Rusks with parmesan

Ingredients

4 slices Wheat rusk
6 tablespoons grated Parmesan cheese
1 tablespoon butter
1 tablespoon mustard
1/2 tablespoon oregano

2

15

PREPARATION

In a bowl mix the butter and mustard. Stretch each rusk slice with the mixture of butter and mustard, and sprinkle them with grated parmesan and oregano. Toast slightly in the oven at 180 ° C for 5 to 10 minutes to melt the Parmesan. Serve this dish warm.

PUFF PASTRY WITH MASCARPONE AND SPINACH

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: 150g mascarpone 1 egg 100 g grated cheese salt and ground black pepper 50 g fresh young spinach 4 red peppers […]

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ECLAIRS

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 […]

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STRUDEL WITH CHOCOLATE AND NUTS

For the dough: 500 g Extra white flour type 400 200 ml milk 1 tablespoon sugar 1/2 fresh yeast 3 tablespoons cooking oil 3 egg yolks 150 g powdered sugar 1 teaspoon vanilla extract For the filling: 100 ml milk 100 g of cooking chocolate 100 g of sugar 100 g finely ground walnuts 2 […]

10150