To defrost so many brioches as is needed to cover the plate leaving space among them. Superficially to distribute to a fine sweet cream layer on the mass of brioche get the fruit covering all the surface (fruits of the forest, mandarins to gores, etc). To by hand mix flour, butter and sugar and to dust the pie slightly. To rest 1 185 hour and average and to bake to ºC during about 15 minutes.

Defrosts the wished amount of triangles of croissant COBOPA and they are laminated with roller until the wished size. They are greased with butter or oil, sugar and pinions or laminated almonds dust off with. They are cooking to 185ºC during about 10 minutes.

On the triangle of croissant have a layer crushed natural tomato and, to taste, salami, jam, blue cheese, vegetables, etc. Grated is covered with mozzarella, oregano dusts off and 1 hour safe from airflows is fermented. Bake to 185ºC during 10-12 minutes, until the cheese is gilded.

Let defrost precooked bread COBOPA, by ex. super baguette, and it is cut in slices. A mold is greased with butter and it is covered completely with jam cooked. Bread layers, jam and cheese are had alternate form, ending bread. Separate bat a mixture of milk and eggs (2:1) with salt, pepper and “moscada” nut, and is spilled on the bread allowing that soaks it completely. Cook to 185ºC until it materializes (about a 40-50 minutes, based on the size of the pie). When stripping, to turn around so that it is left jam covering it.

Warm up 1 litre of milk with vanilla and crust of lemon. According to it is desired, to crumble 300 baker's shop or bread g, to dust it with 200 sugar g and to add milk on the verge of boiling. To mix until it is made a mass, and to incorporate 8 eggs, adding finally 20 g of impeller (chemical leavening) and dry fruits to taste (divided nuts, almonds, raisins, etc.). To spill this cream in a sweet mold, and to cook to bath Maria until it materializes (of 45 minutes to 1 hour).