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Vanilla puff

Vanilla puff

Grease the ceramic pots with butter and coat with sugar.

Heat the butter in a thick-bottomed pot. Add flour and mix.

Remove from the heat and gradually add the warm milk, thinning the composition of the pot.

Put it on the fire again and let it boil. The composition should thicken.

Remove from the heat and add salt and vanilla essence.

Separate the eggs and add a yolk gradually in the soufflé composition. It mixes very well.

Move the composition in a bowl.

Beat the egg whites separately and then add the sugar. Mix until smooth.

Beaten egg whites are gradually added to the soufflé composition. It is homogenized and ready.

The composition is poured into ceramic vessels.

Bake in a preheated oven at 200 degrees for 12-15 minutes until the soufflé is well raised and browned on top. It took me 13 minutes.

Serve hot, immediately after removing it from the oven, in ramekin dishes, with powdered sugar on top.




Vanilla breath

Hey! After sitting and twisting, spinning and documenting 100 times about the delicate soufflé, I finally had the courage to start doing the miracle. And what do you think, it came out first, it grew nicely and it was tasty. So I thought I'd share this simple Vanilla Puff recipe with you.

Grease the ceramic pots with butter and coat with sugar.
Heat the butter in a thick-bottomed pot. Add flour and mix.
Remove from the heat and gradually add the warm milk, thinning the composition of the pot.
Put it on the fire again and let it boil. The composition should thicken.
Remove from the heat and add salt and vanilla essence.
Separate the eggs and add a yolk gradually in the soufflé composition. It mixes very well.
Move the composition in a bowl.

Beat the egg whites separately and then add the sugar. Mix until smooth.
Beaten egg whites are gradually added to the soufflé composition. It is homogenized and ready.
The composition is poured into ceramic vessels.

Bake in a preheated oven at 200 degrees for 12-15 minutes until the soufflé is well raised and browned on top. It took me 13 minutes.

Serve hot, immediately after removing it from the oven, in ramekin dishes, with powdered sugar on top.


(1) Heat the milk with the sugar until it melts. Turn off the heat and add the butter and stir again until the butter melts.

(2) Move the mixture into a cleaner, larger bowl and add the diced chocolate. Mix well with a whisk until the chocolate melts and we get a fine and creamy composition.

(3) Add the yolks one by one and incorporate them well before adding the other.

(4) Add the flour and cocoa and incorporate them lightly until you get a homogeneous composition.

(5) Grease the ramekin bowls well with butter and cover them with white sugar. Preheat the oven to 190C.

(6) Beat the egg whites with a pinch of salt. Put whipped egg whites over the chocolate composition and lightly incorporate them with a spatula. It is very important to incorporate them easily so as not to destroy the aerated structure of the egg whites and thus keep as much air in the composition as possible.

(7) We pour the composition of soufflés in bowls. We do not fill them completely and leave at least 0.5 cm to the top edge of the bowl so as to leave space for them to grow.

(8) Put the ramekin bowls on a tray (being easier to handle when removing from the oven) and put them in the oven for about 13 minutes. In the end, when they are cooked enough, they will protrude at least 1 cm out of the bowl, and the soufflé will have a cohesive consistency on the entire outer surface. We can tap lightly with our finger on it, make sure it is baked and not yet liquid.


Vanilla breath

Hey! After sitting and twisting, spinning and documenting 100 times about the delicate soufflé, I finally had the courage to start doing the miracle. And what do you think, it came out first, it grew nicely and it was tasty. So I thought I'd share this simple Vanilla Puff recipe with you.

Grease the ceramic pots with butter and coat with sugar.
Heat the butter in a thick-bottomed pot. Add flour and mix.
Remove from the heat and gradually add the warm milk, thinning the composition of the pot.
Put it on the fire again and let it boil. The composition should thicken.
Remove from the heat and add salt and vanilla essence.
Separate the eggs and add a yolk gradually in the soufflé composition. It mixes very well.
Move the composition in a bowl.

Beat the egg whites separately and then add the sugar. Mix until smooth.
Beaten egg whites are gradually added to the soufflé composition. It is homogenized and ready.
The composition is poured into ceramic vessels.

Bake in a preheated oven at 200 degrees for 12-15 minutes until the soufflé is well raised and browned on top. It took me 13 minutes.

Serve hot, immediately after removing it from the oven, in ramekin dishes, with powdered sugar on top.


Mini tarts with fruit and vanilla cream

For the top, mix in a bowl 250 g flour with 30 g powdered sugar.

Then add the diced cold butter from the fridge.

Mix / knead quickly with your hands until you get a crumbly composition. Do not overdo the kneading at this stage so as not to melt the butter.

