Water with salt and oil are put on the fire. When it starts to boil, pour all the flour, stirring constantly with the aim of not making lumps, until it comes off the bowl. Leave it to cool, then add the eggs, one by one. Put thick piles in a 28 cm diameter tray on paper. bake and put in the oven over high heat, until they rise, then leave the right heat until golden brown (maximum 20 minutes in total). . Remove from the grill and leave to cool.
600 ml of milk are put on the fire with sugar and vanilla essence. The starch dissolves with the rest of the milk. When the milk on the fire boils, pour the starch, stirring constantly until it thickens. , and the other in vanilla cream.
Break the chocolate into pieces, put the whipped cream, put it on the steam until it is homogenous.
Put the top in the baking tray, put the vanilla cream on top, then cut the donuts made separately into two and fill them with ness cream, and on top glaze them and put them in the fridge. Then remove the edges of the tray and you're done ...
Burnt sugar cream, old recipe, simple with all the secrets
An old recipe & # 8211 really tastes good. The cake & ldquo Poultry milk & rdquo is a legendary dessert, especially beautiful and tasty, which is worth all the effort. Enjoy your family with a magic cake! A dessert for those who don't like cream. Desserts Children's Kitchen baking sweet cakes. How do Bulgarians Make Poultry Milk Foam? If you have more time on the weekend, you can try this delicious cake recipe & bdquo bird milk & ldquo. Vanilla cake top - video recipe Cake Recipes, Dessert Recipes, Dessert Recipes. Quick cake & ldquo Poultry milk & rdquo - a delicious dessert to the fullest! The best cakes, cakes. Explore irinapestean74 & quotes Jamila & quot on Pinterest. And how we had some t poultry meat in the freezer. Pies with mushrooms in the pan or how to make the best pies with whipped milk, tender, fluffy.
Add the milk and beat for another minute. I received the Sacher cake recipe from my friend, Simona, who lives in Spain and is a big fan. Translation of this page Cream: 4 whole eggs beaten with 250 gr sugar, 2 tablespoons cocoa, 300 ml milk, 2 tablespoons.
Truffle cake and a festive meal with Philips aids
It was at the beginning of this year, on St. John's Day, that is, on my name day. I had ventured to invite several relatives and friends, there were about 20 people at the table, and I was alone. Suddenly, even though I had two days in front of me until that party, I realized that I still didn't have the time to do everything I set out to do. And because it was the first festive meal I made from one end to the other, I wanted to break the mouth of the fair, not another. :) When it is absolutely necessary, I am organized by nature, but this time everything seemed to be beyond me.
Then I remembered. The bread could be made on its own - I wanted to prove to everyone that I know how to make an extraordinarily fluffy and tasty homemade bread. And you know what? I managed to get the ultimate praise: that I make better bread than my father, who had become an expert in homemade bread. But then, I didn't make it so to speak, but I put the ingredients on the bread machine from Philips and I let him bake himself. In the pictures you can see the beauty of the bread that came out, it is placed on the table on the left side of the distant plane. You can't help but notice it. Such large and large slices would not have come out of a hand-kneaded bread.
Then I went to the box and brought the food processor from Philips, which won a prize in a culinary contest some time ago. Initially I wanted to give it as a gift to someone, so I didn't use it. But then I realized that it was a mistake to give the robot to someone else, and I to struggle alone with all the maneuvers necessary to prepare the ingredients for various dishes. I assembled the robot parts and everything I needed to chop, mix several ingredients, blender, grind, squeeze the lemon and orange juice, make a dough for the cake top and then mix the cream, so I did everything with the help of the robot. This robot hasn't left my kitchen since that day. As you can see, I had enough to make at the robot: chicken and mushroom stew, beef salad mayonnaise, caviar salad and that of vegetables, at the robot I made the puree for steak, the cake with truffle cream.
