Pancakes with chocolate and vanilla cream
The pancakes are prepared by mixing all the ingredients. Then bake on the pan.
Mix the milk with the sugar then put it on the fire together with the vanilla stick, mix the yolks with the starch, put a little boiled milk on it then pour the whole composition over the milk, mix continuously until it thickens, put the butter and take off the fire. Fill the pancakes with this composition.
Melt the butter on the fire and set it aside. Heat the milk a little, and mix the flour with the salt. In a large bowl beat eggs with sugar and vanilla essence and gradually incorporate flour and salt. Gradually add the warm milk and melted butter. Leave it in the fridge for a few hours to mix better.
I suggest you use 2 pans - you will clearly make your work easier. If not, then it will take a little longer. Put them on the fire, grease them with a little butter and add composition depending on how thick you prefer them. You should get about 25-30 pieces.
The diameter of the pan you have also matters a lot.
After they have browned on one side, turn them over using a silicone spatula or simply spin them in the air. Leave them for about 5-10 seconds on the other side and take them out on a plate. Repeat the process with each pancake. It is very important to let them cool completely before putting the cream on top. Until they cool we can start the cream.
Crush the fresh raspberries with the 60 g of sugar. The reason I don't blend them is because I want slightly bigger pieces. Using a mixer, beat the whipped cream. When it is almost set, add the powdered sugar and mascarpone cream. Put the raspberries over. Leave the cream in the fridge for about an hour before spreading it.
Now it's time to assemble the pancake cake. Put the cream on each pancake until they run out. Leave it in the fridge overnight to thicken better. Heat the sour cream on the fire and pour it over the white chocolate, chopped with a knife beforehand. Mix well until everything is smooth. Pour the garnish on top and level well with a spatula.
Decorate with fresh fruit and leave in the fridge for about 2 hours before cutting.
Chocolate cream with butter cream recipe device for Doboș or other cakes, cakes, cookies
Chocolate cream with butter cream recipe device for Doboș or other cakes, cakes, cookies. Buttercream or classic steamed cream (Bain Marie). How to make fine cream with butter and chocolate? Homemade cream recipes like in the old days.
This chocolate buttercream (chocolate buttercream) is part of the appliance cream category. They have two components: an egg and sugar base (which is cooked on a steam bath or Bain Marie) and soft butter. The butter is incorporated after cooling the base of the cream, it is not put in the hot composition. You can make cream with vanilla, cocoa, lemon or orange, coffee, etc. I leave you with several recipes at the end of the article.
The face cream (the one with chocolate) is the very famous cream for Doboș, the famous Hungarian cake that is still making waves all over the world. About the origins of the Doboș Cake and the authentic recipe I told a lot here. It was created in Budapest in 1885 and its cream is an extra fine one with bitter chocolate and butter.
Starting from the original recipe above, there were other variants of mounting the thin sheets filled with this cream. We most often come across the rectangular Doboș Cake & # 8211 the recipe here. This way we can more easily portion smaller pieces to place on trays with assorted cakes.
- Use only butter with min. 80% fat that take it out of the fridge at least 8-10 hours before use. It must reach room temperature, be soft, creamy!
- Use quality dark chocolate with min. 50% cocoa. Don't mess with cheap household chocolates because you won't get a fine and tasty cream. I recommend dark chocolate at 200 g (with 52% cocoa) from Lidl (from the pastry department), Milka Dark, Nestle Dessert Noir (also at 200 g) or other quality brands (eg Callebaut).
From the ingredients below it results approx. 1 kg of chocolate cream with butter. This amount is enough to fill a classic round drum cake 22 cm in diameter (including its decoration with relics on which to stand the caramel icing) or to fill different sheets for cakes, cookies, etc. You can multiply the recipe according to your needs.
- 5 average eggs of 55-60 g each = approx. 275-300 g
- 250 g sugar
- 250 g quality dark chocolate (min. 50% cocoa)
- 1 pinch of salt
- & frac12 teaspoon vanilla extract or 1 sachet of vanilla sugar
- 50 g of quality cocoa powder
- 350 g butter with min. 80% fat (soft, at room temperature)
Method of preparation
Mascarpone and strawberry cake
Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,
Chocolate cake and coffee cream
Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with
Mascarpone, sugar and whipped cream, all together, I beat them with the mixer for a few minutes. I added the peel and the juice from 1 orange, I mixed them until homogenous and I put the cream in the fridge for 1 hour.
