Recipes of the Cuisines | Your Blog Description

Oreo dipped in chocolate

Preparation : 15 minutes

Cooking : 2 min

Servings : 8-12 Oreo cookies

Ingredients

8-12 oreo cookies
300 g white chocolate (or white candy melts )
50 g of cocoa butter ( optional )
Transfer sheet 1 (optional )
Equipment ( optional): 8-12 Silicon mold round cavities .

Preparation

We melt the chopped chocolate with cocoa butter in the microwave , programming of 30 in 30 seconds, stirring each time. We must do so with care not to burn the chocolate , you know that you white chocolate is more delicate and difficult to melt .
Now, how to work in this recipe will depend on whether or not we have mold .
If you have mold , place it on a tray ( to remove later without losing form) . Cut circles from the sheet of transfer size of the mold cavities and place them at the base ( with the rough part , which is the one sticking up). Pour a couple of teaspoons of chocolate on the sheet to cover it. Place a oreo cookie on top , and finished coated cookie with another couple of teaspoons of chocolate. We give a few hits with the tray on the table , so that the chocolate is well distributed in the molds, and all voids or air bubbles that may have become refilled . ( We hit softly, not thinking about the neighbor who always parks on your site ) .
Let cool in the refrigerator or in a cool, dry winter now (summer , refrigerators must! ) . Once solidified chocolate, cookies unmoleded , and removed carefully detaching the transfer sheet (works as a bumper sticker chocolate).
We keep the cookies in a cool place until consumption. With this option out 8 to 12 cookies , depending on how much chocolate we use for mold, and its size.
If you do not have mold , bathe in chocolate cookies , draining the excess. We have cookies on a sheet of baking paper. With a spatula, move to the other tray lined with baking paper (it's the only way that the excess chocolate is completely removed) . Cut the transfer into squares the size of our cookies , and place on each cookie , pressing lightly with your fingers so that it is attached (remember , the rough side of the transfer in contact with the chocolate! ) .
Let cool in the refrigerator or in a cool , dry place now in winter (summer , refrigerators must! ) . Once the chocolate solidified , withdraw carefully detaching the transfer sheet ( works like a sticker for chocolate).
We keep the cookies in a cool place until consumption. This option will go over 12 cookies, since much less of chocolate is used to bathe

Ingredients:

For sneakers ( slightly adapted from mass blog " The temptations of the saints" ) :
Sourdough 200 g : 125 g of bread flour, 75 ml of water , 25 g of fresh yeast
400 g of flour medium strength ( see notes )
Sugar 100 g
1/2 tablespoons honey
75 g butter at room temperature
pinch of salt
2 eggs
125 ml water
For the chocolate glaze :
200g icing sugar
75 ml of water
150 g of chocolate to melt
For the whipped cream :
200 g whipping cream , very cold
2 heaping tablespoons sugar

Preparation:

We will begin preparing the sourdough . Mix all ingredients form a ball, and we weigh in a bowl, covered with a cloth , until the dough doubles in volume ( about two or three hours). Once the sourdough list, mix it with the remaining ingredients of the mass of the sneakers , except butter, and knead well .
Then add the butter and continue kneading until the dough is elastic and homogeneous
We form a ball , put in a bowl, and let rest in a warm place covered with a cloth ( I usually use the microwave off!) For a couple of hours
After this time, a little crush degas the dough and divide into portions of approximately 80 g . We form a ball with each . The have on a baking tray lined with baking paper , and crush slightly flattened shape to have to leave you to rest covered with a cloth , while preheat the oven to 180 º CBake about 10 minutes , remove from oven and let cool on a rack
To prepare the icing, mix first the sugar and water , and put to boil. When we boil , add the chopped chocolate, and stir until well blended .
We introduce the cold and sneakers at a time in the chocolate icing , just the top. Turn to remove excess chocolate . Leave coverage solidify before filling and garnish with some chopped peanuts if desired.
To prepare the whipped cream filling, put the cream and sugar in a large bowl and beat with electric beater at low speed until well mounted .
We opened the sneakers in half , cutting with a serrated knife and fill generously with whipped cream

Preparation : 15 minutes

Cooking : 2 min

Servings: 12 umbrella

Ingredients

300 g of chocolate : white, black or milk
12 lollipop sticks
Nonstick 12 cone-shaped molds
confetti sugar (optional , for garnish)

Preparation

We melt the chocolate. We put 250 g of chopped chocolate in a microwave safe bowl . We introduce in the microwave, and schedule 30 seconds. We took the bowl , stir , and return to program other 30 segudos . Stir again, and repeat this process until the chocolate is almost melted. (in my case , in a minute and a half is usually ready for these quantities ) .
Add the remaining 50 g of chocolate , and stir until all the chocolate is dissolved. If some piece quedase undissolved , we remove it .
Put the melted chocolate in a bottle pastry and carefully fill the molds (pictured subject is that the molds on a support for piping bags ) . Let stand a minute or two , and put the sticks .
Decorate with a few sprinkles if desired
We carry the refrigerator to harden the umbrella least half an hour .
Unmold the stick pulling or peeling the paper , according to the mold that we used . We keep in a cool, dry place until use. The chocolate is very sensitive to temperature changes , moisture, heat, and environmental odors.

