Traditional recipes

Dessert choux with mascarpone cream and cherries in jelly

Dessert choux with mascarpone cream and cherries in jelly


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I put the water with the diced butter and salt in a bowl.

I put the pot on the fire and when it boiled, I took the pot aside, added all the flour at once, stirred vigorously and put the pot on the fire again. I left it for a few more minutes, stirring all the time with a wooden spoon. Then I let the composition cool and I added the 4 eggs one by one.

I also mixed with a spoon, you can also use the mixer if you want. I put the composition in a pocket, to which I attached a star-shaped dui.

In the tray prepared with baking paper, I formed the choux, leaving the distance between them, because they will swell when baked.

I had 15 pieces.

I put the tray in the preheated oven at 210 degrees C, and after 20 minutes, I reduced the temperature to 180 degrees C. I left them for another 20 minutes.

I turned off the oven and left them in the oven until they cooled. I took them out on a grill.

For the cream, I mixed the cream for the whipped cream, until it got the consistency, it doesn't have to be firm, I added the sugar, the mascarpone cream and the lemon juice.

I drained the syrup from the cherries (we need about 200 ml), mixed it with the starch and put the pot on low heat.

I stirred all the time, until it thickened, then I put the cherries in the jelly.

I let the jelly cool, taking care to keep it fluid enough so I could put it over the cream.

I cut a lid for the donuts, I put cherries with jelly, over cream jelly and I put a little jelly on top.

That's about the recipe, quite simple I say.

Have fun !!


The best cherry jelly for the Black Forest cheesecake.

I made the jelly for this Black Forest cheesecake with the help of frozen cherries. You can find them very easily in any supermarket and they are very fragrant. If you have cherries that you put in the freezer yourself, so much the better. You can use them without problems. If necessary, it's ok cherry compote, but do not boil it anymore, but add hydrated and melted gelatin in it. However, the compote is not as fragrant. For the crust I used simple biscuits with butter. I gave up the digestive ones because they strengthen the countertop too much, and I don't like that. Obviously you can use any kind of biscuits you have or any biscuits you like. They are very good and some with cocoa or even amaretto.

Because it is a Black Forest cheesecake without baking, I added gelatin in both the cream and the jelly. However, I put a minimum amount to thicken the dessert but without affecting its texture. Gelatin is necessary for the cheesecake to maintain its shape, especially for jelly. For the decoration I chose whipped cream and a little grated Kandia chocolate. I beat a little cream with sugar and with the help of the pos I decorated the cake beautifully. You can use anything to decorate the dish. Mascarpone, chocolate or fresh fruit. You can even leave it undecorated because it is very good looking anyway. If you like chocolate desserts, try my recipe for cake pops amandina.


Cake with poppy seeds, mascarpone and cherry jelly

Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt. When the resulting foam adheres to the goals of the mixer, gradually add the sugar… Continue mixing until it melts completely…

Then add the yolks, stirring slowly, using a spatula… Finally, add the flour mixed with poppy seeds and baking powder…

Pour the composition into the tray lined with baking paper and put in the preheated oven. The worktop is ready when it grows creamy and passes the toothpick test… We take it out of the tray and leave it to cool on a grill…

Meanwhile, we prepare the cream.

Add the grated lemon peel, sugar and mascarpone to the mascarpone and mix well. Beat the whipped cream, add the mascarpone and a little lemon juice… Mix everything well…

We cut the poppy top in two, horizontally. We will thus obtain 2 sheets. Fill the sheets with the prepared cream, and pour the gel on top…

To prepare the jelly, boil the cherry juice with the sugar until the latter melts… Remove from the heat and, after 5 minutes, add the hydrated gelatin. Mix well and let cool until it starts to bind… At this point, we can pour over the cake, smoothing nicely…

Let everything cool until the jelly is completely hardened…

Before serving, take it out of the fridge and slice it with a sharp knife soaked in water…

Enjoy it with pleasure! Good appetite!

