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Choux with chocolate and caramel

Choux with chocolate and caramel


For the peel, boil water, milk, oil, salt and sugar in a saucepan. When it starts to boil, add all the flour and mix vigorously until a ball of dough forms, then leave the dough to cool. After the dough has cooled, add eggs, one by one, mixing well after each one. Put the dough in a posh / bag cut at the end and form rosettes in the tray lined with butter and baking paper leaving space between them. (I got 12 large choux) Put the tray in the preheated oven for 10 minutes on the fire high and another 20-25 minutes on low heat (depending on the oven). Extinguish the fire and leave them in the oven with the door ajar for 15 minutes.

For the cream, first prepare the caramel sauce. Put in a saucepan to caramelize 4-5 tablespoons of sugar until it gets the color of amber. Add a cube of butter (30 g) and mix well until the butter is perfectly melted. Add 50 ml of liquid cream over the butter and let it boil for a few more minutes (watch out for steam).

Leave the sauce to cool and bring the milk to a boil. Mix the yolks with the sugar, starch, flour and hot milk. Put the mixture on low heat, stirring constantly until it thickens like a pudding. Add vanilla and caramel and mix well.

Cut the lid of each choux and fill with chilled cream. Decorate with whipped cream and put them in the fridge. For the decoration sauce, caramelize 3 tablespoons of sugar and then quench them with a cup of liquid cream (about 50 ml).

Allow the sauce to cool completely then decorate each choux. Put the lids on, decorate with chocolate icing and chocolate squares with caramel.


Choux with pastry cream and caramel

I learned to make choux at Oree Boulangerie, a French pastry shop in London, where I worked until recently. I had another attempt at home, but they didn't work out. At work I had the opportunity to make this dough almost daily so I know its secrets. For anyone interested in working in a French pastry shop, they must know how to make these choux.

What are choux? A French dough that is the basis for eclairs and profiteroles. The dough can also be fried for donuts. The dough is composed of a liquid, such as water or water and liquid milk / cream, with butter, boiled in flour and mixed with eggs. There is a special technique for this scalded dough which is detailed below and there are a few steps to follow. With a little exercise and trying, something special comes out. I don't know anyone who doesn't like lightning. The flavor combinations for the filling and icing are endless so you can't get bored of this dessert. I know for sure that I will not get bored soon, especially now that I have managed to do it at home.

For the blog, for starters, we have chosen a simple basic recipe from which you can start. The filling is a classic pastry cream, but on top of these choux I put caramel. As pictured, these choux can be used for St. John’s dessert. Honore.

ingredients

for 24-30 pieces
for choux pastry

125 gr white bread flour
112.5 ml water + 112.5 ml milk or only 225 ml water
60 gr butter
a pinch of salt
4 lightly beaten eggs

pastry cream

500 mp milk fat
2 vanilla sticks or vanilla paste
6 yolks
120 gr fine white sugar
50 gr flour

for decoration
almond flakes, crushed almonds, poppy seeds

Preparation time: 2 hours with cooling time

Baking time: approx. 30 minutes for choux and 10 minutes for custard

Necessary tools

tel, pos with round dui, silpat sheet

We make the choux pastry. It can also be used for eclairs, only we have to give them another shape. Bring water, milk, salt and butter to a boil. When the mixture has boiled, add the flour and mix with a wooden spoon. We continue to mix and boil until the mixture has become a ball of dough and it comes off the edges of the pot and leaves a very thin dough on the bottom. Remove from the heat and place in a bowl. With a hand mixer, at low speed, cool the dough for a few minutes. We don't want it to be hot anymore, but we don't have to cool down too much either. Add the beaten eggs with a fork little by little and incorporate. We don't want to add all the eggs at once because maybe we don't need them all. Depending on how much we cooked the dough we will need more or less liquid to get the desired consistency for the choux pastry. That is, we want to have a dough that flows from our spoon fairly quickly and leaves a V-shape behind with a firm tip that comes off easily a second time.

