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Dessert eclairs with vanilla cream and raspberry icing

Dessert eclairs with vanilla cream and raspberry icing


For shells:


Water, oil and salt, put on the fire and boil.

When it boils, add the sifted flour and mix well, until it remains on the walls of the pot.

Pour the composition into another bowl and leave to cool.

When it reaches room temperature, add eggs, one at a time, mixing well after each one.

Put the dough in a pos and make sticks of the same length on a baking paper tray.

Put it in the preheated oven, at 170 degrees C, 25-30 minutes.

For the cream:


Put boiling milk with 50 g sugar and vanilla pods and seeds (vanilla pods are cut lengthwise, then remove the seeds with a knife).

Rub the yolks with the remaining sugar, 50 g, until they turn white and double in volume, then mix with sifted flour.

The warm milk is added to the yolk composition, little by little, then put on the fire, stirring continuously, for about 5 minutes, until it thickens.

Remove from the heat, place in another bowl, cover with cling film and leave to cool. (food foil is placed just above the cream, do not cover the bowl)

For the cherry glaze:

Mix powdered sugar with syrup.

Assembly:

Cut the shells in half, fill them with vanilla cream, and put raspberry icing on top, then sprinkle with chopped pistachios.


Summer pavlova with berries

With meringue, cream and delicious cream. Cake & ldquoCeresc & rdquo - an airy dessert, soft and extremely good-looking, you certainly do not have. Anyone can prepare this cream cake recipe as long as. Available in Bucharest, Ploiesti. Meringue roll with vanilla cream and raspberries & # 8211 a light and fragrant dessert that looks spectacular, perfect for festive holiday meals. A simple cream recipe for cake, cakes, eclairs, choux or macarons, extremely. The preparation has 3 components: meringue, vanilla cream with mascarpone and whipped cream, garnished with raspberries and raspberry sauce. Introducing the meringue-cake-that-Miruna-loves. Victoria House is the first confectionery in Bucharest that introduced it in the menu and continues to produce it. That's why it has a white and light meringue base, like a ballerina's tulle skirt, and a soft whipped cream or vanilla and whipped cream, everything. COEUR PAVLOVA MULTI FRUITS: cake with vanilla cream, mascarpone, meringue, fruit.

ENTREMET DUO CHOCO: white chocolate cake, dark chocolate. Vanilla cream and strawberry cake (Fraisier Cake). How to make a cake with strawberries and vanilla cream.

Adding a delicate cream of mascarpone or vanilla and delicious fruit results in an incredible cake. In the end, you just wish there was more. Homemade Dessert presents a variety of recipes for desserts and homemade sweets that you can cook easily and quickly.

Vanilla cream: prepare the vanilla pudding according to the instructions on the envelope.


Eclairs with raspberry cream

Eclairs with raspberry cream from: water, butter, sugar, eggs, salt, flour, egg, raspberry, lemon, raspberry syrup.

Ingredient:

  • 250 ml of water
  • 100 g butter
  • 5 tablespoons sugar
  • 5 eggs
  • 4 g of fine salt
  • 350 g flour
  • 25 ml of water
  • 115 g butter
  • 85 g caster sugar
  • an egg
  • 200 g raspberries

For the glaze:

  • 200 g powdered sugar
  • an egg white
  • 2 tablespoons raspberry syrup
  • the juice of half a lemon

Method of preparation:

For the dough, put water, butter, sugar and salt on the fire to boil.

As soon as it boils, remove the bowl from the heat, add the flour at once, mix well, put it on the fire, stirring constantly, and keep it until the dough comes off the walls of the bowl.

Remove the pan from the heat, allow to cool slightly, then place the eggs, one at a time, stirring vigorously. It should result in a soft paste, which is put in a posh.

10 cm long stick is released into the paper-lined baking tray.

For the cream, boil the water, raspberries and sugar and obtain a syrup that is passed through a sieve, then gradually poured over the egg, stirring constantly.

Allow to cool and add the soft butter. Stir vigorously.

Cut each baked and cooled stick in half lengthwise, without detaching the two halves. Put the cream on the side that will form the base, cover with the other side.

For the icing, mix the egg white vigorously with the sugar and then add the lemon juice and strained raspberry syrup.


Mini eclairs with cappuccino icing

Mini eclairs with cappuccino icing, a fine and extremely tasty dessert. These delicious cakes are ideal for parties.

Preparation time:

Servings:

Ingredient:

Preparation instructions

We prepare the mini ecler shells

Boil water, oil and salt in a bowl until it reaches boiling point, add the whole amount of flour, mix with a spatula quickly to ensure the incorporation of the entire amount of flour, until the dough comes off the walls of the bowl.
Withdraw continuing stirring until the temperature drops.

