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Puff pastry baskets with milk cream

Puff pastry baskets with milk cream

from the category of light desserts

  • pastry dough
  • 500 ml of milk
  • 150 gr sugar
  • 3 tablespoons starch
  • vanilla essence
  • fruit decoration

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Puff pastry baskets with milk cream:

we spread the puff pastry sheet and with the help of a glass, we cut round shapes. We leave half of them like this, and at the other half, we make a hole in the middle with the help of another smaller glass. separate the yolk from the egg white, mix the yolk with a tablespoon of milk. Beat the egg whites well. Grease the edges of the shapes without the hole in the middle, then overlap a shape with the hole, grease with sesame seeds, press sesame seeds and bake for 15 minutes. From time to time, the middle of each basket is pricked so that the middle does not grow too much.

Cream : put the milk with the sugar to boil, dissolve the starch with a little milk


when the milk is hot, mix it with the starch and boil it again until it thickens. remove from the heat, add the essence and leave to cool.

after it has cooled, fill the baskets with cream and decorate with fruit.


Cream with milk cream

For children's birthdays, but not only, this milk cream cake is a delight!

With light vanilla cream, cocoa and caramel syrupy top, and a few & # 8220mates & # 8221 of whipped cream that perfectly complement the balanced taste of this cake, it will be the perfect dessert after a hearty meal with your loved ones.

  • 7 eggs
  • 175 g sugar
  • 135 g flour
  • 45 g black cocoa
  • a vf. salt knife
  • a sachet of vanilla sugar
  • orange peel
  • 4 tablespoons caster sugar
  • 250 ml water
  • 3 tablespoons brandy (if you make for children omit: D)

Vanilla cream (inspired by Laura Adamache)

  • 1 l milk
  • 125 g white flour
  • 25 g cornstarch
  • 250 g sugar
  • 50 g butter
  • 200 ml sweetened liquid cream
  • a vanilla pod or vanilla sugar

Preparation Cake with milk cream

Separate the egg whites from the yolks.

Mix the egg whites with the salt, then gradually add the sugar.

Mix until it is completely diluted and you have obtained a glossy foam that forms spikes when touched.

Add all the yolks, mixing lightly from the bottom up.

Sift the flour together with the cocoa over the bowl, then mix gently.

Add vanilla and orange peel.

Wallpaper a cake form with a diameter of 18-20 cm with baking paper, pour the composition and level.

Put the tray in the preheated oven and bake the cake top on low to medium heat for 30-35 minutes. Take the toothpick test.

Let the countertop cool for a few hours.

Vanilla cream.

Mix in a double-bottomed bowl the flour together with the starch and sugar.

Gradually add the milk, little by little, stirring so as not to make lumps.

Put the pot on the fire and stir until the cream boils and thickens like a pudding (about 10 minutes in total).

Put the vanilla pod (or vanilla sugar) and cover the bowl with cling film.

Meanwhile, mix the whipped cream. In the slightly warm cream, add the butter, and when it is COMPLETELY cold, incorporate with a spatula, the whipped cream well mixed.

Prepare the syrup

Caramelize the sugar until it gets the color of amber.

Put cold water and leave it on the fire until the caramel is diluted and the syrup boils a few times.

Add the brandy and leave to cool.

Cut the top into 3 equal slices.

Place the first slice on a plate and syrup well.

Spread 1/3 of the amount of cream and level.

Place the second slice on the counter, syrup and add 1/3 of the cream.

Place the last slice on the counter and syrup.

Cover the cake with the remaining cream in a thin layer.

Wallpaper the side walls of the cake with chocolate flakes and decorate with whipped cream on top.


Preheat the oven to 200 degrees F (95 degrees C).


Beat the egg whites until stiff, add the cream of tartar and mix for another minute. The sugar is mixed with the starch, then a spoon is added, one by one, over the egg whites. Mix well until the composition becomes glossy and forms ridges.


Use two trays lined with baking paper. On each paper draw 4 circles with a diameter of 8.3-8.9 cm (3 1 / 4- 3 1/2 inches). Put the composition in the spirit. Fill each circle with a meringue spiral, then draw 3 circles on each spiral, one on top of the other, to form a basket. I hope you understood me.


Place in the oven as follows: one of the trays at the bottom and the other at the top, none in the middle. Bake for 3 hours, without opening the oven door, then turn off the oven and let it dry overnight in the oven.


There are 8 baskets (so says the original recipe), which can be filled and decorated according to preference.


Puff pastry baskets with mushrooms and zucchini

I am very happy with this recipe, especially since, this time I was not inspired by any source but I thought everything alone and & # 8230 more than that my baskets came out so cute :).

But, let's leave the praise and tell you how the idea came to me & # 8230. I had some puff pastry in the freezer and I was still thinking what to do with it & # 8230 for an apple pie, honestly I didn't feel like giving 6-7 lei / kg of apples that don't even have any taste and are also overly expensive in my view, so I thought about what it would be like to make an appetizer.

The idea came to me to make some rectangles out of the dough and put them in the muffin tray and fill them with vegetables.

I used 5-600 gr of puff pastry

As I was saying, I spread the dough and cut 12 rectangles (so many holes in my muffin tray), I tried to arrange it in such a way that enough filling would come in so that we wouldn't eat empty dough but it would look nice.

