Lotus flower tartelette

Name: Lotus flower tartelette
Ingredients: Salt; 400 g Milk; 220 g Flour; 2 Eggs; spices/herbs to taste; Lotus flower tongs

Baked ultra-thin and crispy, these savory tartelettes are the perfect base for amuse-bouches, finger food, or bites.

For these tartelettes, the lotus flower tongs were used.

Quick tip:

Ingredients

Salt

400gMilk

220gFlour

2Eggs

spices/herbs to taste

Lotus flower tongs

Mix everything into a batter, sieve, and let rest for about 30 minutes. Stir well again.
Place the iron in oil at 180°C.
Now dip into the batter (halfway) and fry in oil at 180°C.
Shake well so the dough releases from the iron. Bake until crispy.

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Jules Wiringa started working in the kitchen at a young age and made his very first Jules Cooking video at the age of fifteen.

Pie Tee is a small cup made of thin and crispy pastry dough.

This is one of the submitted recipes for the Boiron Pastry Challenge and was created by Marten Jelsma.

The basic recipe for your tartelette.

Jules Wiringa started working in the kitchen at a young age and made his very first Jules Cooking video at the age of fifteen.

For these tartelettes, the Kratong ton has been used.