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Choux has cream with raspberry jam

Choux has cream with raspberry jam


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The oven is preheated to 200 degrees.

The water is boiled with salt powder.

When it reaches the boiling point, pull the pan aside, put the whole amount of freshly sifted flour, then mix with the whisk until smooth.

Leave to cool, then mix the composition and add one by one egg after egg, mix after each until you get a homogeneous mixture.

We put the mixture in posh, then we form dough piles with enough space between them in the tray lined with baking paper.

Put the tray in the oven for 20-25 minutes, we do not open the oven at all this time.

After they are cooked, take the shells out of the oven on a grill and leave them to cool.

Meanwhile, prepare the pudding following the instructions on the package, the only difference being that over the pudding powder we add a tablespoon of starch and supplement the milk from 500 to 600 ml.

Let the pudding cool, then cut the lids on the skins.

We fill them with pudding, we form whipped cream rings, we put raspberry jam in the middle and then we cover the jam with a word of whipped cream.

Place the lids on the whipped cream and decorate with melted dark chocolate in 2-3 tablespoons of milk.

Sprinkle caster sugar over the icing and leave to cool for 2 hours before serving.

Good appetite!


Ingredients Cream Puffs - a classic delicious french dessert

  • 75 g butter, chopped
  • 125 ml milk
  • 75 g all purpose flour
  • 125 g eggs (2 large sized eggs)
  • a pinch of salt
  • 1 tablespoon powdered sugar for dusting


How to prepare Choux a la creme with coffee cream:

Cabbage:

The water is boiled together with the butter, oil 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. Let it cool a bit, then add the eggs one by one, mixing well after each one. The final dough should be shiny and creamy, but not soft, flowing.

The dough is spread in a tray lined with baking paper. Place the pan in the oven over high heat (230 degrees in the oven
electric) for 15 minutes, then another 10-15 minutes on medium heat (180 degrees in electric oven)

  • In the first 15-20 minutes it is very important not to open the oven door, if not
    open at all until the end the better

Remove to a grill and leave to cool.

Coffee cream:

Mix the sugar with the starch in a saucepan. Add the milk and coffee little by little, until you get a homogeneous composition, without lumps. Put the pan on low heat and boil the composition, stirring constantly, until it thickens, like a pudding. Set aside and let cool, stirring occasionally. Cover the cream with cling film, glued to the surface of the cream, and refrigerate until it cools very well.

The coffee pudding is mixed a little, so that it "dissolves" and we add the mascarpone. Mix vigorously until
homogenization.

Assembling Choux a la creme with coffee cream:

A cap is cut for each choux. Fill with coffee cream and whipped cream and put the lids on. Depending on the preference, they can be decorated with melted chocolate or powdered with vanilla powdered sugar.


Raspberry and choux à la crème cake

It's Sunday, sun, a wonderful day to spend with the family :)! And I offer you our favorite cake! I could call it the house cake, because we make it on special occasions and all those who have tasted it with us ask for the recipe or ask us to prepare it every time I come back!

ingredients:

For the dough: boil the water, milk, sugar, salt and butter and when they boil, add the flour and turn off the heat immediately.

Stir vigorously until the dough comes off the bowl.

Then add the eggs, one by one and incorporate carefully.

With the help of a kitchen spray, try to form in the tray from the stove, previously covered with baking paper, a larger disk and around 24 donuts (choux a la creme), as you can see in the picture.

Put them in the hot oven at 225 degrees and leave them to bake for about 20-25 minutes.

Then prepare the cream. A simple pastry cream according to the recipe I detailed here! The big secret of this cake is to prepare the cream at home and not use puddings or ready-made creams from the market!

After the cream has cooled, fill the donuts (with a syringe) and try to form a ring of them on the edge of the dough disk.


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 & # 8220Choux a la cream & # 8221 with vanilla. This time not only did they turn out well, but they amazed me as they were big and fluffy.

We need:
& # 8211 250ml of water
& # 8211 150g flour
& # 8211 100ml oil
& # 8211 3-4 eggs
& # 8211 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.