Preparation : 15 minutes

Cooking : 2 min

Servings: many clouds will depend on the cutter you use

Ingredients

250 ml water
20 g of powdered gelatin neutral ( Two envelopes. Gelatin sheets also served . 're About 12 sheets )
1 vanilla bean ( or vanilla paste , powder, ... )
Sugar 400 g

Batter : a mixture of equal parts powdered sugar and cornflour ( cornstarch is optional )

Preparation

Hydrate the gelatin , putting it in a bowl with 125 ml of water ( takes about 5 minutes to be ready for use)

Besides , put them in a saucepan the remaining 125 ml of water with the sugar and the vanilla bean . Bring to a boil , and remove from heat

Mix the contents of the saucepan with the hydrated gelatin another bowl (including water). Stir and bring back to the fire, where we will keep stirring constantly until it boils. Away from the fire
We remove the vanilla pod , open it in half with a knife and took the seeds, which add to the mix. Stir . We removed with a skimmer white foam that forms on top of the gelatin ( I'm not sure this is necessary , but whenever I do work with gelatin )
We spent the mixture to a large bowl and let stand at room temperature until lukewarm ( When placing a finger in the mixture is not noticed neither cold nor hot. Takes an hour or so) . At this point the gelatin begins to thicken and egg appears .

Meanwhile, prepare a tray of 22 * 32 cm (about ) spreading it with butter (I tested with oil and does not work well. Guess another option is non-stick spray) .

When the mixture is lukewarm , whisk with electric rods, the beat at maximum speed for 10 minutes. Then change color gelatin , will turn white and start riding like a meringue. As is mounted after those 10 minutes, we stopped , we put the finger, and tried .
We know it is difficult but it is very important to do your duty as a cook , and therefore , you must repeat this step as many times as necessary . Pour the mixture onto the tray, and we smooth the surface with a spatula
Sprinkle the surface with a mixture of icing sugar and cornstarch in equal measure. Clouds are very sticky , and this will prevent the surface from drying , and also help cut without sticking to the knife or cutter
Let stand at room temperature until the mixture is curd (it takes about four hours ) . Cut with a sharp knife into squares or with a cookie cutter . In both cases, sprinkle with a little icing sugar and cornstarch so that clouds do not stick
Rebozamos clouds in the mixture of cornstarch and powdered sugar , and retain in a bag to consumption

Preparation : 30 minutes ( Rest is beginning to prepare the day before)

Cooking time: 4 min (for donut)

Servings: 25 saloons or donuts

Ingredients

500 g bread flour
65 g of sugar ( plus extra sugar for coating )
10 g salt
15 g fresh bakers yeast
4 eggs
Average organic lemon zest ( yellow part only )
150 ml water
125 g butter cream ( squishy )
abundant sunflower oil , for frying.
preparation

METHODS

Yesterday put in a bowl all ingredients except butter and oil. Began to knead by hand or with a food processor ( I took the opportunity to release the KA they gave me for my birthday ) . If I have chance , as the dough is quite sticky , I recommend robot. Knead for about 5 minutesWe are adding butter gradually while continue kneading . When integrated , you knead 5-10 minutes until a smooth, homogeneous mass.Put the dough in a bowl dusted with flour.
Cover with a cloth and leave in a warm place until doubled in size (I usually put it in the microwave off. Takes a couple of hours or so )

After that, sprinkle the table with flour, and hands, and knead slightly back , Put the dough back in the bowl , cover with plastic wrap it and leave in the refrigerator overnight (minimum 4 hours

The next day , we took the dough from the refrigerator and lightly floured workbench . Cut dough into 25 equal portions ( approximately 45 g portions ) . We pellet form to each of the portions , and put on a paper lined baking tray. Crush each ball slightly with your fingers. We must leave sufficient separation between the balls , as they will increase in size to stand .
We cover each pan with plastic wrap or a cloth , and let rest for a couple of hours in a warm place until doubled in size
We sunflower oil into a saucepan until it reaches 170-180 ° C. Let the donuts frying in groups of 2 or 3 at most ( I fried them in the one on one, use a tiny bucket). The fry two minutes on one side , we give them back, and fry two minutes on the other side. We remove with a slotted spoon and deposited on paper towels .
The bucket should be enough oil to float donuts without ever touching the bottom . If you have fryer you can use it, but the oil must be new
Immediately rebozamos sugar , we eat 3 or 4 , and spent the rest on a wire rack until cool
A cool time with a pastry bag fitted with a nozzle to fill , we can fill donuts custard , jam or nutella .

