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Boil water with oil and salt, and when it boils, add the flour, stirring until incorporated. Let it cool then add the eggs one by one, mixing at high power. Using the spirit pos, pour the donuts and bake them for the first 13 minutes at higher power and the remaining minutes up to 20 minutes at low power.
Cream prepare as follows: mix eggs with sugar, flour and 150ml milk, separate the rest of the milk and then mix with the composition and continue to boil until thickened. Allow to cool and add vanilla and butter.
With the obtained cream, the donuts are filled with the help of a spirit pos.
Chocolate icecream it is made from a mixture of milk, sour cream, yolks, sugar, chocolate and cocoa, which is boiled over low heat until it thickens, then put in the freezer.
Vanilla ice cream it is made from a mixture of milk, sour cream, yolks, sugar, eggs and vanilla pods that are boiled over low heat until thickened, then put in the freezer.
Make 1-2 stuffed donuts on the plate, then lightly add 1-2 small globes of vanilla ice cream and chocolate on top. Put another donut over the ice cream and decorate the chocolate sauce.
At the end, put an umbrella or decorative straw for the design.
Profiterole with vanilla cream - my family's favorite dessert
For my family, pofiterol is not just a simple dessert, but the best dessert. Both the kids and my husband love vanilla cream profiterole. Every time I make this dessert, it immediately disappears from the table.
• 250 ml water, 90 gr butter
• 4 eggs, 120 gr grade flour
• A pinch of salt
• 600 ml milk, 2 sachets of vanilla pudding
• 6 teaspoons of sugar, 2 sachets of vanilla sugar
• 250 gr butter
• 200 gr powdered sugar, 3 tablespoons hot water
• 1 tablespoon rum, 1 tablespoon lemon juice
Bring water to a boil with a pinch of salt. Add the butter, and when it melts, pour in the flour. Mix well until the formed dough no longer sticks to the pot. It takes about 5 minutes. Then take the pan off the heat and leave to cool. Stir occasionally.
Then add the eggs, one by one, and mix with a wooden spoon, until you get a smooth dough. The final dough is poured into a pos. Profiterol shells are formed in a tray lined with baking paper.
Put the tray in the preheated oven at 200 degrees for 10 minutes, then reduce the temperature to 170 degrees and bake for another 10 minutes.
To prepare the cream, boil the milk, then add the 2 types of sugar and pudding powder. Stir continuously until you get a thick cream. We took the pot off the fire. Beat the butter, then add it, spoon by spoon, in the vanilla pudding.
Transfer the cold cream to a bowl, cover it and put it in the fridge to harden. After a few hours, take it out of the fridge and beat it with the mixer.
Fill the profiterole shells with cream and prepare the glaze. Mix powdered sugar with hot water, rum and lemon juice and apply the glaze obtained over profiterole. Then let the dessert cool for a few hours, but it would be preferable to keep it in the fridge until the next day. Good appetite and increase cooking!
* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.
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Detroit Historical Society & # 8217s & # 8220Pint-Sized Prohibition & # 8221
Chenault and Nasreddine are still channeling 1920s Detroit, this time by sharing cocktail recipes. Filming over Zoom, they & # 8217ve launched a video series called & # 8220Pint-Sized Prohibition & # 8221 that combines local history vignettes with drinks dating to Detroit & # 8217s early-20th-century splendor. In their first episode, they introduced the Last Word, once one of the most popular drinks in the United States, says Chenault. Created at the Detroit Athletic Club pre-Prohibition, it & # 8217s a delicate-looking concoction of gin and green Chartreuse, soured with lime juice and decorated with a Maraschino cherry. (The duo did not include a recipe in their second episode, about the temperance movement, because Chenault says that would be & # 8220a little weird. & # 8221)
Though their event was canceled, Chenault hopes that their loving tribute to Detroit & # 8217s past will offer a sense of togetherness, in a time when many feel isolated and uprooted. Historical recipes with local roots can & # 8220help people feel like they & # 8217re part of history and feel connected, even if they & # 8217re far apart, & # 8221 she says.
The secret to this historical cake? Mashed potatoes. Erin Brasell
Cake with raspberry and chocolate mousse, without gelatin
Even if they are well coagulated with gelatin, they must be soft and creamy. Chocolate trio tart & # 8211 simple recipe without baking urban flavors. Profiterole cake without baking (and without gelatin) in 30 minutes & # 8211 simple. Sugar-free chocolate cake, blueberry chocolate mousse duo and cream cheese. Discover the recipe for Cake with 3 types of mousse from Lidl Kitchen. In a large pan, put the butter, sugar and core from the vanilla bean without letting them.