  • 2 tablespoons starch
  • 500 ml of milk
  • 4 eggs
  • 180 gr sugar
  • 10 ml milk to dissolve the starch
  • a pinch of salt

Prepare choux a la creme

Dough

  1. Boil water, oil and salt in a saucepan until boiling
  2. Add the whole amount of flour
  3. Mix with a spatula quickly to ensure the whole amount of flour is incorporated, until the dough comes off the walls of the bowl easily.
  4. Remove from the heat, stirring constantly, until the temperature drops
  5. Incorporate the eggs (one by one) by continuous mixing, incorporating, at the same time, a large amount of air.
  6. We pour the dough with the help of a pos in the form of hazelnuts
  7. Baking is done at high temperature (180 gr), then at moderate temperature (120 gr), without opening the oven in the first 20 minutes
  8. After the choux caps of the cream have cooled, cut them

  1. In the bowl from the bread machine we put the milk to boil in the Jam / Gem program
  2. Separately in a bowl, with a whisk, beat eggs, sugar, salt powder and starch
  3. When the milk has started to boil, add the egg mixture
  4. allow the machine to mix until a homogeneous cream is obtained
  5. Add a few drops of vanilla essence
  6. The shells are filled with cream vanilla warm and whipped cream
  7. It is placed in a cake form next to each other
  8. Sprinkle with melted chocolate
  9. Refrigerate until the next day

Choux with praline cream (Paris-Brest)

For the praline paste, turn the oven to 160 ° C, place the hazelnuts and almonds in a baking tray and bake for 15 minutes. Keep a few for decoration, and put the rest hot in a blender and mix, first at low speed, then at high speed, until you get a paste (no liquid should be added). Transfer the pasta to the refrigerator immediately and leave it to cool.

For the shells, turn on the oven at 180 ° C and line an oven tray. Combine milk with water, sugar, salt and butter. When it starts to boil, set aside, add the sifted flour, stirring vigorously so that no lumps form. Put on the fire again and keep for another 1-2 minutes, stirring constantly. Set aside, leave to cool and put the eggs, one by one, stirring until you get the consistency of a paste.

Put the dough in the pan and form circles of the desired size, directly in the tray. Be sure to leave spaces between them. Grease them with beaten egg and sprinkle the preserved hazelnuts, which you crushed. Put the tray in the oven for 35-40 minutes, until the shells are browned, then leave them to cool. They must be completely cold before you cut them in half.

For the cream, mix the yolks with the sugar until they change color, then add the starch and flour. Put the milk on the fire and, when it starts to boil, take a quarter of it and pour it over the yolks. Homogenize, then pour the yolks over the milk in the pot and stir constantly until the cream thickens. The fire must be medium. Set aside, pour in the vanilla essence and add 30 g of butter, then mix well. After it has cooled, put the cream in the fridge, covered with a food foil so as not to form a lump.

When it is cold, incorporate the praline paste into it, then gradually add the rest of the butter at room temperature.

Put the cream obtained in the posh, fill the choux shells and place on top. You can decorate the dessert with pieces of chocolate.


It's Sunday, sun, a wonderful day to spend with the family :)! And I offer you our favorite cake! I could call it the house cake, because we make it on special occasions and all those who have tasted it with us ask for the recipe or ask us to prepare it every time I come back!

ingredients:

For the dough: boil the water, milk, sugar, salt and butter and when they boil, add the flour and turn off the heat immediately.

Stir vigorously until the dough comes off the bowl.

Then add the eggs, one by one and incorporate carefully.

With the help of a kitchen spray, try to form in the tray from the stove, previously covered with baking paper, a larger disk and around 24 donuts (choux a la creme), as you can see in the picture.

Put them in the hot oven at 225 degrees and leave them to bake for about 20-25 minutes.

Then prepare the cream. A simple pastry cream according to the recipe I detailed here! The big secret of this cake is to prepare the cream at home and not use puddings or ready-made creams from the market!

After the cream has cooled, fill the donuts (with a syringe) and try to form a ring of them on the edge of the dough disk.


Cabbage A la Creme. for The Love Of Choux

Put the provided water in a bowl and put it on the fire together with the butter and the salt powder. After the butter is melted and the water has started to boil, add all the flour at once and mix quickly on the fire. When a film of dough forms on the bottom of the pan, it is a sign that it is ready and can be removed from the heat. The shell must be mixed on the fire to remove excess moisture.

