Recipes

Mentos

Ingredients Ingredients for the ice cream 10 eggs 2 1/2 cups of sugar 2 1/2 cups of rich   Stage 1 Add 1 tablespoon of chocolate-extract 5 tablespoons of fine chocolate cream   Stage 2 Add

Chocolate

Ingredients Dough 2 1⁄2 cups of flour 1 baking powder 1 cup of sugar 1 package of margarine 100g ground hazelnuts 100g hazelnut crunch 2 eggs   Stage 2 300g of dark pralines 1 package of

Dimple

Ingredients Ice cream 10 eggs 1⁄4 cup sugar 2 1⁄2 cups Rich 5 tablespoons nougat poweder 1 1⁄2 tablespoons cream extract 100g chopped candied pecans 3 tablespoons Nutella Cream Chocolate syrup

Nougat flotilla

Ingredients Stage 1 300g ready nougat 300 g chocolate 50g of cocoa butter   Stage 2 300g ready nougat 100g hazelnut crunch 50g cocoa butter   Leaf bases Royal leaves mold No. 1020 200g

Special filo roses

Ingredients For the roses 1 package of filo dough 100g melted butter Or 1/2 cup heated oil 2 tablespoons of powdered sugar 2 packages of mini aluminum molds   For the filling 1 package of powdered

Rosemary

Ingredients 500 grams of marzipan 600g cooking chocolate 8 tablespoons walnut cream 4 tablespoons of halva 250g chopped toasted hazelnuts (shelled)   Preparation Roll out the marzipan on baking paper the size

Pistachio teaspoon

Pistachio teaspoon Ingredients 1 box of powdered Chocolate Mousse 2-1/2 cups Rich 3/4 cup of water 3 tablespoons of pistachio puree 50 grams pistachios, coarsely chopped Chocolate syrup Small spoons mold 200

Rose pastries

  Ingredients For the dough 1 kg flour 3/4 margarine 3/4 cup oil 1.5 tablespoons of dry yeast 1.5 cups warm water (you can add another 1/2 cup if necessary) 3/4 cup of sugar 3 eggs   For

Forest cheese mousse

Ingredients Mousse (about 20 servings( 500g of 5% cheese A box of "Keshet" cheese stabilizer 2 whipping cream 3⁄4 cup Rich confection 1 cup sugar 2 cups of milk 1 box of frozen blueberries 1 box

Strawberry Trio

Ingredients Stage 1 100 grams Rosemary 100 grams dark pralines 1 cup Rich Pastry 1/2 cup water   Stage 2 2 cups frozen strawberries 1 cup red berries 1 cup powdered sugar 1 1⁄2 cups

Natural Lavender

Materials Ingredients for the Mousse 1 Box for canned pineapple 1 Box cranberry stuffing 1/4 cup lemon juice 1.5 cups Rich 1/2 cup strawberry sauce 1.5 cups of water 2 disposable pastry bags - C & B 20 cups

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