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Mix flour, baking powder, vanilla sugar and sugar. Add the cold butter and quickly crumble with your fingertips. Put the yolk and sweet cream as much as required and knead quickly (the same "rules" that apply to the tart dough; avoid the heat so that the dough is tender), until it becomes a homogeneous dough that you then wrap in cling film and leave in the fridge for at least 2 hours (the longer the better).

Put plenty of flour on the worktop, take the dough out of the fridge and spread a sheet of approx. 1 cm thick. Cut shapes to your liking (with special shapes, with the mouth of a glass, with the pizza cutter, etc.) and place them slightly apart in the tray lined with baking paper. Put them in the preheated oven at 180 degrees for 15 minutes. Good appetite!

Note: recipe inspired by Laura Laurentiu.


SAUSAGE BISCUITS

I missed the last few days of a dessert of my childhood - the unmistakable biscuit salami. It had an irreplaceable taste with a lot of rum essence that seemed like it and I felt when I bought the biscuits with my mind already in unspeakable joy that enveloped us all, crowding us on the plate full of appetizing slices from which the cocoa dust was still falling. which hadn't even managed to wrap the prepared salami well.

However, I will try to enrich the poor recipe from then on ingredients, as we all do now, when we have several options at hand, and I will replace margarine with butter, along with multicolored shit with fruit and cocoa flavor, walnut, cinnamon and, of course, a little brandy.

ingredients:

  • 600 gr. Petit Beurre biscuits
  • 100 gr. nut
  • 300 gr. bullshit
  • 150 ml. cognac
  • esenta de rom
  • ½ teaspoon cinnamon
  • 25 gr. cocoa
  • 50 gr. sweetener
  • 250 ml. milk
  • 150 gr. butter

I prefer to feel consistent pieces of biscuits in the salami, so I break them by hand and put them in a large bowl next to the slightly fried walnut and finely chopped with a knife.

I add the shit cubes that I gave before through vanilla-flavored powdered sugar, then sprinkle cinnamon and cocoa powder.

I mix them all well and pour the milk that I heated very little with butter and the sweetener that I use today as a substitute for sugar.

I quickly homogenize the composition so that all the biscuits soften evenly, I add the rum essence, and at the end I put the 150 ml of brandy.

After one last tasting before putting it in the cold, I form two generous salami sticks that I wrap tightly in cellophane foil and let them cool for at least 4 & # 8211 5 hours.

Before serving, I prepare three plates with coconut, cocoa and finely chopped pistachios, so that I can adapt the delicious biscuit salami to all tastes around me.

It was consumed quite quickly and had the well-deserved success of the traditional dessert from childhood, although it lacked the strong aroma of rum essence that I felt then in any homemade cake.


Little Butter

The classic Petit Beurre biscuits that always remind us of childhood are now found in a larger version, 450g. Perfect for both breakfast and snacks between meals, Petit Beurre biscuits are always the perfect choice.

Ingredients

Faina de wheat, glucose fructose syrup, sugar, non-hydrogenated vegetable fat (palm), wetting agent (glycerol), emulsifier (lecithin from soy), loosening agents (ammonium bicarbonate, sodium bicarbonate, sodium acid pyrophosphate), salt, flavors, preservative (METABISULPHITE sodium), enzyme. Allergens: gluten, soy, sulfites.

Information for distributors

Tecsa delivers products of sublime taste in different quantities for wholesale orders.

Product type Amount UM / Bax Bax / Palet Low / Strat Layer / Pallet
Little Butter 450 gr 10 Pcs 98 14 7

Nutritional values

Per 100 gr
Energetic value416 kcal / 1754 kJ
Carbohydrates72.6 g
Of which sugars18.35 g
Fat9.25 g
Of which saturated fatty acids4.3 g
proteins9.2g
fiber2.7 g
Salt0.85 g

* Reference consumption of an ordinary adult (2000 kcal / day)

About us

We founded Tecsa in 1997 with the vision of a factory of sublime tastes. Imagination led us to invent and produce the most delicious recipes for sweet and savory desserts.


