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Appetizer choux

Appetizer choux


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Water, oil and salt are boiled in a large kettle. When it boils, set aside the kettle and pour the flour, often stirring with a wooden spoon, until smooth. Add whole eggs in turn, and incorporate into the dough. In the end, the dough should come out relatively soft, but not run. Put with the pos, or with a teaspoon, lumps the size of a plum (they will grow in the oven), in a tray lined with baking paper. Place in the preheated oven for about 15 minutes at 200 degrees. I'm ready when they brown a little. Remove from the oven, peel immediately with a knife blade and gather in a bowl until the dough is finished.


When they are cold, cut them in half and fill them with different pasta (pate, caviar, cheese). It is a tasty and effective appetizer.


Saturday, May 28, 2011

Appetizer choux

Last week a family friend brought us some choux stuffed with caviar salad and liver pate. I didn't have the patience anymore and I also "built" in the high school dormitory where I teach, with the modest conditions here, such choux. The result was beyond my expectations that I did not hope to get this type of dough, which I have not tried before.

For the dough I used 75 ml water, 50 ml oil, a pinch of salt - they are boiled. When the mixture boils, add it gradually 4 tablespoons flour, mix a little on the fire, just enough to moisten all the flour, then put the bowl aside and continue mixing, incorporating 3 eggs, at a time.

If you find it risky - because of the flour not it has to swell and boil! - you can put water and oil by boiling over the flour in another bowl. In fact, this is the famous dough with scalded flour, which I have heard about for a long time in some housewives with much more experience than me, who use it for cake dough - only partially - so that it comes out particularly fluffy.

The final dough should be like a thick paste. I put the dough with the posh on the tray slightly greased with oil, the size of a cherry, because I didn't know how much the choux will grow, but you can make it the size of an ordinary walnut.


Choux shells

I have often made these shells, in different shapes, according to a recipe from my sister, but since I am in foreign lands, I have more & # 8222plagiat & # 8221 recipes from French cuisine, if I still got a bunch of of books in the field.
Starting with a recipe for profiterole

I juggled a bit and weighed, in the idea of ​​making ecla shell and choux, which can be filled with various creams, both as a dessert and as an appetizer.
ingredients
300 ml of water
100 g butter 82%
150 g of flour
4 eggs
1/2 teaspoon turmeric (optional)
A pinch of salt
Method of preparation
I boiled the water with the butter and when it boiled, I gradually added the flour, stirring vigorously with a whisk, until I got a dough.

I let it cool a bit and then I gradually added the eggs with salt and turmeric, mixing after each one.
When it cooled down, I put it in a posh with dui and made the desired shapes (in my case mini-eclipses and minichoux, in the tray lined with baking paper.

I put it in the hot oven and baked for about 20-25 minutes (without opening the door)
I took them out on a grill, cooled and then filled (some of them and the rest I stored in a bag for a few days) with vanilla cream (Pasticcera)
Bon appetit. .


Nothing is lost in the kitchen. What are you doing with the remaining yolks

There are some hypothetical situations: you make meringues or a soufflé for everyone in the house or an angel cake or buttercream from that sensational Swiss meringue. What do you do when you separate the eggs because you only need egg whites? I can't bear to throw anything away. As any waste or loss of other ingredients breaks my heart, I can't throw away the yolks either. And so they remain with 2, 3, sometimes even 6 yolks gathered in a small glass bowl with a lid, in the refrigerator. And no matter how much mayonnaise is needed in a house, it's as if not all of them can turn into that.

Why do I keep them? Beyond my mania of not wasting anything (which I think is more than mania, but a responsible gesture of which I am proud), I found a lot of other solutions for the remaining yolks and in 3-4 days I make room for them. other recipes.

If I only have two, I put them in a dough chocolate biscuits . I make two servings and put one in the freezer. It stays there for 3 weeks.

If I have five yolks, I use them for Biscuits (sablé bangs) with lavender.

It's the most commonly used option for me. If I collect more than 3 yolks, they will surely end up in a quiche. Instead of putting whole egg in the cream mixture, I choose to put only egg yolks and it comes out twice as fine. In case you have no idea about a salty tart at hand: Quiche with mushrooms and Camembert or Pumpkin quiche it might be what you're looking for.

Photo credit: Ionela Stoica / @Pupile Gustative

The home-made version of the famous pudding that you can find in the envelope in the store. Ten times better and perfect in tarts, choux, eclairs, between cake tops or simply directly with the teaspoon from the bowl. All the secrets, how it is made and what variations there are for vanilla cream we have told HERE.

It's the best lemon cream I know and can eat in huge quantities. Per kilogram. You can keep it in the fridge and put it on biscuits, in tarts, cakes, on Pavlova, in pancakes. The recipe is HERE.

