New recipes

Donuts choux filled with cream

Donuts choux filled with cream

Put water, butter, salt and sugar in a pot and leave on the fire until the sugar and butter have melted. Add the flour and mix vigorously until the dough comes off the walls of the bowl and forms a huge ball.

Let the dough cool. Thank God for the weather outside! After 2 minutes, it has already cooled! haha :)) We put the dough in a bowl, where we can use the mixer. Add an egg, mix well until the egg is incorporated, then add the second egg. When you add the egg, the dough will crumble, but as you mix, it will bind again! The result will be a sticky dough. We put the dough in a posh and on the baking sheet, we will form donuts with a diameter of approx. 8 cm. Leave the tray in the oven, on low heat, for 20-25 minutes (or until they have grown and acquired a copper color), without opening the oven door. If you do that, they will give up and you will regret it haha ​​:)).

We are going to prepare the cream: on low heat, put the yolks, sugar, starch and milk. Stir continuously until the composition thickens like a pudding. Let the cream cool. Cut the butter into smaller cubes and add them one by one in the yolk cream, mixing well after each addition. The result is a fine and dense cream. After the choux has been baked and cooled, we prick them with a knife as in the picture below. With the help of a thin posh, we will "inject" the cream into the donut through the holes made (tulaai, it is very difficult for me to explain haha ​​:)). Look at the picture below, you will understand). With the help of a knife we ​​spread the excess cream that came out (I put a little more cream on top and spread it). Sprinkle with almond powder.

Put the donuts in the fridge for 5-10 minutes, then glaze them with chocolate. Delicious, right ?!

We start by preparing the donut dough:

Beat the 3 eggs whole, then add the sugar, fresh crushed yeast between your fingers, sour cream and lemon peel, then add the flour in the rain. Knead by hand until you get a soft and elastic dough. We cover it and leave it to rise for an hour.

Meanwhile we prepare the vanilla cream:

Beat eggs with sugar, milk, vanilla essence and lemon peel, put on low heat and when it starts to boil add flour in the rain, always stirring constantly so as not to become lumpy. It must have a strong consistency, cover with cling film and let it cool.

After the dough has risen, spread it on a sheet on a surface with plenty of flour and cut circles with a glass. Put a tablespoon of cream inside a circle, moisten its edges with water, and cover it with another circle.

We place the donuts on a tray greased with oil and let them grow like this for another hour. After they have grown, fry them in a pot of hot oil on both sides, until golden.

Fluffy donuts with vanilla cream are served warm powdered with sugar.

Choux has cream filled with cream

Choux a la creme, this delicious dessert that can be found in any confectionery, can be made very easily at home. The donuts are very easy to obtain and you can fill them with whatever you like. The classic recipe, inspired by French cuisine, is with vanilla cream or cream, but you can use your imagination and fill them with whatever you like.

  • It took:
  • 3 eggs
  • 125 g flour
  • 200 ml of water
  • 75 ml oil
  • Cream:
  • 400 g cream
  • 1 sachet of vanilla sugar
  • 150 g powdered sugar
  • For decoration: powdered sugar

Put the water and oil in a bowl on the fire. When it starts to boil, set aside and incorporate the flour with a whisk. Stir quickly to prevent lumps from forming. Allow the mixture to cool well.

When the dough has cooled, add the eggs one by one. Meanwhile, preheat the oven to 120 degrees. On a tray lined with baking paper, pour the choux dough with a fork, in the form of small donuts. Put the tray in the oven until the donuts have swelled and browned nicely.

Meanwhile, prepare the cream. Beat the liquid, cold cream from the refrigerator with the mixer. Gradually add the vanilla sugar and powdered sugar. Mix until the cream has gained volume and consistency.

When the choux has cooled, cut them in half. Fill with cream and refrigerate for at least two hours before serving. Powder with sugar if desired. The choux will soften and be delicious.

Choux a la vanilla cream & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of cabbage with cream it always reminds me of childhood. It is the dessert we always eat at any party, wedding or baptism. I don't know why, but these choux were very popular in my childhood. Each housewife was proud of her recipe and usually made choux and eclairs. I was fascinated by them and honestly and now it is one of the desserts I can't refuse. The combination of vanilla cream, whipped cream and lightly crunchy dough is irresistible to me. I usually prefer chocolate desserts as they are wash the cake for example, but I like choux and eclairs the most with vanilla cream.

Everyone has the impression that it is very difficult or even impossible to make choux a la creme. It is believed that it is a complicated recipe, that you don't even have to breathe in order not to let go of the shells, that they don't come out like those from the confectionery. Let me tell you that nothing is true. The choux a creme recipe consists of three important parts: the dough, the cream and the whipped cream. The dough is scalded. The same dough we use for eclair. The cream is the classic, vanilla, and the whipped cream simply has to be well beaten. It's not a big philosophy, you just have to trust yourself, and if it helps you can prepare the shells the night before.

