The KaiKai Book

INGREDIENTS: - puff pastry - cream cheese - smoked salmon - black olives - hard - boiled egg - purple onion - dill + parsley - shrimp - black caviar - 2 cloves of garlic - salt and pepper to taste - yolk + teaspoon of milk COOKING METHOD We cut small circles from a dough with a mold or glass. We put aside half the circles and cut a small hole in the center with a small glass or mold. Line the baking sheet with baking paper, arrange the whole circles, grease on the sides with blurred yolk and milk. Now we move the discs, arrange them into circles, lubricate with yolk again. We put in the oven preheated to 200 degrees, bake for about 12 minutes. After baking, set aside to cool for a while. Garlic squeeze through the press, mix with cream cheese, you can season it gently with salt and pepper. (If you don't like garlic, you don't have to add it - the delicate flavor of garlic increases the flavor of the whole.) Put the cheese into a confectionery sleeve with a star-shaped butt. Squeeze a rosette over a few French pastries, put on a small dill stalk, and put half of the olives in the middle. The second way: Squeeze a rosette over a few French pastries, put a piece of dill and a strip of smoked salmon rolled into a roll. Third way: Put the cheese into a confectionery sleeve with a star-shaped butt. Squeeze a rosette onto a few French pastries, put a small dill stalk, shrimp and black olive on the middle, 1/3 teaspoon of chili sauce in the middle. Fourth way: Put the cheese into a confectionery sleeve with a star-shaped butt. Squeeze a rosette over a few French pastries, put on a small stalk of parsley. Cut the onion into slices and divide into rings. On the rosette with parsley we put a ring of purple onion, 1/8 egg, sprinkle with black caviar.