Bun in country

Serves: 6-8 people Difficulty ': Media Preparation time: 1 hour and30 minutes + 2 hours for rising and nut INGREDIENTS 1 1 / 2 baking powder 1kg. 125g of flour. 100g of butter. of candied citron salt 10 eggs 300g. sugar 1 pinch cinnamon 1 teaspoon vanilla 1 small glass of rum -------------------------- PROCEDURE Dissolve yeast in a cup of lukewarm water and mix it with 300gr.

flour: you got the dough rise in a warm place for about two hours, after having put in a bowl covered with a cloth instead of wool. Lightly butter a baking dish large enough high-sided. Chopped candied citron. Turn on the oven and, while coming to high heat, add the remaining flour unleavened dough, whole eggs, a pinch of salt, sugar and remaining butter.

Fig tart

Serves: 6-8 people Difficulty ': Easy Preparation time: 60 minutes INGREDIENTS 1 roll of puff pastry prepared 10 fresh figs 60g. sugar 3 eggs 2 cups milk 1 tablespoon flour 1 vanilla pod 1 tablespoon of butter Preheat oven PROCEEDINGS -------------------------- to 210 degrees. Roll out the dough into the pan, prick the bottom with a fork and bake for 20 to 40 minutes.

In a saucepan bring to a boil the milk with the vanilla. In a bowl, mix 2 eggs and flour then add the vanilla milk. Put the preparation on the heat and let thicken. Remove from heat, add the third egg and butter. Let cool then pour the preparation on the bottom of the tart, which in the meantime you have removed from the oven.

Bigne 'white cream

Serves: 8 people Difficulty ': Media Preparation time: 2 hours Ingredients for the cream puffs' 100gr. 150g of butter. white flour "00" 3 eggs salt For the Filling 1/2lt. whole milk 4 egg yolks 100g. 50g of sugar. white flour "00" 1 vanilla pod 1 lemon salt FOR DECORATING sugar -------------------------- PROCEDURE Prepare the cream puffs 'bringing the fire 250ml.

water, a pinch of salt and butter to boiling point, throw the flour at once and stir vigorously with a whisk. Continue to cook gently, stirring with a wooden spoon until the mixture comes away 'from the walls. Inverse on the work surface or in a large bowl. Once the mixture has 'cooled add the eggs one at a time, stirring constantly, being careful to go only when the egg will be above' well-built.