Tag: Cracker

Cracker Millefoglie – Recipe Millefoglie of crackers – Italian Cuisine

»Salami of the King - Recipe Salami of the King of Misya


First prepare the cream: beat the egg yolks with the sugar, then add the cornstarch and finally milk and vanilla.

Transfer everything into a saucepan, start cooking, over low heat, stirring, and bring to a boil and thicken.
Cover with plastic wrap and let cool.

At this point, start composing your puff pastry: place the crackers on a serving dish big enough to contain half (I didn't have any and I split it into 2 plates).
Spread 1/3 of the cold cream on the first 10 crackers.
Add 1/3 of the chocolate drops, then create the second layer of crackers.

Add cream and chocolate again, then create the last layer of crackers, cream and chocolate chips.

The millefeuille of crackers is ready: let stand 1 hour in the fridge, then decorate with icing sugar and serve.

Next Up: Cracker Stuffing/Dressing

Cracker recipe with butter and anchovies – Italian Cuisine

Cracker recipe with butter and anchovies


  • 250 g flour
  • 150 g butter
  • 30 g extra virgin olive oil
  • 5 g salt
  • 2 g brewer's yeast
  • anchovy fillets in oil
  • lemon

For the recipe of crackers with butter and anchovies mousse, mix the flour with the oil, the crumbled brewer's yeast, the salt and 100 g of water. Let stand for 1 hour in a bowl covered with the film. Roll out the dough 2-3 mm thick; cut it with a toothed wheel in rectangles of 5 × 8 cm; arrange them on a baking sheet covered with baking paper and bake at 200 ° C for 8-10 minutes. Remove them and let them cool.
For the froth: work with a whisk or whisk for a couple of minutes the soft butter with lemon peel and a spoonful of juice, obtaining a mousse. Serve with crackers and fillets
of anchovies in oil: those of the Cantabrian Sea are particularly firm and fleshy.

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