Incorporate eggs (one by one) and mix continuously incorporating, at the same time, a large amount of air. The composition will have a homogeneous consistency.

We pour the dough with the help of a pos with sprit (serrated shape) in the form of small hazelnuts. Baking is done at high temperature (180 gr), then at moderate temperature (120 gr), without opening the oven in the first 10-15 minutes. The skin after baking must be dry, without traces of fat.

The shells are filled with vanilla cream warm, with the help of a pos provided a thin tip.

When the cream has cooled icing mini eclairs and decorate with Chocolate and coconut.


Mini eclaughter with cocoa glaze

In any confectionery you enter, it is almost impossible not to catch a glimpse of a few eclairs. Eclere recipe with nes cream, whipped cream and chocolate icing. Donuts, coffee cream, coffee fondant icing. Product Code: prod_101 Category: Cakes. A delicious eclair filled with a delicate vanilla cream from Madagascar. Violet mango, both in cream and in. PRINT: Do you love the ones to buy from the confectionery?

Fill the pos with coffee cream, make 2 holes in each eclair underneath, then fill the eclairs.


Eclairs with vanilla cream

• 200 ml of water
• 200 g flour
• 100 ml oil
• 4 eggs
• a pinch of salt.

Method of preparation:

Put water, oil and salt in a saucepan. After boiling, set aside and add the flour, stirring vigorously. Leave to cool, then add one egg. Form 7-8 cm long eclairs in the oven tray lined with baking paper, using a bag or pocket with a round tip about 2-3 cm in diameter (or with a bag cut slightly at one end).
Bake the eclairs for 30-40 minutes at 180 ° C.

Cream ingredients:

• 2 cups of milk
• 1 cane of flour
• 1 cup sugar
• 2 eggs
• ½ pack of butter
• vanilla sugar.

Method of preparation:

Mix all the ingredients in a pan, except for the butter, put it on the fire and when the cream starts to thicken, add the butter. Mix well and set the pan aside.
Leave to cool.
Cut each eclair in half lengthwise and fill with cream.
Put 400 g of household chocolate in a bain-marie, let it melt, then immerse one eclair, which you place in a stainless steel tray or one lined with baking paper. Refrigerate until the chocolate hardens.

Good appetite and increase the cake!

The recipe received from Mr. Radu George. We thank him and we are waiting for him with other delicacies.


Eclairs with vanilla cream and whipped cream

Eclairs with vanilla cream and whipped cream are incredibly tasty, and this shell recipe is perfect.

Homemade eclairs are as delicious, not nauseating or overly sweet as the ones on the market. Out of a composition come approx. 15-16 eclairs, but it also depends on how big you make them.

Coji ingredient

  • 4 eggs
  • 125 g flour
  • 250 ml water
  • 100 ml oil

Cream ingredient

  • 3 eggs
  • 500 ml of milk
  • 130 g of sugar
  • 70 g flour
  • 1 vanilla essence
  • 200 ml liquid cream

1. For the shells: put the water with the oil on the fire, and when it boils, add the flour all at once and mix well.

2. Take the composition off the heat and immediately add the eggs one by one, one at a time, and mix well after each egg with a wooden spoon.

3. Cover the tray with baking paper and put the eclairs with a pos or a syringe to decorate without end.

4. I used a decorative serration to put them in the tray (I left enough space between them that they will grow) and then I put them in the preheated oven at 200 degrees, for 25-30 minutes, or until they brown nicely. They grow a lot, but do not open the oven door in the first 15-20 minutes.

5. For the cream: put the eggs in a saucepan, add the sugar and beat well, add the flour gradually so as not to form lumps and then the milk in a thin thread. Put the resulting composition on a steam bath or in a double-bottomed saucepan and leave it on the fire until it thickens like a pudding, stirring constantly. This process takes about 25-30 minutes. When it thickens enough, take it off the heat, cover it with cling film and leave it to cool. Mix the whipped cream and mix with the completely cooled cream and mix for 2-3 minutes to incorporate well.

6. Fill the eclairs with cream and glaze them with melted chocolate on a steam bath mixed with oil.

7. If you want to grill, let the eclairs cool for 10 minutes. after you put the icing, only then melt the white chocolate, put it in a bag whose corner you prick with the tip of the knife so as to make the grill as thin as possible. I made one part with walnuts sprinkled on top, another part with white chocolate grate.


Eclairs with vanilla cream

Boil water, oil and a pinch of salt. When it boils, set it aside and put all the flour and mix well until it is homogeneous. Put the pan back on low heat and stir until it comes off the bottom of the pan.

