Egg shell

Tartlet shells • Olive oil • Onion • Zucchini • Piquillo peppers • Cooked shrimp • Quail eggs • Chives • Flaky salt

almond flour (about 300 grams) • large eggs (about 326 grams with shells) • Sucrafor sweetener (about 180 grams) • sugar-free bitter almond extract • Zest of 1 lemon (you can substitute with the zest of 1/2 orange for a delicious variation)

For the pumpkin cream: • pumpkin (about 400 grams) • sugar (about 100 grams) • extra-large eggs (about 152 grams with shells) • heavy cream (about 100 ml) • heaping teaspoon ground cinnamon (about 2.5 grams) • salt • almond flour (about 80 grams) • For the frola dough: • all-purpose flour (about 400 grams) • baking powder (about 16 grams) • sugar (about 150 grams) •

For the shortcrust pastry: • all-purpose flour (280 grams) • sugar (150 grams) • cold unsalted butter (150 grams) • Zest of 1 lemon • salt (to enhance flavor) • large egg (about 73 grams with shell) • ice-cold water • For the filling: • unsalted butter, at room temperature (175 grams) • sugar (175 grams) • large eggs (about 237 grams with shell) •

extra-large eggs (about 385 grams with shells) • cornstarch (about 50 grams) • sugar (about 70 grams) • sunflower oil (about 70 grams) • Zest of 1/2 lemon • Nutella (about 200 grams) • mascarpone cheese (about 250 grams) • For the ganache: • chocolate, about 54.5% cocoa (about 200 grams) • heavy cream (about 100 ml) • For decorating: Colored candy pearls, white candy stars, maraschino cherries

Dough • boiling water (about 480 ml) • flour (about 250 grams) • oil or butter • Salt • Parsley • lemon peel • Egg and breadcrumbs for coating • Filling • flour • butter • small onion, finely chopped and sautéed •

Fig Jam: • figs (750 grams) + 2/3 cup water (150 ml) + 3 tablespoons sugar • rounds of refrigerated pie dough • almond flour (200 grams) • sugar • fig jam (300 grams, I used homemade) • extra-large egg (about 2 3/4 oz with shell/79 grams), separate the white and yolk • Almond extract • Sliced almonds • Chopped almonds • Figs in syrup for decoration

hen (about 1 kg) • beef shank (about 500 grams) • beef bones (knee) • small ham bone • pork backbone bone • pork belly (about 300 grams) • pork snout and ear (about 300 grams) • pork foot • blood sausage (morcilla or butifarra negra) • cooked white sausage (butifarra blanca) • carrots • turnip •

Dough: • all-purpose flour (about 350 grams) • unsweetened cocoa powder (about 50 grams) • sugar (about 100 grams) • baking powder (about 16 grams) • extra-large eggs (about 146 grams with shells) • butter (about 120 grams) • Coconut cream: • milk (about 1/2 liter) • cornstarch (about 50 grams) • sugar (about 100 grams) • shredded coconut (about 60 grams) •

cod backbone and head • salmon backbones and 1 head • leek • green onion • parsley • Garlic, black pepper, and paprika to taste • and shells from 20 shrimp • water (about 3.7 liters) • shrimp • potatoes • hake fillets • parsley •

As needed, meat for filling • large onions • red bell pepper • red wine (about 120 ml) • vegetable bouillon cube • Salt, crushed red pepper • Hard-boiled eggs • Olives • corn kernels • Red cabbage • Lettuce • Tomato •