Tag: Mini

Recipe Mini donuts in the oven with double surprise – Italian Cuisine

Ingredients

250 g flour
100 g white chocolate in a bar
6 g brewer's yeast
12 dried apricots
1 egg
1 yolk
powdered sugar
butter
salt

Duration: 1 h 15 min

Level: Medium

Doses: 6 people

Soak the apricots in water until they regain their original volume (it will take 8-12 hours). Mix the flour with 25 g of butter, 50 g of water, half an egg (beat one and use half of it), a pinch of salt and the crumbled yeast. Cover the dough with a damp cloth and let it rise for 3 hours. Drain the apricots and, with the help of a small knife, open them so that you can insert 2 squares of chocolate in each (double surprise) .Roll out the dough into a 0.5 cm thick layer and cut out 12 discs (ø 10 cm) . Wrap each apricot in a disc of dough, obtaining 12 balls; place them, with the closure towards the bottom, in small well-buttered molds that contain them in size. Brush the surface with beaten egg yolk and bake at 190 ° C for 13 '; take the mini donuts out of the oven, sprinkle them with icing sugar and put them back in the oven under the grill until they are caramelized and shiny on the surface.

Mini tatin with artichoke and anchovy – Italian Cuisine

Ingredients for 8 people

1) Remove the artichokes from the conservation oil and drain them well by placing them upside down on an inclined cutting board. Brush with butter 8 muffin molds, line the bottom with a small disc of parchment paper.

2) Meanwhile, mince the garlic with a handful of parsley leaves and 1 teaspoon of Pine nuts. Spread the leaves of the artichokes and stuff them with rolled anchovies and i whole pine nuts left and place 1 artichoke in each mold with the stuffed side down. Sprinkle them with the chopped parsley and garlic.

3) Cut out 8 discs of puff pastry as large as the mouth of the molds. Place the pasta on top of the artichokes, tucking it in slightly. Cut the remaining pastry into strips and line the inner edge of the molds. Bake the mini tatin in the upper part of the oven at 200 ° for about 12 minutes, until the pastry is well cooked and golden. Remove from the oven, let them rest for a few minutes, turn out the artichokes, turn them upside down and serve warm, garnishing with the leftover parsley.

Bacon mini puff pastry croissant – Italian Cuisine

Ingredients for 4 people

1) Turn on the oven at 200 °. Roll out the browse on a plane and sprinkle it with the parmesan and 1 tsp of poppy seeds. Cut it into rather elongated triangles, cover each with one slice of bacon and then roll them up on themselves from the base to the tip.

2) Distribute i Croissant on a baking sheet lined with parchment paper, brush them with yolk beaten with 1 teaspoon of water and sprinkle them with i poppy seeds remained.

3) Bake the croissants in the oven until golden (about 20 minutes).

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Ingredients

Ingredients for 8 people

Ingredients for 4 people

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