So a bread machine and a kitchen robot they were my most helpful friends so that I could finish the preparations for a festive meal on time. And not only that, but it was an appreciated meal, and the cook praised. And I pass on my appreciation and praise to my most valuable helpers from Philips. But let me tell you how it is with this wonderful truffle cake. I made two cakes that day, a big one for the table, and a smaller one, which I managed to photograph, for those who knew they wanted another slice of cake and for home. The ingredients are for the large cake, with a diameter of 28 cm
Countertop: 6 eggs, 12 tablespoons sugar (2 tablespoons for each egg), vanilla sugar 2 sachets, 100 ml milk, 5 tablespoons oil, a bottle of rum essence, lemon and orange peel, 8 tablespoons flour, 2 spoons of cocoa, a sachet of baking powder.
Cream: 300 g of Petit Beurre biscuits with cocoa, 2 chocolates with at least 75% cocoa, peel and juice from an orange, 100 ml milk, a packet of butter, 2 tablespoons full of sugar, rum essence.
Chocolate glaze, a box of truffle candies for decoration.
Whisk the egg whites with the sugar and vanilla sugar. Then the yolks are placed one at a time, at a reduced speed. Add the milk, oil, rum, also at low speed, then the citrus peel. Finally add the cocoa, flour and baking powder, mixing the composition with a spoon from top to bottom. Pour the cake-shaped composition lined with baking paper and put in the preheated oven for about 40-45 minutes on medium heat, until it passes the toothpick test. During this time the cream is made. The biscuits are finely chopped (for example with a coffee grinder), and the milk, butter and sugar, together with the broken chocolate, are put on the fire in a bain-marie. When the composition is well heated and everything is homogenized with a wooden spoon, turn off the heat and set the pot aside. After it cools down a bit, add the orange juice and peel. After that, incorporate the biscuit powder into the cream, mixing with the wooden spoon, until it has the desired consistency. It is possible to put fewer biscuits for a finer and more frothy cream. Finally add the rum essence, then continue mixing until the cream is well cooled. Two tablespoons of the composition are set aside from this cream and a few truffles are formed for decoration, or, if you have opted for a more frothy cream and you cannot form truffles, you will use the commercial candies to decorate the cake.
When the top is baked, take it out of the oven and carefully peel off the paper on it, then set it aside on a metal support to cool completely. During this time, prepare the syrup from 300 g of sugar and 300 ml of boiled water in a kettle. The top is cut in 3 horizontally, the first two tops are soaked and filled with cream, the third, which comes on top, is just soaked. Pour over it a chocolate icing (commercially or a bitter chocolate melted in 3-4 tablespoons of milk), or powder with cocoa, then decorate with truffles. Leave in the fridge for about 4-5 hours after which it can be served. It is a chocolate and flavorful cake, really decadent :)
Put the oil, water and salt to the boil, when it boils (not before and not to boil much because it is not good again) add the flour all at once until well incorporated and continue mixing until the composition begins to stick from the bottom of the pan (it is very important and do not be afraid it does not burn). Remove from the heat and leave to cool completely (as long as you can keep your hand in the dough so as not to burn). Put eggs at the beginning, 2 at a time, then at the end, one at a time. The composition does not have to be loud for. that then they remain raw in the middle but not soft then they are left. Put the palette in the composition and it should flow slowly back. The tray is greased with a brush soaked in oil and shaken well (not much oil only traces you can a little otherwise slip the composition when we form the ecler pour with a spirit that is half round half has teeth (above) the round side helps to form a nice sole below.
Form the eclairs (about 10 cm), put them immediately in the preheated oven over high heat (my 250 max.) At the beginning and when it starts to brown over medium heat (so not small - the big difference in temperature blows them). When they dry well, we take them out. If you follow the recipe and the procedure is impossible not to come out or leave when you take them out of the oven, the lightning shell inside must be empty without a core.
For the whipped cream, we cut the lid completely, but for the ones we glaze, we cut it in half (as in the section), it is easier when we glaze even more aesthetically.
Put the milk, a little butter, salt and 100g of sugar to boil and do not mix in the milk. Separate the eggs, mix the yolks with 150g of sugar. Add a cup of warm milk (not hot as we scald the flour) and slowly add the flour (as in pancakes). Add a little more milk. When the milk on the fire starts to boil, put it a little aside, mix the above composition, incorporate it well and put it on the fire. It will thicken and after a few minutes it will thin (feel chewed). It must be 3 times thinner and thicken again and then you are sure that it is cooked. When it is ready, it starts to tighten in the middle.
