Creamy with homemade puff pastry and strawberries
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For the dough we presented the recipe here:
After keeping the dough in the fridge for about two hours, I divided it in two and baked two sheets on the back of a 27/35 cm tray, about 25 minutes each, at 180 degrees.
For the cream, mix the yolks with the salt and sugar until they become frothy, then dilute them with a little cold milk and add the flour, mixing everything well.
We put the rest of the milk on the fire and heat it until it is almost boiling, then we add it gradually over the mixture of yolks and flour and we put the bowl on the fire, stirring continuously in it until the cream thickens and it starts to make bubbles.
Set the dish aside on the fire and let the cream cool, but not before covering it with cling film, so as not to catch the crust.
For a faster cooling, during the summer, put the cream bowl in a bowl with cold water and change the water from time to time, then when it is slightly warm you can put it in the fridge.
After cooling, mix the cream with the mascarpone, adding the essence.
We wash the strawberries well under running water and we remove the tails, then, if they are big, as in my case, we cut them in two, if not, we leave them whole.
Place a sheet of dough inside the tray that I baked and grease it with half the cream.
Place the strawberries over the cream, pressing them lightly into the cream and spread the other half of the cream over them, then cover it with the second sheet of dough.
We place a food foil over the sheet, then a weight and put the tray in the fridge for a few hours or even from one day to the next, if we resist.
Then carefully portion the cake, with a knife with a thin blade and powder it with sugar.
I portioned the cake with a knife with a thin, serrated blade, first cutting the top sheet, so that the saw, but with great care, would not disturb the cream.
Then I passed the knife from one end of the cake strip to the other and portioned.
It is very aromatic, with a sweet vanilla taste and a little sour from strawberries.
Increase and good appetite!
Prepare the ready-made cream sheets. For those who know and dare, there is also the option of homemade puff pastry, but the cake comes out very well with ready-made sheets, only fresh.
Then, in 500ml of milk, dissolve the starch: mix with a whisk until all the lumps are homogenized, then add the yolks, one by one, mixing very well after each one. In a large saucepan, possibly with a double bottom (if you don't have one, use a hob), so as not to burn and smoke the cream, put the rest of the milk, the vanilla bean core and the sugar. Mix well, over low heat, until all the sugar has melted and the milk is warm, then add the mixture of yolks and starch. Remove the pan from the heat and mix vigorously, quickly, until the starch mixture is perfectly incorporated into the milk. You will see how the cream starts to thicken we continue to mix well, until it gains consistency and it becomes difficult to mix with the aim. Set the pan aside on the fire and continue to stir until the cream starts to cool, then cover it with a foil, so that it does not form a crust, and let it cool completely. The final operation follows, that of filling the sheets with this wonderful cream. Over the cream placed on the base sheet comes a layer of whipped cream very well, then the second sheet. I recommend that this second sheet, the last one, practically, cut it into squares and then place it over the cream and whipped cream. Thus, when cutting, the cream of the cream will not come out on the sides and the appearance will be impeccable. Leave the cream in the fridge overnight, and the next day powder it with powdered sugar before serving.
My personal tip is this: when serving, place on the plate, next to the piece of cream, a few pieces of fresh fruit: orange, pineapple, banana. I'm going great!
- Let everything boil for about 20-25 minutes. During this time, stir from time to time so that it does not stick.
- Meanwhile, beat the egg whites with the salt powder and then gradually add the powdered sugar until we finish it.
- Add the hot sauce in a thin line, so the egg whites will not be raw.
- Mix for about a minute and a half, until you get a firm foam.
Homemade puff pastry
Homemade puff pastry with butter, the perfect dough for croissants, dumplings, cream cheese, etc.
Sift the flour (400 gr) in a bowl, add cold water, vinegar and salt.
Mix, knead until you get a homogeneous dough.
Cover with cling film and refrigerate for 20 minutes.
Grate the butter and mix it with the flour (100 gr) - it is shaped into a square sheet.
The dough is spread with the help of flour in a square sheet & # 8211 about 1 cm thick.
Add the butter in the middle of the dough sheet. We fold it by folding the edges of the dough.
Carefully roll out the dough into a rectangular sheet and fold.
Place in the cold for 10 minutes. This procedure is repeated 4 times and folded four times each time.
The dough is kept in the fridge for a day or in the freezer for 30 days.
It is used to obtain desserts: creams, bumps, croissants, etc.
I used 2 rhubarb threads, and I filled up to 350 gr with strawberries. The first time we wash both the rhubarb and the strawberries well and drain them. Cut the rhubarb into smaller pieces and boil it in water until it covers a maximum of 5 minutes, strain it and set it aside. Put the chopped strawberries on the fire (if they are too big) together with the sugar and leave until the sugar melts, stirring from time to time. Be careful not to let it boil, just heat it until the sugar is completely melted. We hydrate the gelatin sheets in cold water for 10-15 minutes.
Take the strawberries off the heat, add the rhubarb and mix with the blender to obtain a puree. Let it cool for a few minutes, just enough not to be hot. Add the squeezed and melted gelatin on a steam bath. Stir vigorously and allow to cool.
Mix the whipped cream very well and gradually add to the cooled puree, stirring lightly with a spatula. Spread evenly over a puff pastry, and sprinkle the second crushed sheet on top. Refrigerate for at least 2 hours to harden the foam.
