RECIPE INGREDIENTS:
• 500 gr. melted butter
• 1 kg kataifi leaf
• 600 gr. chopped almonds
• 2 tbsp. cinnamon
For the syrup
• 800 gr. water
• 1.2 kg of sugar
• 50 gr. Glucose
Execution Method
Mix the almonds with the cinnamon (if you want, add another aromatic one).
Open the kataifi leaf and put a little of the almond in the middle.
Wrap it in a roll, putting the filling in the middle and put it in a round pan.
Do the same until our pan is full.
Pour the melted butter into the kataifi and bake at 180ºC for about an hour.
The purpose is to brown the kataifi.
While it is in the oven, prepare the syrup. Boil water, sugar and glucose together for 4-5 minutes.
Once we take the katafi out of the oven and pour over the syrup. Leave it for a while to cool and absorb the syrup.
The dessert is ready.
RECIPE INGREDIENTS:
• 280 gr. flour
• 100 gr. sugar
• 300 gr. hazelnut praline
• 180 gr. granulated sugar
• 240 gr. butter
• 2 large eggs
• 2 tbsp cornflour
• 1 tbsp. baking soda
• 2 tbsp. liquid vanilla
• 80 gr. Cocoa
Execution Method
With a teaspoon we take spoons from the praline and put them in the pan.
Put the pan in the freezer for half an hour. Beat the butter and the two sugars in the mixer until a fluffy mixture is created. Then add vanilla and eggs, beating for another two minutes.
Sift the soda, cocoa and corn flour with the flour.
Add them to the rest of the mixture until all the ingredients are combined. Put the dough wrapped in foil in the refrigerator for 25 minutes. Then, using a little cocoa, shape a portion of dough into a ball and press, our goal is to make it wide.
Place a piece of frozen praline in the center and shape it into a ball again, trapping it in the center.
Bake the cookies for 10-15 minutes. The cookies are ready.
RECIPE INGREDIENTS:
For the syrup :
• 900 gr. granulated sugar
• 2 cinnamon sticks
• lemon peels, from 2 lemons
• 600 gr. water
• 100 gr. Glucose
Execution Method
• Put the sugar, water, cinnamon, glucose, lemon peels in a saucepan and transfer to a medium heat. Leave until the sugar melts. Once melted, leave it to cool.
For SYRUPY DOUGH SWIRLS
• 400 gr. butter
• 2 tbsp. baking powder
• 100 gr. granulated sugar
• 1 tbsp. cinnamon
• 2 tbsp. vanilla extract
• 100 gr. water
• 700 gr. soft flour
• 4 eggs
• 2 pinch of salt
• 260 gr. walnut kernels
• 2 tbsp. cocoa
• 840 gr. puff pastry sheet
• 2 yolks, diluted in 2 tbsp. water
Beat the walnut kernels in the blender until they become crumbs.
Put water, butter, sugar, baking powder, cinnamon, flour, eggs, salt, vanilla, walnuts, cocoa in the mixer and beat until the ingredients are homogeneous. Spread the puff pastry sheet and put all the filling along the long side. Wrap the filling in the puff pastry. Spread
a little yolk with water on the edge of the puff pastry so that the puff pastry sticks. Wrap well with transparent film. Put in the freezer for 30 minutes to stabilize the mixture.
Preheat the oven while removing the roll from the freezer.
Cut into pieces and put them in the pan.
Once they thaw, put them in the oven and bake for 20-30 minutes. Pour the syrup on the dough swirls; leave them to absorb the syrup. Our recipe is ready.
RECIPE INGREDIENTS:
• 200 gr. granulated sugar
• 280 gr. olive oil
• 2/3 tbsp. soda
• 2 pinch of salt
• 1,000 gr. self-raising flour
• 1 tbsp honey
• 340 gr. grape molasses
• 1/2 tbsp. clove
• 1 tbsp. cinnamon
Execution Method
Put an oil paste on the plate of the oven.
Preheat the oven to air.
In a bowl put the olive oil, sugar, must, soda, cinnamon, cloves, salt and honey.
Beat with the mixer for 5 minutes until the sugar dissolves. Add the flour, while working the dough for the mustache cookies by hand.
Depending on the flour you use may need from 470-500 gr. flour. We shape the must cookies into cookies in whatever shape we want and place on the oil paste. Put the pan directly in the oven and bake for about 20 minutes, so that they get a nice pink color. The mustache cookies are ready.
Petit fours, in French petits fours, according to Alan Davidson are small cookies or cakes.
The name means “small oven” and they probably get their name from the small ovens in which they were baked in the 18th century. Another version says that they were so named because they were baked in a low temperature oven (à petit four in French).
Petits fours are divided into four categories, as we read on the website of the Auguste Escoffier School.
The first category is dry petits fours (petit fours sec), which are cookies baked for a long time at low temperature, such as sablés, macarons and palmiers.
The second category is petits fours glaces. These are mini cakes coated with almond paste (marzipan), wrapped in sugar paste or chocolate. This type is usually decorated with intricate icing designs.
The third category is fresh petits fours (petit fours frais). This includes all the sweets that should be consumed on the same day, because they lose their quality over time.
The fourth category is the masked petits fours (petit fours déguisés), ie fresh or dried fruit dipped in chocolate or caramel.
