ls.mpmn-digital.com
New recipes

Roll with cappuccino cream

Roll with cappuccino cream



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Wheat:

Beat the egg whites with the sugar, add the yolks, essence and flour. Pour the composition into a tray in which I put baking paper. Bake for 9-10 minutes. Turn over on a damp napkin and roll with it. Allow to cool.

Cream:

Put 100 ml of whipped cream in a bowl on the fire and bring to the boil. Set the bowl aside and add the chopped chocolate. Stir until completely dissolved. Add the rest of the whipped cream and melted gelatin - separately on a steam bath. Give the cream obtained cold for at least 4 hours, then remove and beat with a mixer until it doubles in volume.

Fill the cooled countertop with cappuccino cream and roll. Store in the refrigerator until ready to serve.


Banana roll


I'm having a bit of a cold and today I was a little lazy: D. Okay, luckily I was in the mood for something sweet, otherwise I wouldn't do anything else, but I really wanted the banana and vanilla cream roll! You can see how lazy I was that even the cream was in the envelope :)). In the end, it's really simple recipe and so good! But. it ends a bit fast :)). So if you want to delight your guests with this roll, I advise you to do it 2-3 times haha!
* P.S. this was, if I remember correctly, the 3rd recipe I prepared when I first met the kitchen! And it seems to be getting better :)).
-KSSS


Rolled ingredient:
4 eggs
100g old
1 tablespoon starch
3 tablespoons flour
a little salt


Filling ingredient:
an envelope Creme Vanilla Ole
200ml milk
200ml liquid cream
2 bananas


Decor:
liquid cream
1 sliced ​​banana
a little melted chocolate
an envelope of gelatin

Whisk the egg whites with a little salt, then add half the amount of sugar. Separately, beat the yolks with the other half of the sugar. Over the egg white foam we put the mixture of yolks, flour and starch.

I also told you that I am not at all happy with the idea of ​​the envelope cream but I promise you that these "CREME OLE" creams are the best possible and it is worth doing them from time to time! So mix the contents of the sachet with milk and liquid cream and the cream is ready!

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.
We prepare the gelatin according to the instructions on the package. After beating the liquid cream, mix it with melted gelatin (add powdered sugar if desired).
Grease the top with vanilla cream, put in one end 2 peeled bananas, roll and coat the roll in whipped cream. Decorate to your liking.
Enjoy dessert! & # 9829


Ecler with cappuccino cream and chocolate

This is the first time I'm preparing this Ecler with cappuccino cream and chocolate, but it certainly won't be the last.

I have said many times, I love coffee in all its forms, and coffee-based desserts are among my favorites.

More coffee recipes
I am a fan of black coffee, intense and possibly freshly ground. An espresso, a real and good cappuccino will always make a difference.
My barista is Prima Latte from Breville, a very hard-working and beautiful espresso machine, as you can see in the pictures. I have had it in my kitchen for 4 years and it has never disappointed me.
It uses ground coffee, but it also works with single doses. Prepare the best espresso, the finest cappuccino, but also Latte. I recommend it with all confidence!
Now I invite you to read my recipe for Ecler with cappuccino cream and chocolate!

Preparation time: 2 h Nr. servings: 25 pcs Complexity: high

Ingredient:

  • It took:
  • 2 cups of water
  • a pinch of salt
  • 100 gr butter
  • 30 gr vanilla sugar
  • 2 cups flour
  • 7 eggs
  • Cream:
  • 8 yolks
  • a pinch of salt
  • 4 lg starch
  • 300 gr sugar
  • 200 ml espresso
  • 800 ml of sweet milk
  • 200 gr milk chocolate
  • 250 gr mascarpone
  • Glaze:
  • 500 gr dark chocolate
  • 200 ml of sweet milk

Method of preparation:

Put a pot on the fire, add 2 cups of water. Add a pinch of salt, vanilla sugar. When the water starts to boil, add the butter. Leave until it melts, then add all the flour at once. Mix vigorously until all the flour is scalded, and the composition becomes homogeneous.
Remove from the heat and leave to cool. Then add the beaten eggs.
The resulting composition should be creamy, glossy, but keep its shape.
In a tray provided with baking paper, spread the dough in eclair shapes.
Bake in the preheated oven at 200 degrees C for the first 15 minutes, then reduce the heat to 180 degrees C for another 40 -45 minutes.