Preparation: 20 minutes (plus freezing time)

Cooking time: 5 minutes

Servings: 4 people

Ingredients

Arm of cookies:

10 or 12 breakfast biscuits, type Mary. I used the flaky
1/2 cup milk
200 ml whipping cream (minimum 35% fat), very cold
2 heaping tablespoons sugar

Chocolate frosting and decoration:

125 ml whipping cream
125 g of black chocolate confectionery
crunchy almonds (optional)

Preparation

We started riding the cream, which should be very cold. We put in a large bowl along with the sugar, and beat with an electric whisk, slowly at first to avoid splashing and finally at high speed until it is mounted. We must be careful not to go with the shake, because in that case the serum fat content of cream, we would be separated and sweet butter
We take the cookies one at a time, dip into the cup of milk (add and remove, no more!), And we are placing the photos as forming a tower: cookie, whipped cream, cookie, whipped cream, until end with cookies
Once finished cookies, tumbamos arm to cover it with more whipped cream. There will not be a perfect finish, but try to stay more or less helping smooth with a spatula, cleaning and wetting that go to shape the arm. I put a very small amount of cream to cover the arm, you can use more to your liking. We carry the freezer. With a few hours is enough, but usually leave the cake overnight
When we go to cover the chocolate cake, prepare chocolate bath. Put the cream to boil, and when it boils, remove from heat and add the chopped chocolate. Let stand a few minutes, and stir until completely dissolved. Put the arm on a grid, and dropped chocolate on it, making sure it is well covered
Before the chocolate solidifies, garnish with diced almonds, and took the freezer until ready to eat. To serve cut the arm must cookies diagonally with a sharp knife.

Preparation: 20 minutes (plus freezing time)

Cooking time: no cooking

Servings: 9-pin

Ingredients

Watermelon layer:

350 g of watermelon, cut into chunks and seeds removed
Sugar 50 g
juice of half a lemon
1 handful of chocolate chips or pellets

Lemon Layer:

juice of half a lemon (about 50 ml)
150 ml of cold water
2 heaping tablespoons sugar

Kiwi layer:

1 kiwi
50 ml of cold water
2 tablespoons sugar

Preparation

We started having prepared molds and sticks that we will use, and making sure you have room in the freezer. In this case I used plastic shot glasses, arbutus and twigs that I have in the garden. To prepare your poles you can use a multitude of molds: pole, ice cube, plastic cups, paper or glass ... As sticks can mix and sold specifically for these uses (see notes) sticks lollipop, or twigs of some tree, if you are sure they are not toxic, and you have not used chemicals
Now prepare the layer of watermelon, for this, grind all the ingredients (except chocolate chips) in a food processor or blender. Split the mixture into the molds, and carry it to the freezer. Past a couple of hours, the mixture will have begun to freeze, but is not completely solid. Then, using a skewer, we will push the chocolate chips and placing them where we want to remain the "seeds". We back to the freezer 30 minutes, withdraw, and then put the poles sticks. If it does not hold firm and upright is that the mixture is not sufficiently frozen and have to wait a little longer. Times are approximate, you better be a little careful the first time you prepare these poles
Once watermelon layer list, and placed and sticks, lemon layer prepared by mixing all ingredients. When the layer is perfectly frozen watermelon (minimum 4 hours), pour over a thin layer of lemon. We back to the freezer
When the layer is completely frozen lemon (minimum 4 hours) prepare kiwi layer, simply grinding all the ingredients. Pour over the lemon layer, and took the freezer until the poles are ready (minimum 4 hours)
To unmold the poles there are several methods. The simplest in my case because the vessels were plastic was cut and remove the poles. They can also be left 5/10 minutes at room temperature, and then pull the stick to unmold. Another option is to move the poles by a jet of warm water, especially the bottom, until we can get them

Hope you like the recipe!

MANGO SORBET

INGREDIENTS
• 300 gr. mango
• 30 gr. sugar
• juice of 1/2 lemon
• 250 gr. ice (not cast if the fruit is frozen)

PREPARATION
Put all ingredients in the blender or Thermomix and will beat well until the mixture is crushed and homogeneous.
In my case it was for about 1 minute at speed 5-10 progressive.
Pour into the molds and remove excess flattening with spatula. Freeze for at least 4 hours.

