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In a saucepan I boiled water, oil, a pinch of salt and a pinch of sugar.
When it started to boil I put all the flour (at once) and I mixed quickly with a wooden spoon until everything is incorporated. I mixed the dough well for about 5 minutes until it comes off easily from the edges of the pan. I left it to cool after which I laid eggs one by one, mixing very well. Each egg is laid after the one in front of it has been well incorporated.
I put the composition in a cone and formed choux on a tray lined with baking paper (like donuts). I left space between them because they grow when baked. I put them in the preheated oven over high heat for 20 I then reduced the flame and left it for another 10 minutes, after which another ten with the oven door ajar. Check with a toothpick if they are ready. I took them out of the oven and left them to cool. After they cooled. I cut a lid for them.
For the cream I beat the 4 eggs, I mixed them with the sugar and vanilla. I beat them well until I got a fine composition, then I incorporated the flour and the milk a little warm. I put the bowl in the steam bath until the cream thickened and it didn't taste like flour anymore. I took it off the fire and left it to cool.
I filled the donuts with cream, put a layer of whipped cream on top and then placed the lid. I sprinkled a little powdered sugar on top.
How to make cabbage paste?
To make these praline cabbages, of course, you have to make the cabbage paste. To make it successful, here is some useful information:
- weigh your eggs: the weight varies so we weigh, without a shell
- use SWEET butter
- a stainless steel pan is best for drying the dough
- when drying the dough, be patient, always stir with a spatula until what film is left in the bottom of the pan
- incorporate the eggs little by little, while the robot works the dough (with the sheet)
- the dough should be soft before putting it in a sleeve pouch
You see, these praline cabbages are irresistible! The cabbages are good and this topping is frothy, light, soft and divine (to lick your fingers!).
Here is a light and very delicious creamy cabbage recipe based on sour cream and icing sugar.
Difficulty: simple | Number of people: 6 | Duration: 20 min | Cost: pas_cher
- 40 cl of whole cold liquid cream
- Icing sugar
- 4 eggs
- 120g of sifted flour
- 60g butter
- 86g of powdered sugar
Turn the oven to 180 ° C. In a saucepan, bring the salt, 6 g of sugar, butter and 200 l of water to a boil, then pour in the flour in one go, stirring vigorously with a spatula. Dry the dough on the fire for 2 minutes, stirring vigorously. Off the heat, incorporate the eggs one by one, until the dough has absorbed everything.
Form 8 large cabbages with a sleeve pouch on the baking sheet lined with baking paper. Bake for 30 minutes. Halfway through cooking, open the oven so that the moisture escapes.
Whip the whipped cream. When it is firm, add the sugar while whisking. Reserve cool in a fluted sleeve pocket. Cut the cabbage in half, garnish with whipped cream and sprinkle with icing sugar just before serving.
My tips and tricks for making lambi cabbage cream:
& # 8211 You can make your cabbage the day before and store it in an airtight box at room temperature. Similarly, to make your organization easier, prepare your stuffing the day before.
& # 8211 Lambi fillet lends itself very well to this preparation as it allows to obtain a creamy texture due to the tender lambi.
& # 8211 For a tender lambi, feel free to follow my tips for cleaning lambi, just HERE
& # 8211 Soy milk can be replaced with cow's milk. I find, however, that soy milk gives a more pronounced taste to the preparation.
& # 8211 White wine can be replaced with lemon juice
& # 8211 Find my other cabbage recipe: cabbage with cod cream
Choux a la creams or stuffed cakes
Scalded dough, also called "pate a la chou", is an unleavened dough, prepared from flour, water, fat, salt and eggs. From the scalded dough is prepared eclairs, profiterole and today's recipe - Choux a la creme. Here you will be able to prepare between 15 and 20 pieces, and the preparation time will be only 45 minutes.
Method of preparation:
Boil water, oil and salt, and when the mixture boils add the whole amount of flour. Remove the pan from the heat and stir the ingredients vigorously to prevent lumps from forming. When the mixture is homogeneous, add the eggs one at a time, mixing well after each one. Take with the teaspoon of the composition, form small spheres of about the same size, which you can then put in the greased and wallpapered tray.
Leave a distance between them because they can grow quite a lot. Bake them at the right heat, then hard. After they are baked and left to cool, you can cut them in half or just in the form of a cap so that the cream fills the base of the cake.
