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Almonds glazed with fondant

Almonds glazed with fondant

Let's start with the fondant:

First we put a bowl in the freezer.

Put water in a large pot and pour the sugar in the middle, put it on the fire, taking care that when it starts to boil, the sugar does not touch the walls of the pot.

When the syrup has thickened enough and is bubbling on the surface, it is a sign that the syrup is ready.

Now it is mandatory to give him a test, he can proceed like this:

1. put a drop of syrup on a saucer, if it remains round, it does not drip and hardens in a few seconds means that the syrup is ready.

2. put cold water in a glass and let a drop of syrup drip, if it dissolves and goes to the bottom in no case the syrup is not ready and must boil.

Instead, if the drop of syrup turns into a ball, then it is ready.

Cocoa is dissolved in a glass with 2-3 tablespoons of cold water and added to the syrup, put the honey.

Quickly pour the syrup into the cold bowl and start mixing. The composition will cool quickly and will harden very much then we stop mixing and leave the fondant aside.

Before using it, put it on the steam bath and mix well until it melts and becomes liquid and can be used for icing the cake. If it is still too thick and dense, add 2-3 tablespoons of water.


Rock: Separate the egg whites from the yolks and mix well with the sugar. Add the yolks, then flour, cocoa and baking powder. Mix lightly with a spatula and pour the composition into the pan.

Bake at 180 degrees C for about 25-30 minutes, until it passes the toothpick test.

Cold cut in half horizontally, syrup and fill with cream.


Cream: the gelatin is soaked in a little water.

Beat the eggs in a steam bath together with the sugar until the cream thickens like sour cream, add the finely chopped chocolate and mix well until it melts. Put the cream aside and melt the gelatin over low heat without boiling, add little by little in the cream, mixing well.

The cream thus obtained is left to cool then mixed with butter.

Syrup: Put the sugar in a saucepan over low heat, stir continuously until it turns brown, then pour very carefully because the water "stirs". Keep it on the fire until all the caramel dissolves. It is used cold flavored with rum essence


Assembly:

After the cake top has been cut, syruped and filled with cream, cut the unsightly edges and portion them into squares with a side of about 5-6 cm.

Pour the liquid and hot fondant on each piece. Cool it and decorate as you like.


How to prepare chocolate icing for islers

Melt the chocolate on steam in a small saucepan. You can add 1 teaspoon of butter or gloss oil. The glazes are glazed with a brush or the glaze is dripped on them, creating abstract patterns (my mother makes them like this & sprinkles them with strands of glaze, she doesn't cover them completely). While the icing is still wet and sticky, they can be decorated with chopped hazelnuts from the knife.

I sprinkled crushed hazelnuts only in the center of each isler, not on the entire surface.

I'm ready! The islets are left to rest for at least 24 hours in trays or on kitchen grills. During this time, the icing solidifies and the tops begin to freeze from the butter cream. The people in the house laugh at them and do not refrain from testing them :). These islers are extra-fine!

After the glaze has hardened, no special precautions are required in handling the islets. They can be placed in layers on trays matched with other cakes. In the images below also appears a adapted version of isler-cookie with coconut, condensed milk cream and orange glaze.

You can keep these islers in closed cardboard boxes and store them in a cool room.

At other times I decorated them with quarters of walnut kernels.

And as I said at the beginning, it doesn't exist Christmas or Easter without islere.

Find it here separately and the recipe for cocoa cream (chocolate). It can be used for cakes, cakes or other cookies.

Here is another version of decorating these islands. I'm on the left tender cookies with jam 3 2 1.


Almond cake, with cocoa top, rum syrup and butter cream

Chefs Cheers-culinary recipes, illustrated recipes: Almonds with fondant and cream. My cream and cake cream recipes can be found here. Quick chocolate cake with chocolate ganache cream and tonka. It is fondant for almonds, eclairs, candies and other cakes on. Here are 5 cake cream recipes, delicious and easy to prepare! Proceed as for cocoa cream, only after at the end, when the whipped cream and the composition of melted chocolate in liquid cream are incorporated, it is used. In the cream you can also add rum or ground walnut essence. Can the cream be replaced with chocolate ganache?

Almond cake, with lots of chocolate cream, rich in syrup and icing. Explore the panel & bdquo cream cake & rdquo created by feldioaraconsta on. Amandine & # 8211 Homemade Dessert & # 8211 Mara Popa Muffins, Cake Recipes, Bundt Cakes. Amandine step by step & # 8211 video recipe for countertop: 200 g sugar150 g flour5 eggs4 tablespoons. Suhaida & # 8211 cocoa cream & # 8211 old, authentic recipe. How do we use fondant in creams, glazes (almonds) or candies?

