Small delights Tartettes, or tartlets, are versatile and delicious options for dessert.

Fruit Tartetettes.


Ingredients

Pât Sablée
Cream of Confeiteiro
1 Box of strawberries
1 red fruit box
1 Box of blubries
Confectioner sugar (to decorate)

Preparing the dough.

Make the dough as indicated in revenue on page 16. To create the tartelettes, the mass needs to be very cold. Cut the dough into 10 pieces and loved the roller without letting them be very thin. Put the dough in the molds and remove the excess. Before carrying the oven to bake, cover them with butter paper and fill them with beans to create a weight on the dough and prevent it from growing. Bake for 20 minutes at 180 ° C. Remove the beans 5 minutes before, when the edges begin to toast, and place the tartelettes back in the oven for another 5 minutes. Book. Prepare the cream as the indicated on page 15.

Assembly. 

Wash the fruits and slack the strawberries. Beat the confectioner cream quickly on the mixer so that it is creamy, and fill the interior of tartelettes-no need to put too much cream. Arrange the fruits gently over the cream and sprinkle icing sugar at the time of serving.

Unlimited variations.

Instead of icing cream, mascarpone can be used as stuffing for the tartinhas under the fruits. In fact, speaking in fruits, plus strawberries and other red fruits, tartelettes can be made with chocolate, apple, pear, nuts ... for the latter, a good base option is the hazelnuts or vanilla cream in place of the confeit cream The fruits of the cover can also be replaced by jelly. The secret of your crocia is baking the dough without the filling.

ÉCLAIRS



At the speed of light echlair, which means lightning, won this name for being so good that it is "consumed at the speed of a radius"

Ingredients

Cream of icing

For the dough: 

220 g of wheat flour
200 ml of milk
200 ml of water
8 g of salt flower
8 g of sugar
180 g of softened butter without salt 5 eggs
White chocolate cream
400 g of white chocolate
1 Box of sour cream
Bitter chocolate shavings to decorate

Preparing the dough. 

Sift the flour and book. Boil the milk with water, salt, sugar and butter. Remove from the heat and add the wheat flour and mix until it forms a mass. Return to low heat and mix until the pasta detached from the pan and the spoon. Put the dough on the mixer and beat until it cools a little. Add the eggs, one by one at room temperature (wait for the mass to absorb an egg before adding the other). The dough will be ready as soon as absorbing all eggs. Put it in a round and smooth beak confectioner bag. In a baking sheet with butter paper, arrange pieces of 15 cm of mass, creating small rollers. Put the baking sheet in the freezer and after éclairs are frozen take them to the oven. In the first 15 minutes, over high heat. Then leave for 5 minutes at average temperature. Remove from the oven, wait for cool and make two small holes one in each corner of the base, so that you can fill. Stuff with the confectioner's cream using a confectionery bag with thin nozzle and book.

Preparing coverage.

 Heat the cream and pour over the chopped chocolate. Stir to melt the chocolate.

Assembly. 

To glacear (or partially cover) Éclairs, place the white chocolate cover in a pot. Dive up to half each of the stuffed ellairs. Decorate with bitter chocolate shavings. Keep in the refrigerator.

Noble origin. 

Éclair already existed in France in the 18th century as "Duchesse" (Duchess). But instead of icing, the dough was covered with almonds. It was Antoine Carême, one of the biggest names in the history of pâtisserie, who stuffed and covered with cream. Not at all, he became known as "Le Roi des Chefs et Le Chef des Rois" (the King of the Chefs and Chef of the Kings). The origin of the name Éclair (lightning, in Portuguese) came from an old realstation: "Sweet is so good that you eat at the speed of lightning."