Biscuit cake with chocolate cream and caramelized nuts - fasting

In a saucepan, mix the starch with the caster sugar + powder (the 6 tablespoons caster sugar + 1 tablespoon powdered sugar) and the cocoa.

Gradually add the milk and mix well so that no lumps form.

Put the pot on low heat and stir with a whisk until the composition thickens.

At the end, add the rum essence.

Cover the cream with cling film to prevent the crust from forming on top, then allow to cool.

Meanwhile, put the walnuts in a pan (do not grease it with anything) and fry them over low heat for a few minutes. Leave them to cool.

In another pot, put the sugar (the 5-6 tablespoons for caramel) and leave it to caramelize, until it gets the color of amber.

When the sugar is completely melted and caramelized, add the walnuts and mix. Pour the caramelized walnuts on a piece of baking paper and leave to cool.

Fill the biscuits with chilled chocolate cream. First form a turret of 4-5 cream biscuits between them, then turn the turret on the plate and continue to stick the cream biscuits. In order for the cake to look like the pictures, the biscuits must be placed perpendicular to the plate.

After you finish gluing the biscuits, coat the cake in a layer of cream.

Finally, add the crushed caramelized walnuts.

I put the caramelized walnuts in a bag and crushed them with a rolling pin.

Out of all the amount of cream, I got 2 cakes. One with approx. 24 biscuits, and the other a mini cake with 8 biscuits.

Leave it in the fridge for a few hours to soften the biscuits, then cut it.

Be careful to cut oblique slices so that your appearance comes out of the pictures.


We take a bowl in which we put flour, baking powder, salt, powdered milk, vanilla pods (we shaved the seeds over the flour) and mix in a bowl.

Cut the butter until you get a sand-like grain. Add the yolk and six tablespoons of sweet cream, if necessary add the cream, as needed to gather the dough. We take the dough, wrap it and put it in the fridge for at least 2 hours.

After this time, the dough is placed on a well-floured work surface and cut with a special shape of biscuits, or, with the corrugated pastry roll, in as equal rectangles as possible, which is perforated with a fork.

Put in a pan baking paper greased with butter and bake in the preheated oven at 180 degrees for 12-15 minutes (to be lightly browned, to gold).


Petit Beurre with Coconut flavor

The classic Petit Beurre biscuits now come in a much tastier version. The rooster has always been the perfect ingredient for cakes and delicious cakes, now making its way among the ingredients of Petit Beurre biscuits.

Ingredients

White flour wheat, glucose fructose syrup, sugar, non-hydrogenated vegetable fat (palm), loosening agents (ammonium carbonates, sodium carbonates, diphosphates), wetting agent (glycerol), emulsifier (lecithin from soy), salt, flavors, preservative (METABISULPHITE sodium). Allergens: gluten, soy, sulfites.

Information for distributors

Tecsa delivers products of sublime taste in different quantities for wholesale orders.

Product type Amount UM / Bax Bax / Palet Low / Strat Layer / Pallet
Petit Beurre with Coconut flavor 100 gr 30 Buc 126 14 9

Nutritional values

Per 100 gr
Energetic value416 kcal / 1754 kJ
Carbohydrates72.6 g
Of which sugars18.3 g
Fat9.2 g
Of which saturated fatty acids4.3 g
proteins9.2 g
fiber2.7 g
Salt0.85 g

* Reference consumption of an ordinary adult (2000 kcal / day)

About us

We founded Tecsa in 1997 with the vision of a factory of sublime tastes. Imagination led us to invent and produce the most delicious recipes for sweet and savory desserts.


Mosaic cheesecake

It's been almost a year since I started my internship on adihadean.ro. I think you've already gotten used to my recipes and realized that I'm a cheesecake fan. I really like to prepare in various forms and discover new combinations. Today's is one of the most successful. It combines, in a discreet way, three complementary flavors that form a very tasty dessert.

I must admit that I resorted, however, to a help I used Mardel leche dulce, because it has a dense texture, an intense taste and conquered me. Dulce de leche is, in short, milk jam that goes great in chocolate desserts and more.

