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.
POGACHA (TRADITIONAL BREAD)

POGACHA (TRADITIONAL BREAD)

700 g Extra white flour type 400 300 ml lukewarm milk 20 g fresh yeast 2 tablespoons sugar 1 teaspoon salt 50 ml cooking oil 2 egg whites sesame seeds, poppy seeds and margarine for baking 2 egg yolks mixed with 2 tablespoons milk for coating the pie

4-6180
CAROB ROLL

CAROB ROLL

500 g Extra white flour type 400 50 g sugar 1 bag of dry yeast 2 tablespoons lemon zest sprinkle of salt 250 ml milk 50 g melted butter 2 yolks For the filling: 120 g carob 200 ml milk 100 g chopped dried figs 1 tablespoon grated lemon zest a sprinkle of carnation powder […]

6-8140
Mushroom broth with rusks

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
Fast bruschetta

Fast bruschetta

8 slices of Rye rusk 4 garlic cloves 2 tablespoons olive oil 4 red roasted peppers 200 g of cheese parsley

410
Doughnuts

Doughnuts

For the dough: 1kg Extra white flour type 400 400ml milk 3 eggs 200ml cooking oil 200g sugar 20g yeast 1 vanilla sugar Decoration optional: -sugar powder or melted chocolate

8-1060
DELICIOUS BUNS WITH PIZZA FILLING

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
Corn cakes

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
GNOCCHI

GNOCCHI

about 400-600 g Extra white flour type 400 (depending on the size of the eggs) 1 kg of boiled potatoes 3 eggs 50 ml olive oil salt to taste For frying: 3 tablespoons butter For the sauce: 500 ml tomato sauce 1 clove garlic 50 g grated parmesan cheese 3 tablespoons olive oil

4-690

ЈАВЕН ПОВИК ЗА ГОДИШНО СОБРАНИЕ НА АКЦИОНЕРИ