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LEAF WITH CHERRIES AND VANILLA CREAM

LEAF WITH CHERRIES AND VANILLA CREAM

(12 pieces / 80 ')

1. The pudding powder is mixed with a little cold milk; the rest of the milk is boiled and, when it boils, add the dissolved pudding powder, add the yolks and liqueur. Allow to cool, then pass through a sieve to be very fine cream.

2. Wash the cherries, clean the stalks and remove the seeds. Sprinkle with cherry liqueur, sprinkle with cinnamon and leave to cool.

3. Preheat the oven to 200 * C. Line a tray with baking paper, thaw the puff pastry according to the instructions on the package Sprinkle flour on the board and put a sheet of dough and spread to a width of 20 cm .Cut a strip of 14 cm. Width and two strips of 2 cm. width and 2 strips of 1cm. width..Sheet of 14 cm. put it in the tray, prick it in several places with a fork, grease the edges of the tray with egg yolk and place the two 2 cm strips. on both sides of the tray. Grease with beaten egg and on each strip of 2 cm. a 1 cm strip is placed. width. Put the tray hot for 30 minutes.

4. Put the pudding cream over the dough, between the 2 strips, over which the cherries are placed symmetrically. Leave it to heat for 20 minutes, then bake for 30 minutes, in a preheated oven until it browns. Cut when the cake is cold. complete. It harmonizes perfectly with a pink champagne.


Vanilla cream rolls - video recipe

Ingredients

  • ▢ 500 g puff pastry dough
  • ▢ 500 ml of milk
  • ▢ 100 g sugar
  • ▢ 80 g starch
  • ▢ 4 yolks
  • ▢ 32 g vanilla sugar
  • ▢ 1 or
  • ▢ 1 vanilla pod
  • ▢ peel of a lemon

Method of preparation

Nutrition

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of rolls with vanilla cream or tubes of vanilla cream has been requested many times by you. I received both public and private messages asking for this recipe. And because it was cool outside and I was able to work with the puff pastry, I had no excuse not to.

For these vanilla cream rolls I prefer to make my own pastry dough at home, because as you know, I'm not at all happy with the puff pastry in the trade that is made only with margarine and never with butter. But if you want, you can also use commercial dough. For vanilla cream I prefer to use cornstarch to thicken it, but you can also use flour.

However, using starch, you will get a finer cream. To flavor the cream, I used the seeds from a vanilla bean but vanilla sugar or vanilla essence are also good. You can also add lemon or orange peel, almond or lemon essence to the cream. To get a chocolate cream you just have to grate 200g of chocolate after taking the cream off the heat.

I gave the characteristic shape of these vanilla cream rolls with the help of some pastry cones that I found in a kitchen utensil store, but you can improvise some aluminum foil cones, or you can roll the dough on the handles of some spoons of thicker wood. You can also make cones out of baking paper and fill them with aluminum foil. The vanilla cream rolls can be consumed immediately or left overnight to soften the puff pastry.


Ingredients

  • For the dough:
  • 200 g butter
  • 2 tablespoons solid lard
  • 2 tablespoons sugar
  • 2 eggs
  • ½ envelope of dry yeast
  • 1 teaspoon baking soda
  • 250 ml milk
  • 650 gr flour
  • lemon essence
  • salt
  • For the cream:
  • 1.5 l of milk
  • 5 eggs
  • 6 tablespoons sugar
  • 12 tablespoons flour
  • 1 packet of butter
  • peel and juice from a lemon.

Puff pastry cake with vanilla cream - a creamy dessert, ready in 30 minutes

Do you want to prepare a fantastic cake, but you don't have much time? Try the recipe below. You will get a delicious cake with puff pastry and vanilla cream. You will definitely want to prepare it more often.

Necessary ingredients:

  • 2 sheets of puff pastry (about 275 gr each)
  • 1 liter of milk, 3 sachets of vanilla pudding
  • 10 tablespoons powdered sugar, 250 gr butter
  • 2 egg yolks, 750 ml whipped cream
  • 100 gr dark chocolate

Method of preparation:

Spread a puff pastry dough and put it in a tray lined with baking paper. Prick the dough from place to place with a fork. Bake it for about 10 minutes in the preheated oven at a temperature of 180 degrees. In the same way we will bake the other puff pastry dough.