This is how we take the sample: we put a tip of the knife in the cream and let it cool. We pull the cream with our finger and the knife must come off to stay clean. Beat the egg whites well with 200g of sugar (you can reduce but it doesn't come out so sweet) until it turns white (like meringue) and vanilla (vanilla if boiled loses its taste and smell) and mix them with hot cream (then it becomes more fine-tuned). I divided the cream into 3: one part I left it like this, one part I put ness, one part cocoa and rum + beak.
When glazing, the reverse is done except for cakes, so do not put the icing over the cake, put the top of the cake in the icing, it is valid for all the cakes cut, remove it and then the icing is nicely lowered. If we put whipped cream with a spirit it will look taller and more beautiful
Black Rose Cake
Mix the flour, the frame, the sugar, the yolks and the baking powder, adding enough cream to obtain a dough that is homogeneous and can be spread. The dough obtained is divided into 6 parts. From two sides we bake two sheets the size of the tray, on the back of it.
The other 4 parts are also stretched one by one and filled with the composition below. These 4 rolls are baked inside the tray.
(I baked the rolls filled in a round shape with a diameter of 26 cm which I placed in the shape of a snail and I baked the other 2 parts on the bottom of the detachable tray in which I initially baked the rolls thus obtaining 2 sheets)
Filling for the 4 parts of dough:
Ground poppy seeds, flour, margarine (or butter), sugar, 1/2 sachet of baking powder mix with 50 ml of milk, add lemon peel and grated seaweed. Mix well to homogenize and fill the 4 sheets. Roll and place in the removable tray one after the other in the form of a snail shell, in which I put baking paper and greased the edges with butter and sprinkled with a little flour. Bake the tray with the filled rolls. They will join together during baking. When it is taken out of the oven, it will not peel off but will be left so glued. After the rolls are baked, bake the remaining 2 sheets on the bottom of the removable tray.
The pudding is mixed with the sugar and gradually the cold milk is added and then it is boiled until it thickens. Leave to cool. Meanwhile, froth 250 g of Rama margarine (cube, or butter), with 2 tablespoons of powdered sugar. When the pudding has cooled, add the foamed margarine and mix until smooth.
Put a baked sheet on the back of the tray on a round plate, grease it with half of the pudding cream, place it over the 4 baked rolls and put the rest of the cream on top and cover with the other sheet. We leave a little cream to level the edges nicely. On the steam bath, melt the household chocolate together with the milk and a teaspoon of butter. Glaze with melted chocolate.
Let it cool and then portion it and serve.
This cake can be baked in the normal stove tray. In this case, first you will bake the rolls filled in the tray lined with baking paper, then on the back of the same tray you will bake the 2 sheets. On a plate you will first place one of the baked sheets, over it you put a part of the cream, on top we place the filled, baked rolls (without detaching them from each other), again a layer of cream that will be covered with the remaining sheet. It will also be glazed with dark or white chocolate, according to everyone's preferences.
Chocolate tower recipe with whipped cream and strawberries
For many of us, the combination of strawberries, whipped cream and melted chocolate is more than divine. From the intense aroma of strawberries and the texture of whipped cream you can always create a delicious and simple dessert. As easy to prepare, as tasty is the chocolate cake with whipped cream and strawberries. All you need is the following ingredients and the desire to eat something sweet and aromatic.
Method of preparation:
Prepare a large tray, line it with baking paper, then leave it for a few minutes, during which time you can melt the 250 g of chocolate in a bain-marie. When it has melted, pour the chocolate into the pan in a uniform layer of no more than two millimeters. When the chocolate cools, cut it into several pieces so that you get 10-12 equal parts. Put the tray cold in the fridge for 30 minutes, during which time prepare the whipped cream. When ready, add the cold cream to harden for 20 minutes. During this time, cut the strawberries into cubes. Finally, place a layer of chocolate, then whipped cream and fruit, one after the other, as if you were forming a multi-storey tower. Sprinkle with powdered sugar and serve immediately after cooking.
