Traditional recipes

Flan with vanilla cream and fruit

Flan with vanilla cream and fruit


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The top is easy and quick to prepare:

Cold butter in the refrigerator is cut into thin slices and mixed with the rest of the ingredients, flour, eggs, salt powder, vanilla and Greek yogurt. Knead a dough in 3 or 4 minutes then lightly flour and let it cool until you prepare the cream.

Vanilla cream:

Put 1 liter of milk together with the vanilla, over low heat in a large bowl and heat.

The yolks are mixed with sugar, cold milk (100 ml) and flour, then pour the composition into hot milk and mix with a whisk, permanently for 6 or 7 minutes. Leave the cream on the fire after turning off the heat and add the butter. Mix well and put it in the cold.

Place the dough on a baking sheet sprinkled with flour and spread it as wide as the tray (I have a rectangular one with a cooking ring and use only the base).

To spread the sheet, use a well-floured twister or put a foil on top (as I did).

Bake the sheet for 25 minutes at 200 degrees, or depending on the oven until golden brown.

When it is ready, let it cool and only then will we remove the baking sheet from under the dough.

Put cold cream on top with a spoon and then the fruit as desired. Powder with vanilla powdered sugar, let the cake cool for at least 3 hours and then enjoy the delicious taste.


2. Italian recipe for custard, recommended by the Italian School of Cooking (Italian School of Cuisine):

Ingredients for vanilla cream:

Beat the yolks with the sugar until completely dissolved, add the flour in the rain and the cold milk, then put everything on the fire, stirring constantly, until it binds.

An Italian trick: You can pour the mixture into small pots, 1 serving, then put in a bain-marie, in the oven. Like burnt sugar cream. & # 128578 Delicious portions of pudding come out.


How to run horns or rolls on supports?

Substrates should not be greased with butter because the dough is greasy enough. It starts from the top and spirals to the wider base. Pinch the dough a little at the top to close it well. I leave the dough on the table and twist the cone (or cylinder), taking care that each turn partially covers the previous layer. Spirals may be thicker or thinner, resulting in longer or shorter cones.

I do not recommend doing that in the last picture below (that is, go to the edge of the cone) because you will find it difficult to remove the horns after baking, breaking the edge.

It is best to stop at 1-2 cm from the edge.

If you have cylinder it's just as simple: wrap the dough from one end to the other leaving a 1 cm free edge at both ends.

I told you I only have 6 cones so I have a strip of dough left that I cut into 4 squares. I put each square on the back of a muffin tin and stabbed it with a knife. Some nice baskets will come out of them.

Baking rolls or puff pastry cones

I placed the croissants on a tray lined with baking paper and put them in the freezer for 10 minutes. It makes them good because they are made of puff pastry. In the meantime, I heated the whole oven to 200 C (high level for gas ones). I beat a whole egg with a pinch of salt and greased the cornets with it.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

It is good that they were cold because they are hard and easy to grease with a brush. I held them by the metal edge, with the tip down and I greased them from the base to the top on all sides.

Careful! DO NOT oil the border area between the metal and the dough (at the base of the cone or at the ends of the cylinders). The egg will create a hard film when baked and you will not be able to peel off the dough!

I also greased the outside of the baskets and baked the tray quickly. I baked the cornets for 15 minutes at 200 C, until they became brown and crispy. Depending on the oven, it may take up to 20 minutes. The puff pastry must be baked like the world, not remain translucent and pale (a sign that it is raw).

How to remove the rollers and horns from the supports?

As soon as I took the tray out of the oven, I started to peel the dough off the metal supports. With a kitchen cloth (with my left hand) I grabbed the metal edge of a cone and with my right hand I carefully wrapped the dough, without crushing it.

With a determined movement I twisted and gently pulled the cornet and I managed to get it out whole and beautiful. The movement is a dislocation, from the wrist (wrist). If the edge of the dough has been greased with egg and has stuck to the shape, you will have to help a little with a knife with a thin blade. It is left with firmituri & # 8230

With cylindrical rollers, things go much easier because they immediately slip off the metal shape. So are the baked cups on the back of the muffin tins.

I immediately placed the cornets on a kitchen grill and left them to ventilate and cool. They can be stored for a few days in hermetically sealed boxes and gradually filled as they are eaten. Keep in mind that the puff pastry is no longer crispy 3-4 hours after filling with cream! They are easily filled with a pos (or bag with a cut corner).

Here is an assorted summer platter: cornets filled with whipped cream or vanilla cream, mini tarts with vanilla and raspberries and mini Pavlova with whipped cream and raspberries. Here you can see in detail how to whip whipped cream correctly.

Here you see how I made mini Pavlova.

You see, it's not that hard to do at home rolls or cones with vanilla cream or whipped cream?


Flan with vanilla cream and fruit - Recipes

It looks great, I can't wait to make it, as soon as possible, because I'm already salivating. Dear Oana, I really like your recipes. I like to meet you on Facebook, I like your children, I like your family, I like your happiness.

