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Cabbage with cream

Cabbage with cream


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Shells: The recipe for shells can also be the one from eclairs that you know or have.

In a saucepan, put water, salt and oil to boil. When it starts to boil, pour the flour all at once and mix vigorously with a whisk until it comes off the walls of the bowl. Remove from the heat and allow to cool. Add one egg at a time. Do not put the next one until the previous one is well incorporated. With the help of a posh, small piles are formed in a tray lined with baking paper.

Place in the preheated oven at 190 degrees C, for the first 10 minutes, then reduce the temperature and leave until nicely browned. Allow to cool, then cut the lid on each, but not completely.

Cream: In a double-bottomed saucepan, mix the egg well with the sugar and vanilla sugar. Then add the starch and milk, mixing with a whisk until smooth. Put it on the fire and leave it until the cream thickens, like a pudding. Leave to cool.

Whip the whipped cream, then mix with the vanilla cream.

With this cream, fill the shells. Put the chocolate together with the milk on the fire, until it melts and homogenizes. Sprinkle the stuffed choux, leave to cool for at least an hour and then serve.

Good appetite!


How to make Choux a la cream with a pastry cream, baked nuts, cranberries and chocolate glazes

The first time we take care of the choux shells: we put the water with the milk, salt and butter to boil, when it boils, we take it off the heat and we pour the flour at once, and we mix vigorously to incorporate the flour and not to make lumpy. Put back on low heat for a minute, stirring constantly.

Immediately add the eggs one at a time, after each mixing well until incorporated.

Wallpaper 2 baking trays with baking paper. Divide the composition into 2, pour half of the composition into an ornament bag and make 20 hazelnuts. There will be some moths left on each hazelnut that we will flatten with our finger dipped in water. Put the tray in the oven for 15 minutes at 200 degrees, and after 12 minutes at 180 degrees until golden. We turn off the oven and let them cool with the door ajar. We do the same with the other half of the dough.

While the choux shells are baking, make the vanilla pastry cream and the chocolate cream for glazing the choux.
How to prepare and ingredients for vanilla pastry cream you can find the recipe here

and for the chocolate cream we put the milk, cream, starch, sugar and cocoa in a pot, put them on medium heat and stir continuously until it starts to bind and boil, at which point we reduce the heat to low, add the chocolate and boil. one minute. Until it cools, stir from time to time so that it does not become powdery.

After they have cooled, we fill them with vanilla pastry cream and place them in a deep tray next to each other.

Put a layer of chocolate cream, coarsely chopped roasted walnuts, cranberries and pour the rest of the chocolate cream over.

Serve with a spoon a piece of choux with chocolate cream.
We can garnish with white chocolate, nuts, dried fruit, cream, each according to taste and imagination.
But now I leave you with a lot of bad words :)) Not before I wish you good work and good appetite!


Small cabbages with custard

Kitchen utensils to use

Ingredients

For cabbage

  • & # x25a2 125 & # 32 grams & # 32 of whole milk
  • & # x25a2 125 & # 32 grams & # 32 of water
  • & # x25a2 5 & # 32 grams & # 32 of fine sugar
  • & # x25a2 5 & # 32 grams & # 32 of salt
  • & # x25a2 115 & # 32 grams & # 32 of butter
  • & # x25a2 250 & # 32 grams & # 32 of eggs & # 32 about 5 eggs according to their size
  • & # x25a2 140 & # 32 grams & # 32 of flour

For the custard

  • & # x25a2 50 & # 32 centilitres & # 32 of skimmed milk & # 32
  • & # x25a2 1 & # 32 vanilla pod
  • & # x25a2 6 & # 32 egg yolks
  • & # x25a2 100 & # 32 grams & # 32 of sugar
  • & # x25a2 40 & # 32 grams & # 32 of Cornstarch
  • & # x25a2 50 & # 32 grams & # 32 of butter

Recipe steps

Prepare the cabbage:

Prepare the custard

Did you love this easy recipe? Say it by mentioning @marcia_tack on Instagram!

How to make small cabbages topped with custard?

The ideal is to have a large kitchen syringe, a sleeve pocket or a biscuit press. It's more convenient to garnish small cabbages. So you don't cut them, you just pierce them to fill them with cream.
A little patience, a little application and the trick is played.
For decoration, I used my fondant jar found at Cuistoshop (fondant is what is found on yarrow for example) that I colored thanks to my various liquid food colorings : we spread the fondant in several small bowls, we pass them in the microwave, we color and zou we soak the top of the cabbage topped with custard one by one before placing them on a plate so that the fondant freezes.