Ecler Cake 2-Recipe Nr. 300 - Recipes
We have to celebrate the post with no. 300, the 120 fans on the blogger and the over 1000 fans on facebook (for facebook we have another sweet surprise in a few days)!
As I had to mark the holiday with something new (for the blog) and tasty, I thought of making eclairs. Although the shells were bought, the eclairs turned out super good. I filled them abundantly with cream, whipped cream and glazed them - delicious!
- ecla shell (I took a bag with 27 whole shells for eclairs, but now I offer the filling quantities for 16-17 eclairs), 1 sachet caramel pudding, 1 sachet vanilla pudding, 1 sachet glaze with lemon flavor, 1 foam envelope for cream-flavored dessert, 2 sachets of vanilla sugar, 3 teaspoons lemon juice, 1200 ml of sweet milk, 6 tablespoons of sugar, grated chocolate (or whatever you want for decoration).
I put 500 ml of milk in a pot to boil.
I mixed the contents of the vanilla pudding bag with 2 tablespoons of sugar, 1/2 vanilla sugar, lemon juice and 4 tablespoons of milk from the fire.
I added the composition over the milk and mixed until it became consistent.
I did the same with the caramel pudding sachet (only I didn't add lemon juice to it).
I left the 2 dishes with pudding in a cool place (not the refrigerator) for 30 minutes.
As the pudding cools, we beat the whipped cream with 150 ml of milk, 1 vanilla sugar and 2 tablespoons of sugar.
We cut the eclairs on the side so that we can open them when we want to fill them.
I prepared the icing by mixing the contents of the envelope with 4 teaspoons of water.
When the pudding is cold we start to fill the eclairs.
I made some with vanilla, whipped cream and icing on top + grated chocolate, and others with whipped cream, caramel cream and on top of whipped cream + grated chocolate.
Although it seems like some work on them from what I wrote here, in fact they are made quickly, and they will be eaten even faster. My family didn't even wait for me to finish filling them because they started "stealing" from them :))
How to prepare Ecler Cake:
Boil water, milk, butter and salt. When it starts to boil, add the flour, all at once and mix vigorously with a whisk, until the dough comes off the bottom of the bowl. The dough will shrink, and the dough film will remain on the bottom of the pan.
Let it cool, during which time the dough will harden. Mix lightly, break up the composition, then add eggs, one by one, mixing well after each one.
- depending on the size of the eggs, start with 6 eggs and if necessary add another egg or two. The final dough should be glossy and creamy, but not soft, flowing
Spread the dough as evenly as possible in the stove tray (40/30 cm) lined with baking paper. Place the tray in the oven over high heat (250 degrees in an electric oven) for 15-20 minutes, during which time the top is slightly raised and browned. Then another 10-15 minutes on medium heat (180-190 degrees in electric oven or 160-170 degrees electric oven with ventilation)
- depending on the oven of each, follow the baking stage. 20 minutes may be too long, in which case you reduce the cooking time
Remove the top on a grill and leave to cool.
Vanilla cream with mascarpone:
The yolks are mixed with the sugar until they turn white and become like a cream. Add the starch and mix, pouring the milk. Mix lightly, not to form lumps. We put the pot on low heat or in a steam bath, as you think it is easier and more comfortable for you.
Without boiling, boil the composition over low heat until it thickens, stirring constantly. Add the diced butter and mix well with the whisk until it melts and is incorporated into the boiled cream. Set aside, allow to cool slightly and add vanilla essence and a little lemon juice (or lemon essence).
- Lemon juice is optional, but will accentuate the vanilla flavor and the cream will taste better
Place a food foil over the cooled cream, directly on the surface of the cream and put it in the fridge until it is well cooled and hardens. The cooled cream is mixed a little, while it is "dissolved", the mascarpone is added and it is mixed until incorporated.
Proceed in the same way as with vanilla cream, only that with the butter we add the broken chocolate pieces. Flavor with vanilla to taste, without adding lemon juice
Cream mascarpone cream:
Put all the ingredients in a bowl. Mix until the cream is firm and fluffy enough. Do not insist too much, there is a risk of cutting.