While the dough is baking, prepare the cream. Put the powdered sugar and vanilla pudding powder in the milk. Stir to prevent lumps from forming, then add the egg yolks. We cook a thick pudding.

Let the pudding cool a bit, then add the soft butter, cut into pieces. Mix well to obtain a smooth cream. Put the cream over one of the two sheets of puff pastry. We spread it evenly.

Break the chocolate into pieces and melt it in a bain-marie. Pour the melted chocolate over the second puff pastry.

Using the mixer, beat the whipped cream until it hardens. Spread the cream over the vanilla cream. On top we put the second puff pastry with chocolate.

Let the cake cool well, then we can cut it and serve. Have fun with your loved ones and increase your cooking!


Pear tart, puff pastry and vanilla cream

Provoke..provoke..pears…
What to be, what to be?
The cake recipe, yes !! Like I love them, salty, sweet, how they will be

I make a fragile dough, with lard with a mixture of half a bran / white flour, I make a good cream, half a pear and bake it with it.
While it was getting cold..I don't know who and why I got it (because I still get annoyed and even often)
da ’rau, rau di tat.
When I'm nervous, I'd better lock myself in the bathroom because I'm not good anymore.
But I put whipped cream, nerves, avcourse, and it was ugly.
No way to parade on the podium with ugly pear tart?
I ate it.

I'm doing it again last night.
What? Another pear tart. High recipe. Puff pastry, vanilla cream with whipped cream (it's crazy) and pears. I admit that I didn't try my best to give it a good look, good to lick your fingers.
Yes, I draw a line and conclude
Pear tarts are ugly.

Spread it lightly on the floured top with the rolling pin and then cut about 3 cm from the sides.
We adjust the cut sides according to the size of the remaining sheet because they will be placed on top as a kind of "border"
See pictures

Beat an egg well with a fork, and with a brush grease the sheet of dough and overlap the cut edges.
Grease everything with beaten egg, put the sheet on baking paper in a larger tray, prick from place to place with a fork and put in the oven over medium to low heat and bake until nicely browned.

Cream.
2 tablespoons starchy top
3-4 tablespoons sugar
200 ml of milk
2 egg yolks
150-200 ml sweetened liquid cream
vanilla

Mix the starch with the sugar and pour the milk little by little, stirring lightly.
Put everything on low heat, stirring constantly and when it starts to thicken, add the yolks and vanilla and mix until the cream comes off the walls of the bowl.
Mix the whipped cream well.
When the egg cream is completely cold, mix it lightly with the whipped cream.

Bake and cool on the puff pastry sheet, spread the cream evenly.
I put slices of pear but you can put whatever fruit you want, either in their natural state or lightly caramelized in a butter syrup with sugar.


Method of preparation

We prepare the tops for the cake with vanilla cream.

Melt the broken chocolate pieces together with the butter in a bain marie or in the microwave. Beat the eggs with the sugar until it melts, then add the milk, the flour mixed with the baking powder and the melted chocolate with the butter.
Pour the composition into a tray (23 × 30) and bake for 20-25 minutes over medium heat.

We prepare the top 2 in the same way, only we replace the dark chocolate with white chocolate.

We prepare the cream for the cake with vanilla cream.

One of the best vanilla creams for sure, this one belonging to Pierre Hermé, to which I added gelatin.
In a saucepan put the liquid cream together with the vanilla pod cut in half and the seeds that we gathered with a knife. Put on low heat and bring to the boil.
We rub the 6 yolks with the sugar until they become creamy and light in color, we incorporate the starch and the liquid cream heated continuously.
When we have homogenized the compositions, we put the bowl on the fire again, we stir continuously until the cream becomes dense. Attention, it does not have to boil!
Then add hydrated gelatin in cold water for about 10 minutes, mix well and then let cool. From time to time mix in it so as not to form a crust on top.
When it is cold, add the mascarpone, mixing well.

For assembly we use the tray in which we baked the tops. We cover it with food cellophane, we put the top with white chocolate, then we pour the cream and we cover with the dark chocolate top.
Keep in the fridge until the next day.


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