How to prepare small cabbages in advance and keep them?

For this order there, I had planned to make my little cabbages in advance, and then a busy schedule, children who get sick of taking care of themselves were right about my organization, and I started to bake the night before for the next day!
But know that the small cabbages freeze very well, or can be made in advance and be kept in an iron box before being garnished on D-Day.
Ditto for the custard, you can prepare it one day in advance and keep it cool in an airtight box before topping the cabbages with.

For transportation, I found nice and big cake boxes at Cuistosphop as well.
Otherwise j & # 8217ai doubled all proportions (cabbage paste and custard) so that there are enough for about twenty peopleS (it was about 4 cabbages person)

Other recipes for small cabbages or Michalak:

More recipe ideas


  1. Prepare the cabbage paste: in a saucepan, bring 25 cl of water to a boil with the salt, sugar and butter in pieces. Off the heat, pour in the flour at once and mix vigorously: the dough should form a ball that comes off the walls. Allow to cool.
  2. Break 1 egg and incorporate. Do the same with the other 3, one at a time. Film and book.
  3. Arrange small piles of cabbage paste, the size of a large nut on the baking sheet lined with baking paper. Bake for 25 minutes, until well browned. Open the oven door 5 min. Let the cabbage cool on a wire rack.
  4. Prepare the custard: Work the egg yolks and sugar with a spatula, until the mixture is white. Stir in flour and vanilla. Boil the milk. Pour it boiling over the egg yolks, first gently and then faster. Put back on low heat, stirring until the first broth. Remove from heat. Stir in a hazelnut butter. Pour into a salad bowl and allow to cool.
  5. Cut a hat over the cabbages, or make an incision at the base, underneath with a sleeve, and then line them with cream, spoon, or sleeve pouch.

If the dough does not come off the walls of the pan, put it back on a very low heat and whisk vigorously to dry.


Cream cabbage

Do you like choux à la crème with various fillings from: root vegetables mixed with egg or soy mayonnaise, poultry or fish or with vanilla, cream or assorted ice cream made from fruit, carob and nuts?

In my picture I chose to show you choux à la crème - scalded dough donuts filled with vanilla cream.

To obtain the scalded dough, use 150 g of flour, 100 g of sunflower or almond oil, 1 glass of water and starch or 5 eggs (these are added one after the other after first putting the flour in the boiling water with the oil , mixing after the addition of each egg for good homogenization of the ingredients). Prepare a tray, in which a spoonful of dough is placed, forming small lumps of dough arranged at distances of 2 cm. Put the tray in the hot oven and let the choux à la crème donuts rise and bake for 10 minutes. Remove from the oven and allow to cool, then cut a cap from the choux à la crème donuts and thus prepare them for filling with the desired cream or filling.

Note: The filling of choux à la crème donuts can also be done with various pies from seeds, nuts or legumes.


Cabbage with cream

Because I was not satisfied with my chocolate eclairs, not in the sense that I would be incompetent, but because they did not grow and I had to glue them 2 by 2, I decided to apply another eclaughter recipe and this time to I make some & # 8220Choux a la cream & # 8221 with vanilla. This time not only did they turn out well, but they amazed me as they were big and fluffy.

We need:
& # 8211 250ml of water
& # 8211 150g flour
& # 8211 100ml oil
& # 8211 3-4 eggs
& # 8211 a pinch of salt

Boil water and oil in a saucepan over low heat. When it starts to boil, take it off the heat, add the flour at once, put it back on the fire and mix well. Leave to cool (or cool in a pot with cold water or by continuous chewing).

Put whole eggs, one by one. Do not break another egg until the first one has incorporated well. The dough thus obtained should have a creamy consistency, neither hard nor too soft to keep its shape in the tray. Put the spirit tool and make rosettes in the greased tray. Bake on medium heat for about 20-25 minutes, but be very careful: DO NOT OPEN THE OVEN UNDER ANY FORM IN THE FIRST 10-15 MINUTES, BECAUSE YOU RISK THAT THE WONDERFUL FLOAT !!