Ingredients
  • 180 g of biscuits
  • 80 g of butter
  • 100 g of Mardel Dulce de leche
  • 400 g of cream cheese
  • 125 g of whipped cream
  • 100 g of dark chocolate
  • 100 g of white chocolate
  • Pieces of chocolate for decoration
Method of preparation

For the top, I melted the butter and mixed it with the chopped biscuits, and then I put the mixture on the bottom of a round tray and pressed it well with a spoon. Then I mixed the cream cheese with the whipped cream until a fluffy cream resulted. Separately, I melted the dark chocolate and then the white chocolate. I divided the cream cheese into 3 different bowls and put the melted white chocolate in one, the melted dark chocolate in the other and the last dulce de leche. I mixed each of the creams well with a mixer, until they were well blended.

To make it look like a mosaic, I put a spoonful of each cream, alternately, over the whipped cream and then I put another layer of cream over it, just like that, until I finished the cream.

I mixed them lightly with a toothpick to give them a marbled look. I put the cheesecake in the fridge for 2 hours to harden the creams and I served it.

It is a very creamy, tasty dessert, and the preparation is more than simple. I highly recommend it!


Petit Beurre biscuits are based on a number of 13 ingredients, 3 of which present a medium degree of risk to the body and one ingredient is considered dangerous.

  • Contains about 4 calories / g
  • Also called artificial honey
  • Does not contain sucrose (no longer needs to be reversed in the body)

According to Codex Alimentarius, invert sugar is in the category 11.0 Sweeteners, including honey, group11.3 Sugar solutions and syrups, including (partially) inverted: invert sugar is an equimolar mixture of glucose and fructose produced by the hydrolysis of sucrose.

E450 (Sodium acid pyrophosphate) is a synthetic additive with the role of stabilizer, it is added to increase its stability or to stabilize it.

In Codus Alimentarius, sodium acid pyrophosphate is called E450. It belongs to the category & quotSuspicious e's& quot.

E223 (Sodium metabisulphite) can be used as antioxidant, bleaching agent, preservative, flour treatment agent.

Degree of risk produced:

  • prevents calcium from attaching to the bones
  • facilitates the onset of osteoporosis
  • causes allergies
  • causes eye and skin irritation
  • decreases the assimilation of minerals
  • In large quantities it changes the balance between calcium and phosphorus in the body.
  • alergic reactions
  • gastrointestinal problems
  • headaches
  • skin irritation
  • lung problems (inhalation)
  • Diabetes
  • Obesity
  • Tooth problems
  • Cardiovascular diseases
  • Nutritional deficiency
  • Memory problems

For a detailed description, click on any of the ingredients below:

The term & ldquozahar & rdquo applies to a large number of carbohydrates present in plants characterized by a more or less sweet taste.

The main sugar, glucose, occurs as a result of the photosynthesis process that takes place in all green plants, while other sugar mixtures are found in the sap of certain plants, in the form of syrup.

In the diet, sugar can:

  • To occur naturally: lactose from milk, fructose from fruits, honey and vegetables, maltose from beer
  • To be added from sources such as: corn, grapes, beets, sugar cane

In general, the second type of sugar (the commercial one) is passed on the packaging of the products.

According to Codex Alimentarius, Standard 212-1999, sugar is found in the group 11.0 Sweeteners, including honey, subgroup 11.1. Refined and raw sugar.

11.1.1 White sugar, anhydrous dextrose, dextrose monohydrate, fructose

  • May contain the following additives:
  • Calcium silicate 15000 mg / kg
  • calcium and aluminum silicate 15000 mg / kg
  • magnesium carbonate 15000 mg / kg
  • synthetic magnesium silicate 15000 mg / kg
  • phosphates 6600 mg / kg
  • silicon dioxide, amorphous 15000 mg / kg
  • sodium aluminosilicate 15000 mg / kg
  • sulfites 15 mg / kg
  • Be intact, authentic and commercial grade dry, in the form of homogeneous granular crystals
  • To have a minimum polarization of 99.7 & deg
  • To have a maximum humidity of 0.06%
  • To have a maximum degree of inversion of 0.04%

Safety / ingredient rating:

The World Health Organization recommends a sugar intake that covers no more than 10% of the total number of calories. Thus, a daily diet of 2000 calories would involve a maximum of 50 grams of carbohydrates in the form of sugars.

