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Dessert rolled with vanilla cream, cherries and chocolate icing

Dessert rolled with vanilla cream, cherries and chocolate icing



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For the sheet: beat with a mixer, beat the egg whites with a pinch of salt and 2 tablespoons of sugar. Separately, beat the yolks with the remaining sugar. Then pour the yolks over the egg white foam, gradually incorporating them. Add the oil, lemon peel, flour and baking powder and mix well.

Transfer to a tray spread on baking paper and bake over medium heat until lightly golden, but fluffy. Pour it on a kitchen towel on which I sprinkled sugar, powder the sponge cake sheet with a little sugar and roll hot. Leave to cool.

For the vanilla cream: mix the yolks with the sugar, starch, a pinch of salt and cold milk, beating with a whisk, to aerate and homogenize them. Boil the mixture over low heat until it thickens, then set aside, add the butter and vanilla essence and mix well. Leave to cool.

For assembly and decoration: spread the cream on the sponge cake sheet, add the washed and peeled cherries and roll. Melt the milk chocolate and the bitter chocolate in a bain-marie, then pour it over the roll and level it nicely. Decorate with cherries, popcorn and wafer. Refrigerate until ready to serve.


Baking time: about 8-10 min,

Preparation time: 1h

Gates: 12


Good appetite!

If you like my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.com/2018/06/rulada-cu-crema-de-vanilie-cirese-si.html


Cocoa roll with mascarpone, yogurt and cherries

The rolls are easy to make and are delicate and good-looking cakes. The fillings can be varied, from simple fruit jams to sophisticated creams. The cocoa roll with mascarpone, yogurt and cherries that I present to you today is easy to make. The top is simple pandispan and the cream is cool, with yogurt, cherries and mascarpone. To all these aspects is added the fact that it has no sugar at all. It is made with Green Sugar sweetener, a natural sweetener made from stevia extract. The sweetener behaves minute in any kind of dessert and the taste remains unchanged. I invite you to a delicious and fragrant roll but without sugar.

1 teaspoon vanilla extract

Preparation time: 1 hour Baking time: 15 min No servings: 12

Preheat the oven to 180 degrees and line a 25 / 35cm tray with baking paper.

Eggs, at room temperature, mix well with a pinch of salt and the Green Sugar sweetener until it triples in volume. Add the oil and mix for another minute. Separately mix the flour with the cocoa. Add the dry ingredients over the eggs and mix lightly, with a spatula, with movements from bottom to top. Pour the composition into the pan and level gently with a spatula. Bake the worktop for 15 minutes.

We prepare a clean kitchen towel. Remove the tray from the oven and turn it firmly so that the top reaches the towel. While the worktop is hot, roll it with a towel. Let the roll cool.

Cream. Put the gelatin sheets soaked in cold water. Meanwhile, lightly heat the yogurt together with the Green Sugar sweetener. Mix the mascarpone a little until it becomes creamy.

Put gelatin in yogurt and mix well to blend. Add mascarpone, vanilla and mix well. Let the cream cool until it hardens enough to fill the roll.

Gently unwrap the roll of towel and spread mascarpone cream on top. Over the cream we put pieces of cherries (without seeds). Roll the top so as to obtain a uniform roll. Cover the roll with cling film and let it cool for 2-3 hours.

Powder the roll with cherries, mascarpone and yogurt with powder sweetener and portion it according to preference. It is a delicate, light and sugar-free dessert. You will definitely love it! Enjoy!


PERFECT eclairs - with Vanilla cream and Chocolate icing

The eclairs are the dessert you find at almost all confectioneries, but still, you rarely find a good one, made correctly. The perfect eclair is straight, without cracks, crisp and with balance between cream and countertop. Here's how to do it:

Put in a pot over medium heat until the butter melts. When the liquid starts to boil, take the pot off the heat.

Sift the flour all the time before using it! Add it over the hot liquid and mix well.

Put the pot back on the fire and mix until a flour pojghita is formed on the bottom of the pot (do not mix the pojghita).

Remove the top from a bowl and stir until cool.

Add over the cooled counter, little by little, stirring until integrated before adding the next amount of egg.

Put in a confectionery pos with dui with small fangs and place eclairs that bake at 180 C until they are brown.

Always use microperforated silicone mats as a base, possibly those specially for eclairs, with the size of the eclair drawn on them.


Method of preparation

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.


Roll with strawberries and whipped cream

The fastest cream cake stays rolled. Very easy to make, this cake always takes us out of the deadlock.

A simple rolled pandispan top with the right filling can turn into a dessert if not spectacular, at least honorable. That depends on how much you get involved in the decoration.

