Danish Apricot

A pastry that I love and that is the favorite of my mom.I know that the text looks long and daunting, but the fact remains that this delicacy is easy. If you do not want us your puff pastry, you can buy it at the store. Good week

Ingredients: Pastry cream.	Ingredients: Puff pastry.
50g sugar. 2 c. tablespoons of white flour. 2 eggs. 500 ml of milk. ½ c. with vanilla tea.	500 g of white flour. 1 c. teaspoon salt. 100g unsalted butter, melted. cold water depending on the mixture. 200 g soft unsalted butter. 50 g white flour. beaten egg for gilding. a box of halves of apricots in syrup.

Preparations

• Heat milk in a saucepan
• In a bowl, combine sugar and flour.
• Add eggs and whisk until the mixture is smooth.
• Stir in the hot milk gradually, whisking.
• Replace all in the saucepan and bring to low heat to boiling, whisking constantly.
• Remove from heat and add vanilla.
• Put in a bowl, place plastic wrap directly on the hot cream and let cool.
• Put in the fridge time to prepare the dough.
• In a large bowl, combine flour, salt and melted butter pick up with cold water.
• Knead the dough until it is smooth and homogeneous.
• Cover with plastic wrap and refrigerate for 1 hour.
• In a bowl, mix the butter and flour.
• Put the mixture on plastic wrap and shape a square.
• Close the wrap and refrigerate 1 hour.
• On a floured work plan, roll dough into a rectangle and place the butter in the middle then fold the sides over the butter.
• Chill dough 30 minutes.
• Roll dough into a rectangle with rolling pin, taking care to keep the butter has imprisoned inside.
• Fold the rectangle into 3 to make a turn and refrigerate 1 hour.
• The further lower again in rectangle and fold and refrigerate 1 hour.
• Repeat the same operation for the last time either 3rd round total taking care refrigerate for 1 hour between each operation.
• Preheat oven to 350 ° F / 180 ° C.
• Roll dough into a rectangle and cut out with a pastry wheel to square the size desired.
• Place 1 c. tablespoons of pastry cream center square and fold two corners to the center over filling
• Add half apricot in the center.
• Place the pastries on a baking sheet lined with parchment paper.
• Brown pastry with beaten egg.
• Bake about 15 minutes or until the pastry is well developed and the pastry is golden brown.
• Cool on rack.
• Tip: Make shine your pastries with a little apricot jam smeared on the hot surface! Or go for a more traditional frosting icing sugar mixed with a little milk.

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Bread sticks without kneading

Bread sticks without kneading

Hello friends.
Many thanks to those who have kept my blog last active my absence, I revaudriez this service forever. Today I present another bread without kneading shaped wand that we worshiping at home.
I hope you will try it because it's worth a try.

ingredients

• 400g white flour or more depending on the absorption.
• 1 c. teaspoon salt
• 1 c. tablespoon dry yeast
• 300 ml of warm water

Preparations

• In a large bowl, dilute the yeast with some warm water, then add the remaining water.
• Add flour and salt and mix roughly with a wooden spoon (the dough should be sticky is normal).
• Cover with plastic wrap and a clean towel.
• Let rise about 1 hour to 1:30, where until doubled in volume.
• Put on a well floured surface.
• Separate your dough into 3, and shaping three rods without overworking the dough.
• Place in a pan sticks, or a floured baking sheet.
• Using a knife, make some features beveled on the chopsticks.
• PS: this is optional, you can sprinkle the surface of the bread with grains of your choice.
• Let rise 30 minutes.
• Preheat oven to 400 ° F and put a pan filled with water in the bottom of the oven.
• Bake the bread until golden brown.

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Lemon cake, fresh rosemary and dried cranberries.

Some days are worse than others! Despite being in November, it's cold, several rainy days in a row. I'm busy and exhausted all week. The work was curiously frustrating for no good reason other than my children do not stop bickering because they spend more time indoors because of the cold.
I feel tired and frustrated, a little treat will do me good. Then you know my addiction cake, I decided to prepare one, but different with a touch of I do not know what! I looked out the door and hop in my garden a little idea! Why not rosemary? I have a few branches; So I went out in the rain and get them.
Result a soft cake with a delicate taste and pleasant in the mouth with a lemony notes that add lemon and cranberries.
And here I am satisfied and happy to forget my worries for a while with a song and a cup of hot coffee.

Ingredients

300 g flour. 1 c. tablespoon baking powder. ½ c. teaspoon salt. 130 g of brown sugar. Zest of one lemon, finely grated 2 c. tablespoons finely chopped fresh rosemary. 2 eggs. 130g melted butter .. 125 ml of milk. 125 ml of yogurt. 100 g dried cranberries.

Preparations

Preheat oven to 350 ° F (180 ° C), butter and flour the pan. In a large bowl, mix the flour with yeast, salt, lemon zest, rosemary and cranberries. In a medium bowl, using a whisk, beat eggs with brown sugar until well combined; add butter, milk, yogurt and mix until smooth. Pour the egg mixture over the flour and stir just to combine, not over mix. Pour into buttered pan and smooth top. Bake about 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn out onto rack to cool completely before serving.

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