The National Academy of Sciences Dietary Reference Intake (DRI) limits sugar intake to 25% of calories and 125 grams of carbohydrates.

The United States Department of Agriculture (USDA) recommends a sugar intake limited to up to 10% of total calories.

  • Contains about 4 calories / g
  • Also called artificial honey
  • Does not contain sucrose (no longer needs to be reversed in the body)

According to Codex Alimentarius, invert sugar is in the category 11.0 Sweeteners, including honey, group 11.3 Sugar solutions and syrups, including (partially) inverted: invert sugar is an equimolar mixture of glucose and fructose produced by the hydrolysis of sucrose.

Additives it may contain:

Safety / ingredient rating:

  • Diabetes
  • Obesity
  • Tooth problems
  • Cardiovascular diseases
  • Nutritional deficiency
  • Memory problems

There are also cases in which certain people may show intolerance to sugars.

The World Health Organization recommends a sugar intake that covers no more than 10% of the total number of calories. Thus, a daily diet of 2000 calories would involve a maximum of 50 grams of carbohydrates in the form of sugars.

The National Academy of Sciences Dietary Reference Intake (DRI) limits sugar intake to 25% of calories and 125 grams of carbohydrates.

The United States Department of Agriculture (USDA) recommends a sugar intake limited to up to 10% of total calories.

  • Monounsaturated (avocado, canola oil, olive oil, nuts and seeds)
  • Polyunsaturated (saffron oil, corn oil, soybean oil, cottonseed oil)
  • Ascorbyl esters - 500 mg / kg 10
  • Butylated hydroxyanisole - 200 mg / kg
  • Butylhydroxytoluene - 200 mg / kg
  • Beta-, Carotenes, Vegetables - 1000 mg / kg
  • Esters of diacetyltartaric acid and glycerin fatty acids - 10000 mg / kg
  • Guaiac resin - 1000 mg / kg
  • Isopropyl citrates - 200 mg / kg
  • Polydimethylsiloxane - 10 mg / kg
  • Polysorbates - 5000 mg / kg
  • Propyl gallate - 200 mg / kg
  • Propylene glycol esters of fatty acids - 10000 mg / kg
  • Stearyl citrate & ndash gmp
  • Tertiary butylhydroquinone - 200 mg / kg
  • Thiodipropionate - 200 mg / kg

Safety / ingredient rating:

According to Codex Alimentarius, water is in the category 14.0 Beverages, excluding dairy products, group 14.1 Non-alcoholic beverages, subgroup 14.1.1 Ape: natural or bottled water, carbonated or not.

According to the 2 laws in force - Law no. 458 of 08/07/2002 regarding the quality of drinking water and Law no. 311 of June 28, 2004 for the amendment and completion of Law no. 458/2002 on drinking water quality), drinking water (and therefore that used in the food industry) is water intended for human consumption:

& bdquoa) any type of water in its natural state or after treatment, used for drinking, food preparation, or other household purposes, regardless of its origin and whether it is supplied through the distribution network, from the tank or is distributed in bottles or in other containers
b) all types of water used as a source in the food industry for the manufacture, processing, preservation or marketing of products or substances intended for human consumption.
c) water from local sources, such as fountains, springs, etc., used for drinking, cooking or other household purposes.

