• 300g of flour
• 100g of powdered sugar
• 1 pinch of salt
• 180g butter frozen
• 1 egg
• 1kg of frozen water
• 1 yolk diluted in 1K of water

Method

• In a bowl add the flour, powdered sugar, salt and frozen douter cut into cubes
• Grate the mixture in our hands and break the butter until the flour becomes yellow like wet sand. Add the egg, icy water and stir until our mixture is tied and have a rubber dough
• Wrap the dough in a transparent film and refrigerate for 1 hour. Remove the dough from the refrigerator and, after softened, open the dough with the rolling pin and put it on a oil paste. Wrap the dough to the rolling pin and transfer it to a dipped and floured mold of about 27 cm.
• Press the dough to stick to the walls of the mold and cut the dough to make it 2cm high.
• Bake in preheated oven at 160 degrees in the air for 30 minutes. Remove it with egg yolk and then bake for another 5 minutes.
• Remove from oven and allow 10-20 minutes to cool

Ingredients for the cream

• 230g of tassel -free hazelnuts
• 150g tahini
• 80g of blossom honey
• 30g of Honey spread with cocoa & hazelnut
• 40ml seed oil
• 1kg of vanilla extract
• ½ kg of sea salt
• 60g of chopped rug

Method

• Preheat the oven to 200 degrees. Spring non-stick paper in a pan and roast the hazelnuts for 10-15 minutes. Halfway, we remove the pan and mix. Remove the hazelnuts from the oven and let them cool
• Put the hazelnuts in the blender and mash until creamy. Add tahini, blossom honey and honey spread with cocoa & hazelnut and continue to work the mixture by adding seed oil and vanilla
• Pour the salt and last the chocolate pieces. We work all the ingredients together until they become cream. During processing, stop regularly and with a soft spatula, peel off the pieces that stick to the walls. You may need a little extra seed oil if we see that the cream is tight enough. • Pour the cream into the tart and let it cool

• 500 gr. hard flour
• 1 cup cold water
• 1/2 cup melted butter (not margarine)
• 2 tbsp. salt
• 250 gr. butter cold (1 plate)
• extra flour for opening

Method

• Sift flour and salt on the bench or in a large bowl. We make a puddle in the center. Add the melted butter and water. We work circularly, in the center, with the fingertips, taking the flour in the liquid.
• With a spatula or with a sink, work the dough until all the flour is wet. If the dough is rough, sprinkle with a little water. We avoid working with our hands because it softens the butter very much. When the dough is supple and now works without sticking to the hands, we pick it up in the ball and cut its surface cross.
• • Sprinkle the dough with flour and wrap it with non -stick baking paper. Allow the butter to freeze for 30΄ in the refrigerator and rest the dough.
• Unravel the cold butter from the paper. Dip the hands in the flour and grasp the butter, pressing it lightly, to spread and the thickness to go down half a time or spread it with the rolling pin between two oil pastes. Leave the butter with the dough at least for 30΄ in the refrigerator. Temperatures in the preparation of the puff pastry and the rest time in the refrigerator are very important.
• Flour the bench. With thick rolling pin, open every corner of the dough (4 edges) and allow the dough to be thick in the center. As a cross, that is, in the middle inflates dough. Rest the frozen and flattened butter on the center where the dough is thick and fold on it crossed the 4 corners of the prolonged leaf.
• Sprinkling with flour, so it is necessary, the dough leads us (eg when it sticks lightly it wants a little flour to open easily), we open the dough with a rolling rolling pin in a rectangular shape with a dimension of 50×20 cm, holding the dough with the short side to us.
• Divide the dough into three parts. Fold the bottom 1/3 of the dough on the center and top 1/3 of the dough on the other two folded pieces. Carefully press the edges, joining them. Wrap with foil and freeze for 30΄ in the refrigerator. If the flour has fallen in the opening of the dough, brush it with a brush before the diploma. The dough after each diploma must be square, have three layers and aligned evenly.
• Turn the dough 1/4 at a time, repeating its opening, diploma and freezing. Overall, we do the same procedure six times. At this stage we can freeze it

Ingredients for the cream with caramelized bananas and pistachio Aegina

• 4 medium sized bananas ripe and tight
• 2 tbsp. whipping cream
• 5 tbsp. blossom honey
• 2 tbsp pistachio Aegina

Method

Place a non -stick frying pan over medium -high heat. Add the flower honey and stir until it melts. Cut the bananas into pieces and add them to the pan. When the bananas are softened, add the Aegina peanut and continue baking for a few minutes and remove from the heat. Finally beat with a rodblender by putting a little cream until we reach our cream to the desired density.

Ingredients for white cream with honey spread with bee pollen

• 1 normal pack of cream cheese
• • sugar milk
• 1 Morfat pastry cream
• 2 tbsp Honey spread with bee pollen

Method

• In a mixer beat the pastry cream and then add the sugar and cream cheese
• Beat well until the mixture is fluffy.
• Pour the Honey spread with bee pollen and continue to beat. Allow to freeze in the refrigerator for 8 to 10 hours.

(Recipe: chef Ippocrates Tsakiridis)

• 6-8 strawberries
• 2/3 of the glass milk
• 1 banana
• 1 tablespoon of yogurt
• 1 tablespoon of chocolate strawberry
• 3 tablespoons of oatmeal soup
• 5 blackberries
• Aegina pistachio (optional)

Method

• Wash the fruit well and cut them in the middle or in small pieces
• Pour them into a blender and add the Honey spread with cocoa & strawberry and the yogurt
• Beat in the blender all the ingredients together until we see that no pieces are left (if it is thick add some milk)
• Serve it cold

(Recipe: chef Ippocrates Tsakiridis)

• 160g blossom honey
• 120g corn oil or sunflower oil
• juice from 1 orange and peeled skin (zest)
• 200g margarine
• 1 piece of baking powder
• 1 kg of flour

Method

• Beat in the mixer bin the margarine with honey
• Then in a bowl we raise the juice with the soda and add them together with the zest to our mixture
• In another pan, mix the flour with baking powder to combine and pour half into our mixture and continue kneading in the hand, adding a little bit of the rest of the flour as needed until we have a flexible soft dough
• Wrap in whatever shape we want and bake at 200 degrees for 10 minutes
• If desired we decorate with a rug or truffle