Ganache cream recipe with dark chocolate.


Servings: 1 Preparation time: over 120 minutes

We need a stainless steel pan with a double bottom, the stainless steel bowl from the food processor, a thermometer, if you don't have it and without it, I don't have it either, stainless steel or hard plastic grip, marble, stainless steel or granite countertop ( I only had the countertop that looks like marble but I have no idea what it is and it worked). First we degrease all the tools to scrape when we get our hands on them. Put the bowl of the robot in the freezer while we prepare the syrup.

Put the sugar, glucose syrup and water in the stainless steel pan and mix with a silicone spatula until smooth. Then put the pan on the fire, let the heat be high and let it boil, if you have a thermometer it should reach a temperature of 114 degrees C, if you do not have it as was my case, let it boil for 4-5 minutes and then do the next test, take between two fingers syrup and when you detach your fingers a thread of about 5-7 mm should form. It is good to have a brush next to us, to soak it in cold water and to pass it over the walls of the pan so that the sugar does not crystallize, if foam forms, we remove it with the help of a well-degreased spoon. After doing the test with the syrup thread, we pull the pan off the heat, take the bowl out of the freezer and pour the hot syrup. let it reach a temperature of 60-70 degrees C or about 35-45 min, then we start mixing at medium speed, I mixed at 4th, 3rd it seemed a bit slow, I mix until the syrup starts to turn white becoming a malleable paste. Then it is turned over on the worktop and processed for a few minutes with the grip. This operation is called tabulation and helps to homogenize the fondant and to dissolve any sugar granules, as well as to cool the fondant completely. The fondant is ready to put in cling film and store in the refrigerator or even in the freezer. To be used, the fondant is heated in a microwave or steam bath. It can be colored with gel or cocoa dyes according to preferences.


Adi`s blog - Jurnal culinar


Countertop ingredients: Cream ingredients:



Cut the cake into cubes and glaze each piece with chocolate icing. Place a piece of chocolate cream on top of each piece of cake.

7 comments:

Ahhh, a delight, a beauty, the best cake, and yours looks perfect! Can I taste a little? Xxx

WoW I like the way it looks! Congratulations! It must be insane! I will pass this recipe for the Easter menu. I make the sweets and mommy the rest :)

Congratulations! It came out super cool! What a craving you made me. Oh oh.

if only I could taste this little wonder, I love it
good evening


Homemade almonds with ness, glaze & # 8211 They are very easy to make, and are very delicious, very fragrant

1. For the countertop, separate the yolks from the egg whites. Using a mixer, beat the egg whites. Gradually add the sugar and mix until smooth.

2. In a separate bowl, mix the yolks with salt and oil. Pour the composition over the egg white foam.

3. Add cocoa powder, flour and baking powder. Mix carefully, in one direction, until you get a soft and homogeneous dough.

4. Pour half the amount of dough into a tray covered with baking paper. Bake at 180 degrees for 25 minutes. We do the same with the remaining dough, in the end we have to get 2 countertops.

5. For the cream, beat the eggs with sugar and heat the mixture on a steam bath. Add the ness dissolved in water, chocolate and lemon juice. Take the pot off the heat and mix very well. Add the whipped cream and mix well.

6. For the syrup, put the sugar in a caramelized bowl. Gradually add water and stir. Boil over low heat and finally add the lemon juice.

7.To form the cake, we syrup the tops and cover them with cream.


Glazed almonds with ness & # 8211 Simple recipe for an energetic morning

1. For the countertop, separate the yolks from the egg whites. Using a mixer, beat the egg whites. Gradually add the sugar and mix until smooth.

2. In a separate bowl, mix the yolks with salt and oil. Pour the composition over the egg white foam.

3. Add cocoa powder, flour and baking powder. Mix carefully, in one direction, until you get a soft and homogeneous dough.

4. Pour half the amount of dough into a tray covered with baking paper. Bake at 180 degrees for 25 minutes. We do the same with the remaining dough, in the end we have to get 2 blueberries.

5. For the cream, beat the eggs with sugar and heat the mixture on a steam bath. Add the ness dissolved in water, chocolate and lemon juice. Take the pot off the heat and mix very well. Add the whipped cream and mix well.

6. For the syrup, put the sugar in a caramelized bowl. Gradually add water and stir. Boil over low heat and finally add the lemon juice.

7.To form the cake, we syrup the tops and cover them with cream.


AMANDINA & # 8211 The story of the cake and tasty old recipes

Amandina is a simple almond flour cake (almond flour) and chocolate, which arrived in the Romanian Principalities in the second half of the 19th century, on a French chain, because many Romanian confectioners or those settled in Bucharest were already training in Paris. Grigore Capșa, for example, had been sent to study at the "Maison Boissier", and the skill acquired there allowed him to present his products inclusive at the Paris Exhibition of 1889.

