1 ball mozzarella cheese chive (or parsley or scallions) olive oil 1 clove garlic salt
450
Rusk cake with pudding
1 package Wheat rusk 500g sugar 1 liter water 2 bags of vanilla sugar 2 bags of chocolate pudding 2 bags whipped cream
825
CHICKEN SALTIMBOCCA FOCACCIA
For mini focaccia: 400 g Extra white flour type 400 200 ml lukewarm water 1/4 fresh yeast 1 teaspoon sugar 1 teaspoon salt For the chicken in bacon. 4 pieces of chicken white meat 12 large pieces of bacon basil peel of 1 lemon salt and ground black pepper cooking oil
480
Polenta with parmesan
170 g Corn flour 600 ml water 600 ml milk 40g grated parmesan 40 g butter For the sauce: a little coarse salt 60 g fresh basil 1100g grated parmesan 150 ml oil
225
PATATO BREADS
300 g Extra white flour type 400 1 teaspoon salt 2 1/2 teaspoons baking powder 1 tablespoon sugar 240 g cold butter, diced 120 g potato puree 120 ml yogurt 1 egg for coating 1 tablespoon milk for coating
8-1045
SOUR CHERRY PUFF PASTRY PIES
For the pastry: 300 g Extra white flour type 400 125 ml of mineral water 2 tablespoons oil a pinch of salt 150 g butter or margarine For the filling: 200 g frozen cherries left to melt 1 tablespoon starch 3 tablespoons sugar 1 teaspoon vanilla extract a pinch of cinnamon
1290