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Dessert choux a with cream with strawberries

Dessert choux a with cream with strawberries

For the dough, bring the water to a boil, together with the oil and a pinch of salt, and when it reaches the boiling point, add the flour, remove the bowl from the heat and stir intensely, until the composition is homogeneous.

Allow this composition to cool well, then incorporate the 6 eggs in turn, mixing well after each one.

Leave the dough to cool for 10 minutes, then, with the help of a posh, form rolls in a greased tray, or lined with baking paper and bake them for 30-35 minutes, at 180 degrees C. Leave a large space between them because they will grow quite a lot. Do not open the oven during baking, because the dough grows quite a lot, forming a gap inside, and on contact with cold air it will leave.

Also, after the time expires, leave the dough in the oven for 5 minutes, do not take it out suddenly, also for the same reason.

For the cream, put the yolks and ground sugar in a saucepan and mix well, add the starch and incorporate it slowly. Add a little milk and continue to mix until you get a fine paste without lumps, then gradually add all the milk and vanilla essence. Let the cream simmer over low heat, stirring constantly until the cream thickens.

After the cream is ready, transfer it to a clean bowl and cover it with cling film (so that the crust does not form) and let it cool. After the cream has cooled, mix it for a few minutes, so that it becomes finer.

Beat the liquid cream with the powdered sugar.

Cut the shells and fill them with vanilla cream and liquid cream, using posh. Place a few slices of strawberries on top. Place the caps on top of the strawberries and dust them with sugar or garnish them with chocolate.

Leave them to cool for at least an hour and then serve.




Rating: 5 & # 8211 1 vote & # 8211 1 hour 5 min. Calories: 147 Craquelin & # 8211 Watch and Cook look. Craquelin are some minichoux filled with vanilla cream that have a crispy and sweet crust on top, I found their recipe on the net.

To get an even more interesting look, each choux is. Desserts & rsaquo Sweet urban savory pastries. Eclairs and choux are prepared from scalded dough (pate a choux). There are many eclair recipes: some with only water, others with milk or mixture.


In a saucepan put the milk, water, diced butter and a pinch of salt over low heat, when it boils pour the flour in the rain and mix. The scalded dough will be mixed with a wooden spoon for 2-3 minutes until a whitish film has been made on the bottom of the bowl.
Take the pot off the heat and let it cool for 10 minutes. Now we can turn on the oven by setting it to 200 degrees.

We also prepare the vanilla cream to have time to cool while we bake the choux donuts in the cream. Bring the milk to a boil, beat the yolks with the sugar until they become shiny and frothy, then add the flour. Add the milk little by little, stirring constantly with a whisk, put the composition in a pan over low heat and mix until the cream thickens and begins to boil, boil for 2-3 minutes and pour the cream into a bowl to cool, flavor with essence. vanilla, if we use vanilla pods we will put it in milk when it boils.

Put the dough in the bowl of the mixer and add one egg, incorporate the 4 eggs in the dough.
We will have a soft dough that we will put in a shaped bag and make round shapes on a tray lined with baking paper, leave room between them, they will not fit on a stove tray, about a full tray and half of the other tray. Put the tray in the oven at 200 degrees for 10 minutes until it rises then 25 minutes at 180 degrees to bake and brown. Let them cool.

Cut the strawberries into small cubes and mix them with the vanilla cream.
Put the cream in the pos and fill each piece, do not cut the lid on top, make a hole in the base with the tip of the pos and fill.
We make chocolate icing from liquid cream and dark chocolate.
Put the whipped cream on the fire and when it starts to boil, turn off the heat and put the chocolate cubes, leave a little and mix, add a small cube of butter. Glaze each cake and leave it on a grill, leave them to cool until ready to serve.


Cabbage with cream • cooks with chef florin dumitrescu

The recipe for eclairs and choux a la creme & # 8211 recipe that does not fail. Madeleine soft recipe FINALLY A SOFT MADELEINE RECIPE TO WISH! Tired of industrial snacks? LIDL: Sacristan, cream cabbage. Enjoy the videos and music you love, upload original. Make a sensation with our delicious desserts. Perfect and delicious eclairs and choux, filled with mascarpone and strawberries. Vanilla mascarpone cream. A simple cream recipe for cake, cakes, eclairs, choux or macarons, extremely fine and aromatic.

Add the flour and mixer 15. We are waiting for you at Lidl with the freshest ingredients! Blättern Sie durch den aktuellen Lidl -Prospekt vom 30.

Gutscheine für mascarpone, lemon, cream, pizza, robot, fresh cream, flour. Cut 6 slices of bacon into slices, cut 100 g of cabbage. Secrets and tricks a delicious dough There are not many people who fad when they hear of choux a la crème, profiterol or ecler, but to make them at home seems like that.


Choux cream ingredient by Simona Callas

(for about 10 cakes)

  • 75 g butter
  • 125 ml milk
  • 75 g flour www.simonacallas.com
  • 125 g eggs (2 large eggs)
  • a pinch of salt
  • 1 tablespoon powdered sugar
  • 400 g fine cream prepared like here (or simple vanilla cream prepared like here)
  • 200 g whipped cream and sweetened www.simonacallas.com


Martisor recipes: Choux a la strawberry creams

March 1 is approaching, the holiday of martisoara, and the housewives will compete in preparing various recipes in the colors of martisoara: white + red. One of these martisoara recipes could be the Choux a recipe for strawberry creams.

Choux has strawberry creams

March 1 is approaching, the holiday of martisoara, and the housewives will compete to prepare various recipes in the colors of martisoara: white + red. One of these martisoara recipes could be the Choux a recipe for strawberry creams.