Using a spatula or spoon, place the dough in a bag with a round dui and form the choux on a sheet of silpat. In order to have no more dough, lightly press on them with a finger slightly moistened in water. Bake at 180 degrees for 8-10 minutes or until the choux has swelled and taken shape. After this step, we just have to keep baking and drying them. We never open the oven door because it leaves. Reduce the temperature to 160 degrees and bake for another 10 minutes. Then another 10 to 150 degrees. Now we can open the oven door and check the choux. They must be firm, ripe, browned and crispy. A hole has formed inside and it is dry. If there is still raw dough inside, then bake for a few more minutes.

Remove from the oven and leave to cool.

For the pastry cream we have to boil the milk with vanilla and half of the sugar. In a bowl, mix the yolks with the rest of the sugar, flour and a little milk from the first mixture. When the milk boils, add a little over what we have in the bowl and mix with a whisk. Pour everything back into the pot and stir constantly. We want to cook the flour and the eggs. It takes a few minutes for the mixture to thicken. In the end we must have a composition of 82 degrees or more. Pour the pastry cream into a plastic container and cover with cling film so as not to make a mess. Refrigerate for a few hours. Then we fill the choux with cream with the help of a posh.

To decorate the choux with caramel, we need to boil 350 g of sugar with a little water. Bring the caramel to a dark copper color and remove the pot from the heat. To stop the caramel and not continue to cook, we can carefully place the bottom of the pot in a bowl of cold water for just a few seconds and make a thermal shock. The caramel stops and we can work with it more easily.

Carefully insert the caramel choux filled only with the top. We then place them on a sheet of silpat and press them a little to obtain a flat surface. To insert almond or poppy flakes in the caramel, then sprinkle them on the silpat before putting the caramel choux. While it cools, the hazelnuts / seeds stick together.

Servim. Choux don't last more than a day or two. It has to stay in the fridge.


Eclair cake with caramel mousse and chocolate icing

Ever since I bought caramel flavored chocolate, I've been thinking about what dessert to use! As the whole family loves caramel, but also the choux filled with vanilla cream, the idea of ​​this delicious cake came to me.

Believe me, it's a delight.

To mount this cake we used a shape with a diameter of 18 cm.

First I baked the choux shells.

Cabbage

Choux ingredient

  • 65 grams of flour 000
  • ½ old teaspoon
  • ¼ teaspoon salt
  • 60 grams of butter 80% fat (this or that)
  • 120 ml water
  • 2 lightly beaten eggs

Prepare cabbage

Preheat the oven to 200 degrees and put baking paper in the tray in which we are going to bake the eclair shells.

In a bowl sift the flour and mix it with the sugar and salt.

In a saucepan, put the butter and water over medium heat and bring to a boil.

Remove from the heat and add all the flour at once, stirring quickly with a wooden spoon, until all the flour is incorporated.

Move the dough into the mixer bowl and beat on low speed for about 1 minute.

When the dough is warm, add lightly beaten eggs.

We continue to mix when we have a dense dough that flows in folds.

We prepare a pos to which we attach a round dui with a diameter of about 1 cm.

We pour into the tray the small donuts with a diameter of 1.5 cm. You should get about 2 baking trays.

Put the tray in the oven at 200 degrees for 15 minutes, then reduce the temperature to 180 degrees and continue to bake for another 25-30 minutes.

We take them out of the oven and let them cool until we prepare the cream.

Vanilla cream

Vanilla cream ingredient

  • 225 ml of milk
  • ½ vanilla pods or 1 sachet of vanilla bourbon sugar (not vanilla sugar, in any case, but this vanilla sugar)
  • 3 yolks
  • 45 grams of sugar
  • 15 grams of starch (I use this one)
  • 15 grams of flour
  • 75 grams butter 80% fat (at room temperature)

Preparation

Beat the yolks a little with the sugar, then mix with the starch and flour, mixing well.

Put the milk on the fire with the vanilla pod. When the milk reaches boiling point, pour over the yolks and mix well.

Put the mixture back on the fire, stirring constantly. Boil the cream until it thickens like a hard ciulama.

Put food foil on the surface of the cream and let it cool.

When the cream is cold, add the soft butter, mixing at high speed until well blended.

Filling choux

We then proceed to fill the choux with vanilla cream.

First we make a small hole a base for each choux.

We put the cream in a pos with a small dui and we fill the choux, then we put them in the fridge until we prepare the mousse.

Preparation

On a plate, we put a cake ring with a diameter of 18 cm. We put acetophane foil on its walls.

