Berlinas

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 .

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BREAD, Butter cream, Icing Sugar, Organic Lemon zest, Sunflower Oil,

Watermelon Polos

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

1. 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
2. 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
3. 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
4. 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)
5. 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

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FOOD ART, Icing, Icing Sugar, Lemon juice, sweet., Watermelon juice,

Macarons with Ice pistaccho

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

1. 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.
2. We connect sifted almond and sugar in a large bowl. We can replace about 20 g almond flour for ground pistachios.
3. 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
4. With wire whisk, begin to mount until a clear foaming.
5. Gently add the granulated sugar (30 g), while still riding with the whisk at full speed until a meringue with stiff peaks forms.
6. 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.
7. A medium mixing, add the coloring to desired hue
8. 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.
9. 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.
10. 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.
11. 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).
12. 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.
13. 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.
14. Then prepare pistachio ice cream, as shown in this recipe
15. 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.

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Almond, DESSERT, Icing, Icing Sugar, Pistachio, Stencil,