Serve with powdered sugar and fresh strawberries.
* If you can't find strawberries, you can replace them with raspberries!
The recipe for strawberry and rhubarb puff pastry was offered by Delicious Flavors.
Puff pastry with strawberries and rhubarb is served cold, powdered with sugar with fresh fruit.
For the homemade sheets I used the recipe from the dough, only I used half a portion. Usually I make the whole portion, then divide it in half and freeze them. When I want to use them, I leave them in the fridge to thaw overnight.
Proceed in the same way, spread the dough in a rectangular shape, with a thickness of 0.5 cm, cut the edges and bake in the preheated oven at 220 degrees for 20 minutes. The dough will unfold into layers. Let it cool completely.
Until the dough is baked, we make the cream:
We mix the cold milk with the vanilla extract, the starch and half of the sugar. We put them on the fire, we mix often. Beat the yolks together with the rest of the sugar until they lighten in color. When the milk almost reaches the boiling point, we take it and pour it thinly over the yolks.
Pour the whole mixture back into the pot in which we heated the milk and put it back on the fire. The fire must be moderate. Stir constantly in the cream until it becomes thick as a pudding. Set it aside and let it cool completely.
After the vanilla cream is completely cold, we start and beat the whipped cream. Then mix the vanilla cream well until it becomes creamy. Add the whipped cream and mix for another 30 seconds. If the whipped cream has not been incorporated well, continue to mix with a spatula.
The cream must be aerated and consistent. Use a quality whipped cream and the result will be above expectations.
We cut the sheets in 2, we put cream on one side, we level it nicely, then we put the other sheet. Cover lightly with cling film and refrigerate for at least 4 hours. Before serving, powder with powdered sugar. Enjoy!
Puff pastry baskets with vanilla cream and strawberries
The crispy puff pastry and the thick layer of delicious and fine cream are a great combination. Be sure to prepare this delicacy! Well, there are differences in quantities (I think many of you will want a clear recipe for the cake, not to do different calculations) and, last but not least, cream. Pin and others in sweet from Cristina Pisaltu. The eggplant zebra cake with cherries and chocolate is a refreshing cake. It is one of the family's favorites.
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Creamy with vanilla cream and mascarpone
Recipe of creamed with vanilla cream it is clearly part of the easy-to-make but very tasty cake category. Ideally, we should do it with sheets prepared by us at home, but as time is often our enemy, we can use ready-made cream creams prepared and bought commercially. The idea is that we just don't eat creamy every day and a little innocent pleasure won't hurt us.
When you say creamed with vanilla cream obviously you have in mind a vanilla cream that you can then combine with either butter, cream or & # 8230 mascarpone as I preferred to do now. I had a box of mascarpone in the fridge and insisted on using it. So I thought it would fit well mixed with a vanilla cream and put between two sheets of cream. And I had a good idea. You will definitely like it if you try this less common version of vanilla cream cream.
Creamy with vanilla cream & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
My dears, since I made the recipe for pastry dough, you bombarded me with requests for cremsnit cake. I received dozens of messages asking for this recipe. I had planned to do it anyway, but because you wanted it, I hurried a little time to do it as soon as possible. Creamy cake is one of my favorites. I adore her since childhood and I remember fondly that my mother bought us cream when she came from work. I always found 4 huge pieces of cake, one for each family member.
Dad is a big fan of chocolate, but he never refuses a piece of cream. We eat our portion out of breath and end up eating half of our mother's, who never gets upset. The creamy cake recipe is not complicated. All you need is puff pastry, vanilla cream and optionally a little whipped cream. For puff pastry, I recommend the homemade one, especially since you also have it video recipe.
Vanilla cream is simple and easy and you do not need many ingredients. I recommend using cornstarch for a finer and more velvety cream. However, starch may have different clotting power, so if a cream turns out to be too hard, you can thin it with milk at any time. To flavor it, use vanilla pods, it is not expensive and the taste is incomparably better than that of vanilla essence. It is also quite easy to find in any large supermarket.
When assembling the cake, I prefer to crumble the sheet on top to make it easier to cut and to look more neat. You can also put the whole sheet if you want, but cut the cake carefully. After assembling the creamy cake, you must leave it to stand overnight. The puff pastry must have time to soften before serving. The taste is insane and I assure you that it will be the best cream you have eaten.
Creamy with homemade puff pastry and intense coconut flavor
Because I really like coconut in desserts, I prepared a delicious Creamy with homemade puff pastry and intense coconut flavor.
I couldn't help but follow the challenge of Vegis.ro, to use Niavis organic coconut oil in at least one of my dishes and to present my recipe with coconut.
Niavis coconut oil is obtained by the method of cold pressing and is one of the most used oils in natural cosmetics, but also in the diet due to its many nutritional properties (Vitamin-E, vitamin K and minerals such as Iron) and due to high content of saturated fats (lauric acid).
It is in solid form and liquefies at room temperature or heat.
It is also ideal for cooking as it is less prone to damage when heated to high temperatures.
I chose to prepare a cream with homemade puff pastry and intense coconut flavor, using Niavis coconut oil for both puff pastry and cream.
You can't even imagine what an intense aroma my delicious creamy can have!
In addition, puff pastry with coconut oil can also be prepared during fasting periods.