Drinking water must be sanogenic and clean, meeting the following conditions:

a) be free of microorganisms, parasites or substances which, by number or concentration, may constitute a potential danger to human health
b) to meet the minimum requirements provided by law. & rdquo

Also, drinking water must not contain:

  • Coliform bacteria
  • Escherichia coli (E.coli)
  • Enterococci
  • Pseudomonas aeruginosa
  • Clostridium perfringens
  • Antimony & ndash 0.005 (mg / l)
  • Arsenic & ndash 0.01 (mg / l)
  • Barium & ndash 1.0 (mg / l)
  • Boron (mg / l)
  • Cadmium & ndash 0.003 (mg / l)
  • Chromium & ndash 0.05 (mg / l)
  • Copper & ndash 1.0 (mg / l)
  • Cyanides & ndash 0.07 (mg / l)
  • Fluorides & ndash 5.03 (mg / l)
  • Lead & ndash 0.01 (mg / l)
  • Manganese & ndash 0.5 (mg / l)
  • Mercury & ndash 0.001 (mg / l)
  • Nickel & ndash 0.020 (mg / l)
  • Nitrates & ndash 50 (mg / l)
  • Nitrites & ndash 0.1 (mg / l)
  • Selenium & ndash 0.01 (mg / l)

Safety / ingredient rating:

  • Methemoglobinemia
  • Cancer (mainly gastric)
  • Poisoning and allergies
  • Dermatological conditions
  • Toxicity to various organs
  • Hepatitis
  • Dysentery
  • Cholera
  • 488 calories
  • 117 g of carbohydrates
  • 0.1 g of fat
  • 3 g of protein
  • 12 mg of sodium
  • 1.2 g of yarn

According to the Codex Alimentarius, corn starch is found in the group 06.2 Flours and meals of soybeans (including soybean powder), subgroup 06.2.2 Starches: starch is a polymer of glucose that is found in granular form in various species of plants, seeds and tubers.

Safety / ingredient rating:

  • Alergic reactions
  • Weight gain (obesity)
  • High blood pressure
  • Amylophagy

synonymy: E503II

Ammonium bicarbonate is food ammonia (NH4HCO3), being a precursor of baking soda.
It is used as an emulsifier, acidity regulator and antiplatelet agent.

According to Regulation no. 1129/2011 on food additives adopted by the European Commission (which will enter into force on 1 June 2013), this ingredient can be used as a food additive under the name E 503 - Ammonium carbonates (E503 (ii) Ammonium bicarbonate).

According to Regulation no. 1130/2011 on food additives used in food (enzymes, dyes and nutrients), adopted by the European Commission on December 2, 2011, this ingredient can be used as a food additive.

Safety / ingredient rating:

  • alergic reactions
  • gastrointestinal problems (gas in the stomach, bloating)
  • irritation of the skin, eyes, nose, throat and lungs

synonymy: E500II SODIUM ACID CARBONATE

  • 0 calories
  • 0 fat
  • 0 protein
  • 0 carbohydrates and fiber
  • 629 mg of sodium

It has a pH of 12.0, helping to reduce stomach acidity (which stands at 2.0)

According to Regulation no. 1129/2011 on food additives adopted by the European Commission (entered into force on 1 June 2013), this ingredient may be used as a food additive under the name E 500 - Sodium carbonates (E500 (ii) Sodium bicarbonate).

According to Regulation no. 1130/2011 on food additives used in food (enzymes, dyes and nutrients), adopted by the European Commission on December 2, 2011, this ingredient can be used as a food additive.

Safety / ingredient rating:

  • alergic reactions
  • gastrointestinal problems (gas in the stomach, bloating)
  • fatigue
  • swollen feet
  • blood pressure
  • kidney problems
  • metabolic alkalosis
  • interfering with the effect of certain drugs

Functions: aeration agent

Safety / ingredient rating:

  • prevents calcium from attaching to the bones
  • facilitates the onset of osteoporosis
  • causes allergies
  • causes eye and skin irritation
  • decreases the assimilation of minerals

Ordinary salt to which iodine has been added, a nutrient microelement involved in the harmonious growth and development of the body.

Iodine is an essential trace element for the human body, being indispensable for the synthesis of thyroid hormones.

  • memory disorders
  • decreased ability to concentrate
  • stimulates the production of thyroid hormones

The amount of iodine in salt in Romania, stipulated by GD no. 1904/2006, is 30 mg / kg of salt in the form of iodate or potassium iodide.

