Source: by Michael Rentisi, Chef, Kachol Restaurant, Tel Baruch Beach, Tel-Aviv 03-699 6620

Dough Ingredients:
50 gr. Brown sugar
100 gr. Butter
1 egg
100 gr. Plain flour
50 gr. Almond powder
10 gr. Ground cinnamon
A pinch of cloves
A pinch of nutmeg

Preparation:
1. Place sugar, egg, cinnamon, nutmeg, and clove in a bowl and mix till smooth.
2. Add butter gradually.
3. Add flour and almond powder last and stir till you get a uniform pastry.
4. Roll out the pastry and cut into rectangles.
5. Bake rectangles at 350ºF for 10 minutes.

Crème Patisiere Ingredients:
100ml. Milk
100ml. Sweet cream
2 egg yolks
1 Tbs. Cornflour
A little vanilla flavoring
50 gr. Confectioners sugar

Preparation:
1. Place milk, sweet cream, sugar, and vanilla flavoring in a pot and bring to a boil on a low flame.
2. Remove from heat and slowly add egg; then return to low heat, add the cornflour.
3. Stir until sauce thickens and remove to cool.

Serving Suggestions:
Cut about 80 gr. Seasonal fresh fruit to bite size.
Spread 100 gr. of melted white chocolate on the baked rectangles.
Spoon the Crème over the rectangles and add the fruit on top of all this.

by Michael Rentisi, Chef, Kachol Restaurant, Tel Baruch Beach, Tel-Aviv 03-699 6620

Type of Recipe: Chef

Section: Restaurants & Chefs, Desserts, Cakes and Pastries