To decorate it and make it more beautiful, we can put a gajito clean orange skin in the mold before pouring the mixture so that the orange look in one side.
, we can also melt chocolate in the microwave at short intervals and put it in a glass of iced size and dip for the chocolate solidifies on contact with the ice cream.

However if we take the frozen fruit pieces (if it is a fruit with high water content) also get the sorbet and more fruity.

I hope you liked it! We can do whatever we like fruit!

Hello everyone!

I was already looking forward to resuming recipes! I was very abandoned and that could not be.
I bring this simple recipe to make and enjoy with the little ones.

BALLS OF POTATO AND BACON

INGREDIENTS
For 18 balls
• 4 small or 2 large potatoes
• 1 egg
• 60 gr. grated cheese
• 50 gr. bacon
• salt
• pepper
• breading
• Olive oil for frying

PREPARATION

Boil the potatoes until., in this case was about 20 minutes. Peel and crush with a fork to mash.
Add the beaten egg and mix well.
We add the grated cheese and integrate everything.
Fry the finely chopped bacon in a pan without oil until golden something. We take in the bowl and mix well.
Salpimentamos to taste.
We take bits of the mixture and make balls.
spent breadcrumbs and set aside.

Fry the balls until golden brown. Let drain on paper towel and you are ready to take.

Hello everyone!

Today is Valentine's Day, and although a sappy, trading day, and all you want to me if it's an excuse to prepare something special for that person that you want, then so be it!

I bring several proposals so that you can make several recipes!

The first proposal is the Ramos of baubles . Very simple and very showy. What better than to say I love you with an edible pink?

Only God knows how much I like the puff :)
Since I was a girl is one thing that takes away your breath: sweet or savory I love the buttery flaky pastry and crispy taste. I do not think there is a recipe that takes puff and I do not like, for example the wonderful Moorish pastela , some cookies for super-easy appetizer or some cupcakes perfect for a gathering of friends.
Anyway I love it! Although I must admit that I have not yet launched home preparation and why when it comes to quality puff pastry make a difference .... but hey, for this simple and rather tart rápidilla can opt for fresh pastry sheets, so Apanás them, no? :)
Again I speak of tonka bean . He had already used for filling these spectacular Cannoncini and if you have not yet tasted can not tell you anything other than what are you waiting for?? But do not despair if there nothing happens, you just replace it with 1/2 or even 1 if you like it, vanilla pod. Remember that you will have to open and scrape the seeds that are inside. They are pure gold ;)
Nothing, I leave you with the recipe that seems perfect for days like this sofa, blanket and movie ... nothing better to accompany the evening with a slice of still warm pastry, a dollop of sour cream or, why not, a ball a good vanilla ice cream . Enjoy it!

Ingredients for 6 people:

1 roll of puff pastry dough stretched round
2 blocks golden
80 gr brown sugar
1 small glass of brandy
1/2 vanilla bean and tonka bean
20 g butter
Sour cream for serving

Preparation:
1 Preheat oven to 200 ° C.
2 For this recipe a pan that can go in the oven is needed and has diameter roughly equal to the round pastry board. Put the pan on the stove with sugar, brandy and 1/2 vanilla bean in half to open out the seeds. Instead I used some grated tonka bean that gives a very special taste. Stir until sugar has dissolved and cook until it is the consistency of caramel.
3 Peel the apples, cut in 4, remove the heart and cut into slices not too thin because then lose volume during cooking. Arrange the apple slices in the pan covering the entire surface. Boil gently for 5 minutes.
4 Remove from heat, cut the butter into pieces and arrange them on the surface. Cover plate with pastry.
5 Put in the oven and cook for 25-30 minutes. After this time, remove from oven wait 3-4 minutes and turn onto a plate or round dish. This operation is difficult because it is easy for apple slices from sticking to the bottom of the pan with a knife, but careful not to burn can put back the apple slices in place.
6 If the pastry is golden it is not necessary but I do I spent the pastry by the grill on high for 5 minutes to finish caramelar.