I made a lot of pancakes because my girls eat them from any position, stuffed or not. With the cream written above you will fill about 12 pancakes, maybe more, depending on how "rich" you want to be so you can reduce the above amounts as needed. Prepare the pancakes as usual and grease half with mascarpone cream.
I put a little cherry syrup on top. they are not very sweet, if you like sweeter, put more sugar in the cream,
for us they were very good like that.
The recipe for chocolate pancakes with mascarpone cream was proposed by alpha on the culinary forum.
Serve the chocolate pancakes with mascarpone cream whenever you feel like something good.
Ingredients Pancake cake with urda, chocolate and fruit:
for a cake shape of 21 cm. diameter
- 12-15 thin pancakes (I prepared them following this pancake recipe)
- 750 grams of well drained whey (I used a wonderful buttery buttermilk, obtained from cow's, sheep's and goat's milk, mixed)
- 150 grams of sugar (maybe even more, considering that I don't put sugar in pancakes at all, but I liked it that way, not very sweet)
- vanilla extract, 1 teaspoon
- grated yellow peel and juice of 1 lemon
- 4 husband eggs
- 150 grams of sour cream
- 1 pinch of salt
- 25 grams of butter
- icing: 100 grams of milk chocolate +100 grams of whipped cream
- seasonal fruits according to preference
Preparation of pancake cake with urda, chocolate and fruit:
First of all, you need pancakes. Even if the size of the pancakes will not fit perfectly with the shape in which you want to mount the cake, it does not matter too much, the pancakes can be adjusted (as I did, by the way).
Filling & # 8230 very easy to make. So easy that you can already turn on the oven and set it to 180 degrees, until it heats up, you will only finish the cream and the cake assembly well.
1. Weigh the urda in a bowl (picture 1).
2. Add whole eggs, 200 grams of sour cream, lemon juice and grated peel (attention, only the yellow part, the white part is bitter), vanilla extract and sugar (picture 2).
3. With the hand blender (ideal) or with an ordinary mixer, mix everything until a semi-fluid cream is obtained (picture 3).
I told you, I wanted a cake not too big, I stopped at the size of 21 cm. and since I didn't have any cake shape of this size, I opted for assembling the dessert in the adjustable cake ring. You don't necessarily have to imitate me, the quantities given are suitable for both a 20 cm cake. diameter, as well as for one of 24 cm. diameter.
I adjusted the size of the pancakes as I wanted.
The shape in which the cake is assembled is placed on the oven tray (you will handle it easier) and greased with solid butter. At the bottom put a disc of baking paper of the right size and place the first pancake, which is greased with 2-3 generous tablespoons of urda cream.
Continue identically until the pancakes and cream are exhausted, ending with an ungreased pancake, which is lightly pressed with the palm and sprinkled with diced butter.
Put the pancake cake in the oven for 45 -50 minutes (if the pancake exposed directly to the fire shows signs of browning too much, cover with a sheet of baking paper and continue baking).
Allow the cake to cool completely, then refrigerate for 2 hours before turning it over on a plate.
Before turning over, pass a long knife around the shape (between the cake and its walls) and if possible, loosen the side ring of the shape. Turn over on the plate with a short motion and remove the baking paper.
Cream for whipped cream is put in a saucepan. Break the chocolate into equal pieces (so that it melts at the same time) and add it to the hot cream. Remove from the heat and stir until the chocolate is completely melted.
Vanilla cream for cakes
I liked so much vanilla cream for cakes prepared for the cake with walnut and vanilla cream that I thought to present you separately, the cream being excellent for filling a cake top (adjust the quantities according to how big the cake is ), eclairs, pandispan sheets, rolls or anything else you need.
In addition, if you want to turn the cream into lemon cream, just give up the vanilla and add a teaspoon of grated lemon peel and juice from half a lemon & # 8211 or to taste. And if you want to do it chocolate cream, in the hot mixture when you put the butter put 100 -150 g white chocolate, either tablet, broken pieces, or chocolate chips (not thermostable)
- 400 ml of milk
- 4 tablespoons food starch (not ammonia!)
