Belgrade – September 7, 2018. Today, METRO Cash & Carry Serbia organized an event in its store in Zemun, which delighted all true gourmets. To meet the "Own Business Day", which the company organizes around the world every year, on the second Tuesday in October - a 50-meter-long cake was made A thousand sheets (Mille-feuille).
50 young chefs and pastry chefs of the Junior Chefs Club of Serbia, as well as 20 students and teachers of the Hospitality and Tourism School of Belgrade, showed their creativity in the preparation of cakes, who were cheered on by fellow citizens, media representatives and METRO suppliers and partners in this interesting project ( Coca-Cola HBC Serbia, Heineken, Cremio and Swisslion Takovo).
"Own Business Day" is dedicated to millions of entrepreneurs around the world, for whom METRO works and constantly strives to be a reliable partner in improving their business.
"METRO has set close cooperation with entrepreneurs as one of its main missions, because we are absolutely aware that the success of an independent business is the success of all of us. Entrepreneurial spirit is the key driving force behind the development of any economy. "Without strong support for entrepreneurs, we cannot have progress or innovation, and therefore no sustainability of quality in any sphere of business," said Roberto Mancuzo, general director of METRO Cash & Carry Serbia, at the event.
METRO is not the only one that recognizes the importance that large companies in the market have in encouraging and supporting entrepreneurs. Coca-Cola HBC Serbia, as a partner in this project, also emphasizes its importance: "We are very happy to be part of the Day of our own business and to be able to support a long-term business partner, the company Metro Cash & Carry." This is a fantastic opportunity to draw the public's attention to small businesses, which are an important aspect of local economic development and a direct response to the unemployment rate in Serbia," said Svetoslav Atanasov, CEO of Coca-Cola HBC Serbia.
At the end, the young chefs and confectioners shared the recipe for preparing the Mille-feuille cake.
For this cake you need:
3 puff pastry crusts, powdered sugar FOR THE FILLING 1 liter of milk, 1 vanilla sugar or 1 vanilla stick, 10 egg yolks, 200 g of sugar, 80 g of thickeners, 6 sheets of gelatin, 500 ml of whipped cream, powdered sugar for sprinkling. First you need to prepare the filling. Soak the gelatin sheets in cold water, heat the milk with the addition of vanilla in a saucepan, and whisk the egg yolks with the sugar until foamy. Combine the mixture with a thick consistency, then gradually add milk, stirring constantly. Return to medium heat and cook, stirring constantly. Remove the thickened filling from the stove and combine it with the gelatin, then cover with plastic film to prevent a crust from forming. In order to achieve the foamy texture of the cream, gently mix the whipped cream into the cooled filling and store in the refrigerator. Unroll the finished puff pastry, wrapped in baking paper, thin with a rolling pin, pierce with a fork and sprinkle with sugar before baking to caramelize the surface of the crust. Bake in a preheated oven at 190°C until the leaves are golden brown and crispy. Arrange the cooled crusts alternately, then the cooled filling, and sprinkle powdered sugar on the last layer. Put fresh fruit or chocolate decoration of your choice on top.
VIDEO:
Source: announcement of Metro Cash & Carry Serbia
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