7 Serve warm accompanied by a dollop of sour cream.

Preparation Time10 min
Cook Time30 min
Total Time1h30m

Preparation: 15 minutes (plus cooling time and frozen)

Cooking time: 5 minutes

Servings: 12 pole

Ingredients

Pole Strawberry:

250 g strawberries, cleaned, cut and stemless
250 g of simple syrup
juice of half a lemon

Polos Orange:

4 Orange juice
200 ml of simple syrup
juice of half a lemon

Kiwi Poles:

4 kiwis, peeled
200 ml of simple syrup
juice of half a lemon

Simple syrup:

Sugar 500 g
500 ml water

Preparation

We started preparing the simple syrup. Put in a large saucepan or casserole sugar and water and bring to a boil. When boiling, heat slightly down to borbotee gently and cook 2 minutes. Remove from heat and let cool completely. We keep in the refrigerator until the time we go to use it.
To prepare the poles, we just have to grind together all the ingredients on flavor in a food processor or blender. We can strain the liquid before preparing the poles to achieve a smooth and uniform texture, but not necessary
Fill the molds we have decided to use: ice cube molds, plastic cups, a pole molds can be found in any kitchen store. I used these I bought on Ebay . To fill these Zipzicles, the best is to use a funnel, taking care not to fill up as the liquid will expand in volume when frozen (Zipzicle container itself has a mark which indicates where you can fill up).
Tightly closed containers and freeze, ideally at least 24 hours, although they can be ready in a few hours. If we use other molds that need stick, as in the last recipe watermelon poles , to place the stick, there are several tricks.
The first, wait until the mixture is half frozen to insert the stick and stay subject. Another option is to put plastic wrap or foil covering the top of the mold, make a small hole in the center and insert it through the stick, which is secured in this way.
This is the recommended option when you want to prepare poles, put them in their molds and forget about them without having to be aware of the degree of freezing.

Preparation: 15 min (longer whipping and / or freezing)

Cooking time: 10 min

Servings: about 1 liter of ice cream

Ingredients

200ml milk
250 ml whipping cream (35% fat)
150 sugar
150g pistachio paste
1 tsp (8 g) of cornflour
50 ml of milk
3 egg yolks
250 ml whipping cream (35% fat), very cold green, optional colorant

Preparation

We boil 200 ml of milk with the cream and sugar in a medium saucepanBesides, in another bowl we beat the yolks slightly
In a glass, join the 50 ml of milk with cornstarch, and we stir with a spoon until completely dissolved
Add the yolks.
Pour the boiling milk and cream over this mixture, stir constantly while.
Strain the mixture to remove any traces of egg yolks that have curdled, and carry back to medium heat
We must stir constantly with a wooden spoon, until the custard thickens slightly. It is easily verified that when rubbed by the spoon, the signal is where we spent the finger
We removed the cream from heat, add the pistachio paste and food coloring if you will be using, and mix well
Let cool this pistachio cream in the refrigerator at least 24 hours.
The next day, with a whisk of electric rods, assemble the remaining 250 ml of cream. The cream must be very cold
Mix the whipped cream with pistachio ice cream base we had booked in the refrigerator the day before
Pour this mixture into the ice cream maker, so manteque for about 30 minutes (depends on the manufacturer), and we keep in the freezer in an airtight container. Preferably out five minutes before consuming

Preparation: 1 hour

Cooking time: 10 min

Servings: 25 to 30 macarons

Ingredients

For the "shells"

200g icing sugar
110 gr almond flour (or ground almonds, if you do not find)
90 g egg clear
30 g sugar normal
Green dye, preferably powder (optional)
Red dye in spray (optional)
template or stencil (optional)

For the filling:

