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CHOICE OF CREAM

CHOICE OF CREAM


In a saucepan put the glass of milk, butter, sugar and a pinch of salt and put on low heat and when it starts to boil put all the flour once and mix quickly and well (possibly use the mixer), then take on the fire and mix continuously until the mixture becomes homogeneous. Allow to cool for a few minutes, then add in turn the 4 eggs, mixing well after each egg. Allow to cool. This composition is placed in a pos and form small donuts that are placed on a tray lined with parchment paper, at a distance between them (.Or they are placed with a teaspoon). cooled, then with a knife cut a lid, but not at all, to stick to one side. Fill the donuts with vanilla cream or chocolate, garnish with a little whipped cream, bend the lid over the filling and powder with powdered sugar. It sits nicely on the plate.

Vanilla cream:

Beat whole eggs with sugar, salt and vanilla sugar, all well. Then add flour and a little milk, stirring constantly, taking care not to form lumps. (Use the mixer) Put the pot on the fire and mix until the cream thickens, remove from the heat and add the butter. Allow to cool, then fill the donuts.


Tips and tricks:

The custard:
Add half the sugar from the recipe to your milk: the milk will not stick to the pan.
The custard can keep for up to a week in the cool.
To cool your pastry cream faster: pour it into a cold gratin dish, film "on contact" and set aside to cool.

Trims:
You can garnish your cabbage with whipped cream only or custard only if you wish.

The cracker:
The cracker is optional, your cabbages will be bigger and crispier with.

Freezing:
You can freeze your cabbage paste and cracker to make it again later.


  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 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

Similar to ones my mother used to prepare, these cream puffs are filled with blackberry preserves and whipped cream and served on a simple but particularly flavorful chocolate sauce made of melted chocolate and milk.

A common mistake is to let the cream puffs dry in the oven for too long. They should not be like dry bread rather, they should hold their shape but remain soft and moist inside.

You can, of course, make smaller puffs, cook them a proportionately shorter time, and serve several per person. Small puffs, called profiteroles, are often stuffed with ice cream and served with hot chocolate sauce.

DOUGH
3/4 cup milk
3 tablespoons unsalted butter
1/8 teaspoon salt
3/4 cup all-purpose flour
3 large eggs

FILLING
1 1/2 cups heavy cream
1/4 cup confectioners ’sugar
2 teaspoons pure vanilla extract
1/4 cup blackberry preserves
1 teaspoon confectioners ’sugar

CHOCOLATE SAUCE
8 ounces bittersweet or semisweet chocolate, coarsely chopped
1 1/4 cups milk

Preheat the oven to 350 degrees.

FOR THE DOUGH: Combine the milk, butter, and salt in a saucepan and bring to a boil over high heat. Immediately remove from the heat, add the flour all at once, and mix it in with a wooden spatula. Return the pan to the stove and stir over medium-high heat until the mixture comes away from the sides of the pan and collects into one soft lump about the consistency of modeling clay. Cook for about 20 to 30 seconds, still stirring, to dry the mixture further, then transfer to a food processor and process for 4 to 5 seconds to cool the mixture slightly.

Beat the eggs in a bowl with a fork until well mixed. Reserve 1 tablespoon of the beaten eggs to brush on the puffs, and add the remaining eggs to the dough mixture. Process for 20 to 30 seconds, until very smooth.

Lightly butter a cookie sheet. Spoon 6 rounds of dough, each about the size of a Ping-Pong ball (approximately 3 tablespoons), onto the sheet, spacing them evenly to allow for expansion. Brush with the beaten egg to smooth the tops and coat the surface of the balls.

Bake for about 40 minutes, until the puffs are nicely developed, browned, and cooked through. They should hold their shape but still be soft. Open the oven door and let the puffs rest for 10 minutes. Set aside in a draft-free area to cool.

FOR THE FILLING: Whip the cream with the confectioners ’sugar and vanilla in a bowl until firm. Refrigerate.

