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French Pastry with raspberry and chocolate cream

French Pastry with raspberry and chocolate cream

Dough:

  • 25 g yeast

  • 2 cups milk

  • 25g sugar

  • some salt

  • 2 eggs

  • 500 g flour

  • 50 g of butter

  • 300g butter to roll

Filling:

  • 100 g marzipan

  • 50 g of butter

  • 50g sugar

Knead everything together.

 

The dough is kneaded and rolled on a flour sprinkled table to approx 25 x 40 cm. The butter is rolled between 2 pieces of baking paper to about 15 x 30 cm. Butter is placed on the dough. The dough is now closed around the butter. Roll out to about 20 x 50 cm and leave it cool for 15 minutes. Roll again the dough and fold it three times. Put it back to cool for 15 minutes. Roll again the dough and fold. Fold to a total of 3 x 3 x 3 times (total of 27 layers). Finally roll out for about 5 mm thickness and cut 12 squares out.

Add a dollop of marzipan filling on each square and fold over, so the dough is closed completely around the marzipan filling. Let the buns rest for 1 hour. Brush them with egg yolk before they are baked for about 20-30 minutes in hot oven at 180 degrees. Let them cool before halved and filled with whipped cream.

Garnish if necessary with chocolate, nuts or berries. Here they are filled with whipped cream mixed with raspberry jam and whipped cream with chopped dark chocolate. They are topped with white chocolate, raspberry, dark chocolate with pistachios.

 

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