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Choux a la cream with vanilla and chocolate

Choux a la cream with vanilla and chocolate


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Donuts filled with chocolate or vanilla cream and whipped cream.
It is a dough with scalded flour, it bakes very quickly, it is a quick dessert. It is the same dough from which the eclairs are made. I always prepare the double quantity :)

  • Donuts:
  • 1 cup of water
  • 1/2 cup oil
  • a little salt
  • a cup of flour
  • 4 eggs

Filling:

  • vanilla cream
  • chocolate cream
  • whipped cream

decoration:

  • powdered sugar
  • melted chocolate

Servings: 12

Preparation time: less than 60 minutes

RECIPE PREPARATION Choux a with vanilla and chocolate creams:

I made them the fastest with Dr. Oetker's cream, Creme Ole. This is to save the time spent in the kitchen and the dishes that need to be washed after :)

Boil water, oil and salt, and when it boils add all the flour and mix with a wooden spoon. Let it simmer for a while. After the composition cools, add one egg and mix (maybe with a mixer). In the stove tray, lined with baking paper, we put the donuts with a teaspoon or a bag of spirits, at a distance from each other. Bake on the right heat until they swell and brown a little. When all the donuts are cooled, cut them in half, but not completely, and fill them to your liking. They can be decorated with powdered sugar or melted chocolate.


Cabbage with cream

How to prepare Choux a la creme
For the dough, bring the water to a boil, together with the oil and a pinch of salt, and when it reaches the boiling point, add the flour, remove the bowl from the heat and stir intensely, until the composition is homogeneous.
Allow this composition to cool well, then incorporate the 6 eggs in turn, mixing well after each one.
Leave the dough to cool for 10 minutes, then, with the help of a posh, form rolls in a greased tray, or lined with baking paper and bake them for 30-35 minutes, at 180 degrees C. Leave a large space between them because they will grow quite a lot. Do not open the oven during baking, because the dough grows quite a lot, forming a gap inside, and on contact with cold air it will leave.
Also, after the time expires, leave the dough in the oven for 5 minutes, do not take it out suddenly, also for the same reason.

For the cream, put the yolks and ground sugar in a saucepan and mix well, add the starch and incorporate it slowly. Add a little milk and continue to mix until you get a fine paste without lumps, then gradually add all the milk and vanilla essence. Let the cream simmer over low heat, stirring constantly until the cream thickens.

After the cream is ready, transfer it to a clean bowl and cover it with cling film (so that the crust does not form) and let it cool. After the cream has cooled, mix it for a few minutes, so that it becomes finer.
Beat the liquid cream with the powdered sugar.

Cut the shells and fill them with vanilla cream and liquid cream, using posh. Place a few slices of strawberries on top. Place the caps on top of the strawberries and dust them with sugar or garnish them with chocolate.
Leave them to cool for at least an hour and then serve.

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Ironman cake. Cake with brandy mousse and grapes in alcohol

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I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
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Choux a la creme with whipped cream and crispy crust

Put the dough in a posh and sprinkle in the tray lined with baking paper either. We are going to form the choux on a tray lined with baking paper (or baking sheet). I lined the oven tray with parchment. Meanwhile, I heated the oven to 190 ° C. I formed the choux spirals with a distance between them of 3-4.

It is true that you can put the dough in the tray and with a teaspoon, but the donuts will not be. Pate a choux is based on light desserts filled with cream. Put the spirit tool and make rosettes in the greased tray. Mini choux a la creme (profiterole) or mini eclairs with vanilla and caramel or chocolate. Silicone shape SILFORM 40 × 30, mini eclere - eMAG. Baking tray Macarons, baking sheet macarons, 48 ​​round shapes, shape for. I tasted eclairs from Christophe Adam, Ladurée or Maître Choux. But I think I'll always tie the eclipses to my childhood and my grandmother's tray.

In the tray lined with baking paper we put lumps of dough, with the help of a teaspoon. Don't make big piles and don't put them next to each other because.


For the top, rub the yolks with the sugar, add the oil and the beaten egg whites. At the end, incorporate flour mixed with cocoa and baking powder. The composition is poured into a 24 cm round shape lined with baking paper. Bake over medium heat until browned on the edges.

The gelatin is hydrated in a few tablespoons of cold water, after 10 minutes it is dissolved on a steam bath (without boiling, just to heat up) and poured over the yogurt, stirring vigorously. Refrigerate until it hardens a little. 350ml whipped cream is beaten hard and incorporated into yogurt cream, refrigerated until use.

Put water, oil and a pinch of salt on the fire, and when it boils, pour the flour in a block and mix until you get a ball of dough. When it cools, add one egg (do not put another until the first is not incorporated) until you get a sticky dough. Pour the dough into a pos and sprinkle the donuts (try to be the same size) on baking paper. Keep in the oven for 25-30 minutes, until browned on top. DO NOT OPEN US IN THE FIRST 15 MINUTES or not at all. It is best to stay in the oven until cool.

In a bowl put the milk, liquid cream and the cream sachet and mix until you get a hard cream. The gelatin is hydrated in a few tablespoons of cold water, after 10 minutes it dissolves on a steam bath (without boiling, just to heat) and pour over the cream, stirring constantly. Fill the donuts with this cream (make a hole in one side to allow the spirit to take place and fill it).

The ring of the tray in which the countertop was baked is placed on a plate. The countertop is placed inside the ring, it is syruped well with a syrup of water + sugar + vanilla / rum, it is greased with a thin layer of cream, between them (here I made a mistake, it was the first time I do so the man learns, so: put 2 rows of choux, but do not put any in the center.) and fill the remaining spaces with cream. Let cool for at least 2 hours.

Put the broken chocolate in a bowl together with the whipped cream and the oil and mix on a steam bath until the chocolate melts. A knife with a thin blade is inserted around the ring. Remove the ring, cover the edges with whipped cream, pour the icing on top (when warm), level it on top and let the rest run on the edges.

The choux cream cake is left to cool until the icing hardens. With the help of a hot knife, draw the lines for proportioning. Make it so that you cut the donuts in half.


How To Video: Mini choux a la creme with caramel sauce

Alina Barbu from Chocolate and Vanilla suggests you try a delicious dessert explained step by step: mini choux a la cream filled with vanilla scented cream and sprinkled with a sticky and dense caramel sauce.

From the choux pastry are born some of the best French desserts: choux à la crème, ecler, profiterol. Alina explains, step by step, how to prepare the first one - the famous choux a la creme. More in Romanian, these are small donuts, filled with vanilla cream and sprinkled with caramel sauce.

Ingredient:
For the choux dough:

  • 60 ml milk
  • 60 ml water
  • 50g butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 75g flour
  • 2 eggs

Vanilla cream:

  • 250ml milk
  • 1 vanilla pod
  • 2 yolks
  • 20g starch
  • 50g old

Caramel sauce:

  • 100g old
  • 15g butter
  • 100ml sour cream

The preparation method in the video below and on Alina's blog, Chocolate and vanilla.

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Video: chou a la creme


Comments:

  1. Garvey

    Thanks for the help in this question.

  2. Verney

    I congratulate, what necessary words..., an excellent idea

  3. Deavon

    Rather useful message

  4. Abdul-Bari

    I beg your pardon, this does not suit me. Are there other variations?



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