Thank you from the bottom of my heart: *, I'm very glad that you like the recipes and I hope you try as many as possible :), we wish you to always be happy and very successful with your diet! : *

Thanks, I hope you try it because it's delicious! :)

Hi, I am a beginner of the dukan diet and I am super happy that I discovered your blog, it will help me a lot. Congratulations on everything you do! For this recipe what kind of sweetener should I use? Is it ok xilytol? I tried stevia for another dessert today and I was super disappointed with the taste, I would need something that would bring more sugar. The only one I've tried so far is stevia, I didn't like the different taste, as if slightly bitter. Your experience would help me a lot, to find out from the start what is better in taste, not to have to try them all. Thank you very much!

Hello! Thanks: *, I'm glad you like the recipes, I hope you try as much as possible and help you with your diet :) Xylitol is very good, stevia is bitter when baked! Good luck! :)


Method of preparation

Eclairs:
In a saucepan, boil the water together with the oil and salt.
Mix the flour with the vanilla sugar
When the water boils, take the pan off the heat and add the flour. Stir vigorously until the composition comes off the pan easily.
Add eggs one at a time, mixing one by one with a mixer after each, until incorporated.
With a spoon, put the composition in a bag or posh and shape the eclairs in a tray lined with paper.
Add enough composition so that they do not come out very low.
Bake the shells at 180 degrees for 25 minutes.

Vanilla cream:
Put eggs in a saucepan and beat well. Add sugar and vanilla sugar
Then pour the flour and mix until smooth
Heat the milk and gradually add it over the previously prepared composition.
Put the pot on the fire, add the vanilla essence and let the composition thicken, stirring constantly so that it does not stick.
When the composition has thickened enough, add the chopped butter and mix until it has melted.

Glaze:
Mix all the ingredients and put them in a bain marie until they melt.
You can also put it directly on the fire, but be very careful not to overheat it too much. Remove from the heat when the chocolate begins to melt and stir continuously until all the ingredients have melted and incorporated. If necessary, put it on the fire for a few seconds.


10 recipes for cake creams, cakes, dessert by the glass

I was looking at the online cookbook of the blog the other day and I noticed that over time (it will soon be three years since it was born "Readings and Flavors”) I also gathered some recipes for simple creams for cake, cakes or desserts by the glass.

And as the winter holidays knock on the door, with their whole procession of sweet goodies that will be part of the festive menu, either for Christmas or New Year, I thought it would not hurt to put a little order and gather all these recipes together.

This way it is much easier to "juggle" with them when you want to do something sweet and you will not know what. You know that most of the recipes on the blog are addressed more to those who are always in a time crisis, to those who are busy, who work hard at work and come home late. People who do not have much time to spend it in the kitchen.

But these people also want something sweet or have a family with children and they want to prepare at least something good for them on the holiday table (and not only). And then the rescue comes from a quick combination of any pandispan top (plain or with cocoa) and a cream of your choice from below.

Then it remains to "wrap" then the cake by wrapping everything on the outside in whipped cream. Grate or sprinkle some chocolate over a fruit and, if you have a posh, you can go further with your imagination and decorate it with whipped cream "motions". Simple, fast, tasteful. It's just made by your hand.

What the cake cream recipes will you still find? Well from simple, banal and so well known and used classic vanilla cream, which you can make at home without having to buy mixes from the store, at her smile boiled chocolate cream, la boiled caramel cream with milk, to the delicacies creams with mascarpone and chocolate and to the simple Chantilly cream or whipped cream.

Bonus, I put another recipe. Because we are also talking about quick desserts, by the glass, you can also use an orange cream. I didn't try it in any cake or cake but only in a dessert by the glass. But I think it also goes for cake or cake.

And I will try to refresh my collection of cream recipes as I publish something in this category in the hope that it will be useful to you.

10+ cream recipes for cake, cakes and dessert by the glass

Classic vanilla cream (patissiere creams) & # 8211 click here for the recipe!

See below the video version of the recipe

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Vanilla and raspberry cream tarts

You need: 500g sweet dough, for cream: 3 egg yolks, 25g flour, 60g sugar, 2 sachets of vanilla sugar, 250ml milk, 10g butter, fresh raspberries and 8-9 small tart shapes with a diameter of 10cm.

Method of preparation:

1. Allow the dough to thaw well. Spread it with the twister until it reaches 3mm thickness. Cut it out and place it in shapes, pressing firmly with your fingers on the edge. Prick it with a fork from place to place, so it cooks well.

2. Bake for 15 minutes. When baking the dough without filling, in order to keep its shape, place baking paper on top in which you placed rice or beans. Remove the paper and bake the sweet dough for another 5 minutes.

Meanwhile, prepare the cream:

3. Mix in a saucepan the 3 egg yolks with half the amount of sugar (until the sugar melts completely).

4. Add the flour little by little, stirring constantly with the whisk.

5. Then add the milk, remaining sugar and vanilla sugar and bring to a boil over low heat.

6. Keep on low heat, stirring constantly, until you get a cream-like cream. Turn off the heat and add the butter. Pour the hot cream into the molds and leave to cool.

