1. Quick and easy chocolat
INGREDIENTS
puff pastry cookies cold milk hazelnut spread powdered sugar METHOD 1. Dip the cookies in the milk, then place them on top of the puff pastry sheet. 2. Add the hazelnut spread and cut out some circle using a food ring mold. 3. Brush the tops with egg wash and bake at 190°C for 20 minutes. 4. Bake at 190°C for 20 minutes. 5. Dust with powdered sugar before serving.
e filled donuts
2. Pineapple puff pastry sunflowers
INGREDIENTS puff pastry pineapple custard cream sugar
METHOD 1. Cut the puff pastry sheet into circles. 2. Cover with custard cream and pineapple. 3. Cut some circles from the second sheet of puff pastry, then slice the center into triangles and pull them out of the circle. 3. Place each puff pastry circle over the pineapple. 4. Bake at 180°/190° for about 15 minutes.
3. Quick puff pastry donuts
INGREDIENTS puff pastry vegetable oil dark chocolate chopped hazelnuts METHOD 1. Roll out the puff pastry and cut it into circles. 2. Join three circles together using water to help them stick together. 3. Make a hole in the center of each to get the donut’s shape. 4. Freeze them for 15 minutes. 5. Deep fry until golden brown. 6. Dry off the excess oil and dip the donuts into dark chocolate. 7. Top with chopped hazelnuts.
4. Kouign-Amann
INGREDIENTS • 600g flour • 65g water • 10g dry yeast • 60g butter, for dough • 200g water for dough • 40g sugar for dough • 350g butter, for a butter block • 115g sugar, for a butter block • 20g flour dough, for a butter block • 6g salt, for a butter block • 200g sugar • 20g of salt METHOD
Bring the water to 49°C. Add the yeast and whisk until foaming. Put aside.
Add the ingredients to the bowl and knead the dough.
After mixing, transfer to a bowl, and allow to rise for 1-2 hours.
Ingredients for the butter block, beat with a mixer.
Place a sheet of parchment on the work surface and draw a rectangle 30x15 cm. Turn the piece of parchment over.
Form a mixture of butter with a spatula so that it approximately corresponds to the edges of the rectangle that you drew. Fold the sides of parchment paper on top so that you have a closed rectangle of butter. Chill until firm.
Press down the dough with your fingertips to a rough oval shape, lightly sprinkle with flour and cover with plastic wrap.
Leave in the freezer for about an hour.
Once your dough block and butter block are about the same hardness, sprinkle the dough with flour and place it on the flour with a working surface. Roll it up into a rectangle about the size (47x17.5 cm)
Fold the dough with butter as in the video and make layers
Mix the salt with the sugar.
Grease the muffin pan with butter. Sprinkle with sugar-salt mixture.
Shake off excess sugar.
Roll the dough into a rectangle
Sprinkle liberally with about 75 g of the sugar-salt mixture and roll lightly to press the mixture against the surface of the dough.
Turn the dough over and sprinkle another 75 g of sugar-salt mixture.
Cut into 8 cm squares
Bake at 200°C/400°C for 20 minutes.
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