Puff Pastry and Millefeuille Recipes

Ingredients:
– 500 grams of salted tuna that is not very cured.
– 1 kg of ripe pear tomatoes.
– 100 grams of mini tapenas.
– 300 grams of red onion.
– With chives and extra virgin olive oil.
– C/s of puff pastry cookies.

Elaboration:

1. Clean the tuna of thorns and skin, and shave all the flesh of the tuna well on the outside to remove any remaining fat that may have a slightly rancid flavor.
2. Peel the tomatoes, remove seeds and cut into brunoise.
3. Wash the tápenas and drain well.
4. Peel the onions and cut into brunoise.
5. Cut the chives.
6. Put the ingredients in a bowl, mix well and let it marinate for a few hours.
7. Serve on puff pastry toast and sprinkle with chives.

Observations: We can add some wasabi pearls.

Ingredients:
– 3⁄4 liter of fresh whole milk.
– 1⁄4 of cream.
– 6 eggs.
– 75 grams of cornstarch.
– 200 grams of sugar.
– 150 grams of dark chocolate.
– C/s of icing sugar, strawberries, chocolate mint leaves.
– puff pastry.

Elaboration:

1. Put the milk to boil with the chocolate mint leaves.
2. In a bowl we will put the cream, the yolks, the sugar, the cornstarch, mix very well and add the hot milk, strain and put on the heat, when it starts to boil, lower the heat and leave for about 5 minutes without stopping stirring. , remove from the heat and add the chopped chocolate, continue stirring with the whisk, cool and store in sleeves.
3. Wash the strawberries and slice.
4. Put chocolate balls on the cookie, another cookie on top, we continue with balls, we finish with a cookie, strawberries and sprinkle with powdered sugar.

Ingredients:
– 500 grams of smoked salmon.
– 75 grams of spring onion.
– 1 hard-boiled egg.
– 2 sprigs of parsley.
– 5 sprigs of chives.
– 1 can of sturgeon pearls.
– 200 grams of mayonnaise.
– C/s of puff pastry cookies.

Elaboration:

1. We will chop the spring onion, parsley, chives, and hard-boiled egg into very small brunoise and put it in a bowl, add the mayonnaise and mix all the ingredients very well, then add the sturgeon pearls.
2. Cut the salmon into julienne strips.
3. We will put the caviar sauce on the biscuit and salmon strips on top.