Safety / ingredient rating:

Functions: emulsifier

It is mainly used as an emulsifier - it helps to mix fats with water - and is used in margarine, mayonnaise and other sauces. Soften the chocolate.

According to the Codex Alimentarius, Standard 150-1985, lecithin can be used as a food additive, under the name 322 (i) Lecithins, and belongs to the category of harmless E's.

According to Regulation no. 1129/2011 on food additives adopted by the European Commission (entered into force on 1 June 2013), this ingredient may be used as a food additive.

According to Regulation no. 1130/2011 on food additives used in food (enzymes, dyes and nutrients), adopted by the European Commission on December 2, 2011, this ingredient can be used as a food additive under the name E 322 - Lecithins.

Safety / ingredient rating:

  • alergic reactions
  • gastrointestinal problems
  • headaches
  • dizziness
  • reproductive problems (including infertility)

synonymy: E223 SODIUM PYROSULPHITE

According to Codex Alimentarius, this ingredient can be used as an antioxidant, bleaching agent, preservative, flour treatment agent.

According to Regulation no. 1129/2011 on food additives adopted by the European Commission (which will enter into force on June 1, 2013), this ingredient can be used as a food additive.

According to Regulation no. 1130/2011 on food additives used in food (enzymes, dyes and nutrients), adopted by the European Commission on 2 December 2011, this ingredient may be used as a food additive under the name E 223 & ndash Sodium metabisulphite.

Safety / ingredient rating:

  • alergic reactions
  • gastrointestinal problems
  • headaches
  • skin irritation
  • lung problems (inhalation)
  • in the enzyme preparation:
  • 2000 mg / kg (individually or in combination, expressed as SO2)
  • 5000 mg / kg only in food enzymes for brewing
  • 6000 mg / kg only for barley beta-amylase
  • 10,000 mg / kg only for papain in solid form
  • in the final food product except beverages: 2 mg / kg
  • in beverages: 2 mg / l

synonymy: SODIUM TRICITRATE

Citric acid is often confused with ascorbic acid (vitamin C) because they are found in the same foods. By comparison, citric acid is not essential for maintaining cell function, as is ascorbic acid.

It can also be confused with & ldquosea of ​​lemon & rdquo (tartaric acid E 334) which has a certain degree of toxicity.

According to Codex Alimentarius, citric acid can be used as an acidity regulator, antioxidant and chelating agent.

It can be found in the following products:

  • 01.6.6 Whey cheese proteins - gmp
  • 02.1.1 Butter oil, milk fat, clarified butter - gmp
  • 14.1.2.1 Fruit juice - 3000 mg / kg
  • 14.1.2.3 Concentrate for fruit juice - 3000 mg / kg
  • 14.1.3.1 Fruit nectar - 5000 mg / kg
  • 14.1.3.3 Concentrate for fruit nectar - 5000 mg / kg

According to Regulation no. 1129/2011 on food additives adopted by the European Commission (entered into force on 1 June 2013), this ingredient can be used as a food additive under the name E 330 & ndash Citric Acid.

According to Regulation no. 1130/2011 on food additives used in food (enzymes, dyes and nutrients), adopted by the European Commission on December 2, 2011, citric acid can be used as a food additive.

Sources: livestrong.com, alive.com.

Safety / ingredient rating:

  • irritation of the digestive system
  • respiratory tract irritation (from inhalation of acid in carbonated beverages)
  • Allergic reactions (intolerance)
  • Interference with the effect of certain medicines
  • Digestive problems (burning, pain, feeling sick)
  • Tooth problems (affects enamel)

Consumption of citric acid is not currently restricted, so there is no daily limit to be observed. However, consumption in moderation is recommended.

Citric acid is not recommended in children's diets.

synonymy: 3-METHOXY-4-HYDROXYBENZALDEHYDE

Functions: flavoring agent in food and cosmetics


Method of preparation

Mix flour, baking powder, vanilla sugar and sugar. Add the cold butter and quickly crumble with your fingertips. Put the yolk and sweet cream as much as required and knead quickly (the same "rules" that apply to the tart dough avoid heat so that the dough is tender), until it becomes a homogeneous dough that you then wrap in cling film and leave it refrigerate for at least 2 hours (the longer the better).