It would also be: Aioli or Hollandaise sauce, a more consistent omelet or frittata in which you replace 1-2 whole eggs with egg yolks, pasta dough or carbonara pasta.

And dyou don't feel like cooking here & # 8230

… You can freeze the remaining yolks. Put an egg yolk in each of the holes in a tray where you usually make ice cubes and put them in the freezer. Keep well for up to 3 months.

This story of the waste we make every day in kitchens and refrigerators comes to my mind even more sharply around Food Revolution Day. It's one of the reasons I love Jamie Oliver beyond his simple recipes. He is the man who has been trying to convince the world for years to stop wasting, to cook healthily, to do it with pleasure and with seasonal ingredients.

On May 19, Everyone (including Romania) will celebrate Food Revolution Day At school, at home, with family or friends. Everyone is invited to organize an event & # 8211 even a simple dinner with friends. “Food Revolution Day is everyday. Cook it, Share it, Live it. ”

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Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

Momentary inspiration

Received messages

I wrote the most about & # 8230

CHOCOLATE AND VANILLA IN WWW

ALINA THE MOUNTAINS

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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Choux with vanilla cream

Mini eclairs or choux with vanilla cream. Perfect to put on the plate whenever you feel like sweet!

Did you think it was hard? Not at all! Convince yourself by trying this recipe for choux with vanilla cream or delicious eclairs!

Ingredients

  • Ingredients for choux: 1 cup oil
  • 1 cup water
  • a pinch of salt
  • 2 cups flour
  • 6 or 8 eggs, depending on size
  • Ingredients for vanilla cream: 1 l milk,, 8 tablespoons flour, 6 eggs
  • 1 cup sugar, for children over 3 years, for the little ones use a natural sweetener
  • lemon juice
  • 1 tablespoon butter, (optional)

Steps needed to prepare

  1. Bring the oil, water and salt to a boil. After they have boiled, take the pan off the heat and add the flour mixed with the fork. The composition will not be homogeneous, but let it cool.
  2. Only then we put the eggs on the rack and incorporate them well. Depending on the size, after laying 6 eggs, we stop and see if we add more or less to 8 pieces. In general, the composition should be quite soft, so that it can easily come off the spoon.
  3. Grease the pan and leave it in the oven to dry well beforehand. So hot, we quickly put the crust on it with a spoon, leaving space between the choux. On a normal baking tray, about 15-16 choux will enter.
  4. After putting them in the oven, it is important that we do not walk on them for at least 20 minutes. After this period, we reduce the heat. When they turn golden, we take them out immediately, and we cut the lid only when they are cold.
  5. In the meantime, we take care of the cream. The first step is to boil the milk, but from the total amount we keep a cup of cold milk.
  6. In an bowl, mix the sugar with the eggs, gradually add the flour and then the rest of the cold milk.
  7. The composition will be added over boiled milk, over low heat or & icircn bain-marie. When we notice that it is thickening, we pour the lemon juice and the butter and let it cool.
  8. Assemble the choux very simply as follows: cut the top of the choux completely, put the cream using a spoon or posh and put the lid back on. We can add cream over the cream, we can powder them at the end or glaze them according to preference, only for older children.

A little secret! These choux can be used successfully both for dessert and as a snack or appetizer. They can be filled with: raw salad, mushroom pate, avocado pate, zucchini pate. But also with olive paste, hummus, cream cheese, avocado cream, pumpkin cream with baked peppers or any other combination.


Delicious and friendly appetizers with silhouette

Appetizers are the first impression you make in front of those you gathered at the table for a relaxing evening. They also come with the advantage of not having to spend all day in the kitchen to prepare snacks to keep up. Fish can always be the star on such occasions because it is to the liking of the majority, easy to digest and preferred even by the ladies who care about their figure.

Tuna bruschettas are easy to prepare, you only need a few ingredients. To break the simplicity a little, combine the pieces tuna with cherry tomatoes cut into pieces, garlic sauce and herbs Provence.

It is worth trying the bruschetta variants with tomatoes and basil, with prosciutto and parmesan, with smoked salmon, with pastrami and avocado cream, with vegetables, mushrooms and cheese or any other combination that comes to mind. You can "match" them dry white wine, a well-cooled rosé or a young red wine, while children will be able to drink a lemonade.

The fish fits just as well salad rolls, as a filling for tomatoes or choux, in rolls, spreads, meatballs, pancakes and more and more. For children, you can create animals from vegetables, figurines and smiling girls.


Mini choux a la creme (profiterol) or mini eclairs with vanilla and

Those who did reach old age were probably quite healthy, because they never ate double cheeseburgers, choux creme or macadamia brittle ice cream. Two in one, choux a to creams and ecler to tray with chocolate, hazelnuts and. Gogosile de post Cake And Cake Recipes, Rich Recipes, Cakes. Easy recipe for cabbage paste to make in the microwave with Tupperware. Fasting blackberry with bananas and chocolate Dessert Recipes, Vegans, Desserts, Bananas. Recipe with step by step pictures of tender fasting croissants. Eclairs and choux a to creams with cream and sour cream with. Cake with mirror icing and vanilla cream. Fasting pancakes with natural fruit syrup.