7. Garnish with your favorite fruits. You can decorate with any combination of fruits.


In the first phase we put the milk on the fire together with the vanilla. I put directly in the cream half a teaspoon of dried and ground peas.

In a saucepan mix very well the yolks with the sugar and salt powder until the composition doubles and lightens in color. Incorporate the flour, then pour the warm milk with vanilla, stirring constantly.

Put the pot on the fire and cook until it thickens, stirring constantly so that it does not stick to the bottom.

Cover the surface of the cream (not the bowl) with cling film and let it cool so it won't form a crust on top.

It is wonderful for eclairs, creams, fruit tarts and many other sweets. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Quick cake with biscuits, vanilla cream and berries

If the weekend is still approaching, I would like to propose one Quick cake with biscuits, vanilla cream and berries.

When guests are announced and you don't have time for sophisticated recipes or the desire to bake countertops, but you want to impress them, you can choose to prepare this cake! It is a very light, fluffy, creamy cake, and the berries give the stain its color and sour taste!

I like these quick recipes, and if you want, you can take a look at the Quick Cake recipe or the Quick Cake recipe with yogurt and bananas.

I wholeheartedly recommend you try this Quick cake with biscuits, vanilla cream and berries! You will discover a very good taste.

Preparation time: 1 h Nr. portions: 12 Tray shape: 25 x 25 cm

  • 1 packet of cocoa biscuits
  • in syrup:
  • 500 ml of water
  • 4 lg nesquick
  • vanilla cream:
  • 3 egg yolks
  • 5 lg sugar
  • 1 vanilla pod
  • 1 pinch of salt
  • 300 ml milk
  • 2 lg with starch tip
  • 200 gr mascarpone
  • 200 gr of sour cream
  • berries:
  • raspberry
  • cranberries
  • for ornate:
  • 300 gr of sour cream
  • 100 gr mascarpone
  • 3 lg powdered sugar
  • chocolate with raspberries
  • cranberries

Quick cake with biscuits, vanilla cream and berries

[preparation title = & # 8221Preparation & # 8221]

Prepare a tray for assembling the cake. I used a square one, the biscuits fit more easily.

First, prepare the cream that will have to stand 10-15 minutes in the cold.
In a smaller bowl, mix the yolks with a pinch of salt, sugar, add the vanilla bean seeds. Homogenize by adding a few tablespoons of milk. Add the starch, mix well, then add the rest of the milk, stirring constantly. The resulting composition is put on the fire, mix vigorously with a whisk until it starts to boil and acquires consistency. After it has coagulated, remove from the heat and continue to stir to lightly temper it. Put it in the cold, in the fridge or you can put it in the freezer for a few minutes.
Remove after it has cooled a bit, add the mascarpone cheese.

NOTE: Taste, if you want sweeter, supplement the amount of sugar. It was perfect for me.

The whipping cream mixes until it becomes consistent and becomes fluffy. Incorporate into the vanilla cream.

From the water and nesquick a syrup is prepared with which the biscuits will be syruped.
In a tray, put a baking paper, place a first layer of biscuits, lightly syrup and leave for 2 minutes to absorb the syrup well. Spread half of the cream, sprinkle a lot of berries and a few pieces of chocolate with raspberries.

Then a second layer of biscuits, syrup, leave for 2 minutes to hydrate well. Put another layer of cream, berries, chocolate and a last layer of biscuits that are syruped. Put the rest of the cream in a thin layer. Let everything cool.

If you are in a hurry, then keep the cake cold for at least 1 hour, if not, you can leave it until the next day. I left him until the next day.

The next day, remove from the cold. Place a tray face down on the tray and with a quick movement, turn the cake over on the tray.
Mix the cream, when it gains consistency and becomes fluffy, add the sugar. Mix, add the mascarpone cheese. I use natural cream, and the mascarpone helps it to become firmer and keep its shape.
Garnish the cake with cream and blueberries, pieces of chocolate. Keep cool until ready to serve!
May it be useful to you!


Vanilla cream with fruit salad

1. Dissolve the starch and vanilla sugar in 2-3 tablespoons of cold milk, then mix with the rest of the hot milk and a tablespoon of powdered sugar. Season with vanilla essence and put on low heat, stirring constantly, until thickened. The syrup is then allowed to cool.

2. Strain the fresh cheese, then mix the rest of the sugar with the mascarpone and the cooled syrup, added little by little. When a homogeneous cream is obtained, pour it into bowls and leave it to cool for an hour.

3. Wash and peel the fruit (if necessary), then cut into approximately equal cubes or slices. Alternatively, place on skewer sticks, then sprinkle with lemon juice and rum essence. Let cool and serve with pineapple compote and vanilla cream garnished with grated chocolate.



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