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.

Mini-cakes

For the dough: 2 cups Extra white flour type 400 2 cups sugar 2 cups cooking oil 4 eggs 1 cup milk 2 cups crushed nuts 1 bag of baking powder For the filling: 200ml milk 150g sugar 1 100g chocolate whipped cream

6-860

RAVIOLI

For the dough: 400g Extra white flour type 400 4 eggs little salt For the filling: 200 g cream cheese 100 g parmesan

2-450

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

Proja

For the dough: 1 cup All-purposes flour 3 eggs 1 cup milk ½ cup sparkling water 2 cups corn flour ½ cup cooking oil 1 bag of baking powder 200g grated cheese salt to taste 150g finely chopped leeks

SANDWHICH CAKES

2 packs of Cookies with chocolate pieces 200 g powdered sugar 100 g softened butter 2 tablespoons of vanilla extract 3-4 tablespoons of milk chocolate chunks for decoration

1240

Spanish pie

275 g Corn flour 4 eggs 2,5dl milk 1.25 dl oil 1 baking powder 100g white flour 150g finely chopped ham 150g finely sliced pickles 150g roasted red peppers, cleaned and finely 100g chopped bacon into small cubes a pinch of salt

6-850

Pastry

For the dough: 1kg Bakery flour type 500 2 teaspoons salt 1 margarine 40g yeast 2 eggs 150ml cooking oil 100ml milk 2 teaspoons sugar 300 ml of water Sesame or caraway seeds for decoration.

MINI CHEESECAKE WITH BLUEBERRIES

1 pack of Cookies with chocolate pieces 2 tablespoons melted butter some salt 230 g cream cheese (mascarpone) 60 g of sugar 2 tablespoons fresh lemon juice 1/2 teaspoon vanilla extract 2 eggs 150 g of blueberry jam 300 g of fresh blueberries For decoration: lime zest

1245