We will start with the dough for cornets, which is prepared by mixing the given ingredients.
The result will be a creamy composition. So far nothing too easy.
"The hard part" is starting now. For these horns we will use a special shape, which I have from my mother-in-law's sister, but you should know that I also saw it on the market to buy. But we also need a horn shape from sheet metal or wood for modeling.
So: put the form on the fire to heat well, then add the dough with a teaspoon, press, bake on both sides (a few seconds, because it bakes quickly), then place on a bottom and shape how hot it is and then it is removed from the cornet.
As we say, you practically need two people, because it is quite meticulous and lasts (time is quite short). From this composition we will make 100 horns.
Mix the eggs with the sugar, then add the milk little by little, stirring until the sugar dissolves.
Then add the flour in the rain, stirring to prevent lumps, and at the end add the vanilla essence and put it on the fire, stirring occasionally.
When the cream has thickened, set it aside, let it cool and then add the margarine.
With this cream the cones will be filled, one by one with of course a lot of patience.
If these cones on cooling become hard but tender to the touch, you will see that they will soften when filled with cream.
Cake with yogurt and strawberries
Homemade Dessert presents a variety of recipes for desserts and sweets. A kind of tart with strawberries and cream and gelatin. Jun cake with yogurt cream with biscuit top, cake without baking. Grease the pan with butter and powder it with sugar, then pour the composition for the cake with yogurt and apricot flavored with vanilla in it. Calories: 653 Cake with semolina, lemon and yogurt. HOME & rsaquo Stiri mondene stirimondene. Easter cake, Easter and many cream cakes, or even cakes. I haven't tested it yet, but this recipe for today's Turkish yogurt cake can tell you that a. Creamed with vanilla cream and mascarpone. Instead of oil you can also use melted butter. For flavor, I put vanilla, but you can also add lemon essence.
The oil is also good enough. Leave to cool and mix with the vanilla essence and the juice from. Cake with yogurt cream and raspberries. Simple and quick check with yogurt and cherries.
Rolls (or cornets) with vanilla cream and whipped cream & # 8211 without special shapes.
Method of preparation
I melted the butter together with the lard.
I mixed the flour with the baking soda and the yeast.
I rubbed the eggs with the sugar, I added the melted and slightly melted butter and lard, then I added the milk, the salt, the essence and finally the flour.
I kneaded a dough not too hard, easy to spread.
I let the dough cool for 30 minutes.
I greased the rolls with a little oil.
I spread the dough on the work table in a thin sheet and cut 2 cm strips that I rolled into shapes like a spiral.
I placed the molds in the ungreased tray and baked for 15 minutes at 180 degrees, then I took out the tray and turned the rolls on the other side and baked for another 15 minutes.
For the cream I mixed the yolks with 3 tablespoons of sugar, then I added a little cold milk and flour. I mixed and then I put the rest of the warm milk, salt and lemon peel.
I boiled over medium heat, chewing constantly.
I put the butter at the end, cut it into pieces and mixed it until it melted.
Let the cream cool and prepare the egg whites, beat well with a little salt, then add the lemon juice and sugar. Beat well until a little hard foam is made, which we mix with the cooled cream.
Fill the rolls with cream, using a posh or a teaspoon and powder with sugar.
Recipe for rolls or cones with vanilla cream or
A quick dessert, which is guaranteed to be much nicer than the commercial version! Here's how to make some rolls filled with vanilla cream, just as they would. Rolls or cornets with vanilla cream or whipped cream, made of crisp and fine puff pastry. These horns are baked on special metal supports and can then be filled. The recipe for vanilla cream rolls or vanilla cream tubes has been requested many times. When they cool, fill them with whipped cream mixed with rum essence, you can also put ground walnuts here, or with vanilla cream, chocolate, etc.
French fries & # 8211 grandma's recipe & # 8211 Laura Adamache recipes. In the cream you can also add fresh fruit, whipped cream or even nuts or. Calories: 244 Cream Rolls & # 8211 Homemade Dessert & # 8211 Maria Popa homemade dessert. Homemade dessert sweets.
Crispy rolls filled with flavored whipped cream - a wonderful, quick and good dessert! Rub 3 whole eggs with their weight of sugar, until they become like a cream. Add fine flour and ground and sifted almonds. Grease the pan well with butter and.
It is the same with this recipe, it is absolutely divine!
Homemade tender cones with vanilla cream
Mix with your hands until you get a sandy dough.
Add 125 grams of cream.
Knead vigorously for about 4-5 minutes.
You will get an elastic and non-sticky dough. Make a ball of dough, put food foil over it and put it in the fridge for 30 minutes.
In a large bowl, mix 200 g sugar with 60 g starch.
