ECLAIRS

Ingredients

For eclairs:

150 g Extra white flour type 400
2 tablespoons sugar
1 teaspoon salt
1/2 package of baking powder
120 ml water
130 ml milk
130 g butter
5 eggs at room temperature

For the cream:

1 1/2 sachets instant vanilla pudding
500 ml milk
1 teaspoon vanilla extract
3 egg yolks
50 g butter
200 ml sweet cream or 2 sachets of whipped cream

For the chocolate glaze:

100 g cooking chocolate
50 g butter

20

160

PREPARATION

First prepare the cream so that it can cool down. In a saucepan over high heat, bring the milk to a boil, stirring the vanilla pudding, egg yolks, vanilla extract and a little cold milk. When the milk starts to boil, add the pudding mixture and stir constantly. Set aside and add the butter, stir to melt and cover with fresh food paper to prevent crusting until completely cooled. Whip the sweet cream or whipped cream powder and mix it into the cooled pudding. Allow to cool for about 1 hour while preparing the eclairs. For eclairs: Put the water, milk, sugar and salt in a pan on the fire to boil. Add the flour together with the baking powder. Stir with a wooden spoon and reduce to medium heat. Out of the entire dough, a ball should be formed. Set aside and add the eggs, stirring between each addition. Transfer the prepared mixture to a cooking syringe with a circular opening. Form the eclairs on baking paper lined in a pan. Sprinkle the eclairs with powdered sugar before baking. Bake in a preheated oven at 230 degrees for 5 minutes, then reduce the temperature to 180 degrees and bake for another 30 minutes. Do not open the oven while the eclairs are being baked. Allow to cool for 15 minutes. Make two or three holes on each eclair at the bottom and with the help of a cooking syringe, apply to each hole so that the filling can be evenly distributed. Melt the chocolate together with the butter and dip each eclair with the front side in the chocolate glaze.

Homemade Pie

For the dough: 700g All-purposes flour 380-400ml water 10g sugar 300g flour to powder 20ml cooking oil 300ml oil to sprinkling 10g fresh yeast 15d salt Filling as desired.

890

DRIED FRUIT CAKE

230 g Extra white flour type 400 1 pack baking powder 350 g raisins peel of 3 oranges 300 ml freshly squeezed orange juice 1 egg 150 g mixed dried fruit as desired (dates, figs, prunes, dried apricots, etc.)

1580

Corn crockets

500 g Corn flour a pinch of black pepper a pinch of salt 50 ml of oil

8-1040

Sandwich with cream cheese, turkey and lettuce

8 slices of White bread 8 slices of cooked turkey meat (low-fat) 100g cream cheese olive oil 1 tomato, chopped into small pieces 1 tablespoon finely chopped parsley salt and freshly ground pepper 4 lettuce leaves

410

“UPSIDE-DOWN” MUFFINS WITH CHOCOLATE

For the dough: 180 g Extra white flour type 400 1 teaspoon baking power pinch of salt 60 ml boiling water 1 teaspoon instant coffee 60 g cocoa 60 ml sour cream 60 ml milk 150 g softened butter 200 g sugar 2 eggs 1 tablespoon vanilla extract For the chocolate cream: 100 g chocolate […]

640

Honey hearts

For the dough: 500g Bakery flour type 500 250g honey; 100g sugar; 150g margarine; 1 egg; 10g cocoa; 2 teaspoons cinnamon; 1 bag of baking powder; 100g finely chopped almonds. Filling: 2 vanilla pudding; ½ liter milk.

210

Vanilla and orange cake

For the cake dough: 180 g Extra white flour type 400 2 teaspoon of baking powder 1 teaspoon of salt 250 g of butter 250 g of sugar 4 eggs vanilla extract peel of one orange 240 g of sour cream The topping: 2 oranges, 150 g sugar, 60 g water.

8-1060

LEMON AND FOREST FRUIT CAKE

For the biscuit core: 250 g blended Soft cookies with chocolate pieces 6 tablespoons melted butter 25 g of sugar zest from one lemon For the filling: 2 yolks 150 ml of condensed milk 30 ml of fresh lemon juice 1 teaspoon grated lemon zest 170 g of mixed forest fruits

1235