Then add 1 egg yolk and 40 ml of cold water.

Mix and then knead everything well until you get a smooth and non-sticky dough. Do not overdo it at this stage either.

Form a ball of dough that you wrap in cling film. Refrigerate for an hour.

For the cream, mix in a bowl with a whisk, 200 g of sugar and 60 g of cornstarch.

Then add 2 egg yolks and 500 ml of milk. Stir until smooth.

Put the composition in a saucepan over low heat and stir constantly. When it has hardened and is creamy, turn off the heat.

Add the vanilla essence and mix. Put the cream obtained in a bowl and cover with cling film.

Allow to cool. Then put in the fridge for at least 2-3 hours. It would be better to prepare the vanilla cream the day before.
Remove the dough from the fridge. Sprinkle flour on the worktop and roll out the dough with a rolling pin until you get a 2-3 mm thick sheet.

Using a bowl about 13-14 cm in diameter, cut 6 rounds out of the dough sheet.

Put the dough rounds in tart shapes about 10-11 cm in diameter. Press the dough lightly with your fingers to stick to the contour of the shape.

Prick the bottom of the molds with a fork so that they do not swell in the oven.

Put the molds in the oven tray. Fill each form with beans or chickpeas.

Put in the oven for 15 minutes at 180 degrees. Remove the beans from the molds and put them back in the oven for another 5-6 minutes at 180 degrees. When they are nicely browned, take them out of the oven and let them cool a bit.

Remove the countertops from the molds and allow them to cool completely.
Remove from the fridge and mix the vanilla cream for a few seconds until smooth and creamy.

Fill each countertop with vanilla cream.

Decorate the tarts with fruit slices according to your preferences.

Optionally, prepare a little gelatin according to the instructions on the package. Allow the gelatin to cool to room temperature. Grease each tart on the surface with a brush.


Pumpkin puff with cheese & # 8211 classic recipe

Pumpkin puff with cheese & # 8211 classic recipe. A souffle with vegetables it can also be made with asparagus, zucchini, cauliflower, broccoli, fresh bean pods or mushrooms.

The basic recipe of a soufflé consists of a white flour sauce (Bechamel) mixed with raw yolks and whipped with beaten egg whites. The simplest soufflé is cheese, without vegetables. You can also make sweet soufflés with chocolate or fruit & # 8211 e.g. souffle of oranges, cherries, sour cherries, pineapples, etc.

The soufflé is a kind of & # 8222bau-bau & # 8221 for many housewives and I honestly don't know why. I haven't missed a breath in the over 20 years I've been cooking. The key of success it is the thorough beating of the egg whites, their light mixing in the composition and baking at high temperature (in a preheated oven). Simple!

Here's how I made one he blew cauliflower & # 8211 very tasty too!

I was in the market these days and I found many seasonal vegetables: garden asparagus, classic pumpkin or zucchini (those with striped or darker skin), green garlic and fresh peas.

For this pumpkin soufflé I used a heat-resistant shape of 25 x 18 x 6 cm. The soufflé grows much taller so you need higher side walls. You can also bake soufflés in individual ceramic shapes (ramekins). You will need to reduce the baking time to 25-30 minutes as they are done faster.

  • approx. 500 g classic zucchini or zucchini (1 large or 2 smaller)
  • 4 eggs separate the yolks from the whites
  • 60 g grated cheese (Gouda, Emmentaler, Tilsit, Trapist etc) or cheese with white or blue mold
  • ground pepper (preferably white)
  • 20 g butter for greased form
  • 1 tablespoon breadcrumbs for wallpaper form
  • 50 g of cheese sprinkled on top
  • 30 g butter for the flakes on top

Blow vanilla into the Tradaro

- In cold milk mix very well flour.
- Whisk the egg whites and add the vanilla sugar.
- Rub the yolks well with a pinch of salt.
- Put the milk on the fire and when it starts to boil, remove from the heat and add the yolks, stirring constantly and then the egg whites and mix again until smooth.
- Pour the composition into a mold and put it in the oven on the right heat for about 25 minutes.
Allow to cool, then add a cinnamon powder and whipped cream to taste and put in the fridge.
Serve with Kiwi cut into thin slices.

Add soul as much as your heart allows.
Good appetite!

Croissant with chocolate and caramel

For the dough, mix the warm water with the sugar until it has dissolved then add the dry yeast and


Chocolate soufflé - the simplest recipe

Chocolate puff it is a pretentious and delicate dessert, but extremely tasty and effective. It is the dessert with which you will conquer your guests and friends, but it is equally true that it requires patience and attention, which is why it seems difficult to achieve.

a chocolate souffle successful must be fluffy, airy, increased & icircn volume and creamy on the inside. The soufflé is served hot, plain or with a cup of ice cream.