Because it's strawberry season and because we really like whipped cream, we quickly made it roll with strawberries and whipped cream. Let's not leave it simple, I dressed her in a little chocolate.

Wheat ingredient:

  • 500g whipped cream (over 30% fat)
  • 500g strawberries
  • 50g old
  • 1 sachet of whipping cream (optional)

Method of preparation:

We turn on the oven at 180 degrees Celsius.

Prepare the tray from the stove and cover it with baking paper.

For the countertop we make a classic pandispan composition. Eggs at room temperature are mixed with sugar until the dough doubles in volume and acquires a whitish color.

Add the vanilla extract and flour. The flour is incorporated with a silicone or wood palette, by wide movements from top to bottom. Don't forget to sift the flour.

The composition is poured into the tray, leveling slightly to have a straight sheet. Bake and bake approx. Ten minutes in the preheated oven. Be careful to let the sheet dry on the edges because it will roll hard and break.

After baking, leave the sheet cool it for 2-3 minutes then roll it with baking paper. It must cool completely before filling.

Beat the cold cream with the sugar until it becomes well bound. If we need, we also use a sachet of hardener for whipped cream.

Wash the strawberries under running water and let them drain well. They can be easily wiped with paper towels to remove all water.

Gently unwrap the pandispan sheet, spread the whipped cream and sprinkle the cut strawberries. We roll the sheet and then glaze it.

For the icing, melt the chocolate in a bain marie and pour it hot over the roll. Our roll with strawberries and whipped cream is ready.

Put the roll in the fridge for 2-3 hours nu or not. We didn't have much patience and we cut it immediately. If it stays for a few hours, it is easier to cut because the sheet absorbs from the filling and softens easily.


Diplomate fruit roll

Diplomate fruit roll, a fine, fragrant and delicious dessert! The recipe is simple and explained step by step.

Preparation time:

Servings:

Ingredient:

Preparation instructions

Diplomate roll filling with fruit

Raisins are put in rum essence for 1 hour.

We will cut the rest of the fruits into cubes or slices.

Preparation Rolling sheet - click recipe.

Diploma Cream Preparation

Gelatin is put in half the amount of milk (cold), mixed and left at room temperature for about 15 minutes.

Eggs are mixed with sugar and salt powder, mixed with hydrated gelatin and the rest of the milk.

The formed composition is placed in a bowl on a steam bath and mixed periodically until it thickens.

Take it off the steam bath and let it cool for a few moments, stirring periodically until it cools.

If we don't mix, the cream turns into a meatball!

Mix with whipped cream, vanilla extract and grated lemon peel.

Mix until you get a homogeneous composition.

We add the composition of diplomat cream and we spread it all over the surface.

Add the previously prepared fruits.

We transfer roll sheet on a tray, let it cool for 5-10 minutes or until the cream hardens.

Rulam strans roll sheet with the help of the base paper and let it cool for at least 2 hours.

We cut the roll into two equal parts and decorate it on the whole surface & # 8211 see photo.


Method of preparation

For starters we will make the shells:

we will boil the water, the oil and the salt, when it started to boil we will put the flour in the block. After it cools, add the eggs one by one until you incorporate them all. Grease a pan with oil and with the help of a spirit pour the dough into the pan and put it in the oven until it bakes inside and browns outside.

Meanwhile we make vanilla cream:

Mix the sugar, yolks, flour and 50 ml. of milk, the rest boiling. After it has boiled, add it little by little, stirring constantly. Then we will put the cream on the fire until it thickens, when it starts to boil and it is thick, we turn off the fire and put it aside to cool. After it has cooled, put 3 tablespoons of vanilla essence, and then let it cool for 10 minutes.

For the icing, melt the white and dark chocolate in a double boiler, adding 2 tablespoons of oil to each one, mix until it becomes like a sauce.


Dessert roll with vanilla cream, cherries and chocolate icing - Recipes

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19 comments:

Eclairs are my favorite cakes since childhood. I adore them. I must steal one from you.

Very good! I did it too, but only with vanilla cream. Good idea to add whipped cream!

Woauuu, how good it looks, I've longed for eclairs, but I know where to come. pupp!

It looks very, very good! Congratulations!

I'll do it super tomorrow too

wow. delicious creamy, appetizing and fluffy, looks perfect and just looked at the pictures and already salivating: D

They look great, I can't wait to make them too. How many minutes do the shells have to stay in the oven?

It's a mistake in vanilla cream, milk + starch, yolks + sugar

It's not a mistake, it's like I wrote, the milk is boiled with sugar, the yolks are rubbed with starch, then we add the milk over the yolks, little by little :) It's another version of vanilla cream :)

Super good recipe is tested thank you!

how many minutes do I have to stay in the oven? I also have a classic stove oven, at what stage do I put the tray at the bottom? Congratulations for the blog.