- 3 yolks
- 7-8 tablespoons sugar
- 100 g butter
- 250 g mascarpone
- half a vial of vanilla essence or 2 sachets of vanilla sugar
- a knife tip salt
How to prepare vanilla cream for cakes
Put in a double-bottomed bowl, the 3 yolks, along with the starch, salt and sugar. Add, little by little, the milk, mixing with a pear, taking care not to form lumps. Put the pot on the fire and stir continuously, over low heat, until the mixture thickens and becomes like a pudding. Turn off the heat, leave for a minute then add the diced butter and the essence. Stir gently until smooth.
Cover it with cling film and let it cool. If you do not cover it, a pojghita is formed on top which will dry out.
When it is completely cold put mascarpone then put the mixer on low speed and mix only until smooth.
Preparation Chocolate cake and vanilla cream
For the top, put the cocoa in a bowl and pour boiling water, stirring constantly, until smooth, then leave to cool. Strain the composition so as not to remain cocoa lumps.
Beat the egg whites hard with a pinch of salt. Add half the amount of sugar and mix until you get a glossy meringue, which makes spikes when you remove the blades from the mixer. Rub the yolks with the other half of the sugar until they become white and creamy. Gradually add the oil, rum essence, then the cooled cocoa composition. Incorporate the flour mixed with the baking powder and at the end, in 2-3 rounds, the meringue.
Pour the composition into a tray (26 cm in diameter) lined with baking paper. Put the tray in the oven over medium heat for about 40 minutes, until the top becomes firm to the touch. Take it out on a grill and leave it to cool.
For the cream, mix the yolks with the sugar until they turn white.
Add the starch and mix well. Then pour the warm milk, stirring gently. Put the pot on low heat and stir from time to time until the composition begins to thicken (without boiling). Set the pot aside and leave to cool, stirring occasionally so that no pojghita forms. Cover the cream with plastic wrap. In the cooled pudding, incorporate the whipped cream, then add the vanilla essence to taste.
Hydrate the gelatin in 50 ml of water for 10 minutes, then heat it on a steam bath and mix gently until smooth. Let it cool a bit and add it over the vanilla cream.
Cut the worktop into three parts.
Put one of the countertops on the plate inside a ring, pour half of the vanilla cream, put one countertop, pour the other half of the vanilla cream and place the third countertop.
Leave the cake in the fridge for 2-3 hours or overnight.
Before undoing the ring, carefully go around with a knife to peel off the edges.
For the cream, chop the dark chocolate. Heat the whipped cream until boiling, add the chocolate and mix until you get a homogeneous cream. Let it cool a bit and pour it over the cake, letting it flow easily over the edges.
Mix liquid cream with melted and cooled chocolate and decorate the cake according to your imagination.
Try this video recipe too
Rolls with vanilla cream & # 8211 video recipe
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 doughs that are 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 eaten immediately or left overnight to soften the puff pastry.
Preparation for vanilla cream (boiled milk cream, custard cream, custard):
You can read the written recipe and its variants or see the video recipe here.
Boiled milk cream, custard or pastry creams
Put the milk to boil together with the flavors (vanilla pods or other flavors, according to preference).
Separately, beat the yolks together with the sugar, until they melt and add the flour in the rain, mixing well.
Gradually add the boiling milk, stirring constantly. Put the pot on the fire, over low heat, stirring constantly, until the cream boils.
Remove the dish from the heat, cover with foil or damp gauze and set aside until used. Wet gauze or foil, have the role of protecting, not to form a hard film on top.
If you want to prepare the chocolate cream, add at the end 100 g of chocolate (black, white, with milk) broken into pieces. Allow to soak for 5 minutes, then mix well with a fork. & # 128578 To taste, you can flavor the cream with liqueur, brandy.
It can be colored, according to preference, but I prefer not to use artificial dyes too often.
Tips from Gina Bradea
If you want a more pleasant color, you can add a drop of saffron or turmeric (for the yellow color). I have country eggs, so I got a very smoky yellow. & # 128578
This is the basic cream, but, if desired, you can add butter, whipped cream, beaten egg whites, fruit purees, etc.
Big headaches gave me this recipe at school. & # 128578 I always cut myself. I remember going to a colleague's house, and I ruined about 3 liters of milk and a lot of eggs, we always cut the cream. We also add the egg whites and we didn't know why our cream was cut. & # 128578 We were kids. It was a long time ago to have 3 liters of milk and a carton of eggs. :))