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.

Open sandwich with peppers and melted cheese

8 slices of Wholemeal bread with a mix of grains 1 green, 1 orange and 1 red sweet pepper, finely chopped 100g Gouda cheese, diced into cubes 2 tablespoons finely chopped olives finely chopped fresh parsley salt and freshly ground pepper

420

APPLE AND CINNAMON TART

For the biscuit core: 250 g blended Cookies with chocolate pieces and hazelnuts 80 g softened butter 2 tablespoons sugar 1 pack cinnamon powder For the filling: 350 ml low-fat milk 6 egg yolks 150 g of honey 1/2 teaspoon salt 1/2 teaspoon vanilla extract For decoration: 2 apples cut into thin slices (stored in […]

850

CHRISTMAS TREES

For the dough: 500 g Extra white flour type 400 220 ml mineral water 4 tablespoons cooking oil a pinch of salt 250 g butter or margarine For coating: 150 g thin bacon slices 1 egg, lightly beaten 1-2 tablespoons mustard

8-1090

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

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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

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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

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INGREDIENTS 1 package Вrioche bread 250 ml béchamel sauce 10 slices of ham 10-15 pieces of yellow cheese 200 g grated yellow cheese ground black pepper to taste

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300 g Extra white flour type 400 150 ml water 120 g melted butter 1 tablespoon salt For the butter mixture: 400 g butter 180 g Extra white flour type 400 For the filling: 200 g pieces of yellow cheese 200 g slices of ham 50 g chopped pistachios 100 g tomato sauce 1 egg […]

8-10300