Ingredients for the recipe of simple donuts or donuts filled with jam or cream

  • For the dough:
  • -500 g flour
  • -20 g fresh yeast
  • -2 eggs
  • -milk 250 ml
  • -vanilla, lemon peel
  • -1 salt powder
  • -50 g sugar
  • -50 g butter or oil
  • -oil for frying
  • -powdered sugar

4 eggs
250 gr.ulei
250 gr.zahar
1 sachet of baking powder
lemon essence
650 gr.faina alba
For the filling:
For decoration:
food coloring

In a bowl, mix eggs with sugar and lemon essence. When the sugar has melted, add the oil like mayonnaise.
Then add flour and baking powder and knead a dough not too hard.
We powder our hands with flour and start making small balls the size of a smaller walnut.
The tray that has been previously lined with baking paper is placed in the oven for 20 minutes on a suitable heat.
If the fire is too strong, the balls will crack.
When they are ready, remove the tray and let it cool. After they have cooled & # 8230 & # 8222 & # 8221 & # 8230 & # 8230
Take each ball and scoop it out with a teaspoon
After hollowing out the balls, fill them with your favorite cream (Nutella cream, a cream of butter, sugar, cocoa and nuts) and stick two by two.
At the end, take each ball, pass it through a dye mixture (sweet milk + dye), and then give it sugar.
After decorating all the peaches, I put them in the fridge to harden the sugar.

Try this video recipe too

The fluffiest donuts I've ever eaten! Donuts filled with sour cream!

  1. In a bowl, mix the flour with the dry yeast, sugar and salt. Separately in another bowl, mix the eggs with the melted butter and warm milk. Add the milk mixture over the flour mixture, mix them lightly, then knead with your hands a soft dough of medium consistency - neither too soft nor too dense. Cover the dough with a towel and let it rest for 40 minutes, until it will double in volume.
  2. Meanwhile, prepare the cream: in a bowl mix 50 ml of milk with the starch, then add the egg yolks and mix well. In a saucepan over medium heat put the remaining 350 ml of milk, condensed milk, starch mixture with milk. Cook until thickened (about 5 minutes), stirring constantly. Remove from the heat and add the vanilla essence. Stir and let the cream cool.
  3. Then divide the dough into two pieces and roll out the piece of dough into a sheet 1-2 cm thick and cut medium-sized circles from it, using a glass with (diameter 8 cm).
  4. Let the future donuts rest for 20-30 minutes, until they double in volume. Pour a lot of sunflower oil into a thick-bottomed saucepan. Heat it well over medium heat. Check that it is hot enough with a piece of dough: if the oil sizzles and bubbles appear around the dough dipped in it, you can start frying the donuts.
  5. Fry 3-4 donuts at a time. Keep in mind that they will increase a lot during heat treatment. Fry them for 2-3 minutes on each side, until they are covered with brown crust. Transfer the fried donuts to paper towels.
  6. Make a notch in the middle of the donuts (on the side) with a sharp knife and insert the milk cream with a pastry bag. From this dough you can prepare 30-40 donut wax.
  7. Enjoy with pleasure!

Donuts filled with vanilla cream & # 8211 Creamy and delicious donuts, ready immediately

For the dough, mix warm milk with sugar. Add the yeast, mix and set aside for a few minutes. Put all the dry ingredients in a bowl, add the yolks, butter and yeast milk and knead a homogeneous and smooth dough.

Cover the bowl with a clean towel and leave the dough to rise for 20 minutes.

Transfer the dough to the work surface sprinkled with a little flour and spread it thinly with your hands. Cut the slices with a glass and leave them to rise for 1 hour.

Heat a generous amount of oil in which we fry the donuts until they are nicely browned on both sides. After frying, remove them on paper towels to remove excess oil.

For the cream, mix the milk with the starch, egg yolks and sugar.

Boil until you get a creamy consistency and finally add the vanilla.

Choux with chocolate cream

1. Put the water and oil on the fire and, after boiling, pull the bowl off the stove, add the flour at once and mix vigorously to homogenize. Leave to cool, then add eggs, incorporating them into the dough one by one.
2. Put the dough in a pos and release small balls in the tray, with the distance between them. Bake until they swell and brown nicely on top, then remove and leave to cool.
3. For the cream, the cream must be very well drained and then mixed with sugar and cocoa. Leave to cool.
4. Fill the donuts with cold cream and garnish with grated chocolate. Leave to cool until ready to serve.

Useful advice:

✽ If you are preparing a ganache cream for fillings, use equal parts of sour cream and chocolate.

✽ For a thin icing, prepare the ganache from 2 parts sour cream to one part chocolate, and for a thick icing, one part sour cream and 3 parts chocolate.

How long do we leave the donut dough to rise?

For the success of these French donuts, the dough must rise for at least 2 hours. Yes, I know it's a lot, but it's very important to respect the 2 hours to get the right texture. The donut beignets are cut into a square or rectangular shape, with the help of a knife or a cookie cutter. They can have any shape, you don't have to make them rectangular, but they can also be round, if it's easier for you. Once cut, fry the donuts in hot oil for a few minutes on both sides, until they turn golden on top.

The oil for these French donuts should be neither too hot nor too cold, but hot enough to fry the donuts evenly without burning them. If you have a thermometer, the oil should be 175-180 degrees Celsius. Leave the heat medium to low and do not rush them. The higher the fire, the more likely you are to burn them or remain untouched. Serve these donuts beignets powdered with sugar or glazed with jam, chocolate cream. Of course they can be filled with chocolate or various jams. Taste them hot and enjoy them! They are wonderful!

Video: Αφράτα ντόνατσ με κρέμα βαυαρίας και όχι μόνο. (January 2022).