Amandine with chocolate ganache

The necessary ones: 8 eggs, 8 tablespoons sugar (about 240 gr), 4 tablespoons oil, 8 tablespoons almond flour (100 gr), 1 teaspoon salt, 4 tablespoons cocoa (100 gr) butter & # 8211 500 gr unsalted butter, 200 gr powdered sugar, 3 tablespoons cocoa, 3 egg yolks, 1 vial rum rum glaze (ganache, fondant) - 500 gr household chocolate, 50 ml fat cream syrup & # 8211 500 ml water, 300 gr sugar, 50 ml cappuccino, 50 ml rum or 1 ampoule of rum essence.

Matching the cake: Beat the egg whites first, then add the egg yolks and almond flour, then mix lightly with cocoa and baking powder. The composition is poured into a tray that is put in the oven to obtain a fluffy top. Meanwhile, prepare the syrup with which the top will be combined, this being made of water boiled with sugar and coffee or cappuccino, at the end adding a few drops of rum essence. The cream is made from soft unsalted butter & # 8211 at room temperature & # 8211 mixed with powdered sugar, mixed until the sugar dissolves, then add in turn the beaten egg yolks, cocoa and again rum essence, then continue mixing until you get a fine, silky cream. And the glaze is, in fact, a ganache of properly chopped household chocolate before serving with very little greasy cream at bain marie. Some refined confectioners also put orange peel and grated on the counter and use other fine liqueurs instead of rum essence. The best known of these is Grand Marnier, an orange-flavored liqueur created in 1880 by Alexandre Marnier-Lapostolle and made from a mixture of cognac, distilled essence of bitter oranges and brown cane sugar.


Philadelphia mottled muffins :)

I can say that I love muffins and the more I do it, the more I come up with ideas about how I could make them special every time and in a different way, even though the basic idea is the same.

I use the same muffin dough recipe

Mix eggs with milk, oil, sugar until the sugar melts and then add the remaining dry ingredients, flour mixed with baking powder and a pinch of salt. At the end I added 4 quarters of pears from the compote to give them a different aroma and essence of cherries. The dough thus obtained is placed in muffin papers and obviously in the baking tray.

I also made a word for them to be sweeter & # 8230200 gr philadelphia cheese (cream cheese) with 200 gr butter and 1-2 tablespoons of powdered sugar, mixed well with the blender because I wanted to give the cream and color I have added a little gel dye (I still use it for fondant) but you can also use beet juice if you want it to be more natural.

The cream thus obtained, I put it in a silicone powder and then I decorated the muffins after they cooled well. Very easy to make and with some imagination you can create and decorate them in a multitude of ways.


Almonds with Fondant Glaze & # 8211 better than confectionery almonds

Countertop preparation: whisk the egg whites with the sugar until a hard foam is obtained. Separately mix the yolks with salt, vanilla and oil. The mixed yolks are lightly mixed with the beaten egg whites and the flour mixed with the baking powder and cocoa. Incorporate all ingredients well. The obtained composition is put in a form with a diameter of 30 cm × 20 cm, lined with baking paper and placed in the oven heated to 180 C. Bake for about 20 minutes, leave to cool completely then cut into two sheets.

Cream Preparation: mix the egg with the sugar, milk and cocoa. The obtained composition is put on the fire, stirring constantly. When it starts to thicken, add the butter, vanilla and rum essence, mix well, remove from the heat and leave to cool.

Fondant preparation: Place the stainless steel bowl in the freezer to be as cold as possible. In a pot, boil the sugar, glucose and water. Bring to a boil over low heat and bring to a boil, without stirring in a saucepan, until the syrup thickens. If foam accumulates on the surface of the syrup, it is taken with a foamer. Measure the temperature in the pot, it should be about 112 ° C.

The boiled composition is transferred to the bowl kept in the freezer, it is expected to reach a temperature of 70˚C and it is mixed until the composition turns white and becomes consistent. If you want to color it, before mixing, add cocoa, mix and pour immediately over the almond because it hardens quickly.

Assembling the cake

Place the first sheet of worktop in a tray and syrup. Add the cream and spread evenly. Place the second sheet on the worktop, syrup and press lightly. Remove the edges of the cake then add a thin layer of cream.

Melt the chocolate in a bowl on a steam bath and mix well with oil. Each cake is glazed with fondant, placed on special paper and decorated with a cream hazelnut. Keep the cake cold for 1 hour. We wish you good appetite and increase your cooking!


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