Caution: Do not open the oven door during baking!

Remove from the oven when well browned, then leave to cool.
Separately, prepare an espresso or cappuccino with the Prima Latte espresso from Breville.
In a bowl, put 8 egg yolks, a pinch of salt, 4 lg starch, coffee. Mix gently with a whisk, then add the hot milk. Add chopped chocolate.
The homogeneous composition is transferred to the fire and left to boil, stirring continuously, until it acquires consistency and becomes creamy. Remove from the heat and leave to cool.

The mascarpone cheese (at room temperature) is foamed with a mixer, then the cream is incorporated. The cream is put in the cold.
For the icing, heat the milk, then add the finely chopped chocolate. Stir until the chocolate melts, and the composition becomes shiny and homogeneous.
The eclairs are filled with cappuccino cream and glazed with chocolate.
Leave to cool until ready to serve.
May it be useful to you!


Whisk the egg whites, add 2 tablespoons of sugar and beat a little more. Rub the yolks well with 3 tablespoons of sugar then add over the egg whites, and at the end put the mixture of flour + cocoa + baking powder and mix everything lightly by turning over with a spatula. I put the composition in a tray greased with butter and lined with flour (my tray is 31x21 cm) and baked at 350 F.

In the meantime, I prepared a wet cloth napkin (it can be sprayed with a water spray) over which I overturned the baking tray and rolled it along the sheet. In a bowl I mixed three quarters of a packet of Philadelphia cheese (about 200 g) with 2-3 tablespoons of sugar (to this thing you can add your favorite essences).

Separately, in a larger bowl I made whipped cream from 200 g of 35% sour cream, which I sweetened with 1 tablespoon of powdered sugar and I added about 25 g of dark chocolate on a large grater. At the end, I incorporated a quarter of the Philadelphia mixture into the whipped cream until I obtained a homogeneous cream.

I spread the sheet nicely, I greased it "healthy" with a part of the cream, I put a banana and I rolled once, then another banana with a little cream on top and I rolled once more. I placed it on a plate with the edge underneath.


Ingredients for the coconut roll biscuit recipe

  • Cocoa leaf
  • -250g simple biscuits
  • -50g old powder
  • -40g cocoa
  • -150-200ml milk
  • -10ml esenta rom
  • Cream
  • -150 ml coconut milk
  • -100g soft butter
  • -100g coconut flakes
  • -20g old powder
  • decoration
  • -coconut flakes

How do I prepare the recipe for biscuit roll with coconut cream?

The preparation method is extremely simple. For the beginning, grind the biscuits as finely as possible or grind them and put them in a bowl.

Over them add powdered sugar, cocoa powder and mix very well.

We will pour the milk little by little, mixing well until we get a homogeneous dough, but not very soft.

The amount of milk varies depending on the type of biscuits we use, some absorb more milk and others less. At the end we add the rum essence.

In order to obtain a uniform sheet, we will proceed as follows: we take a piece of plastic foil and spread it on a flat surface, on this we will put the dough obtained earlier, and on top of it we will spread another piece of foil.

Over it we will pass with the facalet and push until we obtain a uniform sheet with a thickness of 0.5 cm.

If it is easier for you, you can use a larger bag in which you will put the dough and you will do the same, using the facalet.

At the end with a pair of scissors you will cut the top of the bag.

Over our cookie sheet we spread a uniform layer of coconut cream that we obtained by mixing all the ingredients listed above.

After we apply the coconut cream we start to run lightly, as tightly as possible.

While rolling, sprinkle the coconut flakes, we will get a wonderful roll.

At the end we wrap it in plastic wrap and put it in the fridge for at least 3 hours, it must be quite cold at the time of portioning, so we will get some very well defined rounds.

For the cream it is good to look for the coconut as fine and as small as possible, the roll will be cut much better.

I hope you find this recipe useful, it is a very simple dessert but effective and with an extraordinary taste.

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.


Then separate the 7 eggs and beat the egg whites until stiff. Add the sugar and continue beating, then pour the yolks over the egg whites and beat lightly.

