8 brilliant puff pastry ideas that everyone should know!
8 brilliant puff pastry ideas that everyone should know!
Ingredients:
pastry dough - 300 g (10.6 oz)
yolk/milk - 1 piece/20 ml (0.7 fl oz)
cottage cheese - 150 g (5.3 oz)
powdered sugar - 50 g (1.76 oz)
eggs - 1 piece
strawberries - 200 g (7 oz)
Tray size 30 X 22 cm (12 x 8.66 in)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
melted butter - 20 g (0.7 oz)
cottage cheese - 150 g (5.3 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
orange jam - 100 g (3.5 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
melted butter - 20 g (0.7 oz)
sugar/cinnamon - 20 g (0.7 oz) / 10 g (0.35 oz)
apples - 1 piece
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
apples - 3 pieces
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
cherry compote - 150 g (5.3 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
cherry compote- 250 g (8.8 oz)
powdered sugar - 20 g (0.7 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 200 g (7 oz)
canned pineapple - 150 g (5.3 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
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Athens Raspberry Chocolate Phyllo Delights Recipe
DESCRIPTION:
Looking for mini pastry desserts for Valentine’s Day or everyday? Try these Raspberry Chocolate Delights.
INGREDIENTS:
1 cup heavy cream
8 ounces 60% cacao bittersweet chocolate
6 tablespoons seedless raspberry spreadable fruit
2 packages (15 count, each) Athens Mini Fillo Shells
15 raspberries, halved
2 tablespoon confectioners’ sugar, optional for garnish
DIRECTIONS:
Heat heavy cream in a small saucepan over medium-low heat until it just starts to bubble. Break chocolate into pieces and place in a medium-sized bowl. Pour heavy cream over the chocolate and let it sit for about 5 minutes, stirring occasionally to blend chocolate as it melts. Stir in the raspberry spreadable fruit.
Chill for about a half-hour or until slightly thickened.
Spoon or pipe 1 tablespoon of filling into each shell. Garnish with raspberry half and a sprinkle of confectioners’ sugar, if desired.
TIPS:
For added crispness, preheat oven to 350⁰F. Place empty shells on a baking sheet and bake for 3-5 minutes. Cool and fill.
NUTRITIONAL INFO:
Calories 90, Calories from Fat – 50, Total Fat – 6g, Saturated fat – 4g, Trans Fat – 0g, Cholesterol – 10mg, Sodium – 25 mg, Dietary Fiber – 0g, Sugars – 6g, Protein – 1g
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An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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They will disappear in a minute!Perfect dessert of puff pastry and pastry cream.Ready in 20 minutes!
They will disappear in a minute! Perfect dessert of puff pastry and pastry cream. Ready in 20 minutes!
Ingredients:
puff pastry - 400 g (14 oz)
egg whites - 3 pieces
sugar - 10 g (0.35 oz)
Tray size 35 X 40 cm (14 in x 16 in)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the cream:
milk - 500 ml (16.9 fl oz)
Boil for 3 min
yolk - 3 pieces
sugar - 50 g (1.76 oz)
starch - 50 g (1.76 oz)
butter - 50 g (1.76 oz)
IN THE FRIDGE 30 min
whipping cream - 150 ml (5.07 fl oz)
blueberry jam - 200 g (7 oz)
for drink:
strawberries - 3 pieces
ice - 40 g (1.4 oz)
Schweppes - 100 ml (3.4 fl oz)
milk - 20 ml (0.7 fl oz)
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Rachel Allen & Thermomix - Chocolate Chip Scones with Raspberry Jam
Join the brilliant Rachel Allen put the Thermomix to the test with some delicious recipes! In this video, Rachel makes her delicious Chocolate Chip Scones with Raspberry Jam, the ideal end to an afternoon tea!
To make the recipe, simply follow the instructions below ????:
INGREDIENTS
Scones
450 g plain flour, plus extra for dusting
50 g dark chocolate chips
1 pinch fine sea salt
30 g baking powder
75 g unsalted butter, cold, diced
2 medium eggs
200 g whole milk, plus extra for glazing
Raspberry Jam
250 g jam sugar
250 g fresh raspberries
whipped cream, for serving or clotted cream (55 % fat)
PREPARATION
Scones
1. Preheat oven to 230°C and line a baking tray with baking paper then set aside.
2. Place flour, chocolate chips, salt, baking powder and butter in mixing bowl then knead
Dough mode/30 sec.
3. Add eggs and milk then knead Dough mode/20 sec. Tip out on a lightly floured surface and
bring together to form a ball without over mixing.
4. Roll out mixture to 3 cm thickness and, using a cookie cutter (Ø 7 cm), cut out 8-10 scones,
reforming dough as needed.
5. Place scones on prepared baking tray and brush with milk then bake for 10-15 minutes
(230°C) until golden brown. Once cooked, leave to cool completely. Meanwhile, clean mixing bowl and make jam.
Raspberry Jam
6. Place sugar and raspberries in mixing bowl then, with simmering basket in place of measuring cup, cook 25 min/105°C/speed 1. Once cooked, pour into sterilised jars and seal immediately.
7. Serve scones cut in half, spread with cooled raspberry jam and topped with clotted or whipped cream.
Chocolate and Raspberry Fontaine
Chocolate and Raspberry Fontaine by Jacques Torres
Crisp phyllo packets open to reveal chocolate cake brushed with Framboise syrup, a dollop of chocolate ganache, and fresh raspberries. More fresh raspberries are used to garnish the plates.
Chocolate Cake with Roasted Banana Sauce:
Gâteau Chocolate Fondant:
“Moor in a Shirt” (Chocolate Soufflés):