homemade pistachio ice cream

Preparation

We started preparing macarons. We weigh and sift the icing sugar and almond meal. And this applies not skip this step as I do in all recipes. I confess, never sifted anything biscuits, cookies and more. But in this recipe, it is ESSENTIAL.
We connect sifted almond and sugar in a large bowl. We can replace about 20 g almond flour for ground pistachios.
We weigh the clear. Some people used the aged, ie, separate the whites from the yolks, and leave a day out of the refrigerator, or 4 or 5 days in the refrigerator before using. I've always prepared with pasteurized clear as those sold in Mercadona, because I find it more comfortable to weigh 90 g of clear, and there are no outstanding use buds. 90g is more or less clear is weighing 3 medium egg whites. To ride better, should be at room temperature, so I recommend them out of the fridge for a while before
With wire whisk, begin to mount until a clear foaming.
Gently add the granulated sugar (30 g), while still riding with the whisk at full speed until a meringue with stiff peaks forms.
We again flour mixture and almonds through a sieve (yes, again!) While we dropping the mixture in the form of rain on the white that we have previously mounted. In: Sift almond flour and again, and go on dropping it clear, but not all at once, but little by little so you do not lose too much air meringue.
A medium mixing, add the coloring to desired hue
Prepare a piping bag with round tip, depending on the size that we will make the macarons. I used a 1 cm for I have prepared tiny, about 2.5 cm.
We print and put this template , or similar , on a baking tray. On top place a baking paper so that the circles show through and to guide us to the macarons are perfectly round.
With the pastry bag perpendicular to the baking sheet, let depositing small amounts of dough. To make a circle, aim with the tip of the nozzle to the center of the circle (remember, the manga perpendicular), and without leaving the site, pressed to fill the circle. Thus out perfectly round (unless the dough is too thin and tends to expand) a small peak, which disappears in a few seconds is probably formed. If not, is that the dough is too thick and you have to mix a little more.
Where have all the macarons on the tray, carefully withdraw the template below, and remove the bubbles that are formed on the surface of the macarons with a toothpick. Let rest the macarons at least an hour for the "foot" is formed. Thus, the upper layer is dried and a "cap" is formed and when introduced into the furnace, the air can only escape meringue downward, forming the foot so characteristic of these cakes. Before baking, to see if they are dry and ready, we played one above. It should be noted slightly dry, and should not remain attached to the finger. (If you are not is something stuck, you secretly suck your thumb and wait a little longer, they are not yet).
Preheat oven to 150 and bake about 10-12 minutes for this size, some recipes recommend even 15 or 20, but in my opinion and are completely dry. Must be dry outside, and slightly soft inside.
Remove from oven (almadecántaro turn it off!) And let cool on same baking tray where have. A cold time, but waiting too, carefully took off the sheet of tracing paper, and proceed to decorate them with a template or stencil and spray dye. It is very simple, just to place a "shell" on baking paper (not stain), crank up the macaron template we like, and sprinkle with coloring spray. We removed the stencil carefully and let dry the macaron. Later we keep in the freezer, unless we go to consume immediately.
Then prepare pistachio ice cream, as shown in this recipe
To make the sandwiches, we took a half macaron, put a ball of ice cream on top, and press with another macaron half to form a sandwich. We keep in the freezer until consumption.

Preparation: 30 minutes

Cooking time: 30 min

Servings: 24 shekerbura

Ingredients

For the filling:
200g ground almonds
150g icing sugar
30 ml water
ground cardamom (optional, not used)

For the dough:

250 g butter, cold, cut into squares
500 g flour
1 egg
120 ml water

Tools:

Pliers or crimpers (optional)

Preparation

We started preparing the filling. In a bowl mix the ground almonds with the sugar, add the water and knead with hands to form a dough. Booked covered with plastic wrap
Now prepare the batter. In a food processor (in 6 speed 15 sec) or your hands, mix all ingredients into a homogeneous mass.
Divide the dough into 24 portions, and give them pellet form
Store them in the refrigerator covered with plastic wrap for an hour or two
After this time, preheat the oven to 180 º C and took the balls from the refrigerator
With a rolling pin, stretch each ball. Using a round cookie cutter or a plate of coffee, cut a circle of dough.
We put a teaspoon of filling in the center of the circle, and close the edges by pressing with your fingers to seal, shaping of dumpling dough to
Decorate the edge of the dumpling (called "repulgue") slowly folding it inward slowly and pressing with fingertips (best watch the video if you do not know how, 2.20 min). We will repeat the process, and leaving the shekerbura on a baking tray lined with baking paper, and covered with plastic wrap, so it does not dry out while we prepare all the pies
We now turn to decorate shekerbura with tongs or crimpers . Here we can choose the design you like best, depending on the shape of our crimper and design we want to do. My crimper was straight and jagged, and opted for a zigzag design
Let the dough by pinching with tweezers, without fear, but being careful not to pierce it, and making straight, horizontal, or diagonal lines as prefer. Once a line, do other then changing the meaning. It's pretty simple, really
Once all shekerbura ready, bake about 30 minutes
Remove from oven and let cool. If we have not decorated with tweezers, sprinkle with icing sugar before serving
They can be stored several days in an airtight container.

Preparation: 10 minutes
Cooking time: 20 min
Servings: 1 pie 20 × 30 cm, about 12 people

Ingredients
For the cake:

1 1/2 cup plain flour
3 tablespoons of pure cocoa powder
1 cup sugar
1 teaspoon baking soda
1 pinch of salt
5 tablespoons sunflower oil
1 teaspoon vanilla paste
1 teaspoon vinegar
1 cup water

For the chocolate coating (optional):

200 ml water
2 level tablespoons of cornstarch (20 g)
250 g of black chocolate (without milk), chopped