For this cake I also used 2 countertop sheets (I already had them left): a sheet of wet cocoa top, one of vanilla pandispan.

You can find the wet counter recipe here.

For the diameter of this cake, halve the quantities in the attached link. In order not to bake 2 types of countertop, you can use 2 sheets of wet countertop. It is ideal to prepare it a few hours before assembling the cake.

Caramel foam

Thanks to Aurelia Stan for this recipe! Is wonderful!! I adapted the recipe a little.

Caramel mousse ingredient

  • 3 yolks
  • 150 ml of milk
  • 300 grams chocolate caramel (Reno)
  • 10 grams of hydrated gelatin with 50 ml of water
  • 280 grams whipped cream

Prepare caramel mousse

Gelatin is hydrated.

The yolks are mixed with milk and a pinch of salt and put on low heat, stirring constantly, until the composition foams and is slightly hot.

Add the chocolate and mix well until it melts, then add the hydrated and melted gelatin.

Leave to cool, then gradually incorporate the whipped cream.

Cake mounting (continued)

On a plate, place the cake ring and put acetophane foil on its walls. Place the countertop sheet and pour a little mousse (about the thickness of a finger).

Put 2-3 minutes in the freezer, then place the choux filled with vanilla cream.

Pour caramel mousse over the choux to cover the choux and put in the freezer for 2 minutes.

Remove and add the vanilla top.

Pour a thin layer of caramel mousse and put back in the freezer.

Leave the cake in the freezer for 5 minutes, then place the second row of choux.

The rest of the mousse is poured to cover the gaps.

Put the cake in the freezer for about 90 minutes.

Rocher chocolate icing

Chocolate icing ingredient

  • 250 grams of milk chocolate
  • 75 ml oil
  • 50 grams of forest halo (ripe and shredded)

Prepare chocolate icing

Put the chocolate and oil in a bain-marie. After the chocolate has melted, remove from the heat and add the hazelnuts. The glaze is used when it is 35 degrees Celsius.

Remove the cake from the freezer, lift the ring and carefully remove the acetophane foil.

Pour the icing over the cake, then refrigerate overnight.

It is a delicious cake that is worth trying!

Good appetite!

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[photo title = & # 8221 Have you tried this recipe? & # 8221]

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Chocolate bar with caramel

The chocolate caramel bar, with a crispy biscuit base, is a dessert that many people like and many sweets manufacturers know this, who have created such a bar and sell it successfully. But what would it be like to have a recipe for a chocolate caramel bar that you can make yourself, at home, thus having full control over all the ingredients? What would it be like to be able to enjoy a chocolate bar with caramel between the ingredients of which not a single one can be found & # 8222E & # 8221? The recipe is not difficult, it does not require a lot of labor, the waiting time is a bit longer but I say it is worth it with a tip and thick, because the satisfaction of biting from a chocolate bar with crispy biscuit inside and a generous layer of caramel draining decadently is supreme.

Preparation time: 00:40 hours
Cooking time: 00:30 hours
Total Time: 10:00 hours
Number of servings: 1 tray of 20 & # 21526 cm.

Chocolate bar ingredients with caramel:
(for a tray of 26 & # 21520 cm)

  • 140 grams of flour
  • 35 grams of corn starch (gustin)
  • 400 grams of sugar
  • 200 grams of butter
  • 1 pinch of salt
  • 170 grams of honey or viscous energizer (glucose)
  • 1 tablespoon vanilla extract
  • 200 grams of whipped cream
  • 1/2 teaspoon grated sea salt or other very good quality salt (fleur de sel, if you have one)
  • 250 grams of chocolate that you like, I used a chocolate with 70% cocoa
  • 2 tablespoons oil

I will not insist on the preparation of the biscuit crust, it is identical to the one I used for the quick cake with nuts and caramel (click on the link for the preparation instructions).

1. For the caramel, put the sugar and honey in a fairly large pan (picture 1).

2. Put the pan on medium heat and soon it will start to bubble (picture 2).

3. Boil over medium heat until dark brown (picture 3).

4. At this stage, add the butter, piece by piece, stirring with a pear-shaped whisk until each piece of butter dissolves separately, and the whipped cream is placed in a separate pan, to heat well.

