4                     eggs

10 tsp.            sugar

40 g.               powder for whipping cream

150 ml.           milk

4 tsp.              raspberry and apricot jam

          In two bowls separate yolks and whites. Whisk the whites with four tsp. sugar. Then, whisk the yolks with four tsp sugar. After that, pour the whites into the yolks. Mix it using spatula.

           In one bowl pour the milk, two tsp. sugar and the powder. Whisk it. When it’s done add the whites and yolks. Then, whisk again to get compact mixture. Pour the mixture into freezer friendly dishes. Using tablespoon pour the jam on top of the mixture. Put the dishes into the freezer. Let the mixture stay there for 5-6 hours.

 Dough

6 coffee cups              water

2 coffee cups              oil

6 coffee cups              flour

8                                  eggs

Filling

1 l                        milk

10 tsp.                 sugar

80 g.                    vanilla pudding powder

3 tsp.                   flour

125 g.                  batter

125 g.                  powder sugar

         In one pot add the water and the oil. Put the pot on oven and wait till the water starts boiling. After that, take the pot off the oven and add the flour. Put the pot back to the oven and stir well to get compact mixture. Take the pot off the oven and leave the dough to cool down.

         In meanwhile, make the filling. In one pot add half liter of milk, 10 tsp. sugar.

and four. Stir well. When the milk starts boiling add the milk with pudding powder. Stir till get good cream. After that, take the pot off the oven. Leave the cream to cool down.

       When the dough is cooled down add the eggs one by one and stir with mixer. After that, fill the piping bag with the dough. On baking pan make snail forms with the piping bag. Put the baking pan in the oven. Bake on 250°C and do not open 15 minutes. After that, lower the temperature on 200°C and bake additional 5-10 minutes. Repeat the procedure till finish the dough.

         In one bowl add the batter and the powdered sugar. Stir it with mixer till get compact mixture. Then, add the cooled cream and continue mixing till get good fluffy cream. 

        When the eclairs are cooled down cut it on half ad fill it with cream. On top add powdered sugar.

300g.          sugar

100ml.        water

150g.          margarine

200g.          biscuits

400g.          peanuts

100g.          dates

200g.          chocolate

3tsp.            oil

          Roast the peanuts on 100°C. Or you may buy roasted but not salted. Then, grind 200g. and chop another 200g. Also grind the biscuits. Next, chop the dates.

         Take one pot and add the water and the sugar. Stir well. Then put the pot on the oven. When the water starts boiling take the pot off the oven. Then add the margarine and stir till the margarine melts. Next, add the biscuits, the grinded peanuts and the dates. Stir and take the pot a side, so that the mixture cools down. 

        When the mixture is cooled down make small balls and put them on aluminum foil.

        In one small pot put 25g. margarine, the oil and the chocolate. Put the pot on water steam. Let the ingredients to melt. After that take the pot off the steam. 

       Take one ball roll it in melted chocolate and then in chopped peanuts.

650g.                sugar

18tsp.               water

210g.                margarine

250g.                grind hazelnuts

250g.                grind biscuits

100g.                unsweetened 

                           chocolate

For glaze:

100g.                unsweetened

                          chocolate

20g.                   margarine

3tsp.                   oil

          Put the hazelnuts in one pan and roast them on low heat. When hazelnuts are roasted take off the oven. After that grind the hazelnuts and biscuits. 

          In one pot add the sugar and the water and stir well. Then put the pot on oven. When the sugar melts take the pot off the oven and add the hazelnuts and biscuits. Next add the margarine. Stir well. Divide the mixture in two. In one part add melted 100g. chocolate. 

         Take one profound pan. Coat it with a little bit oil. Then add the part with chocolate and above add the white part. 

        In one small pot add 100g. chocolate, 20g. margarine and 3 tsp. oil. Put the pot on steam. Take the pot off the steam after the chocolate melts. Pour the chocolate on the top of the bajadera and coat well.

200g.        walnuts or hazelnuts

200g.         biscuits

300g.         unsweetened 

                   chocolate

200g.         sugar

100ml.       water

                    rum 

     Bake the walnuts on low heat. Then mince the walnuts and the biscuits.

     Put the sugar and the water in small pan and mix it. Put the pan on the oven. When the water starts to boil take the pan off the oven. Then, put the walnuts, the biscuits and the rum in. Mix it till get compact mixture. From the mixture make small balls. 

      Crash the chocolate on pieces and put it in small pan and add one tablespoon oil. Then put the pan on steam. Melt the chocolate. When the chocolate is melted take the pan off the oven but leave it on the steam. Take one silicon brush and silicon module with different figures(flowers). Next use the brush to coat the module with chocolate. Put the module in fridge. Wait for 2-3 minutes and take the module off the oven. Put chocolate all over again. Put the module back in fridge. Wait 2-3 minutes and take the module off the oven. Then add the balls in the module. On the top add chocolate. Put the module back to the fridge. Wait few minutes and take the module off the fridge. At the end take the chocolate flowers off the module. 

100g.                Hazelnuts

100g.                Walnuts

200g.                Chocolate

1tsp.                  Nes coffee

1tsp.                  Sunflower oil

          Bake the nuts on 100°C for a few minutes. 

         Break the chocolate into small pieces(or use chocolate chips) and add it into a small pot. Put the pot on steam and meltdown the chocolate. After the chocolate meltdown add the coffee and the oil. Then, take the pot off the steam and add the nuts in it. Stir it well. Use tea spoon to add the nuts into small paper baskets. 

Decorations

One way to decorate this dessert is with sugar crystals. In small pot add on teaspoon sugar and some drops of water. Put the pot on low heat. When the sugar melts down add some edible color. Then, pour the sugar on aluminum foil. After is tighten break it on small pieces and add on chocolate before the chocolate tights.

Put all the ingredients into a deep dish and knead dough.(If the dough is too soft put flour a little bit more). Next, floured the working desk and put the dough. Then, with rolling pin twine a rind . Cut different figures from the rind and put them into a baking pan. Bake it on 180°C. When, the cookies became brown-red take off the oven. Put them on serving plate. Decorate with powdered sugar.

For those who don’t use lard change it with batter.