Ecler Cake Assembly:
Place the top in the tray in which I baked it. Put the vanilla cream in a layer as uniform as possible, then the chocolate cream. Cover with whipped cream mascarpone cream. Melt the chocolate and mix with the milk, little by little, until it reaches the desired consistency and sprinkle over the cake.
Ingredients Ecler cake on the tray
eclair countertop dough:
- 150 grams of flour
- 150 ml. of water
- 150 ml. of milk
- 150 gr. of butter with 80% fat
- 1 pinch of salt
- 5 eggs
- 500 ml. milk
- 6 yolks
- 150 gr. sugar
- 50 gr. flour
- 2 tablespoons vanilla extract
- 400 grams of whipped cream
- 10 gr. gelatine
"Ecler" cake on the tray & # 8211 video recipe
Preparation "Ecler" cake on the tray
Pate-a-chou top (basic composition for eclair)
1. Switch on the oven and set it at 200 ° C. We first take care of the dough: water, milk, salt and butter are put on the fire in a saucepan. When the liquid boils, add all the flour at once. Mix vigorously until a whitish lump forms on the bottom of the pan, a sign that the dough has already lost enough water (about 4 minutes after adding the flour). To cool faster, the dough is poured from the pan into a bowl.
2. After the scalded dough has cooled to room temperature, add the eggs one at a time, mixing vigorously after each egg added. Do not add an egg until the previous one has been completely incorporated into the dough. Scrape the walls of the bowl a few times, mixing each time to obtain a homogeneous dough.
3. Prepare a non-stick tray measuring 26 x 38 cm, greasing it everywhere with a thin film of oil. Pour the dough into the tray and with the help of a spatula or simply with your fingers greased with oil, spread it in a layer as uniform as possible in thickness, forming a small border on the side walls of the tray. Place immediately in the oven and bake for 30-35 minutes at 200 degrees Celsius, until the dough is golden brown and well dried (if you know your oven is burning, you can reduce the heat to 180 degrees after 15 minutes). The baking tray will be very wrinkled, so it should be. Remove from the pan and leave on a grill to cool.
4. Meanwhile, prepare a vanilla cream following the instructions in the vanilla cream recipe (click on the link for the full recipe in video format). After boiling and thickening, pour the cream into a bowl. Separately, 10 grams of gelatin are hydrated with very cold water. After the gelatin has hydrated, squeeze well and incorporate into the hot cream
40 degrees, be careful not to be hot because over 60 degrees the properties of gelatin are lost.
Whip the cream from the 400 grams of whipped cream and 1/3 of the whipped cream is added over the cream and mix vigorously. After this first batch of whipped cream has been incorporated into the cream, the rest of the whipped cream is added and incorporated with light movements, raising the composition from the bottom of the bowl to the surface. This will be the cream for the Ecler cake on the tray.
Assembling the cream cake
5. Place the cooled ecla tray on the baking tray and pour the cream over it, leveling it well. Place the Ecler cake in the pan in the freezer for 20 minutes.
The layer of ganache
6. Heat the whipped cream for the chocolate ganache in a bowl and add the chopped chocolate. Leave to stand for 3 minutes then mix until dissolved.
7. Remove the Ecler cake from the pan in the freezer and spread the ganache on top of the cream, keeping 3 tablespoons aside for decoration. Put the tray back in the freezer.
Whipped cream finish
8. Whip the cream: to get the cream from natural cream, it must be very well cooled, preferably to spend the night in the refrigerator. Put the very cold cream in a clean and quite large bowl, taking into account that the cream will triple its volume. Beat with the mixer at high speed until it starts to harden, add the powdered sugar and continue beating until it hardens completely. Be careful, after the cream has hardened, we don't have to beat it anymore, because it will separate into whey and butter!
9. Spread the whipped cream on top of the layer of chocolate ganache, either with a fork or a spoon, leveling it nicely on top, then sprinkle with the 3 tablespoons of ganache kept.
Serve the Ecler cake on the tray
Place the Ecler cake in the pan in the refrigerator for at least 3 hours before serving. Before serving, slice into cubes or slices as desired. Great appetite!