The recipe belongs to Mrs. Margareta Cismasiu and was taken with consent, from her personal blog…


Tiramisu dessert with cherries and fried almonds

I know a lot of people love classic tiramisu.

My final version came out much better than I initially hoped, so I will repeat the experiments with other flavors.

200 gr cherries + 3 tablespoons sugar

1/2 teaspoon ground green cardamom

Whenever I make tiramisu, I start by making coffee to give it time to cool down and this time I didn't do it any other way.

After the coffee was ready, I let it cool.
I cut the cherries into pieces, put them in a pan with ground green cardamom and 3 tablespoons of sugar and left them to boil until the jam obtained thickened a little. I cooled it and prepared the cream.

I mixed 4 yolks with the sugar and vanilla essence until they doubled in volume, then I put them in the steam bath until the cream thickened.

I left it to cool, then I mixed it with mascarpone and mixed it a little to make it fluffier.

I beat the whipped cream well and added it over the mascarpone cream, stirring lightly with a spatula so as not to damage it. I lightly fried a few almonds and let them cool.

After everything was ready, I mounted the tiramisu in a tray. I added to the coffee prepared to soften the biscuits a little vanilla essence and rose water.

I took the biscuits one by one and soaked them in coffee, then over the first layer of biscuits I added mascarpone cream with whipped cream, I put the already chilled cherries, another layer of biscuits soaked in coffee, the last layer of cream and on top instead of cocoa, I put lightly fried almond flakes.


Chocolate cake, cream cheese and cherries

The cake with chocolate, cream cheese and cherries that I show you today, I made for the New Year's Eve dinner. As I was about to have guests at the table and I had a premonition that there would be no crumbs left in my good and beautiful cake, I arranged the table and hurried to take a few photos of her whole. Later, my premonitions came true: everything was eaten and I didn't get to take a slice in the section, as I usually do for cakes. I was sorry I didn't make it in a bigger shape, but I thought there were already too many dishes, I had other cakes, you know how it goes on holidays & # 8230

The combination of chocolate-cheese-cherries is sublime! The flavors and textures blend and combine perfectly. It's an easy cake to make, but also to digest. The chocolate top is actually a very little syrupy brownie with a splash of brandy. Of course, if you have small children or other prohibitions, you can give up alcohol.

We made the cream with local cottage cheese. Just be careful to choose a greasy cheese, well drained, the drier, the better. Dietary cottage cheese is too watery, but if you really want to use it, keep in mind that you will have to put gelatin in the cream! I flavored the cream with a little lemon peel and vanilla, and to make it creamier and have & # 8220seal & # 8221 without the need for gelatin, I mixed it with mascarpone at room temperature.

The layer of cherry jelly gives the cake a fresh-sour taste. Of course, you can use frozen cherries, just as you can use any other fruit you like.

The decor remains at the discretion of each. I wrapped it in a chocolate border, because I had a transfer foil left, and it fit snugly with this cake. I also used the transfer foil and told you about it in the spiral cake with chocolate cream. With a Google search you can find many online stores that sell something like this.

However, the cake looks great and if you leave it & # 8220natural & # 8221 unadorned, the different colored layers look beautiful, as does the red cherry jelly. Eventually you can make just a few mascarpone hazelnuts on top and you're done.


Unbaked cake (with mascarpone, whipped cream and yogurt)

Dear ones, as many of. I sweetened it with a little acacia honey. Yogurt cream: 800 gr Greek yogurt. Entremet with strawberry or raspberry jelly insert and fine, light cream with yogurt and mascarpone, on a damp cocoa top with yogurt. Tiramisu with strawberries, yogurt and mascarpone - cold. A quick recipe (in 15 minutes), without cooking. A dessert without baking, light and tasty. Dessert Recipes, Recipes, Products. International cuisine, Desserts.

In a bowl, mix the yogurt and mascarpone cream. Otherwise, we are dealing with two yogurt creams: one simple and the other with. Raspberry and yogurt cake, recipe in pictures.