Then add 2 egg yolks and 500 ml of milk.
Stir again until smooth.
Pour the composition into a saucepan and cook over low heat.
Stir constantly with a silicone spatula or a whisk, being careful not to stick to the bottom of the pan. When the cream has set, turn off the heat and add the vanilla essence. Stir until incorporated.
Transfer the cream to a bowl and cover with cling film (to prevent crusting) and allow to cool. Refrigerate for 2-3 hours (ideally refrigerated overnight).
Cut from paper 14-15 square shapes of 13 & # 21513 cm.
Form a cone from each square of the sheet.
Bend the edges of the cone slightly inwards to make it firmer.
Wrap each cone tightly in aluminum foil so you can use them in the oven.
Take the dough out of the fridge, line the work table with flour and use a baking sheet to spread a rectangular sheet 2 mm thick.
Cut strips of about 2 cm.
Take each strip of dough and starting from the top of the cone shape, roll the dough in a spiral along the shape.
Place the cones in an oven tray lined with baking paper.
Put the tray in the preheated oven at 180 degrees for 20-22 minutes, until nicely browned. Remove the pan from the oven and allow the cones to cool.
Remove the vanilla cream from the fridge and mix a little with the mixer until it becomes creamy again.
Then add the cold butter from the fridge and mix again until smooth.
Put the cream in a star-shaped or normal pos. Fill the cones with cream.
Prepare in a small pistachio bowl finely chopped with a knife. Sprinkle pistachios on each cone to cover the cream.
The cones are kept cold in the refrigerator.
Rolls with vanilla or cocoa cream
Rolls with vanilla and cocoa cream, super old recipe, from my mother's notebook. How much I loved these rolls! They are terribly good and when I think about them, I can only see my childhood again. For as long as I know, it hasn't been a year since it was either on the Christmas table or on the Easter table, and sometimes on both. Otherwise, they were never made, I don't know why, but it seems that to some extent my mother considered them holiday sweets.
Well, if the dough is a fixed one, then the cream is not very good, because I never made it following a recipe or some exact quantities. Most of the time I divided the rolls half with vanilla cream, half with cocoa cream, but probably according to my imagination they can be filled with other wonders.
Other festive cakes, very good for the holiday table or for an event, an anniversary, a sweet surprise, you can find here: 9 recipes for Christmas cakes. Even though it is so named, the mini collection contains cakes that can be made regardless of the season!
Cornets filled with vanilla cream
It was not Christmas or New Year's Eve, in my childhood, in which my grandmother and mother did not make such goodies that they would put on the cake tray for carolers / haters. The difference was that at that time they used much smaller and thin sticks sculpted by their grandfather, with much love, because there were no special shapes on the market. But my sister and I really enjoyed wrapping the dough on those sticks, waiting for them to fry and then eating them so simple without waiting for my mother to fill them with cream! Today it was very nice to make these horns and to remember fondly, my childhood and the grandparents who raised me!
& # 8211 250 g butter at room temperature
& # 8211 250 g sour cream
& # 8211 500 g flour
& # 8211 1/2 teaspoon salt
& # 8211 500 ml milk
& # 8211 5 yolks
& # 8211 200 g sugar
& # 8211 200 g sour cream
& # 8211 90 g food starch
Method of preparation:
& # 8211 flour mix with salt, then add sour cream and butter and knead the dough
& # 8211 The dough obtained is wrapped in food foil and refrigerated for about 30 minutes
& # 8211 meanwhile the shapes for modeling the horns are being prepared
& # 8211 take an A4 sheet of paper & # 8211 cut it into a square shape and shape a cone, bending the edges inside (as in the pictures below) and then the formed cones are covered in aluminum foil
& # 8211 spread the dough into a sheet about 2 cm thick, cut into strips, and then coat each cone with a strip of dough, fitting the roll from the top to the base of the cone
& # 8211 the cones thus formed, place in the baking tray, lined with baking paper, and leave for about 15 minutes (until lightly browned), in the oven preheated to 190 degrees
& # 8211 When ready, allow to cool, then remove from the molds
& # 8211 mix the yolks with the sugar until they double in volume, then add the starch, vanilla essence and warm milk
& # 8211 put the mixture in a bowl over low heat, stirring constantly until it thickens like a pudding
& # 8211 The cream is allowed to cool, stirring occasionally or covered with cling film so as not to catch the film
& # 8211 when the cream has cooled, add the cream and mix with the mixer until smooth
& # 8211 Using a pos, fill each cone with vanilla cream
& # 8211 Optionally can be powdered with powdered sugar
Cremsnit & # 8211 vanilla cream cake!
A dessert consisting of 2 sheets of dough and a vanilla cream. The cake has a rich and creamy taste and is not complicated at all.