Remove the top of each choux puff, cutting around the puff about a quarter of the way down and lifting off the resulting cap reserve the tops. Spoon 2 teaspoons of the blackberry preserves into the base of each puff. Spoon the cream mixture into a pastry bag fitted with a star tip and pipe it into the puffs, piping in enough whipped cream to come up about 1 1/2 inch above the cut edges. Replace the caps and sprinkle with the confectioners ’sugar. (The puffs can be assembled a few hours before serving cover and refrigerated.)

FOR THE SAUCE: Heat the chocolate and milk in a saucepan over medium-low heat, stirring occasionally, just until the chocolate melts. Mix well with a whisk, transfer to a bowl, and refrigerate, stirring occasionally, until cold.

Place a puff on each of six individual dessert plates, and serve with the chocolate sauce.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.


    1. Rinse cheesecloth under water squeeze until just damp. Line each of four 3- to 4-inch heart cream molds with 1 square of cheesecloth. Using electric mixer, beat cream cheese, crème fraîche, 4 tablespoons powdered sugar, lemon juice, vanilla, and salt in large bowl until smooth, about 4 minutes. Press through fine strainer divide among molds. Fold cheesecloth over. Place molds in shallow baking dish cover with plastic wrap. Chill at least 4 hours and up to 1 day.
    2. Stir strawberries with 2 tablespoons powdered sugar let stand 30 minutes. Unwrap molds invert onto plates. Spoon strawberries around and serve.

    I have made a similar recipe several times - using the uncut square of cheesecloth to line a fine mesh strainer, fill with the completed filling. Set it over a bowl and refrigerate until set, overnight. unmold unto a serving plate, remove the cheesecloth and garnish as desired. It is light and delicious.

    This is a wonderful, easy dessert. I used Nancyâ & # x20AC; & # x2122; s cream cheese and sour cream which resulted in a delicately sweet, tangy flavor. I did not bother adding sugar to the strawberries.

    I made this for Valentine & # x27s Day. It was incredibly easy to prepare, although, I wish the recipe was a little bigger, because we would have eaten double. I take it back, it is a good thing the recipe doesn & # x27t make more :) I made a strawberry couli to go with it. I don & # x27t like raspberry, but it would be good with raspberry or blueberry. The directions were perfect.

    I think Coeur à la Crème has to be the most perfect dessert if youâ & # x20AC; & # x2122; re trying to impress. This recipe is shockingly easy and the end result is absolutely delicious. I & # x27ve used this recipe twice now and in both cases my guests have been thoroughly impressed! Itâ & # x20AC; & # x2122; s light and delicate, but full of flavor. And you can literally serve it with just about any fruit! I also like to add a shortbread finger and have been toying with the idea of ​​a lemon / ginger crust.

    This recipe is a pretty pretty classic one, and so this coeur a la creme was very good, as usual. I actually only own a single larger mold, but the proportions worked great. I served it with sliced ​​peaches with almond extract with great success.

    I had purchased the mold years ago at a garage sale and finally looked for a recipe. So glad I found this one. So easy and delicious and makes for a great presentation. I like chocolate so I melted a couple of high quality chocolate bars and stirred them. Also, I had plain yogurt and used that instead (skipped the lemon juice) of sour cream or creme fraiche. I did need to adjust the sweetness somewhat. Also I outlined the mold with whole fresh raspberries which I used instead of strawberries before I poured in the filling. Looked terrific!

    I used one big heart shaped cake pan which I pounded holes into the bottom of. Thatâ & # x20AC; & # x2122; s ok because I will make this again.

    This is a fabulous dessert to present to guests. I did not have the molds so I used the paper cups. Poke holes from inside so the cheeses drain better for a solid cream. I & # x27ve used other creme recipes. This is the best one. The slow method of making creme fraiche is best (1TBS butter milk to 1 cup heavy cream set out over night).