Allow to cool slightly (the temperature of the dough should be comfortable to the touch with your fingers).

Start adding eggs one at a time. Do not incorporate the next egg until the previous one has been completely mixed into the dough. We will finally get a thicker but still quite soft crust, a crust that stretches if we lift it with a spoon and that keeps its shape when it is placed in the tray.
Preheat the oven to 370 f (190C).

The choux dough is put in posh (bag for decorating). If desired, you can use a crenellated dui (tip) or you can leave the bag without dui. Equal mounds are formed and a distance of 1.5 cm is left between them.

Put the tray in the oven and bake until golden to slightly brown.

When they are ready, they are NOT taken out of the oven. On a sudden cooling they will sag. In order to have them crispy and with a beautiful shape, they will be left in the stove (with the fire off) with the oven door half open. In this way they will gradually cool and dry a little, they will keep their beautiful shape and the gap inside will remain perfect.

But if you want to have them softer, take them out of the oven as soon as they are ready and leave them to cool on a grill.

After cooling, remove from the tray and keep in a paper bag for two to three days or fill immediately.

The cream can be made as desired.

This time I chose a vanilla and raspberry cream.
To prepare the cream, proceed as follows:
Eggs are mixed with sugar, vanilla essence, salt powder, starch and 25 ml of milk. Mix in a larger bowl that can be set on fire. The bowl must be large because we also use the egg white and during the boiling of the cream, it will grow a lot, it will form a foam on the surface, which, if the bowl is smaller, will give out.

Of course you can separate the eggs and the egg whites can be beaten separately and then incorporated into the boiled cream, but I chose this option because it is faster. We use a manual mixer to mix the cream.

When we have obtained a homogeneous mixture, we slowly add the warm milk (the rest provided in the recipe), slowly and with the mixer going at low speed, we homogenize.

We put it on the fire and, also with the mixer going at low speed, we boil it until we see that it has thickened. Remove from the heat and allow to cool. When it is colder than hot, add the whipped cream.

The cooled cream will be quite strong and you will have to beat it well with the mixer to make it creamier, more airy. The whipped cream is also incorporated with the mixer.

Cut the covers of the shells and in the empty place from the donuts it is introduced with the help of the pos with dui, cream. Arrange fresh or frozen raspberries on top and then decorate with whipped cream, put the lids on top, powder with powdered sugar.

Variant II (caramelized):
Because I added other choux donuts, I will write the new version.

The method for preparing the dough is the same, baking as well, cooling and drying them is done as I wrote in the recipe (cool in the oven with the door ajar until completely cooled).
The cream should be a little stronger (the usual one from eclairs with vanilla cream, but also mixed with butter). the donuts (must be dry not soft) when they are filled.
The cream should be at room temperature so that it can be easily pumped into the donut cavity.

Use a kitchen syringe (without needle). Remove the plunger of the syringe, fill the plastic cylinder with cream but taking care to leave a more empty portion because we have to reinsert the plunger in its place.

For these donuts, the lid is not cut, if the dough is successful, the donuts grow very well during baking and have a gap formed in them. With the tip of the syringe, pierce the donut on the side, somewhere further towards the base of the donut and by lightly pressing the cream is inserted.

We are careful not to force too much because the choux will break if we try to put too much cream.

After filling the choux donuts / shells, we freeze them. When the cream has hardened, take out the donuts and keep them in the fridge.

Prepare the caramel sugar (add the amount of sugar if desired).

Put the sugar in a saucepan, add a tablespoon of water and place on the stove flame, let it simmer, do not mix in it. At first the sugar begins to form bubbles specific to boiling and then gradually caramelizes. When all the sugar takes on a light caramel color, stir a little and remove from the heat source.

Take the donuts out of the fridge and add them one by one in sugar. We take care to cover with caramel only halfway and then place it on aluminum foil greased with oil (so that it doesn't stick) with the sugar side down. The caramel will drain on the foil and when cooled it will form the "saucer" on which the choux sits.

The shells / choux are made smaller than normal because this dessert is actually a dessert like "one bite" or "once in the mouth".


Video: Κρέμα Καταλάνα (May 2022).