They can also be filled with vanilla cream, chocolate or cream. They can be garnished with chocolate icing, burnt sugar or powdered with sugar.
Flour - it will be put "in a block", ie all the quantity at once, in the boiling liquid. If the flour were added a little, the one added at the beginning would absorb all the liquid and it would not be enough for the flour added later.
dough - It must be very strong. If it is too soft, it will drop, and if it is too hard, it will grow very hard. Instead of water, in the composition of the dough can be put the same amount, but of milk.
cooking - it is made at the right temperature in the preheated oven. The tray in which the scalded dough is baked must be greased with butter or oil and lined with flour. After placing the tray in the oven, its door will not close in the first 15 minutes because flattened and ungrown shells will be obtained.
What you need to know about scalded dough?
It differs from other doughs because the method used to prepare it is scalding. The dough is loosened by steaming, so it is very important to observe exactly the quantities of ingredients and also for the success of the preparations it is necessary that the ingredients are of the best quality.
Preparation of the custard
Step 1: Preparation and cooking of cabbage
In a saucepan combine, milk, salt, sugar and butter cut into small pieces. Bring to a boil. Off the heat add the flour in the rain. Mix well and then dry the preparation on the fire while continuing to mix. As soon as the dough comes off the walls of the container and forms a thin uniform film at the bottom of the pan it is ready. Transfer the dough to the mixer bowl. Add the eggs one at a time until each is well incorporated into the dough before adding the next. (If the dough looks too firm, add a little egg.) Place the cabbage dough in a smooth sleeve pouch.
Preheat the oven to 180 ° C (thermostat 6). Line a baking sheet with a baking sheet. Lay the cabbages there. Slightly flatten the tip with a fork. Bake and cook for 25 minutes. Get rid of them on a baking sheet and let them warm.
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CREAM CABBAGE: the easy recipe
a cream cabbage is a pastry made from cabbage paste, topped with custard.
Cabbage paste is an airy, light dough that swells during baking, leaving a hollow appearance filled afterwards with whipped cream or custard.
A piece of whipped cream cabbage is a cake served at the wedding reception, at dessert time. Large-sized pastry in a pyramidal shape, it consists of cabbages stuffed with vanilla muslin cream coated with caramel, sometimes sprinkled with nougatine.
|Preparation time: 30 min|
|Cooking time: 15 min|
|Rest time: 5 min|
|Total time: 50 min|
|Ingredients: 6/8 people|
|P cabbage seed:|
|150 g of flour|
|75 g butter|
|1/4 l d & rsquoeau|
|1 tbsp powdered sugar|
|1 pinch of salt|
|1/2 l of milk|
|4 tbsp powdered sugar|
|4 egg yolks|
|2 tbsp cornflower|
|2 tbsp flour|
|1 vanilla pod|
Preparation of cabbage paste
- Add the butter, butter, salt and sugar to a saucepan until the butter and sugar are melted.
- Remove from heat and add flour.
- Dry the mixture for 1 min by putting it back on the fire.
- Remove from the heat and add the eggs one after the other and mix.
- Pour the batter into a sleeve pouch.
- Make small piles the size of a walnut on the baking sheet lined with parchment paper.
- Bake for 10 minutes.
Preparation of the custard
- Boil the milk in a saucepan.
- Whisk the egg yolks with the sugar until the mixture turns white.
- Quickly incorporate the flour.
- Add the preparation to the milk and dilute until a smooth cream is obtained.
- Bring to a gentle boil.
- Cook for 1 to 2 minutes while whisking.
- Remove from heat, pour into a salad bowl and allow to cool.
- Fill a sleeve pouch with cream and fill the cabbages one by one, drilling a hole underneath. Without a sleeve pouch, cut each cabbage in half in half to insert the cream.
Quote about the kitchen:
“We have never seen a political regime overthrow a national cuisine. ”Viviane Chocas / Magyar Bazaar
- Traditional oven
- Socket pocket
- Wooden spatula or spoon
Creamy green cabbage
- 1 green cabbage
- 2 tbsp fresh cream
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. & mdashJacques P & eacutepin
3/4 cup milk
3 tablespoons unsalted butter
1/8 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
1 1/2 cups heavy cream
1/4 cup confectioners & rsquo sugar
2 teaspoons pure vanilla extract
1/4 cup blackberry preserves
1 teaspoon confectioners & rsquo sugar
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 & rsquo 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 & rsquo 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 & copy 2011 by Jacques P & eacutepin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.