Ingredients for the Choux a recipe for strawberry creams

  • For shells:
  • 2 cups water
  • 200 gr butter
  • 2 cups flour
  • 1 pinch of salt
  • 6 medium eggs
  • For the cream:
  • 250 gr white chocolate
  • 50 gr butter
  • 150 ml liquid cream
  • 1 pinch of salt
  • 2 teaspoons lemon juice & acircie (optional)
  • 250 gr strawberries
  • vanilla sugar, for powdering

Preparation for the Choux a recipe for strawberry creams

For preparation scalded dough for the choux shells, put water & icirc together with the butter to boil. Add the salt, and when the butter melts and the liquid reaches the boiling point, add all the flour. Remove the bowl from the heat and mix intensely, until the flour absorbs all the liquid and a homogeneous dough is obtained. Leave to cool, then add the eggs, one at a time.

With the help of a posh, rolls of dough are created, in the tray lined with baking paper, placed at a distance of 2-3 cm.

Bake the shells for cabbage has grown at 180 degrees for 35 minutes.

For white chocolate creamHeat the whipped cream and melt the broken chocolate in small pieces and cut the butter into cubes. Homogenize the composition and leave to cool, then insert the mixer and froth the cream.

Cut the cooled shells, sprinkle with white chocolate cream mixed with small pieces of strawberries.


Choux a la crème, a recipe by Anca Lungu

Preheat the oven to 200 degrees and set the function to 75% heat and 25% steam. And as for timing, about 15 minutes at 200 degrees and continue for another 10 minutes at 170 degrees.

Boil water with salt, sugar and butter cubes. When she starts to mumble unhappily, immediately close her mouth by adding the flour and stirring vigorously with a rubber spatula. Mix until you get a compact and homogeneous dough, then let it cool a little somewhere in a forgotten corner of the kitchen.

Prepare 4 eggs that you will incorporate one by one in the dough. And don't throw away the next one until the previous egg has been well integrated!

Put the dough in a saucepan and form small lumps with a diameter of 4-5 centimeters in a tray lined with baking paper. Remember to leave enough space between them so that they grow.

Beat the fifth egg well with a little salt and grease the choux with a brush. Finally, you can safely place the tray in the oven. Here the choux should rise and brown for about 25 minutes. Then lower the temperature to 160 degrees and leave them for another 10 minutes with the oven door slightly ajar.

In the meantime, prepare the cream! Boil the milk with the vanilla extract and beat the yolks with the sugar and starch until they turn white. So white and scared, throw them mercilessly into the boiling milk and stir vigorously with a whisk until the joke thickens… Take the cream off the heat and leave it to cool, to catch its breath.

Put the vanilla cream in a saucepan and fill each choux, without cutting it, just by pricking it.

Choux a la creme is enjoyed cold, after being forgotten for a few hours in the fridge, sprinkled mercilessly with chocolate sauce!


Choux has coffee creams

I think whatever cream I choose for Cabbage with cream, the result can only be a delight! As with cream, it's vanilla, lemon or coffee, in our house this dessert lasts only one day! And what makes me even happier is the fact that her husband eats, even though he is not a fan of sweets, but Choux a la creme or Ecler does not refuse & lt3

Let me write you how I did them.

Ingredients Choux a with coffee creams

Dough for Ecler and Choux a la Creme

You need

  • 120 g white flour
  • 120 ml of milk
  • 120 ml water
  • 80 g butter
  • a little salt
  • 4 eggs
  • 250 ml milk
  • 100 ml espresso concentrate
  • 7 tablespoons sugar
  • 2 large yolks
  • 3 tablespoons food starch
  • 50 g butter
  • 250 sour cream 25 or 32% fat
  • 2-3 tablespoons caster sugar
  • optional & # 8211 whipping cream hardener

Powdered sugar

How to prepare Dough for Ecler and Choux a la Creme

Preheat the oven to 200 degrees

Put water, milk, butter and salt in a bowl. Put the pot on low heat.

When the mixture has boiled, take the bowl off the heat, put the flour, all at once, and mix vigorously.

Put the pot back on the fire and stir for another minute.

Leave to cool for 2 minutes, stirring gently to remove the steam, then start to lay eggs, one by one, stirring thoroughly after each until you incorporate it, then move on to the next.

Put the dough in a posh and sprinkle in a tray lined with baking paper or bars for eclairs or hazelnuts for mini choux. Leave room between them.

Put the tray in the oven, on step 3 and bake for 15 minutes at 200 degrees, then reduce the temperature to 160 degrees and leave for another 15 minutes.

Coffee cream

Choux has coffee creams

Put the 2 yolks in a double-bottomed bowl, along with the starch and sugar. Add, little by little, the milk mixed with the prepared coffee, mixing with a pear, taking care not to form lumps. Put the pot on the fire and stir continuously, over low heat, until the mixture thickens and becomes like a pudding. Turn off the heat, leave for a minute then add the butter. Stir gently until smooth.

Cover the cream with cling film and let it cool. If you do not cover it, a pojghita is formed on top, which will dry.

Meanwhile, mix the cream well with the sugar, first at low speed until smooth, then increase the speed and mix until whipped cream takes firm consistency. Only add hardener if necessary.

When it is completely cold coffee cream, mix it lightly & # 8220to dissolve & # 8221 and make it creamy again and put it in a pos with two stars

Cut the caps of the choux shells into creams and sprinkle in each coffee cream.

Then put the whipped cream, spit it over the cream and place the lids on the skins.