Put plenty of flour on the worktop, take the dough out of the fridge and spread a sheet of approx. 1 cm thick. Cut shapes to your liking (with special shapes, with the mouth of a glass, with the pizza cutter, etc.) and place them slightly apart in the tray lined with baking paper. Put them in the preheated oven at 180 degrees for 15 minutes. Good appetite!

Note: recipe inspired by Laura Laurentiu.

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.


Ingredient Petit Fours Din Biscuits

  • 400 grams of small butter biscuits
  • 3 medium-sized eggs
  • 110 grams of sugar
  • 350 grams of butter with 80% fat
  • 75 grams of good cocoa, flavored and dark in color
  • 50 grams of nuts
  • grated peel from 1 orange
  • 3 tablespoons orange liqueur (give up liqueur if you prepare dessert for children)
  • optional: glaze of 100 grams of liquid cream and 150 grams of chocolate with 70% cocoa, pieces of candied fruit for garnish, etc.

Cooking Petit Fours From Biscuits

Before we get to work, I draw your attention to the fact that you will need a small tray (I used a 20 x 20 cm.) In which to press the composition for preparation. If you do not have this type of tray, the biscuit composition is pressed and in a long cake form (37-38 cm.) Or in any shape you have, taking into account, however, that the final thickness of the dessert depends on the size of the shape. You will also need a pair of very clean rubber gloves, preferably new.

I also want to tell you that if you choose a form of cake, the dessert goes wonderfully simply cut into slices and served as a real cake, but because I thought that such a slice would be a sweet portion a little too big, I chose to divide it into small pieces.

Composition

1. To prepare the composition for these petit fours, the packet of 400 gram biscuits is cut with the knife through the package, twice, in the middle of the two rows of biscuits.

2. Remove the biscuits cut in half from the package and place in a large bowl.

3. Melt the butter in a saucepan over low heat. When completely melted, add the sugar and boil, stirring occasionally, until the sugar is completely dissolved.

4. Meanwhile, break the eggs into a large bowl. Beat with a fork in the shape of a pear until they start to make a light foam (to be liquid, you don't have to beat them much).

5. Once the sugar has dissolved in the butter, pour the hot butter, in a thin thread, over the beaten eggs, while beating continuously with the whisk. Boiling butter will thicken the eggs and cook them, but it is very important not to pour them all at once because we would get an omelet. After all the butter has been incorporated, add the grated orange peel, the orange liqueur, the cocoa and the walnuts.

6. Homogenize the composition with a fork and then turn it over the biscuits. Put your gloves on your hands and start massaging the cream biscuits well, until they are all impregnated.

7. The form in which the base for the biscuit petit fours will be pressed is spread with baking paper. Press the composition well, leveling it as well as possible.

8. Allow to cool until it reaches room temperature, wrap in plastic food wrap and refrigerate for at least 4-5 hours, preferably overnight.

Other dessert recipes without baking, based on biscuits

Cornflake cakes

Yogurt foam with white chocolate

9. After the biscuit cake has cooled well, remove from the pan. Optionally, the edges are straightened with a sharp knife and then we can portion our petit fours.

10. These petit fours are portioned as desired. Basically, they can be cut into any shape. The edges can be pressed into small & # 8222bombs & # 8221 which can be rolled in chocolate or cocoa.

11. If you want to glaze these petit fours, the glaze is prepared by melting chocolate with 70% cocoa in cream for hot cream in a saucepan. Place the cakes in turns through the icing and place them on a tray covered with baking paper.

While the glaze is still wet, you can decorate these petit fours with pieces of candied orange peel (or whatever you like). Allow to cool completely in the refrigerator until the icing hardens. These biscuit petit fours are perfect for amazed guests. What is not consumed immediately, is stored in the refrigerator. These are not, however, cookies, they contain elements that can be altered at room temperature.


Video: ELBISCO - Τα βασικά της διατροφής (May 2022).