5. After all the butter has been added, add the hot cream (picture 4). Don't be alarmed, the composition will bubble up, that's why you need a fairly large pan.

6. Add salt and vanilla extract and simmer for another 10-15 minutes, stirring constantly.

7. Grease the edges of the baking paper in the tray in which the crust was baked with a little butter or oil, so that the portion that will come in contact with the caramel (above the crust) is greased. Pour the caramel over the baked crust (picture 5) and let it cool completely, then put it in the freezer for 8 hours.

After the waiting time has elapsed, remove the caramel-covered crust from the tray and remove the baking paper.

1. With a knife soaked in hot water, portion into squares or rectangles that are not too large, according to everyone's preference (picture 1), which are left in the freezer for at least another 1 hour.

2. Melt the chopped chocolate in a bain marie and add the oil. The frozen pieces are rolled in chocolate with a fork (picture 2). The excess chocolate is allowed to drain into the bowl.

3. Place the glazed pieces on a tray covered with baking paper (picture 3) and put them in the freezer for another 1 hour, then clean with a knife the excess chocolate spilled on the baking sheet and repeat the glazing identically.

4. Leave the second layer of chocolate to harden in the freezer or refrigerator, then clean the excess chocolate around the knife and the bars are ready to serve.


Royal cake with walnut leaves, meringue and caramel cream

Ingredients for the cake: 250 gr flour, 2 apples, 4 tablespoons walnuts. Rating: 5 & # 8211 A review & # 8211 45 min. We invite you to watch below the video recipe Nicoleta cake with walnuts and caramel :.

In addition for the cake with walnut and caramel cream. Top with ground walnut, caramel cream with walnut pieces and simple chocolate icing. See also wonderful recipes for Mini choux with caramel! Decorate with chopped walnuts and chocolate. Fresh leaves with walnut, caramel cream and chocolate decoration. Cake with meringue and hazelnuts, caramel and chocolate & # 8211 Gina.

Blog Recipes Culinary appetite. If you do not want to use dairy for cakes, I recommend you try this cake with coconut, caramel and chocolate. Soft and fragrant top with ground nuts.

Fine and creamy caramel and whipped cream and a fine, sweet, bitter, chocolate icing on top. Grilled cake with chocolate and caramelized nuts (krantz, crant). Operetta Cake or Operetta Cake with chocolate, walnut and trio cream. For the top, beat the egg whites with sugar, gradually add the ground walnuts, flour and baking powder.

Pour the composition into a paper-lined tray.


Bake choux shells or ecla & # 8211 how many minutes and at how many degrees?

I also baked these mini choux for 15 minutes at 220 C FREE ventilation and another 10 minutes at 170 C with ventilation. Ready! They grew up beautifully, they are rosy and fine. I'm about the size of a walnut. I left them to cool in the pan.

I continued similarly with the next tray or trays. Observation: a successful cabbage or eclair must be brown, dry, hard, crunchy and empty! They will soften after filling with cream. If they are undercooked and soft and pale, you will notice how they will curl after you fill them!


Caramel and chocolate cake

Whether it's Valentine's Day, whether it's Dragobete's, whether it's just Mihaela's challenge to play with chocolate & # 8230. I don't know..it's important that I have something good :))). (((

countertop
4 eggs
a glass of sugar
a glass of flour
a little salt
3 tablespoons cocoa
3 tablespoons oil

Cream
two eggs
200 ml liquid cream
200 ml sour cream + 3 tablespoons powdered sugar
a little lemon juice
10 tablespoons sugar for burned
two tablespoons powdered sugar
200 ml of milk
2 tablespoons starch

Syrup
200 ml water
2 tablespoons coffee
a spoonful of sugar

Glaze
200 gr household chocolate
100 gr butter
2 tablespoons oil
2 tablespoons water
a tablespoon of powdered sugar

countertop
Separate the egg whites from the yolks. Mix the egg whites, add the sugar in the rain and continue mixing until you get a composition & # 8220tepoasa & # 8221 :)))
Add lightly beaten egg yolks, flour, salt and cocoa. The last one we incorporate the oil.
Pour into the pan lined with oil and sprinkle with flour on the bottom.
I put it in a heart tray, this amount is only enough for a countertop with a diameter of 22-24.

