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Put the water with the oil and salt on the fire (small flame), and when it starts to boil, add the flour, stirring constantly until it comes off the pan (a few seconds). When the composition cools, add eggs, one by one and mix well after each one. Put the composition in a posh for decoration and make sticks in the stove tray, lined with baking paper. Bake on medium heat for 20-25 minutes.
When cool, cut in half and fill with vanilla cream.
For the cream, mix the sugar with the margarine and dissolve on low heat, add the flour, mix well so that it does not remain lumpy, then add the milk and let it boil, stirring constantly, until it thickens like a ciulama. At the end add the vanilla essence.
After filling all the eclairs with cream, prepare the Dr. Oetker chocolate icing according to the instructions on the envelope and put a teaspoon on each eclair.
The Sonoran Desert
What is a desert?
First, let’s start with defining a desert. Areas receiving less than 10 inches of rain a year used to be considered deserts, but that included areas that didn't look like deserts. So now, to be considered a desert, the area receives less than 10 inches of rain and evaporates more than 10 inches of rain per year. There are four deserts in North America: The Great Basin, Mojave, Chihuahuan, and Sonoran.
Where is it?
Courtesy: Western National Parks Assn.
The Sonoran Desert occurs primarily in Mexico. More than two-thirds of its total area is in Baja California and the state of Sonora. In the United States, most of the Sonoran Desert can be found in the southern third of Arizona, with small areas in southeastern California. It is a subtropical desert and the most complex desert in North America. It has great diversity in geological structures as well as the number and variety of plants and animals.
One reason for the many plants and animals in the Sonoran Desert is that it receives rainfall bi-seasonally. Rain falls in this desert during the winter months and also in July and August. Because the rain occurs twice a year, the plants don’t have to wait so long between drinks.
Desert: Homemade eclairs
Put on your kitchen apron and prepare a tray of amazing eclairs.
140g of regular flour
1 pinch of sugar
125ml of milk
100g of butter
300ml of milk
50g of brown sugar
1 teaspoon vanilla extract
4 teaspoons of regular flour
4 teaspoons starch
300ml of liquid cream
Method of preparation:
• 1. Start with egg cream. Heat the milk until almost boiling in a saucepan. Meanwhile, mix together the sugar, yolks and vanilla together in a bowl. Add the flour and starch, gradually, one teaspoon at a time, until a homogeneous paste is obtained. Gradually mix the hot milk, then turn everything back into the pan in which the milk was heated. Leave on high heat, stirring continuously for 5 minutes until it thickens - it will become lumpy, but stirring vigorously with a wooden spoon will homogenize. Place food foil directly on the surface of the cream, then leave to cool and then refrigerate, until it is needed to fill the eclairs.
• 2. For donuts, preheat the oven to 220º C / gas 7. Sift flour, sugar and a pinch of salt into a bowl. Place the milk and butter in a medium saucepan with 125ml of water. Heat slowly so that the butter melts, but does not boil the liquid. After the butter has melted completely, turn on the heat until the composition boils. Turn off the heat immediately, add flour and beat vigorously with a wooden spoon until you get a homogeneous crust that peels off the edges of the pan. It is placed on a flat plate to cool enough so that it can be handled by hand.
• 3. After the crust has cooled, place it back in the pan. Using a wooden spoon, mix the eggs, one by one, until a homogeneous and glossy mixture is obtained.
• 4. Cut two large sheets of baking paper. Draw on each two sets of lines at a distance of 10 cm from each other. These will be the guidelines for the eclairs to be about the same size. Wallpaper two trays with the two sheets of baking paper, face down. Place the crust in a spirit with a tip of 1 cm in diameter or in a bag with a cut corner. Sprinkle two rows of S-shaped eclairs in each tray, between the guide lines. Place a tray in the oven on the top shelf for 25 minutes, initially setting the temperature at 200º C / gas 6.
• 5. After 25 minutes, make a hole in the end of each donut or with a serrated knife cut each donut in half. Place in the oven with the core up, to dry for 5 minutes, until golden and crispy. Set aside to cool.
• 6. While the donuts are cooling, finish filling. Beat the whipped cream until it thickens, then - with a mixer - beat the cold egg cream and set until it becomes soft again. Incorporate whipped cream into the cream. Place this mixture in a spirit or in a food bag. Use a small tip if the donuts will be filled through the hole or a larger tip if they have been cut in half. Carefully fill each donut. Place on a metal stand and cover with your favorite icing.
Read other interesting recipes only on Good Food!
How to prepare eclairs with butter?
Boil water, butter and salt, when it boils, turn off the heat and add flour, stirring vigorously with a wooden spoon.
I have a few wooden spoons that I use only for sweets, otherwise the sweets can get the taste of onion, garlic and it's very unpleasant.
Gradually add eggs, depending on how much the dough requires (it becomes a clear cream), if you don't realize it, put 8 large eggs.