For this chocolate souffle you will need aluminum or porcelain molds that are resistant to high temperatures.

  • 4 eggs
  • 250 g chocolate
  • 30 g sugar
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon baking soda
  • butter
  • sugar for wallpaper forms

Preheat the oven to 175 degrees Celsius. Grease the soufflé forms with butter, then add sugar and shake off the excess.

Melt the chocolate in a bain marie, together with the vanilla essence and 30 ml of water. Mix well until the chocolate has melted and the composition is homogeneous.

Remove from the heat and let cool for about 20 minutes. Add 3 egg yolks to the cooled chocolate cream and mix well. This will be the basis of the soul.

In a separate bowl, beat the 4 egg whites, together with the sugar and baking soda, until you get a thick foam.

Add the egg white foam to the chocolate cream and mix gently, from the bottom up, with a spatula. Mix carefully, otherwise the soufflé will leave and will not be aerated.

Pour the composition into molds, being careful not to fill them, because the soufflé will grow in the oven. Bake for 30-35 minutes. DO NOT bake in the oven for the first 20 minutes.

Serve immediately with powdered sugar or a cup of vanilla ice cream.

You have to see it too.


VANILLA CAKE WITH BUTTER CREAM

I haven't prepared a vanilla cake with butter cream in a long time, although it is one of my favorites. I recommend it to you for any special occasion or birthday anniversary because you will not fail, for sure. And as I always like to change something in the recipe, this time I chose to make a vanilla cake with a butter cream without eggs. A kind of buttercream without egg whites. It is a little sweeter, but also more resistant in the stability of a cake, which is quite satisfying for when you have to transport it over a longer distance.

In fact, the top is more consistent due to the butter used instead of oil. It is your decision whether to syrup it or not because it is a rather damp vanilla top. However, it is important to take it out of the fridge a few minutes before serving so that it reaches room temperature. I assure you that this way you will feel its delicate vanilla aroma much better and you will fully enjoy the fine butter cream.

Ingredient:

For the countertop:

  • 170 gr. butter (fat 82%)
  • 200 gr. granulated sugar
  • 3 eggs husband
  • 260 gr. flour
  • 1 pinch of salt
  • 5 gr. baking powder
  • 5 gr. vanilla essence
  • 180 ml. milk

For vanilla butter cream:

  • 180 gr. butter (fat 82%)
  • 250 gr. powdered sugar
  • 5 gr. vanilla essence
  • 3-4 tablespoons of milk
  • food coloring according to preferences

Preparation method:

1 To start, set the oven temperature to 170 ° C (190 ° C / gas) and line a 20 cm diameter tray. It can be made simple if it is greased with oil and sprinkled with flour, then it is easily rotated and shaken well to remove the excess flour, or it can be greased with butter and lined with baking paper. I made a single countertop that I cut into three, but if you want, you can opt for two countertops baked in separate trays.

2 Always keep in mind that it is good to use most ingredients at room temperature. So prepare a bowl and mix the soft butter for a few seconds. Start gradually adding the sugar and continue mixing until you get a fairly fine and light buttery foam. Add one egg until completely incorporated then add the vanilla essence.

3 In a separate bowl sift the flour together with a pinch of salt and a teaspoon of baking powder (1/2 of an envelope). I also forget about salt sometimes, but I assure you that it balances the taste and enhances the aroma of any type of countertop. Incorporate the flour in three tranches in the butter foam, alternating twice with half of the amount of milk. So you start with flour and you end with flour.

4 Pour the mixture into the pan and bake the top for about 30-35 minutes. However, check it with a toothpick. If it comes out dry, it means it is ready. After removing it from the oven, wait 5-10 minutes, then take it out on a grill and place it upside down. It doesn't matter if it grew unevenly. Before mounting you can level a little so that you get some straight and uniform layers.

5 For egg-free butter cream, or buttercream as I like to call it, always use as much butter as possible left at room temperature. Mix it for a few seconds to get a soft foam, then add the vanilla essence and start gradually adding the powdered sugar. It is advisable to sift it beforehand to avoid the presence of unwanted lumps. From time to time add another tablespoon of milk and do not rush to add the next slice of sugar before you feel that the one previously added has melted. It takes a while, but I assure you that in the end you will get an extremely fine and fluffy cream.

6 For assembly, cut the top into three sheets as evenly as possible, syrup it lightly and divide the cream so that you can distribute it evenly over all the layers. If you have thought of a more colorful decor, don't forget to keep a part of the cream separately and add your favorite color. I think it's more effective, isn't it ?!


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