Mix the gelatin with the melted chocolate, mix very well, then, at the end. This chocolate trio cake was the star of my birthday. Even a simple chocolate mousse is delicious and no longer needed. So is this cake with unmolded chocolate mousse - I say special - which is. Meanwhile, hydrate the gelatin in 3 tablespoons of cold water. Cherry jelly: 300 grams of fresh pitted cherries. Gelatin with 30 grams of cold water, leave it for 5 minutes, then put it on the fire until. Oreo cake with mascarpone and chocolate & # 8211 without baking.
A cake recipe with Oreo biscuits, chocolate mousse with mascarpone, natural whipped cream.
I used for a small cake tray:
- countertop: 3 eggs, 3 tablespoons sugar, 2 tablespoons oil, 2 tablespoons rum, juice and peel of a small lemon, a sachet of vanilla sugar, a sachet of baking powder, 5 tablespoons flour, a tablespoon of ground hazelnuts .
- coffee cream: 100 g butter, 100 ml liquid cream (preferably Meggle), 5 tablespoons powdered sugar, a teaspoon of rum, 5-6 teaspoons of very strong coffee (a cup of water and 2 tablespoons full of coffee, then strain very well before incorporating it in the cream an espresso would have been excellent). A handful of raisins soaked in alcohol.
- glaze a duo of Dr. Oetker
For the countertop I made a pandispan (everyone makes it as usual). I put the dough in the cake pan greased with oil and put it in the oven on the right fire for about 20-25 minutes, or until the toothpick comes out clean.
Meanwhile, I made the cream, first mixing the butter with the sugar, then adding a little of the liquid cream until the cream became fluffy. Then one or two teaspoons at a time, I added the essence of coffee and rum, mixing each time until completely homogenous.
When the cake has cooled completely, I cut it into 3 equal parts horizontally, I filled each counter with cream over which I sprinkled a few raisins. Over the last countertop I poured the glaze, following the instructions on the envelope.
Duo profiterole - Recipes
Amarena cherries , separate a layer of white and dark chocolate mousse on a base of chocolate sponge cake, finished with chocolate shavings
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A delicious profiterole! An easy recipe for one of the most beloved desserts, which will delight your tastes!
- 300g Fineti spreadable cream with hazelnuts and cocoa
- 8 tablespoons Fineti spreadable cream with hazelnuts and milk
- 16 donuts for choux a la creme
- Whipped cream
Fineti spreadable hazelnut and cocoa cream is heated in a bain marie or in a microwave at low temperature.
Method of preparation
Fill the choux donuts with Fineti spreadable cream with hazelnuts and milk and leave to cool for 30 minutes, until they harden.
Heat the Fineti spreadable cream with hazelnuts and cocoa over low heat and, when softened, place 1 tablespoon at the bottom of 4 individual bowls. Put 4 choux donuts in each bowl, over the spreadable cream.
Pour the rest of the Fineti spreadable cream with hazelnuts and cocoa over the choux donuts.
French Profiteroles With a Mother-Daughter Duo
Welcome to our kitchen! You will learn how to make this crowd favorite dessert with us: profiteroles! We will guide you through every step of the process. You will get your hands dirty, you will laugh, you will learn new things, and at the very end, you will feast on your creation.
Did you know that if you order profiteroles at a restaurant in France, they will be filled with ice cream? That's right! Choux pastry (éclair dough) filled with your favorite ice cream, and drizzled with a hot chocolate sauce. We are giving you the true, one-hundred percent decadent French experience.
Profiteroles are a huge crowd pleaser, and making this dessert when having people over will automatically take you from friend to best friend.
Choux pastry is a very versatile dough, and a great recipe to know if you enjoy baking. With cabbage pastry, you can make éclairs, chouquettes, gougères, saint-honorés, croquembouche.
The skills learned in class can be declined and used in many desserts, so on top of stuffing your face with fancy French ice cream sandwiches, you will take home new snazzy skills
Thinly sliced pancetta goes a little crisp, its salty porkiness complementing the asparagus. Though the spears are wrapped, they cook through perfectly and even pick up some grill flavor.
Use a vegetable peeler to peel the zucchini lengthwise into thin ribbons, stopping when you get to the very center where it is all seeds. You can use this same technique with carrots and peel long carrot ribbons, or also choose to use half carrots and half zucchini. The zucchini (or carrots or both) sliced this way also make a light, fresh summer salad when tossed raw with lemon juice, olive oil, and fresh herbs.
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