Preparation

Preheat oven to 180 ° C and began to prepare the cake.
We put in the baking tray (20 * 30 cm) dry ingredients: cocoa, sugar, flour, baking soda and salt, and mix until blended. With your finger, make 3 holes in the mix: in one of the holes pour the oil in another vanilla, and vinegar in the last
On the set pour the cup of water, and stir gently with a spoon until blended ingredients.
Bake 20-25 minutes (if you use a smaller pan will have to increase the time to 30-35 minutes)
Remove from oven and let cake cool
Meanwhile, prepare the cover
Mix water and cornstarch, stirring until no lumps
We heat this mixture in a saucepan, over medium low heat. Add the chopped chocolate, and stir constantly until completely melted
Remove from heat, stir a little to temper, and pour over the cake we had previously prepared (which should already be cold!) Leave in the fridge until the chocolate coating (several hours or overnight) to solidify
We keep the cake in the refrigerator until consumption, covered with plastic wrap so it does not take odors (preferably taking it 15-30 minutes before eating, but not required). At serving time, garnish using a template (if you have no template, you can print the image you like in a cardboard or foil, and cut).
To decorate, simply place the template on the cake and sprinkle with powdered sugar strainer until all the gaps. We removed the template and serve!

Preparation: 15 minutes

Cooking time: 45 min

Servings: 6 éclairs

Ingredients

Choux pastry:

80 ml of milk
80 ml water
70 g of butter
1 pinch of salt
Sugar 10 g
100 g flour
2 medium eggs, beaten

For the pastry cream

3 egg yolks
500 ml of milk
Sugar 150 g
30 g cornstarch
1 vanilla bean

For the glaze:

100 g of white chocolate
10 g of cocoa butter

Decoration (optional)

- black edible ink

- Stamps. I used these that are flexible (transparent)

Preparation

I started preparing the custard. We boil 400 ml of milk with sugar and vanilla. Meanwhile, mix the cornstarch with the remaining milk (100 ml). Beat yolks and add to milk and cornstarch we prebooked. Now add the boiled milk (remember before removing the vanilla pod!), Stirring continuously, and bring back to the fire (medium).
I continue stirring the mixture continuously until it thickens to your liking (thicken more on cooling). Let cool, and that no crust formation, we spread the surface with a little butter, and cover with plastic wrap
I continue preparing the choux paste. We must keep in mind that we want a more hard mass that when we prepare profiteroles, eclairs and must maintain the shape perfectly, flatten the escudillarlos (or we will be deformed).
Preheat oven to 150 ° C, and we covered a baking tray with baking paper. We weigh and prepare all the ingredients that we will use
Put the milk and water to the fire, add butter, salt and sugar, and heat it over high heat until butter is dissolved (without allowing it to boil). Once dissolved butter, brought to the boil
Remove from heat and add the flour all at once. Mix with a spatula until we see dry flour. We back to medium-high heat to dry the dough. Stir constantly until the dough no longer sticks to the pan or spatula (about 1 minute)
We spent the hot ground to another bowl, and add 2/3 of the beaten egg. Mix well. Observed mass: You must drop the spatula, but very slowly apart. Better it is dry, it is too wet. Add the egg amount we deem necessary (if the first time you make the recipe, and you have no experience, add the remaining egg no more) and mix well again. Obtain a homogeneous mass and shiny
We transfer the dough to a pastry bag with smooth round tip about 2 cm. On the baking sheet, with the sleeve at an angle of 45 °, and uniformly pressing to release the same amount of mass, we press forming a strip of dough of about 10-15 cm long. If the dough is cooked, it should hold the shape perfectly, without collapse. Cut the dough with a smooth-bladed knife (if necessary, straighten the finger éclairs using a little water) and continue escudillando dough into all éclairs, separated from each other as they grow when baked
Bake for about 45-50 minutes. We turn off the oven and leave the door open within another 10 minutes to finish drying (if we are not sure they are dry, we can check out one of the oven and open it to check)
Remove from oven and let cool
We drilled the basis of the éclairs in three places, and fill it with custard
We melt the white chocolate in the microwave with cocoa butter, carefully, since white chocolate is more delicate than black. Bathe the éclairs in chocolate icing, draining the excess, and passing the finger around to remove excess and even the edges. We leave in the fridge to solidify
Decorate using a stamp and (optional) edible black ink. To do this, I used a pad of ink , the black dye smeared with gel, and pressed the seal. Before printing on éclairs.
I recommend you do some tests on paper. Even as it is not a smooth surface, will not be perfect, but it gives it a more "vintage" air, no. We keep in the refrigerator until serving time, although it is best to consume few before

Preparation: 45 minutes

Cooking time: 10 min

Servings: 24 cookies

Ingredients

For the biscuit base:

400 g plain flour
150g icing sugar
200 g cold butter, cut into cubes
1 egg medium
1 pinch of salt

For the filling:

Soft nougat cream (see notes)

For coverage

300 g white chocolate (or white candy melts)
50 g of cocoa butter (optional)

Equipment: Silicone mold 8 round cavities .

