CREAM PUFFS

Ingredients

For the princess donuts:

  • 150 g Cake flour
  • 250 ml water
  • 130 g butter
  • 4 eggs
  • powdered sugar for before the baking

For the vanilla cream:

  • 500 ml milk
  • 2 vanilla puddings
  • 8 tablespoons sugar
  • 4 tablespoons butter
  • 250 g whipped cream or 2 sachets of whipped cream

For the glaze:

  • 100 g chocolate
  • 100 g butter

20

60

PREPARATION

First prepare the filling. Put the milk in a pot on the fire and when it boils, add the diluted puddings together with the sugar. When the pudding is ready, add the butter and stir until melted. Cover the cooked pudding with fresh food paper and allow to cool completely. When the filling is completely cooled, whisk it with a mixer and add the whipped sour cream or whipped cream. Heat the butter and water in a saucepan on the fire. When the mixture boils, add the flour and mix until you get a cooked dough and it does not form into a ball. Set aside and break the eggs one by one, stirring well between each adding. When you get a puffs dough mixture, transfer it to a cooking syringe and shape it into a pan lined with baking paper. Before baking, sprinkle with powdered sugar on top and bake in a preheated oven at 220 degrees for 5 minutes. Then reduce the temperature to 200 degrees for about 15 minutes, then to 180 degrees for about 5 minutes. Allow to cool completely, cut in half and fill the donuts with the filling. Soak the whole donut in the chocolate glaze previously prepared on steam.
STRETCHED LEEK PIE

STRETCHED LEEK PIE

700 g Extra white flour type 400 350 ml lukewarm water ¼ yeast pinch of salt 100 ml oil For the filling: 3 slices leek, finely chopped 2 tablespoons oil 1 egg 200 g cottage cheese or crushed cheese

6-860
TOMATO AND SOUR CREAM GALETTE

TOMATO AND SOUR CREAM GALETTE

For the dough: 270 g Extra white flour type 400 1 teaspoon sugar 1 teaspoon salt 200 g cold butter 100 ml cold water For the filling: 2-3 tomatoes 300 g sour cream dry or fresh dill, finely chopped 1 clove garlic 100 g finely grated yellow cheese olive oil 1 egg for coating

2-460
Cheesecake with rusk and strawberries

Cheesecake with rusk and strawberries

9 slices Rusk with sesame and millet 40 g butter 135 g sugar 400 g unsalted fresh cheese grated zest 1 tablespoon lemon juice 1 tablespoon lemon juice 1 egg strawberry jam

Sushi sandwiches

Sushi sandwiches

1 package of White bread without crust 300g cooked and mashed corn 4 large thin slices smoked ham 1 small grated carrot 1 small cucumber peeled and cut into strips 200g salmon chopped in small pieces 2 – 3 lettuce leaves 1 small avocado sliced into thin strips

5-730
FESTIVE POGACHA

FESTIVE POGACHA

500 g Extra white flour type 400 200 ml milk 1 egg white 50 ml cooking oil 20 g fresh yeast 1 teaspoon sugar 1 teaspoon salt an egg for coating sesame and poppy seed for decoration 100 g softened butter

6-8180
Breakfast with eggs and bread slices

Breakfast with eggs and bread slices

8 slices of Rye bread 8 eggs 12 thin slices of bacon 2 tomatoes cut into thin rounds lettuce olive oil salt and freshly ground pepper  

415
PEAR CAKE

PEAR CAKE

270 g Ekstra white flour type 400 20 g cocoa 20 g starch 1 baking powder 200 g butter 100 g powdered sugar 1 banana 5 eggs 1 teaspoon vanilla extract 3 pears

6-850
BISCUITS

BISCUITS

230 g Ekstra white flour type 400 150 g sugar 120 ml oil 2 eggs zest of 1 lemon a few drops of almond extract 100 g whole almonds 100 g raisins 2 teaspoons baking powder little salt 1 whipped egg for coating

680