CROISSANTS

Ingredients

500 g Extra white flour type 400
250 ml water
2 packages of dry yeast
3 teaspoons salt
50 g sugar
100 g + 250 g butter
1 egg for coating

12

300

PREPARATION

Put yeast in the water. Put the flour, sugar and salt in another bowl and mix well. Add the mixture with the yeast and water and 100 g of butter at room temperature. Knead until you get a nice and soft dough. Let it rise for about 2 hours. Flour the work surface and roll out the dough rectangularly, with a length of about 40-50 cm and fold it like a book. Leave it in the fridge overnight, wrapped in fresh food paper or a plastic bag. The next day, roll it out again in the same length of 40-50 cm, then put the butter on one end and fold with the dough. Roll out the dough to distribute the butter all over equally. (This procedure should take you about 10 minutes). Repeat the procedure three times. Between each rolling the dough should rest for 20 minutes in the refrigerator. Spread out a rectangular crust 50-60 cm long with a rolling pin and cut out triangles. Fold in to make croissants and leave them on a baking sheet for about 2 hours at room temperature. Coat with egg before baking. Bake for 10 minutes at 200 degrees, then lower the temperature to 190 and bake for another 12 minutes or until they get a nice golden brown color.

All recipes

Ceaser’s salad

2 slices Wheat rusk; 200 g of white chicken meat (steak); 30 g parmesan; 3 garlic cloves; lettuce; 2-4 cherry tomatoes; juice of 1 lemon; sour cream; mayonnaise; olive oil; salt;

220

CHOCOLATE TARTLETS

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

845

CHESTNUT PUREE ROLL

INGREDIENTS 300 g Cookies with chocolate chips 250 g chestnut puree 350 g butter 150 g cooking chocolate 100 g powdered coconut 300 g powdered sugar 50 ml water

6-8120

DELICIOUS BUNS WITH PIZZA FILLING

500 g Extra white flour type 400 250 g milk 50 ml olive oil 1/4 fresh yeast a pinch of salt 2 teaspoons sugar 150 g grated yellow cheese 20 g grated Parmesan 50 ml tomato sauce 100 g bacon egg for coating

10-12140

MADELEINE

1 cup Extra white flour type 400 3 eggs 50 g sugar orange peel 1 teaspoon baking powder a pinch of salt 6 tablespoons melted butter

3090

SPINACH ROLL

For the dough: 3 tablespoons Extra white flour type 400 500 g cleaned and boiled spinach 7 eggs 2 tablespoons grated Parmesan salt and ground black pepper 150 g grated yellow cheese For the filling: 700 g cottage cheese 7-8 peppers, boiled and diced salt and ground black pepper to taste

6-845

Mushroom broth with rusks

3-4 slices Wheat rusk 250 g fresh mushrooms 1 onion 1 tablespoon flour 1 egg 1,5 l water 100 ml sour cream parsley olive oil salt, dry spices as desired.

430

CROSTATTA

350 g Extra white flour type 400 250 g unmelted butter cut into cubes 1 egg yolk 100 g powdered sugar 30-49 ml cold water 1 jar of apricot jam

6120