Preparation

We started preparing cookies the day before. Mix all ingredients with your hands to form a smooth dough.
We form a ball, which we divide into two or three parts (depending on the size of your countertop, and the strength that you have to stretch the dough)
Stretch each portion between two sheets of baking paper with a rolling pin, until they were very thin, 3 mm thick or less.
We sheets of cookie dough in the fridge for a couple of hours, or leave them in the freezer for half an hour (this is done to facilitate the cutting process). As we proceed to each of the dough portions that we have previously cut.
We pulled the sheets (one at a time, so you do not lose cold), cut with a round cutter mold size that we will use for that then the size of the cookie matches the mold (mine 6 cm), Stand biscuits on a tray, and bring back to the freezer at least 15 minutes (cookies will help not lose shape during baking). Repeat with remaining dough. Mass cuts, we can return them to knead, and stretch to the procedure described previously, or we can prepare these minigalletas
Preheat oven to 170 º C and bake the cookies about 10 minutes, until lightly browned on the edges. The out of the oven, we let stand 5 minutes, and we put on a rack to cool. Cookies are blanditas out of the oven, and finish hardened to cool.
When cool, continue to prepare our nougat and chocolate cookies. We melt the chopped chocolate with cocoa butter in the microwave, programming of 30 in 30 seconds, stirring each time. We must do so with care not to burn the chocolate, you know that you white chocolate is more delicate and difficult to melt.
Place the pan on a tray (to remove later without losing form). Cut circles from the sheet of transfer size of the mold cavities and place them at the base (with the rough hand, which is the one sticking up). Pour a couple of teaspoons of chocolate on the sheet to cover it. We place a teaspoon of cream over the chocolate nougat in the center, and ended up covering with a cookie. .
Let cool in the refrigerator or in a cool place and solidified seco.Una on chocolate, cookies unmold, and removed carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool, dry place until use.

Preparation: 15 minutes

Cook Time: 2 min

Servings: 8 to 12 oreo cookies

Ingredients

8-12 oreo cookies
300 g Dark chocolate
50 g of cocoa butter

Equipment (optional): 8-12 Silicon mold round cavities.

Preparation

We melt the chopped chocolate with cocoa butter in the microwave, programming of 30 in 30 seconds, stirring each time. We must do so with care not to burn the chocolate, you know that you white chocolate is more delicate and difficult to melt. Now, how to work in this recipe will depend on whether or not we have mold.
If you have mold, place it on a tray (to remove later without losing form). Cut circles from the sheet of transfer size of the mold cavities and place them at the base (with the rough hand, which is the one sticking up). Pour a couple of teaspoons of chocolate on the sheet to cover it. We set up an oreo cookie and biscuit coated finished with another couple of teaspoons of chocolate.
We give a few hits with the tray on the table, so that the chocolate is well distributed in the molds, and all voids or air bubbles that may have become refilled. (We hit softly, not thinking about the neighbor who always parks on your site).
Let cool in the refrigerator or in a cool, dry winter now (summer, refrigerators must!). Once solidified chocolate, cookies unmold, and removed carefully detaching the transfer sheet (works as a bumper sticker chocolate).
We keep the cookies in a cool place until consumption. With this option out 8 to 12 cookies, depending on how much chocolate we use for mold, and its size.
If you do not have mold, bathe in chocolate cookies, draining the excess. We have cookies on a sheet of baking paper. With a spatula, move to the other tray lined with baking paper (it's the only way that the excess chocolate is completely removed). Cut the transfer into squares the size of our cookies, and place on each cookie, pressing lightly with your fingers so that it is attached (remember, the rough side of the transfer in contact with the chocolate!).
Let cool in the refrigerator or in a cool, dry place now in winter (summer, refrigerators must!). Once the chocolate solidified, withdraw carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool place until consumption. This option will go over 12 cookies, since much less of chocolate is used to bathe.

Preparation: 15 minutes (plus drying time)

Cooking time: 45 min

Servings: 24 mini cakes

Ingredients

Honey 250 g
Sugar 175 g
1 egg white
400 g of fried and salted peanuts
2 sheets of paper or sugar wafers

Preparation

We started putting honey in a saucepan, and sugar over low heat, stirring occasionally until the honey is dissolved and liquid sugar.
Apart rode about to clear heavy snow.
When sugar has dissolved, add the clear, stirring constantly. A very low heat , we'll be stirring for 45 minutes.
Add peanuts and mix well. Cut circles of desired size of the sheets of sugar paper (the photo of 5 cm), put a teaspoon of the mixture on one half of nougat, and cover with another paper circle sugar. Pressed with a roller to make it smooth
Let cool and harden, uncovered, in a cool place for a couple of days. Then we keep in a metal can to consumption

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