In a pan, I put butter and the finely chopped mushrooms with the zucchini, I sautéed them a little, I seasoned them with chilly and a little curry and when they were more than half I turned off the heat.

I beat an egg and mixed it with goat cheese and started filling my baskets.

I put a layer of egg, a teaspoon of mushrooms with zucchini, again a layer of egg and then another teaspoon of mushrooms.

I tried to gather the baskets at the top, but they opened a little more in the oven, exactly as I should say, but, & # 8230. I am also waiting for your opinions. I can say that they turned out delicious and that I will do more.


  • 1 packet puff pastry
  • cream for filling or fruit salad for example. If they are filled with "salty" filling they become a delicious appetizer
  • 1 egg for uns-optional
  • thaw the dough
  • cut squares of the right size for the alveoli of a muffin shape
  • insert the pieces of dough into shapes and they will either stay that way or cut the excess dough with a well-sharpened knife
  • prick the dough with a fork and sprinkle a few beans on top (a disc of baking paper should be placed over the dough. Otherwise the grains are harder to remove!

.The role of beans is to not allow the dough to grow too much to leave enough space for the filling


CREAM SHEETS WITH CREAM

Today I was inspired to make puff pastry baskets with cream and fruit. It took me a very short time to cook them. If you like how it looks and we made you want to go to work!

INGREDIENT: ESTIMATED TIME & # 8211 25 min

Puff pastry & # 8211 1 sheet
fruits for decoration
for cream:
milk & # 8211 500 ml
oua & # 8211 2
flour & # 8211 60 gr
sugar & # 8211 150 gr

With the help of small baking molds, cut the dough, then grease the molds with a little oil and arrange the dough discs in each of them (I got 8 baskets, but it all depends on the size of the trays).

With the teeth of a fork we drill the dough on the bottom.

Put the forms in the preheated oven (200 degrees) for 10 minutes (or until the dough is browned).
Meanwhile, prepare the cream. Put the milk to boil, and in a separate bowl beat the egg with the sugar and add the flour. When the milk boils, pour the egg composition over it, mixing with a whisk.

Stir continuously until the cream boils. Keep on the fire for another minute, then pour into a bowl and wait for it to cool.

In the meantime, the dough baskets should be ready. We take them out of the oven and wait a few minutes for them to cool, then we take them out of the molds and, very carefully, we break the crust from the surface, in order to obtain the space for the cream.


Puff pastry cake with delicious cream and condensed milk!

A simple and quick dessert, but incredibly good-looking, interesting and tasty.

INGREDIENT:

-400 gr of puff pastry without yeast

-70 gr of prunes & # 8211 optional

-1 tablespoon high-boiled condensed boiled milk.

For the cream:

-600 gr of 20% fermented cream (drained)

-200 g of boiled condensed milk

METHOD OF PREPARATION:

1.Mash the walnuts and prunes with the blender until you get crumbs.

2.Add the condensed milk and mix until smooth.

3. Spread the puff pastry into thin sheets.

4. From the composition of walnuts, form strings and place them on 1 sheet of dough at a distance of 2 cm.

5. Cover the filling with the sheet of dough and press the dough between the strings, using a chopper. Then press with the chopper and the edges.

6.Cut the dough with a knife and get some rolls with filling.

7. Place them on the tray lined with baking paper and bake for 10-15 minutes at 180 ° C, then let them cool.

8.Prepare the cream. If you use 15-20% fermented cream, it would be good to drain the whey preventively. Transfer to a clean towel, hang and drain. As a result, you get a very thick cream.

9.Mix the cream with condensed milk, using the mixer.

Advice. If you want a less sweet cream, reduce the amount of condensed milk.

10. Line the form (25 * 14 cm) with cling film, spread 2 tablespoons of cream at the base of the form, then alternate layers of rolls with filling and cream. Grease the sides of the rolls with a little cream.

Advice. If you have space left in the form, you can cut a roll into pieces. Keep a little cream for decoration, cover it with plastic wrap and put it in the fridge.

11. Cover the cake with cling film, place a mincer on top and press lightly with your hands, until the cream and rolls are flattened. Refrigerate the cake for a few hours or preferably overnight.

12. Turn the cake over on the serving platter, remove the foil, cover the surface with the remaining cream, and pass the brush on the sides.

13. Break the chocolate into pieces in the corner of a plastic bag, tie it and put it in a bowl of hot water for a few minutes, until the chocolate melts.

14. Make sure there are no small pieces of chocolate left inside, cut the tip, decorate the cake and sprinkle it with grated chocolate.

The cake is sensational with intense flavor filling and delicate caramel cream.


Rub the yolks with the sugar until a cream is obtained. Then add the butter, milk, oil, orange peel, essence and ammonium bicarbonate quenched in lemon juice. Knead well. Spread a sheet of dough, not very thick and cut circles to fill the basket shapes.

Filling:
Beat the egg whites with the sugar. When they have hardened, add the walnuts, cocoa and vanilla essence. They are placed in a bag that is cut at a corner. In the forms covered with dough, put a teaspoon of jam and place a little of the meringue mixture on top (with the help of the bag). Preheat the oven and bake on the right heat for approx. 20-25 minutes.

The baskets with jam and nuts are served with a cup of coffee or tea. The source of this recipe is the culinary blog: truedelights
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