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Boil 125 ml of water with salt and butter. Add the flour at once and mix until the dough comes off the bottom of the pot.
Transfer the dough to a bowl, add one egg, and mix well and allow to cool slightly.
Put the dough in a syringe with a star device and build 12 dough donuts on a tray greased with butter and lined with baking paper.
The spaces between them are sprinkled with water. Put the tray in the oven and bake for about 25 minutes
As soon as they have been removed, the donuts are cut off the lid and allowed to cool.
Soak the gelatin in cold water. Beat the whipped cream well with the sugar and vanilla sugar. Drain the gelatin and mix with the egg liqueur. Add to the whipped cream, mix and leave to cool a little. Heat the apricot jam in a kettle and strain it.
Grease the lids with jam.
Drain the canned apricots and place two halves of the apricot in the middle of each donut. The rest of the apricots cut into slices. Whipped cream with egg liqueur is placed in a bag with a star device and each donut is filled with whipped cream. Place apricot slices over the whipped cream. The lid of the donut is easily placed over the whipped cream.
Serve fresh. GOOD APPETITE!
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Choux a la creme by Simona Callas
I love eclairs, whether classic or Viennese, like all their relatives. Cabbage with cream (correct Cholly with cream) is one of these relatives - a fine, vintage and aristocratic cake, consisting of a donut of choux, filled with vanilla cream and cream. Simple, without other ornaments, just powdered with sugar, this cake is as tasty as it is elegant.
I used the dough recipe from Swan Cream, but I only put milk in the composition (not water) and, because I didn't need a lot of cakes, I made the recipe in half.
Cabbage with cream they are usually filled with vanilla cream, but I liked the apple tart cream so much that I used it here as well. It's actually vanilla cream combined with whipped cream, and so a much finer, silkier cream results.
Episode 115: All Puffed Up
Recipe: Cream Puffs with Chocolate Sauce
Similar to ones my mother used to prepare, these cream puffs are filled with blackberry preserves and whipped cream and served on a simple but particularly flavorful chocolate sauce made of melted chocolate and milk.
A common mistake is to let the cream puffs dry in the oven for too long. They should not be like dry bread rather, they should hold their shape but remain soft and moist inside.
You can, of course, make smaller puffs, cook them a proportionately shorter time, and serve several per person. Small puffs, called profiteroles, are often stuffed with ice cream and served with hot chocolate sauce.
3/4 cup milk
3 tablespoons unsalted butter
1/8 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
1 1/2 cups heavy cream
1/4 cup confectioners ’sugar
2 teaspoons pure vanilla extract
1/4 cup blackberry preserves
1 teaspoon confectioners ’sugar
8 ounces bittersweet or semisweet chocolate, coarsely chopped
1 1/4 cups milk
Preheat the oven to 350 degrees.
FOR THE DOUGH: Combine the milk, butter, and salt in a saucepan and bring to a boil over high heat. Immediately remove from the heat, add the flour all at once, and mix it in with a wooden spatula. Return the pan to the stove and stir over medium-high heat until the mixture comes away from the sides of the pan and collects into one soft lump about the consistency of modeling clay. Cook for about 20 to 30 seconds, still stirring, to dry the mixture further, then transfer to a food processor and process for 4 to 5 seconds to cool the mixture slightly.
Beat the eggs in a bowl with a fork until well mixed. Reserve 1 tablespoon of the beaten eggs to brush on the puffs, and add the remaining eggs to the dough mixture. Process for 20 to 30 seconds, until very smooth.
Lightly butter a cookie sheet. Spoon 6 rounds of dough, each about the size of a Ping-Pong ball (approximately 3 tablespoons), onto the sheet, spacing them evenly to allow for expansion. Brush with the beaten egg to smooth the tops and coat the surface of the balls.
Bake for about 40 minutes, until the puffs are nicely developed, browned, and cooked through. They should hold their shape but still be soft. Open the oven door and let the puffs rest for 10 minutes. Set aside in a draft-free area to cool.
FOR THE FILLING: Whip the cream with the confectioners ’sugar and vanilla in a bowl until firm. Refrigerate.
Remove the top of each choux puff, cutting around the puff about a quarter of the way down and lifting off the resulting cap reserve the tops. Spoon 2 teaspoons of the blackberry preserves into the base of each puff. Spoon the cream mixture into a pastry bag fitted with a star tip and pipe it into the puffs, piping in enough whipped cream to come up about 1 1/2 inch above the cut edges. Replace the caps and sprinkle with the confectioners ’sugar. (The puffs can be assembled a few hours before serving cover and refrigerated.)