Let it cool and then add eggs, stirring after each until smooth. With the help of a pos we make sticks in a tray lined with baking paper. We put them in the preheated oven for about 30 minutes until the shells are browned,

Cream: Mix eggs with vanilla essence starch and a little milk. We boil the remaining milk. When it starts to boil, add the egg mixture and let it boil until it thickens, stirring constantly. Remove from the heat and add the sugar. When the cream has cooled, add 200 ml of whipped cream.

When the shells have cooled, cut them in half and fill them with vanilla cream and the rest of the whipped cream.

Decorate them with chocolate icing (melt chocolate and butter on a steam bath)


Eclair with raspberry cream

Eclair with raspberry cream from: water, butter, sugar, eggs, salt, flour, egg, raspberry, lemon, raspberry syrup.

Ingredient:

  • 250 ml of water
  • 100 g butter
  • 5 tablespoons sugar
  • 5 eggs
  • 4 g of fine salt
  • 350 g flour
  • 25 ml of water
  • 115 g butter
  • 85 g caster sugar
  • an egg
  • 200 g raspberries

For the glaze:

  • 200 g powdered sugar
  • an egg white
  • 2 tablespoons raspberry syrup
  • the juice of half a lemon

Method of preparation:

For the dough, put water, butter, sugar and salt on the fire to boil.

As soon as it boils, remove the bowl from the heat, add the flour at once, mix well, put it on the fire, stirring constantly, and keep it until the dough comes off the walls of the bowl.

Remove the pan from the heat, allow to cool slightly, then place the eggs, one at a time, stirring vigorously. It should result in a soft paste, which is put in a posh.

10 cm long sticks are released into the paper-lined baking tray.

For the cream, boil the water, raspberries and sugar and obtain a syrup that is passed through a sieve, then gradually poured over the egg, stirring constantly.

Allow to cool and add the soft butter. Stir vigorously.

Cut each baked and cooled stick in half lengthwise, without detaching the two halves. Put the cream on the side that will form the base, cover with the other side.

For the icing, mix the egg white vigorously with the sugar and then add the lemon juice and strained raspberry syrup. Pour the icing over each eclair and let it cool.


Some desserts are to the liking of the whole family, and these eclairs with vanilla cream and chocolate will be praised by the little ones and the big ones for sure. Our advice is to have about two hours, because its preparation requires a little more of your time.

Here's how you can make these creamy eclairs at home!

Ingredients for eclairs with vanilla cream and chocolate icing:

for the dough:

140 grams of flour
1 tip of a sugar knife
125 milliliters of milk
100 grams of butter
4 eggs

for cream:

300 milliliters of milk
50 grams of powdered sugar
2 egg yolks
1 teaspoon vanilla essence
4 teaspoons wheat flour
4 teaspoons cornmeal
300 milliliters of cream

for the chocolate icing:

100 grams of dark chocolate
100 grams of sugar
25 grams of butter

7 steps to prepare eclairs with vanilla cream and chocolate:

1. Start by making the cream. Heat the milk, almost to the boil, in a saucepan. Meanwhile, mix the sugar with the yolks and vanilla essence in a bowl, pour the flour in the rain and mix the whole composition until smooth.

2. Gradually stir in the hot milk, pour everything back into the pan and cook over high heat, stirring constantly, for about 5 minutes, until thickened. Turn off the heat and leave to cool covered with cling film.

3. To make the eclairs, heat the oven to 220 ° C / 200 ° C with ventilation / stage 7 on gas. Mix the flour with the sugar and salt powder in a bowl. Put the milk and butter in a saucepan with 150 milliliters of water, heat gently so that the butter melts completely, then put on high heat and reach the boiling point. Immediately turn off the heat, add the flour and mix vigorously with a wooden spoon until you get a smooth dough. Leave to cool in a plate.

4. Once the dough has cooled, put it back in the pan and add the eggs, one by one, and mix until you get a homogeneous mixture.

5. Put a baking sheep in a tray and make the eclairs with a bag for garnishing, placing them at a distance from each other (you should get for 2 trays the composition). Leave in the oven for 25 minutes, reducing the temperature to 200 ° C / 180 ° C with ventilation / stage 6 on the gas, on an upper shelf. After 25 minutes, make a small hole in the end of each ecler, turn them on the other side and leave for another 5 minutes, then leave to cool.

6. Mix the vanilla cream until it thickens, then use the mixer to beat the cream. An ornamental bag is also used to put the cream in the eclairs cut long, in half.

7. The chocolate icing is made by melting the chocolate in a bain-marie, over which you put a sugar syrup (boiled sugar with 50 milliliters of water) and butter and mix until it becomes homogeneous. Pour over the vanilla eclairs.