Recipes

Halloween sandwiches

for 16 pieces

Difficulty : simple

Price : moderate

Preparation times : 30 minutes + 2 hours and 30 minutes

Cooking time : 15 minutes

Ingredients

Shuttle Dough

  • 100 g of warm water
  • 5 g of dry yeast or 10 g fresh yeast
  • 200 g of milk
  • 20 g of sugar
  • 75 g of softened butter
  • 10 g of salt

  • 200 g of T65 flour
  • 30 g of T45 flour
  • 1/2 tablespoon of milk
  • 1 tablespoon of milk
  • A pinch of salt

Filling

  • 8 tablespoons of pesto rosso
  • 8 slices of herb ham 
  • 8 slices of Gruyère cheese
  • 32 slices of cucumber
  • 32 small blueberries

Instructions

Preparation of the Shuttle Dough

Pour the water and yeast into the bowl of your mixer. Mix until the yeast is fully dissolved.

 

Add the warmed milk and sugar, then mix well.

 

Add the flours, cut-up butter, and salt.

 

Knead the dough with a hook for at least 5 minutes until it pulls away from the sides of the bowl.

 

Cover with a cloth and let it rise for 1.5 to 2 hours in a warm place until it doubles in volume.

 

Form about 60-gram balls of dough and shape them into rectangles. Place them on two lightly oiled baking sheets and let rest for 30 minutes.

 

Preheat your oven to 220°C (428°F).

 

Brush the shuttles with a mixture of milk, cream, and a pinch of salt.

 

Bake for about 15 minutes.

Remove from the oven and let them cool on a rack.

Filling

Cut your slices of Gruyère cheese in half and use a knife to create teeth on 3 of the 4 edges.

 

Cut a circle out of each cucumber slice using two piping tips. Place a blueberry inside each circle and secure it with a toothpick to create "eyes."

 

Cut the shuttles in half and spread pesto rosso on the bottom half of each.

 

Place half a slice of ham on top, add half a slice of Gruyère, and arrange the cucumber cutouts.

 

Place the top half of the shuttle back on and insert two toothpicks.

 

Serve!

The result

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ABOUT EMMA

Emmanuelle from Casserole & Chocolat

After a career in the industry, Emmanuelle decided to fully embrace her passion: cooking, which she shares with her loved ones.

 

She created her blog Casserole & Chocolat (www.casseroleetchocolat.fr) in 2017, where she shares her recipes. From sweet to savory, including breads, all presented in a traditional approach that respects local and seasonal products, with a delightful exploration of world cuisine featuring aromatic spices and a journey for the taste buds.

 

Emmanuelle's relationship with de Buyer is a story of passion for cooking with innovative utensils that has been ongoing for several years.

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