The classic recipe that I have known from my mother and I have been making for 30 years is with 10 eggs, 500 ml of water, 250 ml of oil and 500 gr of flour. Depending on how many eggs you want to make, you can divide the quantities into 3 no case the number of eggs is variable. It is the strictest recipe I have ever made. The composition of the shells in the photo is too soft and because of this they did not grow as they should. The fire remains high from the beginning until at the end, the shells will grow nicely and will be empty inside and not as I saw them in the photo.

Don't you have to put something to grow like baking powder? I have never made eclairs and I would really like to do it for Christmas, I wrote down your recipe but how many eclairs come out of ten eggs? Not to be too many, but not too few.

No, don't bake. If we make a simple calculation, if we use 10 eggs, it would mean three portions of this composition. If 12 eclairs come out of one portion, 36 out of 3 portions come out :)


Recipe: Islere

An old recipe for walnut biscuits, cocoa cream and chocolate glazes. I'm sure you've seen, maybe eaten islere through confectioneries. You can also prepare them at home, a simple recipe and they are very good. I used 1 cup of 200 ml as a measure. You can vary the cream according to your preference, cocoa cream. vanilla, chocolate, etc. Also when preparing the glaze you can choose the glaze that you are sure will come out best. A glaze boiled on the stove, a cold glaze bought in an envelope, melted household chocolate.

Ingredients for Islere
& # 8211 1 can of lard
& # 8211 1 cup powdered sugar
& # 8211 3 cups of flour
& # 8211 1 cup ground walnut for dough + 1 cup ground walnut for appearance
& # 8211 1 or
& # 8211 little salt
& # 8211 lemon juice
& # 8211 1/2 teaspoon baking soda quenched with lemon juice

Cream ingredients for Islere
As a cream you can use the taste you like, chocolate, vanilla, cocoa.
You can prepare a simple cream from chocolate or vanilla pudding, an instant cream in an envelope.
But I propose the following cocoa cream recipe:
& # 8211 120 grams of powdered sugar
& # 8211 3 yolks
& # 8211 4 tablespoons milk
& # 8211 2 tablespoons cocoa
& # 8211 200 grams of butter or margarine

Glaze ingredients for Islere
& # 8211 150 gr dark chocolate household
& # 8211 1 tablespoon and a half of whipped cream

Dough preparation for islere
Mix the lard with the powdered sugar, egg, ground walnuts and other ingredients. at the end, add flour and knead a suitable dough. The islere dough is actually a nut biscuit dough. Spread on a plate sprinkled with flour and cut into slices with a glass.

dough preparation for Islere

You can choose the size of the glass. Place the washers in a tray lined with baking paper and bake for a few minutes.

dough preparation for Islere

Preparation of cream for Islere
Rub the yolks with powdered sugar, cocoa, add milk and simmer until thickened. After it has cooled, mix it with the butter rubbed a little before.

Glaze preparation for Islere
Put the chocolate on a large grater, put it in a bowl with the whipped cream and melt it on the fire. Let it boil for a while, let it cool a bit, so that it is not very liquid so that you can grease the biscuits and the chocolate does not run on the edges.

Islere preparation
The biscuit washer is filled twice with cocoa cream.

Place the chocolate icing on top with a teaspoon and spread evenly.

Allow the chocolate icing to dry, then take each isler and spread it on the edges with a little cream. The islets are then rolled in ground walnut.

I kept the ice cold and when I brought them to the table, due to the temperature difference, from cold to hot, the chocolate became dull. But they were very good.


For the sheet: beat with a mixer, beat the egg whites with a pinch of salt and 2 tablespoons of sugar. Separately, beat the yolks with the remaining sugar. Then pour the yolks over the egg white foam, gradually incorporating them. Add the oil, lemon peel, flour and baking powder and mix well.
Transfer to a tray spread on baking paper and bake over medium heat until lightly golden, but fluffy. Pour it on a kitchen towel on which I sprinkled sugar, powder the sponge cake sheet with a little sugar and roll hot. Leave to cool.

For the vanilla cream: mix the yolks with the sugar, starch, a pinch of salt and cold milk, beating with a whisk, to aerate and homogenize them. Boil the mixture over low heat until it thickens, then set aside, add the butter and vanilla essence and mix well. Leave to cool.

For assembly and decoration: spread the cream on the sponge cake sheet, add the washed and peeled cherries and roll. Melt the milk chocolate and the bitter chocolate in a bain-marie, then pour it over the roll and level it nicely. Decorate with cherries, popcorn and wafer. Refrigerate until ready to serve.

Baking time: about 8-10 min,
Preparation time: 1h
Gates: 12