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.

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

EASTER POGACHA

500 g Extra white flour type 400 250 g lukewarm milk ½ fresh yeast 3 tablespoons sugar pinch of salt 1 teaspoon of alcoholic vinegar For the filling: 200 g cow cottage cheese 100 g chopped fresh spinach

6-8155

HOME-MADE TOBLERONE

200 g of crushed Cookies with chocolate pieces and hazelnuts 150 g butter 200 g of chocolate 2 tablespoons honey 1 dl Coca-Cola 200 g of sugar 75 g of coarsely chopped hazelnuts 75 g of coarsely chopped almonds 100 g of chocolate for glaze

10-1230

Corn cakes

200 g Corn flour 1 sachet baking powder 1 cup butter 4 eggs 1 cup milk 1 cup of sparkling water 100 g Corn flour 200 g white flour 200 g cheese 400g spinach 1 pepper

4-645

Жито Лукс рецепт – Солена торта со интегрален леб на парчиња

4-615

CHOCOLATE SOUFFLÉ

2 tablespoons Extra white flour type 400 1 tablespoon butter 4 tablespoons sugar 1 yolk 100 g cooking chocolate with at least 60% cocoa 3 tablespoon butter 1 tablespoon vanilla extract pinch of salt 2 egg whites 50 g sugar 1/2 teaspoon alcoholic vinegar

425

WALNUT ROLL

For the dough: 600 g Extra white flour type 400 200 ml milk 1 yeast 3 tablespoons sugar pinch salt 4 egg yolks 200 g butter vanilla extract yolk for coating For the filling: 300 g ground walnuts 4 whites vanilla extract 5 tablespoons sugar

8-10140

STRAWBERRY CAKE

3 tablespoons Extra white flour type 400 8 eggs 8 tablespoons sugar 1 tablespoon oil 150 g chopped walnuts 100 g raisins 1 baking powder For the filling: 500 ml sweet cream 150 ml cream cheese 50 g powdered sugar Strawberries 100 g cooking chocolate

8-10105