Serve hot with cauliflower cream and kale cabbage chips. Paris-Brest cabbage cream praline pastry recipe. Bon appetit, Beatrice, loyal and passionate customer.


Choux with mango cream

Pâte à Choux or scalded dough, is the basis for countless dishes. Although it seems complicated at first glance, it is not. I chose to use a very ripe mango, the only one left in the store, bypassed by everyone. Past fruits are best used in the form of smoothies, purees or cakes.

Dough: 85 gr. butter (cut into cubes), 105 gr. flour (sifted), 3 eggs, ¼ teaspoon salt (24 choux)

Cream: 430ml milk, 3 egg yolks, 80 gr sugar, 75 gr flour (sifted), a very baked mango, 70 gr powdered sugar. The egg whites can be used for meringues.

Melt the butter with 150 ml of water and salt over low heat. When it starts to boil, remove from the heat, add the whole amount of flour and mix thoroughly with a spatula for about 1 minute. Put it on the fire again and stir continuously for another 1 minute.

Transfer to a mixer bowl and leave to cool for 10 minutes.

Preheat the oven to 200 degrees Celsius. After the temperature has dropped, add the eggs one at a time, mixing until each egg is incorporated.

Fill a posh, with a round dough, with the dough obtained. Place a tip of dough on the corners of the tray, acting as a glue for the baking sheet. With the posh held vertically 2 cm from the tray, choux is formed. After each one, a circular motion is made, so as not to form bumps. If you come out with a grin, soak a finger in water and flatten it.

Bake for 30 minutes, until it swells and turns golden. They will be empty inside. Put to cool on a plate or grill.

For the cream, heat the milk to near boiling. Beat the yolks with the sugar until it melts and becomes a pale yellow.

Gradually add a tablespoon of milk (half the amount), stirring constantly. Add the flour, the rest of the milk and mix well. Bring to a simmer, stirring constantly, until a thick cream is obtained. Transfer to a bowl and allow to cool.

Mango is passed in a blender, obtaining a puree.

When the cream has cooled completely, mix with 4 tablespoons of mango puree. The rest of the puree is mixed with powdered sugar for icing.

Each choux is increased by an X at the bottom. Fill with cream.


INGREDIENT:
(for about 30 pcs)

For choux:

For the filling:

1 teaspoon top with sour cream

a few strands of freshly chopped dill

Preheat the oven to 220 ° C. We then wallpapered a tray with baking paper. Put water and butter on low heat.

Add flour, mix until smooth, then remove from heat and let cool slightly. Incorporate eggs one by one, mixing with the mixer after each one. Season with salt, pepper and a grated nutmeg powder.

Put the dough in a spirit and sprinkle rosettes of 3-4 cm, leaving the distance between them.

Lower the oven temperature to 190 ° C and bake for about 25 minutes (until lightly browned). We take them out when they are ripe and cut them in half while they are still hot with the help of a kitchen scissors.

To make the cream we put all the ingredients in the bowl of a vertical mixer or a robot and mix until we get a fine cream.

Fill the choux with cream and serve or keep cold for a few hours before serving.


Choux shells

I have often made these shells, in different shapes, according to a recipe from my sister, but since I am in foreign lands, I have also & # 8222 plagiarized & # 8221 recipes from French cuisine, if I still stumbled upon a bunch of books in the field.
Starting with a recipe for profiterole

I juggled a bit and weighed, in the idea of ​​making ecla shell and choux, which can be filled with various creams, both as a dessert and as an appetizer.
ingredients
300 ml of water
100 g butter 82%
150 g of flour
4 eggs
1/2 teaspoon turmeric (optional)
A pinch of salt
Method of preparation
I boiled the water with the butter and when it boiled, I gradually added the flour, stirring vigorously with a whisk, until I got a dough.

I let it cool a bit and then I gradually added the eggs with salt and turmeric, mixing after each one.
When it cooled, I put it in a posh with dui and made the desired shapes (in my case mini-eclipses and minichoux, in the tray lined with baking paper.

I put it in the hot oven and baked for about 20-25 minutes (without opening the door)
I took them out on a grill, cooled and then filled (some of them and the rest I stored in a bag for a few days) with vanilla cream (Pasticcera)
Bon appetit. .



  1. Gajin

    Not a bad blog, but more information needs to be added

  2. Icarius

    I confirm. All above told the truth. Let's discuss this question. Here or in PM.

  3. Heitor

    wonderfully, very entertaining phrase

  4. Layne

    so you can spoil everything

  5. Nagore

    You burn, buddy))



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