In a bowl, mix the flour with the baking powder and cappuccino. At the end, add this mixture and walnuts - a ground part and a cut part. Pour the resulting composition into a tray lined with baking paper and bake on the fire for about 40 minutes. Try the toothpick until it comes out clean. Allow to cool.

For the cream: whole eggs and sugar are put in a bowl and then on a pan with water, rub on medium heat for a few minutes then pour the amount of cappuccino, continue to mix for another 15-20 minutes until we have enough cream thick. Allow the cream to cool completely and then mix with the butter rubbed the foam.
The top is soaked a little with water + rum and cream is added. Beat the whipped cream with the cold milk and spread it over the cream. After sitting in the fridge for 2-3 hours it can be cut.


Method of preparation:

- put the gelatin in 80-100 ml of cold water and leave it to soak
- the coffee is boiled with vanilla and set aside (put the coffee to boil in a larger pot)
- beat the yolks well with the sugar (with the mixer for 2-3 minutes) until they become a light foam
- add 5-7 tablespoons of hot coffee and mix
- cream of yolks and coffee is poured into the pot in which you boiled the coffee, put on the fire and mix well with a pear until the whole composition becomes creamy and thickens - time: 10 minutes!
- add gelatin to the cream and mix well until it melts, without bringing the cream to a boil!
- the cream is left to cool, stirring occasionally in it

- beat the whipped cream with the mixer according to the instructions on the box
- keep a little whipped cream for decoration, the rest is mixed in the cream (after it has cooled completely)
- mix whipped cream, cream and a little cinnamon (according to everyone's taste)
- the cream thus obtained is put in glasses or cups and left to cool for a few hours
- Cappuccino cream can be decorated with meringues, almonds, whipped cream, grated chocolate, nes, cappuccino powder, coffee beans or cocoa.


Cake & # 8220Christmas Butter & # 8221 with cappuccino cream & # 8211 Christmas cake with coffee and whipped cream & # 8211 special Christmas cake recipe. It is delicious, fragrant, with a simple and fine cream and is made quickly and easily.

This French dessert is associated with the winter holidays and I think that all housewives who want to prepare a cake or a delicious cake will be delighted that the recipe does not require much time or effort.

In addition, it is durable and not expensive. The recipe can be modified so that Christmas cake & # 8220buturuga & # 8221 it can have creams made to your taste.

One of the most popular creams for cakes and cakes is the one with mascarpone and coffee, and I thought that a cappuccino coffee with milk foam is not strong, and a small amount brings the aroma of coffee and can be tasted by children. . I kept the idea of ​​coffee and milk foam layers so the slice of the cake has the colors of a cappuccino.

Shall I say what will conquer you? Mascaporpone cream with coffee, where one of the most beloved and most used creams for cakes and pies because it is made quickly and easily, without boiling.

Christmas cake & # 8220buturuga & # 8221 it is a simple roll, decorated with more cream than ordinary rolls. Lines are drawn to mimic the bark of trees. It is decorated in such a way as to keep the idea of ​​winter and holidays.

If you want to see how I prepared this cake in the chocolate version click here.

There are several variants related to the history of this dessert. One of them places the appearance of the cake in 1870 when the French confectioners wanted to make a dessert inspired by burning logs from the stove, on Christmas Eve. Another version tells how Napoleon Bonaparte forbade lighting fires in stoves to prevent the spread of disease, and the French invented this dessert as a way for the family to spend time around the stove, reminding them of logs burned in the stove.

Regardless of the history and origin of the dessert, it came to be prepared in our country, especially after 1990, when internet access made it easier to search for recipes. It is one of the most prepared Christmas cakes.

I chose to modify the classic recipe with chocolate cream and I prepared a cappuccino cream. I like to use coffee in desserts, as you can see if you read the collection of recipes prepared over time & # 8211 click here to discover coffee cake recipes.

Cappuccino is the coffee with milk foam with beautiful presentation that I prepare with the help of the espresso machine Prima Latte II Breville.

I like this machine because it can prepare several types of coffee: espresso, cappuccino or caffe latte, in small or large size. With a simple push of a button you can prepare your favorite coffee. And you can even make two coffees at the same time, if you want someone to keep you company. Not many devices can adapt to the height of your cups, but the Prima Latte II Breville has a height adjustment system.