For the dough (1 sheet):
& # 8211 3 tablespoons hot water
For the cream:
& # 8211 4 sachets of vanilla-flavored pudding powder
METHOD OF PREPARATION:
1. Beat the yolks and egg with sugar for 5 minutes, using the mixer.
2. Add oil, hot water, flour and baking powder, then mix a homogeneous dough.
3. Line the form (20 * 30 cm) with baking paper, pour the dough, distribute it evenly and bake the top for 10 minutes in the preheated oven to 200 ° C.
4. Meanwhile, prepare the dough in the same way for the second sheet and bake it at the same temperature. Remove the baking paper and allow the countertops to cool.
5. Beat the egg whites with the sugar for 10 minutes with the mixer until you get firm tips.
6. Pour the cold water into a saucepan, add the pudding powder, 20 tablespoons of sugar and put the composition on the fire. Boil it, stirring constantly with the whisk, until it becomes dense.
7. Gradually add the cream to the egg white bowl and mix with the mixer for 5 minutes, until the composition becomes homogeneous.
8. Place the first top in the form, add and spread all the cream, then cover it with the second top.
9. Refrigerate the cake for 12 hours.
10. Cut the dessert into portions and sprinkle with powdered sugar.
Serve the cake cold. We assure you that no one will be able to refuse it and will not give up an additional portion!
Walnut and vanilla cream cake
I have tried many of your recipes. I love it! And the explanations are excellent. You can't go wrong. My only problem is that I'm pregnant and I don't know how much longer I can resist among so many goodies. Congratulations for everything you do and as many successes as possible! Madalina, Cluj.
Thanks Madalina, I hope I don't get the praise on my head :) I was told that my blog is not recommended at all for pregnant women, so it seems that for the time being you are resisting quite well)
very good cake with nuts. the top is the same as for the Jofrre cake. a secret: mix the flour with the nuts before and then with the rest of the top composition.
Thank you for sharing your secret with us!
I can say that it is one of your most successful recipes! congratulations! :)
Hmmm, I didn't expect you to like it so much :)
Well, on a scale of 1-10, this cake is 9+. looks good and safe and the taste is in line with the appearance! :)
If it's extra, I'm happy with 9 :)) The cake seems to be even better than it looks in the photos of the recipe, I really like this cold vanilla cream.
it leaves my mouth watering. it looks great and I think the taste is just right. congratulations.
Thank you, I'm really convinced that the taste of the cake is in line with the appearance. But don't go after me, you better try it and convince yourself! :)
looks fff good. I'm sure I'll try it because it reached my heart. thanks
I have a question about vanilla cream. I have tried in the past to make such a cream and instead of a few tablespoons of flour I put almost 150 g (until it thickened). Where do I go wrong because he doesn't want to get fat? About how long does it thicken?
Hi, Ionela! I don't know what to say, I had absolutely no problem with this cream. Maybe the recipe you tried was different, or it wasn't explained in enough detail. My vanilla cream thickened in about ten minutes, kept on medium heat. If you follow everything I wrote in how to prepare the recipe, then you should get a flawless cream: D.
If you allow me, I have a suggestion. In such creams, instead of flour, starch works. The cream comes out much finer and, if it does not thicken enough, you can put 2-3 sheets of gelatin.
Mira, thank you for the advice on behalf of everyone :) Good idea with gelatin sheets, I hope Ionela saw it too. And you're right about the starch, it really makes the cream look finer. For convenience, I still prefer to use flour. Most readers are convinced that they do not have starch in the house, and I wish that the recipes could be prepared without too much hassle, with ingredients at hand.
Thank you for your answers. I hope it comes out without gelatin :)
Looks great :) Yumiiiii! Thanks for the idea with the gelatin foil. A beautiful spring!
I hope that Mira will come here again and receive your thanks :) Until one day, it snowed in Constanta today, so it doesn't look like spring :))
I have to admit I'm a thief :). For 3 months I have been stealing recipes without confessing my deed. I discovered the site from a colleague and since then I keep trying your networks. It's the first time I get a recipe (s) from head to toe and that's because all the ingredients are listed (I've had some patanii on other sites). Lots of thanks, the recipes are really tasty!
Now I need your help. I make a cake every week and this week I decided it should be one with walnuts and a sticky cream. If I found the countertop recipe here, it's not really creamy. Somehow you have a recipe for sweet and especially sticky cream (it should contain honey and butter :)).
Thank you very much and an inspired week!
Hi, Mariana! If you praised my recipes and confessed your deed, I forgive you for not saying anything for three months :))
For this week's walnut cake, I think you could try using an almond cream, you can find the recipe on the blog (I didn't put honey, but you can use it without problems).