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Crispy Cream and Chocolate Pastries

ingredients for 8 pastries 2 rectangular sheets of puff pastry. 1 egg yolk. 1 rectangular cookie cutter, 10x5cm. powdered sugar for dusting. pastry cream: 400cc whole or semi-skimmed milk. 30g cornstarch. 120g sugar. 4 egg yolks. chocolate cream: 150cc heavy cream (35% fat). 120g dark chocolate (chips or chopped).   preparation First, we'll make the pastry cream : Put the milk and sugar in a pot over medium heat. In a separate bowl, whisk the egg yolks with the cornstarch. Once the milk is warm, mix it into the yolk mixture, then pour everything back into the pot. Keep stirring with a wooden spoon over low heat until the cream thickens and coats the back of the spoon. Set aside. For the chocolate cream : Heat the heavy cream in a small saucepan until it's just about to boil. Remove from heat, add the chocolate, and stir until it's completely melted and smooth. Set aside. Preheat your oven to 180°C, with heat from both top and bottom. Cut t...

Pizza with Chanterelles and Smashed Eggs


This was our weekend supper pizza! You've got to try it with chanterelles — it turned out absolutely delicious!





Ingredients

for 2 pizzas
  • 200g chanterelles.
  • 3 spring garlic or garlic scapes.
  • quail eggs.
  • salt.
  • olive oil.
  • 150g shredded mozzarella cheese.

for the dough

  • 250g bread flour.
  • 10g fresh yeast.
  • 1 and 1/2 tablespoons olive oil.
  • 160g water.
  • 1/2 teaspoon salt.

Preparation

Dissolve the yeast in the warm water, then add the salt, oil, and flour. Knead it all together until you have a smooth ball of dough. Pop it in a floured bowl, cover with plastic wrap, and let it rest for about an hour to an hour and a half, until it's doubled in size.
Once the dough has puffed up nicely, turn it out onto a floured work surface and divide it into two roughly equal pieces. Shape each one into a ball.
Place each ball in its own floured bowl, cover them up, and let them rest for 12 hours. I always make the dough the day before — it just works better that way.
Preheat your oven to 190°C.
In a pan with a tablespoon of olive oil, lightly sauté the mushrooms and garlic until they're just softened.
Stretch out the dough into a round shape. Sprinkle the cheese over first, then scatter the mushrooms on top.
Slide it into the oven and bake until the crust starts to turn golden. Then crack the quail eggs right there between the mushrooms and pop it back in the oven until the eggs are set just the way you like them.
Serve it straight from the oven while it's still hot and bubbly.


Enjoy!
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