Chocolate-filled sweet donuts and crab cake ingredients

Chocolate-filled sweet donuts

Ingredients for 3-6 people

100ml water at room temperature

100ml milk

2 whole eggs

2/3 cup sugar

pinch of salt

500g wheat flour

10g organic yeast

100ml sunflower oil

180g chopped milk chocolate bar (or drops)

2 egg yolks mixed with 1 teaspoon of water to brush

30g unsalted butter in ointment, very soft, almost melted. Col 3 tablespoons of crystal sugar (or demerara) . Place water, milk, eggs, sugar and a pinch of salt in a bowl. Mix with the fouet just to incorporate (no need to beat). Reserve. Put the flour and baking powder in the mixer bowl and mix. Put the liquid mixture together with the flour and turn on the mixer (which must have the hook) at low speed. Gradually add the oil until the dough is homogeneous. Increase the speed to medium and beat for 5 minutes. If you don't have the hook, you can knead it on the counter for 15 minutes or until the dough is smooth.

Flip the dough on a cold bench. Grease your hands well with oil and with the help of a spatula form a ball of the dough and place in a bowl greased with oil. Cover with a dish towel and let it sit in a warmer environment (on the stove) for 1 hour and a half or until it doubles in volume. Sprinkle flour on the countertop and remove the dough from the bowl and place it on top of the flour. Break the dough into 6 parts. Fill the parts and open them one at a time in the shape of a snake of approx. 40cm length.

Open the cover with your fingers, sprinkle in the middle with the chopped or grated chocolate. Close the cover, sprinkle the countertop with flour to avoid sticking and rolling as shown in the video. Grease a non-stick pan with oil and place the loaves in the pan. Let stand 30 minutes. Preheat the oven to 160C degrees. After 30 min. brush the breads with the egg yolk mixture with water and bake for 25 minutes. Remove from the oven and let the breads warm. Brush the bread while still warm with the butter and sprinkle with crystal sugar.

Crab cake, shrimp sauce

Ingredients for 3-6 people

Pie:

G 500g crab meat already cleaned

300g potato (approx. 2 medium potatoes)

G 50g butter

3 tomatoes cut into small cubes (seedless)

2 whole eggs

1 chopped onion

1 chopped garlic clove

1/2 pepper mince

juice of 1/2 lemon tahiti

chopped parsley

chopped coriander

salt and pepper to taste

3 tablespoons of breadcrumbs (to sprinkle the platter and finish the pie)

Sauce:

350g small shrimp

500ml milk

100g coconut milk

1 shrimp broth (if you have a homemade broth put 1/2 cup)

1/2 pepper mince

1 spoon cornstarch cornstarch dissolved in 3 spoon milk soup

salt to taste

Preheat the oven to 180C.

Prepare the platter: grease and flour with breadcrumbs. Reserve.

Peel and cook the potatoes until they are very tender. Drain, knead and mix 25g of butter. Set aside to cool. In a frying pan put a drizzle of olive oil and fry the onion. Once the onion is transparent, add the garlic and stir for 2 minutes. Add the crab meat, stir to mix the onion and add the tomatoes. Put 25g of butter and stir. Place parsley and cilantro. Place 2 egg yolks in the warm potato and mix well. Place this potato mixture in the pan with the crab. Lower the heat and stir well to incorporate the potato. Set salt and pepper. Remove this mixture from the pan and place it in a bowl. Add the 1/2 finely chopped pepper, the lemon juice and set the salt and herbs. Reserve until cool.

Beat 2 egg whites and mix with the crab. Place this mixture in the prepared dish. Mark the slices with the knife, sprinkle with breadcrumbs and bake for 30 min. or even brown.Sauce: fry the prawns in the oil quickly and reserve. In the same frying pan place the milk, coconut milk, shrimp broth and the other half of the finely chopped black pepper. Set the salt. Return the prawns to the sauce (with the broth q has formed) and thicken with the cornstarch.