FOR THE SAUCE: Heat the chocolate and milk in a saucepan over medium-low heat, stirring occasionally, just until the chocolate melts. Mix well with a whisk, transfer to a bowl, and refrigerate, stirring occasionally, until cold.
Place a puff on each of six individual dessert plates, and serve with the chocolate sauce.
Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.
Cabbage with cream
Because I was not satisfied with my chocolate eclairs, not in the sense that I would be incompetent, but because they did not grow and I had to glue them 2 by 2, I decided to apply another eclaughter recipe and this time to I make some "Choux a la creme" with vanilla. This time not only did they come out well, but they amazed me as they were big and fluffy.
- 250ml of water
- 150g flour
- 100ml oil
- 3-4 eggs
- a pinch of salt
Boil water and oil in a saucepan over low heat. When it starts to boil, take it off the heat, add the flour at once, put it back on the fire and mix well. Leave to cool (or cool in a pot with cold water or by continuous chewing).
Put whole eggs, one by one. Do not break another egg until the first one has incorporated well. The dough thus obtained should have a creamy consistency, neither hard nor too soft to keep its shape in the tray. Put the spirit tool and make rosettes in the greased tray. Bake on medium heat for about 20-25 minutes, but be very careful: DO NOT OPEN THE OVEN UNDER ANY FORM IN THE FIRST 10-15 MINUTES, BECAUSE YOU RISK THAT THE WONDERFUL FLOAT !!
Because I didn't have the patience to make a laborious cream, I used whipped cream and instant vanilla cream, both mixed with a sachet of whipping cream.
After the choux has cooled, cut their lids and you will be as proud as I am to see that they are fluffy and empty inside. Put the vanilla cream first, enough to fill them abundantly, then the whipped cream, then the lid again.
Because I still swallowed a stack of calories tonight, I refused to make them the icing, in addition they were much too cute as they were. If you don't think they were as cute as I say, I invite you to watch the wonders below.
Cream puff or choux à la crème is a delicious cake very popular in our country. The dough is very simple to make, it is the so-called hasty dough, which is used both for choux and for eclairs and profiterol.
It is done like this: in a saucepan boil the water with the salt and the butter. When it starts to boil, remove from the heat and add all the flour at once. Mix quickly and seriously until you get a homogeneous paste and the flour is incorporated. then let the composition cool for 10 minutes.
Beat the eggs as for starch / omelette, then incorporate them into the composition, pouring a little and stirring continuously until the composition becomes glossy and homogeneous. We lined a tray with baking paper. We take from the composition with a spoon / teaspoon and we put lumps of dough leaving a distance of 4 cm between. Bake for 10 minutes at the temperature at which you heated the oven (stage 7/220) then reduce the heat and simmer for another 20 minutes. The choux will grow nicely and become hollow on the inside. In any case, spy on everything from the closed oven door. Do not open it in any form for the first 20 minutes. When under cooked, take them out and leave them to cool on a metal grill. They can be stored for several days, but put in a plastic bag in the refrigerator.
For the vanilla cream, I put the vanilla milk on the fire and left it until it reached the boiling point, after which I left it to cool. In a bowl I mixed eggs with the 125 gr sugar, after which I added the milk and mixed a little more. I put everything on the fire, stirring constantly until the egg cream began to thicken, to thicken. I then quickly threw away the starch and kept stirring, stirring until it became a frothy and thick cream. I then let it cool completely. The liquid cream mixes well until it maintains its shape.
When the choux was completely cooled, and the vanilla cream set, I proceeded to the assembly:
Thus, take each choux, cut it in half, obtaining a dough lid that will form the hat of the chouz: P. The gap formed will be filled with vanilla cream, then with a layer of whipped cream and covered with a dough hat, cut a little earlier.
The source of this recipe is the culinary blog Alice-Albinutza.
Choux à la crème is powdered with powdered sugar.
Why we love this recipe
You just couldn't do more classic French Pastry than a delicious Choux à la Crème! A deliciously light and airy Cream Puff Bun filled with a luscious Pastry Cream and topped with a crispy Craquelin Topping.
Just like their cousins Profiteroles, these individual bites are always a crowd-pleasing treat. They are perfect to serve for an afternoon tea party, birthday party or on a dessert table for the Holidays.
Don't be intimidated by Choux Pastry - with some basic techniques and a few tips, you'll soon be making Choux Buns just like the French!