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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...

Grilled Cuttlefish with Caramelized Onions


ingredients

serves 4
  • 8 medium cuttlefish.
  • 3 garlic cloves.
  • chopped parsley.
  • extra virgin olive oil.

for the caramelized onions:

  • three large onions.
  • extra virgin olive oil.

preparation

To caramelize the onions: Peel the onions and slice them into thin strips, what we call julienne.
Heat a good glug of olive oil in a pan over medium heat, add the sliced onions, and let them cook for about 35 to 40 minutes. You'll want to stir them often so they don't burn — if they start sticking, add a splash of water to help things along.
Keep cooking until the onions turn golden and soft, almost jammy in texture.
Cook the cuttlefish on a hot griddle with the chopped garlic and parsley, then serve them right on top of that sweet caramelized onion bed.


Enjoy!
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