Because I couldn't wait to make a laborious cream, I used whipped cream and instant vanilla cream, both mixed with a sachet of whipping cream.

After the choux has cooled, cut their lids and you will be as proud as I am to see that they are fluffy and empty inside. Put the vanilla cream first, enough to fill them abundantly, then the whipped cream, then the lid again.

Because I still swallowed a stack of calories tonight, I refused to make them the icing, in addition they were much too cute as they were. If you don't think they were as cute as I say, I invite you to watch the wonders below.


Choux a la tray creams with pastry cream, baked nuts, cranberries and chocolate glazes

These days I had a craving for choux a la creme, but I seemed to want something more, so I kept sitting and thinking about how I could give another shape to this spectacular and famous dessert. I started making choux shells, vanilla pastry cream and suddenly the idea came to me to make a combination between choux a la creme and profiterole and I literally tell you that it is one of the most successful combinations. I added ripe walnuts and dehydrated cranberries and came out what you will discover during the recipe.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.


  1. Prepare the cabbage paste: In a saucepan, bring 25 cl of water to a boil with the salt, sugar and butter in pieces. Off the heat, pour in the flour at once and mix vigorously: the dough should form a ball that comes off the walls. Allow to cool.
  2. Break 1 egg and incorporate. Do the same with the other 3, one at a time. Film and book.
  3. Arrange small piles of large-sized cabbage paste on the baking sheet lined with baking paper. Bake for 25 minutes, until well browned. Open the oven door 5 min. Let the cabbage cool on a wire rack.
  4. Prepare the custard: Work the egg yolks and sugar with a spatula, until the mixture is white. Stir in flour and vanilla. Boil the milk. Pour it boiling over the egg yolks, first gently and then faster. Put back on low heat, stirring until the first broth. Remove from heat. Stir in a hazelnut butter. Pour into a salad bowl and allow to cool.
  5. Cut a hat over the cabbages, or make an incision at the base, underneath with a sleeve, and then line them with cream, spoon, or sleeve pouch.

If the dough does not come off the walls of the pan, put it back on a very low heat and whisk vigorously to dry.


Recipe ideas

Problem cooking?
Not enough drying time, it's not a few seconds but at least 2 min.
My suggestion: For cooking you need an oven at 200 ° c for 20 min.

Cream cabbage
There is obviously an error in the dosages indicated especially for the flour.
My suggestion: Rewrite the recipe with the right amounts of ingredients.

false
This is not the right recipe I compared to another and it is not the same and I tried and wasted a lot because of this completely wrong recipe!
My suggestion: I do not suggest this recipe

bad proportions
the dough is too liquid with only 2 eggs. there is an error of proportions. everything goes in the trash. what a mess

proportions of my recipe
50gr flour, 25gr butter, 2 eggs, 10cl water 1ca sugar 1 pinch of salt
My suggestion: for 6 cabbages the proportions suit me


Ingredient:

Choux shell recipe:

  • 120 ml of milk
  • 120 ml of water
  • 80 g butter
  • A pinch of salt
  • 120 g flour
  • 4 medium eggs

For filling and decoration:

Vanilla custard:

Chocolate cream for glazing:

  • 1 l milk
  • 65 g starch
  • 200 g sugar
  • 60 g cocoa
  • 200 ml low fat cream at least 32% fat
  • 200 g dark chocolate with 70% cocoa

How to use cabbage paste?

If you thought that cabbage paste could only be used for sweet preparations, make no mistake! It is actually essential to achieve many desserts : éclairs, religieuses, pets de Nonne, Paris-Brest, profiteroles, chouquettes, Saint-Honoré, pièces montées. But it is also the reference dough for making cheese gougers and dolphin apples. You can also completely twister your cabbage topping with salted toppings for aperitif: avocado cream and smoked salmon, flavored whipped cream, tuna mousse. You are spoiled for choice.

Cabbage paste is made with just a few basic ingredients that you probably have in your cupboards at home: water (or water-milk mixture), eggs, butter, flour, salt and sugar to make a sweet recipe. Not very long to prepare, it is still important to perform each step carefully if you want to get a perfect result. The favorite pastry chef of the French, Cyril Lignac, revealed to RTL listeners his best tips and advice to make cabbage dough for sure!


Video: Kupus salata kao iz restorana - salata od slatkog kupusa - kupus salata recept - cabbage salad


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