Yogurt and raspberry cake as it is made. Prepare gelatin and pour over the mixture.


Raspberry Jelly Cake and Mascarpone Cream & # 8211 a Dessert You Never Fail

If you want to impress your family, make a cake with raspberries and mascarpone cream. This dessert is so tasty that no one can resist it. Everyone wants to try it.

Ingredients for the raspberry layer:

Cream ingredients:

  • 660 ml whipping cream 30/36%
  • 250 gr mascarpone cheese, 5 tablespoons powdered sugar
  • 3 tablespoons gelatin, 100 ml boiling water

Method of preparation:

Wash the raspberries and put it in a pan. Heat it over low heat. Stir occasionally, and when it releases juice, add sugar. Wait for the raspberries to boil, then turn off the heat and add the raspberry jellies. Mix well and let cool.

If we don't want to feel the raspberry seeds, we have to rub them through a sieve, but we have to do this before adding the jellies.

Wallpaper a 24 & # 21538 cm tray with baking paper. We put a layer of biscuits on the bottom of the tray. Pour raspberries on top and cover with another layer of biscuits.

Dissolve the gelatin in boiling water and let it cool.

Remove the whipped cream from the fridge just before beating. Beat with a mixer at high speed, and when it starts to thicken, reduce the speed and add powdered sugar and mascarpone cheese.

Beat everything until you get a firm cream. Add gelatin and mix well.

Put the cream over the second layer of biscuits. We spread it evenly. Sprinkle almond flakes on top. Put the cake in the fridge for a few hours, or even for a whole night. Good appetite!


Mascarpone and strawberry cake

At the end, add some raspberries. Swans with mascarpone cream and whipped cream & # 8211 Profiterol, ecler, swans, Choux à la Crème, Religieuse, croquembouche, gougères and many more. Cream cake, mascarpone and peachesColors from the plate.

Very easy to make, this mascarpone cream doesn't lift you up so much. How could I describe this cake? The only word that comes to mind is Creamy, very creamy! That it's also tasty doesn't even make sense.

Add the cold cream and continue beating until the surface of the bowl forms waves. Assembly: We visually divide the mascarpone cream into 3 parts as follows: 2. Mascarpone cake, whipped cream and blackberries. In a bowl, beat the mascarpone cream (or another fine cream cheese) with the powdered sugar, and finally add the whipped cream. And the foamy cream, white as snow, is of a rare finesse.


  • 300 gr biscuits with butter, 350 gr nutella
  • 300 gr cream cheese, 500 ml sour cream
  • 250 gr mascarpone, 75 ml hot water
  • 100 g sugar, 4 teaspoons gelatin, one teaspoon vanilla sugar

Crush the biscuits with a blender, add nutella and mix well. On the bottom of a tray (23 x 33 cm) lined with food foil, put the biscuit mixture. Press firmly with your hands and put the tray in the fridge for 30 minutes.

Drain the juice from the cherries. Put the juice in a bowl on the fire. Pour 500 ml of water over the juice, then add the jelly powder. After it dissolves, put the pot aside and leave it to cool.

Dissolve the gelatin in 75 ml of hot water and let it cool slightly. Beat the whipped cream with a mixer, until it hardens, add the sugar and vanilla sugar.

Mix cream cheese with mascarpone cheese. Take 2-3 tablespoons of the cheese mixture and put them over the dissolved gelatin. Mix well, then pour the gelatin into the bowl with the whipped cream and add the cream cheese.

Mix everything very well until the ingredients are combined. The cream obtained is poured over the layer of biscuits in the tray. Spread evenly and pour the jelly on top.

Put the cake in the fridge. After a few minutes, take the tray out of the fridge, put the cherries on the cake and pour the solid jelly on top. Leave the cake in the fridge for a few hours, or even overnight. Good appetite!



Comments:

  1. Tuzilkree

    No in this business.

  2. Maucage

    I did not expect this

  3. Hasione

    where is the world rolled to?



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