You can prepare your milk foam exactly as you like, adjusting the degree of foaming from very little to a lot of foam.

The milk tank is detachable, so you can put it in the fridge so that the milk stays fresh.

Here are just a few of the reasons why I invite you to put this espresso bag in Santa's bag. You can buy it at a sales if click here and in addition, you can benefit from an extra discount using the code DIVA 5 until December 31, 2020.

If you buy any Breville product during the period December 10-31, 2020 using this code you will have another price reduction, compared to those displayed on the site, using the discount code DIVA 5.

Here is the list of ingredients and how to prepare it Christmas cake # 8220buturuga cu # cappuccino cream:

INGREDIENT:

For the countertop:

20 g black cocoa powder

1 grated orange peel

For the cream:

300 ml whipped cream

1/2 teaspoon orange free

For decoration:

2 teaspoons black cocoa powder

First of all, I made a small cappuccino and let it cool.

I separated the egg whites from the yolks. I mixed the egg whites with a pinch of salt, until they became a white foam, then I gradually added the sugar and I mixed until everything became a hard foam. I incorporated the yolks and mixed lightly, from the bottom up.

In a bowl I sifted the flour and cocoa powder and mixed them. I added cocoa flour to the egg mixture and mixed lightly, from bottom to top until smooth.

For flavor, I put 1 teaspoon of grated orange peel. I poured the dough in the oven tray lined with baking paper and baked the top for 12 minutes in the preheated oven at 180 ° C. I took the top out of the oven and turned it over on a lightly damp kitchen towel. I removed the baking paper, then rolled the counter with the damp towel and let it cool completely.

While the countertop was baking, I prepared the cream. To prepare the cream, I mixed the mascarpone with the powdered sugar and the vanilla sugar, then I gradually added the whipped cream. I poured cold cappuccino and mixed until smooth. I put the cream in the fridge.

After it cooled, I opened the top and greased it with a part of the cream (a little less than half), then I rolled it, squeezing it well, so that the cream sticks to the top. I wrapped the roll with baking paper and put it in the fridge for 4 hours. Shortly before I took it out of the fridge, I melted a dark chocolate in a bain-marie, let it cool a little, then I put it over the rest of the cream. I added black cocoa powder, rum essence and mixed until the composition was homogenous. I covered the roll with cream, then I cut a piece of about 10 cm from the roll.

I cut the 10 cm piece obliquely, so that I have two pieces of roll of different sizes. I glued them to the roll to get a butterfly or a tree trunk.

I drew stripes with a fork and decorated with some rosemary leaves and red currants.

The & # 8220Christmas Buttercake & # 8221 should stay in the fridge for at least 4-6 hours before being cut, but if you leave it overnight it will be even better.


Walnut Cake with Cappuccino Cream. A Cake To Reflect Your Guests

1. For starters, beat the egg whites with a mixer. Add salt, sugar and mix very well.

2. Gradually add the yolks, flour and baking powder. Mix well, then add the cocoa powder and walnut kernels. Mix well until smooth.

3. At the end, add the warm milk. Pour the dough on a tray covered with baking paper. Bake at 180 degrees for 30 minutes. After it has cooled, cut the top into 4 equal sheets.

4. For the cream, dissolve the coffee in hot water. We do the same with ness. Using a mixer, beat the egg yolks. Add sugar, milk, coffee, mix well and put the composition obtained on heating on a steam bath. After obtaining a dense and homogeneous cream, we take the bowl off the heat and at the end, we add the butter.

5. For the cappuccino cream, beat the egg yolks. Add salt, sugar, flour, quenched starch and mix well. Add the boiled milk, cappuccino powder and put the composition obtained on heating, over low heat. Mix vigorously until you get a thick and homogeneous cream. At the end, take the bowl off the heat and add the butter.

6. To form the cake, we syrup the first sheet of countertop and cover it with half of the cappuccino cream, on top we add the second sheet of countertop, in syrup, and we line it with a layer of coffee cream. Do the same, alternating the creams. At the end, decorate the cake with cream.


Video: How to make Latte Art: The Basics in Slow Motion by Barista Dritan Alsela