Di3aya Entertainment

Ingredients:

• 200 g (6 ½ oz) camembert

• 2 sheets ready rolled puff pastry

• 200 g (6 ½ oz) smoked salmon, sliced

• ½ lime, thinly sliced

Directions:

1. Cover one bread slice with cheese slice, add ham slice, Tomato slice and slices of eggs.

2. On the second slice of bread, spread the mayonnaise on one side and the mustard on the other and put it on the top of the club sandwich.

3. Mix the chopped lettuce with the garlic sauce and put it on top of the second bread slice.

4. Add the chicken and a pinch of salt.

  5.  Put the last slice of bread on top of chicken.

  6.  Cut diagonally into half. Skewer each with frilly toothpick if desired and serve.

  Ingredients:

• ½ cup Water

• 45 g (1 ½ oz) Unsalted Butter

• ½ cup plain Flour

• 2 Eggs

• 1 Tablespoon Sugar

• 1 pinch Salt

  Directions:

1. Pre-heat oven to 200°C (400°F).

2. Prepare the choux pastry : in a medium saucepan, pour the water, salt and the cubed butter. Bring to the boil and let the butter melt.

3. Remove from heat and add the flour and sugar all at once. Sharply stir with a wooden spoon until the mixture is well blended ; the pastry must become a ball which does not stick to the bottom of the pan. Let it cold for just a few minutes.

4. One after the other, add the 2 eggs in the paste, and beat vigorously to incorporate them ; finish turning for a while still with the wooden spoon.

5. On a baking sheet, display balls of paste ; they must be the size of a walnut and you can easily do it using two teaspoons. Leave space between each for they will rise.

6. Bake for 20 minutes, then turn the oven off, leave the oven door half-open and let the choux dry inside for another 15 minutes.

7. With a pointed and sharp knife, split the choux in halves (horizontally).

8. Stuff the choux with a small ball of ice cream or with Crème Patissière, strawberry and banana and sprinkle with powdered sugar (Instead of the sugar, you can put chocolate sauce on top of the choux).

 1.  For the petals, make shallow downward cuts just under surface. These are incomplete cuts; they remain attached at bottom and their tops are manually bent out (Figure 1).

Figure 1.

2.  Use the tip of the knife to carefully cut out the layer under the petals.

3.  Repeat the process with another set of petals (Figure 2).

Figure 2.