Bake on low heat, 25 minutes (try with the toothpick)

Cream.
Mix whipped cream with powdered sugar, sour cream and lemon juice for 5 minutes at maximum speed (it should be hard)
We put it in the fridge.

Caramelize the 10 tablespoons of sugar (not too hard, not to make a bitter cream.
We quench with hot milk (take it off the fire because I did not take it and it made chemical reactions :))) and it multiplied :))))
Stir constantly and add the yolks mixed with starch, diluted with a little cold milk.
Stir constantly until it thickens well and then let it cool.
We mix the egg whites with two tablespoons of powdered sugar.
In a large bowl, mix with a pear, caramel cream, whipped cream and egg whites.
Usor..usor & # 8230
ps. I saw this version of cream with gelatin. Gelatin was put in warm caramel cream, I avoid gelatin for a while because I tasted it once and..brrrrrr :)))
but ..i will pass :))
You do as you please.

Syrup: make a coffee from water, coffee and sugar .PS. N-o beti :)))

Assembly:
We cut the worktop in three.
Place the first sheet, syrup with half the syrup, put a third of the cream, the second sheet, syrup, another third of the cream and the last sheet.

Melt the icing ingredients over low heat and pour it over the last top.
Decorate with the rest of the cream and put in the fridge (over the last step & # 8230eu I passed :))).


Chocolate and caramel cookies

Chocolate and caramel cookies are made super easily and can be an appearance on any holiday table! You can prepare the dough from now on and keep it in the freezer until the time of preparation and the cookies, once prepared, are kept for up to 2 weeks in hermetically sealed jars.

Mix with butter at room temperature, sugar, yolks and vanilla, 2 minutes with or until we have a foam. Add the flour and mix again. The result is a well-kneaded dough, which comes off the walls of the vessel very easily. Wrap the dough in cling film and let it cool for at least an hour before forming the cookies.

Preheat the oven to 190C. Form balls about 2 cm in diameter and make a hole in the middle, using the handle of the wooden spoon. Place the guns in the tray on baking paper or silicone foil and bake for 8-10 minutes or until lightly golden on the edges. The cookies harden as they cool. Let them cool completely before filling them with caramel.

For the caramel, melt the caramels and sweet cream in a saucepan, stirring often. Fill each cookie with caramel, using a teaspoon. Let the caramel harden.

Melt the chocolate and put it in a disposable bag, which you cut at one end with scissors and decorate the cookies.

Again, let them cool so that the chocolate hardens. Good appetite!


Boiled caramel cream with milk

After a long period in which I thought only of canned recipes for the winter, I finally had the urge to make cakes. It was also normal, that we were just fast approaching the end-of-year holidays. And my appetite was opened by cooking this simple boiled caramel cream with milk.

Boiled caramel cream with milk which is nothing but a different classic pastry cream with a small difference that completely changed the taste and appearance. I worked according to the recipe classic vanilla cream & # 8211 see here the recipe only that I caramelized before half the amount of sugar.

It is a very simple recipe but also very fast. And the cream is very, very tasty. To be honest, I liked it more than the classic vanilla one. The aroma of the caramel is probably stronger somehow.

It is very easy to make and is a versatile cream that can be used either in desserts by the glass, or in cakes or pies, depending on one's imagination or needs.

See here how to make the classic vanilla cream

I used boiled caramel cream with milk for a cake with egg whites and walnuts. I also used the egg whites, thus saving money.

I finally got a delicious and very easy to make cake, the recipe of which I will publish at the end of the week. So subscribe and you (see here how) so as not to miss the latest news and find out when I publish the cake recipe.


Let the caramel sauce cool at room temperature, then mix it with cream cheese. Separately beat the butter until it becomes fluffy, add a tablespoon of cream and mix until incorporated.

Cut the top into 3. Put the first top, grease it with 2 tablespoons of apricot jam, put ½ caramel cream, then ½ chocolate cream, .Repeat the same procedure for the second top. Follow the creams, then on top of the last countertop.

Sprinkle walnuts, caramel sauce and chocolate flakes on top, or crispy wafer flakes. Put it in the freezer for 1 hour, then leave it in the fridge for 2 hours. Enjoy!