Beat the eggs in a bowl of salt before and leave them for at least 20 minutes before they are added to the dough, the color will be much more intense. Too bad that the picture does not show what a beautiful color my shells have.
Pour them into the tray lined with baking paper, using a pos with dui (round shape, simple) or sprit (toothed shape) or with a spoon, smaller for mini-eclipses or larger, elongated or round (large for "Choux a to creams ”or small for Profiterole).
Leave space between them, not to stick, out of this composition come 2 normal oven trays.
Bake in the oven heated to 200 degrees, bake on high heat for 15 minutes, then leave on medium heat to dry the shells nicely.
GREAT ATTENTION. Do not open the oven in the first 20 minutes, otherwise the shells will be left, those beautiful donuts will not come out, empty in the middle!
Allow to cool and cut with a serrated knife (extremely necessary utensil in the kitchen for cutting cakes, cake tops, fresh bread).
Separately prepare cream (pastry creams): SEE RECIPE HERE (click) .
Fill the shells with pos, it's easier and faster or with a spoon.
If you make "Choux a la creme", put a naughty word from whipped cream on top.
Powder with powdered sugar or glaze with chocolate, fondant…
Put the chocolate, butter and sour cream in a bain-marie, until they melt, then pour over the eclairs or make a barbecue… according to your imagination.
I also put some sugar paste ornaments on top, which I had made for a cake.
For Profiteroles, use small, round shells, filled with this cream.
Place 3-4 donuts in a cup, put assorted ice cream on top, decorate with whipped cream and chocolate syrup.
These shells can become delicious appetizers if they are filled with various pastas or savory creams: cheese, fish, caviar, liver pâtés, etc.
From the same dough, some come out delicious and fluffy donuts: pour with a spoonful of balls in hot oil, after frying powder with vanilla flour sugar.
The eclair butter recipe has already been tried by blog readers, you can see just a few of the results below, I invite you to try this recipe.
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Vanilla cream, basic pastry cream, vanilla custard, crème patissière - step by step video recipe. How to prepare and use but also some derivatives of the classic vanilla cream.
Under all the above names is known the most versatile cream in the international pastry, because it is used in their products by both the French, who call it custard , as well as the Italians who say it with pride custard and the English naturally claim with national pride that it was the basis of all of them vanilla custard , which is the same thing, ie a cream based on milk, eggs and flour, sweetened with sugar and flavored with vanilla.
It is not known, after all, who and when used this classic vanilla cream for the first time, the fact is that modern pastry would be hard to imagine without it. It is not only a tasty cream itself, but also a basic ingredient of other creams, which we will talk about later.
Vanilla cream (pastry cream) is the classic filling for eclere, choux a la crème, cremșnit, is a cream that can be thermally reprocessed (by baking), so it is one of the established fillings of croissants, etc.
VANILLA CREAM RECIPES
Choux a la creme, video recipe
"Ecler la trava" cake, video recipe
Vanilla cream and strawberry tarts
If everyone agrees on the basic ingredients of vanilla cream, the same cannot be said about their proportions. Some put more flour, others less, others do not use wheat flour but starch (corn starch), others fluctuate at will the proportions of eggs and sugar. I would say that no varnish is wrong, as long as the cream obtained is bound, flavored and without lumps.
Before moving on to recording this basic recipe on the blog, I thought I would not only offer you my version, learned a bit "by ear", and to study some really reliable sources. And what could be more reliable than Le Larousse Gastronomique, 2007 edition, supervised by the famous Joel Robuchon? Well, even this culinary bible records several variants of pastry cream, one with flour, another with cornstarch, one with whole eggs, containing butter, another with only yolks (as is the version mea) etc.
After all, my version of vanilla cream "by ear" does not come at all in contradiction with the established ones, so I thought I would offer this one. Like the creams recommended by Larousse, the thickening agent of the cream is the egg (in my case the egg yolk) and the flour has the role of stabilizing the mixture. It seems to me that a much finer cream comes out than a thickened one with a lot of flour, which always makes me think of a good flour paste for gluing paper. To be more explicit, we have prepared a video to illustrate how to prepare. I also recorded in writing the preparation stages, below, along with some classic derivatives based on pastry cream.
Preparation Eclairs with cherries
Put water and oil on the fire. When it first boils, add all the flour at once and chew quickly until smooth. The resulting dough should come off the walls of the pan. Leave to cool, then gradually add one egg. With a pos, form bars that are placed in the tray and baked at a temperature of 220 degrees, the first 15 minutes and the next 15 minutes at 200 degrees.
Beat eggs, add sugar, vanilla sugar, then starch and mix. Pour the milk and put it on the fire. Always chew so as not to get stuck on the bottom of the pan. It must become like sour cream. Cool then add the finely chopped and drained juices. The shells are filled with it. Decorate with melted chocolate or egg white foam, as desired.