First prepare a firm pudding of 2 egg yolks, 2 tablespoons sugar, 500 ml milk, 5 tablespoons grated flour and vanilla essence.
Rub the yolks with a pinch of salt, then with sugar and dilute with 2-3 tablespoons of cold milk.
Add the flour and mix, then dilute the composition with the rest of the hot milk, gradually adding it and mixing intensely until well blended.
Put the pot on low heat and boil the pudding, stirring constantly, until it thickens well.
We then let it cool down.
We make a caramel sauce.
Put the caramelized sugar in a higher bowl, stirring constantly so that it does not burn.
When all the sugar is diluted, add the butter and mix intensely, and when the mixture becomes homogeneous, add the cream and also mix intensely until all the sugar that has solidified on contact with the butter is diluted.
Leave the pot on low heat and mix in it until the caramel thickens consistently, then let it cool for a few minutes and mix it with the previously boiled pudding.
We stop a little caramel and for decoration.
Peel a banana and grate it, then add it to the caramel pudding.
Hydrate the gelatin in water, then heat it slightly until it is diluted and add it over the pudding, mixing well to spread evenly throughout the pudding.
Grease a baking tin with a little butter and cover it with sugar, then place the biscuits on its edges and pour the pudding in the middle.
I had a flower-shaped shape, and the biscuits were fixed in the places of the shape.
Place a plate on top to press the biscuits inside and shape into the refrigerator until the pudding hardens consistently and can be portioned nicely.
It had a special taste from caramel, but also from bananas. May it be useful to you!
- 150 g sugar
- 370 ml whipped cream
- 500 g mascarpone
- 350 g biscuits
First we prepare the caramel, so it has more cooling time. Put the sugar (150 g) in a bowl and let it melt. Then add the whipped cream and boil for 5 minutes until the melted sugar dissolves. cooled.
Prepare the syrup: melt the sugar (100 g), then add water and boil until the sugar is completely melted. Turn off the heat, add the instant coffee, mix and let it cool.
Cream: put the mascarpone in a bowl and incorporate the caramel little by little, stirring until well incorporated.
We syrup the biscuits and place them in a tray (20 & # 21530). Divide the cream in half and over the first row of biscuits we put a layer of cream. We continue with the second row of biscuits and cover with the rest of the cream.
Let cool overnight (so the cream has enough time to harden).
The next day we can serve, it is one of the best desserts we have ever made. Enjoy!
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Caramel pudding with Savoiardi biscuits - Recipes
Have you ever tried to do that homemade biscuits? I don't have to worry either, they are cheap and can be found at any store, no. And yet a curiosity struck me, especially since I wanted to prepare a more complicated dessert for the weekend, one that requires biscuits and I found with amazement that you only need 4 ingredients (egg, sugar, flour, starch) a powder of patience and that's it & # 8230 & # 8230 .
I tried, I said, 3 recipes homemade biscuits and everyone had a bug: the starch was missing from the recipe, the temperature was too low or too high, in the end I compiled something that led to the expected result. Here are some things I learned in my endeavors:
- Because no growth agents are used, the egg whites must be beaten very well so that the biscuit is aerated and fluffy inside.
- starch also plays an important role, it provides structure, and in its absence the biscuit is just a piece of soft cake, so beware of starch-free recipes, it may not turn out properly.
- pay close attention to the size of the biscuit, I first used a very small round dui so instead of biscuits I made filiform and crispy biscuits
- pay close attention to the baking temperature and the time they are in the oven, I will show you below what is too high a temperature and another round of biscuits that have not been in the oven long enough
- 90 g flour
- 40g starch
- 3 separate eggs
- 90 g granulated sugar (for egg whites)
- + 45 g granulated sugar (for yolks)
- powdered sugar (for powdering)
I sifted the flour together with the starch and salt and set it aside.
I whipped the egg whites together with 90 g of granulated sugar. In order for the egg whites to beat well, they must be at room temperature and to stabilize them you can add a teaspoon of tartar cream or half a teaspoon of vinegar. The result is a glossy and consistent meringue that we leave aside for the moment.
Beat the yolks with 3 tablespoons of granulated sugar until light in color and aerate. At this point you can add vanilla (in the form of extract, vanilla sugar or essence, although I'm not a fan of fragrant chemicals), I didn't add anything because I later used the biscuits in another dessert that had quite a few other flavors.
Over the beaten egg yolks add the flour mixture and part of the meringue and mix with circular motions, from bottom to top being careful not to mix too much because it loses volume. Slowly incorporate the rest of the meringue and mix until the dough is smooth and fluffy (don't overdo it & # 8230 seriously!)
Put the dough in a bag with a round dui or in a plastic bag, cut at a corner and draw in the tray sticks of 10-12 cm and about 2 cm thick. I got 40 biscuits that I baked in 2 rounds, but that depends on their size. powdered with sugar (powder & # 8230 obviously), but not required, if you use them in other desserts (as I did) it is not necessary, but if you consume them as such it is preferable to powder them with sugar before giving them in the oven.
Put the biscuit tray in the oven for a maximum of 8 minutes (if you notice that it is tanning too much, you can remove them a minute earlier). At the end of the time, take the tray out of the oven and let it cool for a few more minutes, then remove the biscuits on a plate and powder it with sugar (if you like it sweeter). Initially they are very soft and fluffy, like cake, but once they have cooled they get the crunchy texture of the classic biscuit & # 8230 are wonderful, I can't get enough.
As I promised, here are some mistakes (as it probably happens to you, I don't get everything right from the start).
2 minutes too long in the oven
Whites that have not been beaten enough
Insufficiently cooked at too low a temperature (no starch in the composition)
This is just the beginning, I will try to prepare some simple recipes starting from homemade biscuits (which of course can also be prepared with purchased biscuits, but I prefer homemade desserts head to tail & # 8230 and I also like culinary challenges). Until the next sweet recipe (with biscuits) I wish you an increase in everything, a lot of peace and Have fun!
The milk, sugar, eggs, and the two pudding powders are mixed and boiled on a steam bath, stirring constantly until it thickens like a pudding.
Remove from the steam and leave to cool.
When the cream is cold, dissolve the gelatin in cold water and heat it (I also put it on the steam bath) but don't boil it! just to dissolve the gelatin crystals.
When it is dissolved, add it to the cooled cream.
While the cream cools, beat the whipped cream hard.
After adding the gelatin, mix the whipped cream into the composition. It's ready, cream and ready!
Then start assembling the cake.
I use about two packs of big Savoiardi biscuits for a big cake.
In the same cream, you can mix the fruits, place them in the form, put them to cool.
I put them in the shape of muffins, so that my mini diplomat would come out.
After I placed cellophane in the bottom of the pot, I put fruits arranged as I wanted to appear on the "face" of the cake, then cream and a row of biscuits.
Mix the milk with the powdered sugar and essence. Biscuit roll with cocoa and mascarpone cream Recipe. Vanilla and coconut flavored roll. AdyGio Kitchen Diplomat Roll with Bananas and Pudding & # 8211 Phenomenal! Autoplay When autoplay is enabled, a suggested video will automatically play next. BISCUITS CAKE WITH MASCARPONE CREAM.
If you are looking for a simple roll and flour recipe I really insist on it.
The flour together with the baking powder is put in a bowl and mixed. In another bowl, mix the butter at room temperature with the brown sugar and vanilla sugar. Mix well and then add the egg, salt and nutmeg. Incorporate flour mixed with baking powder and mix until a compact dough is obtained. Wrap in cling film and leave to rest in the refrigerator for 30 minutes.
put the brown sugar in a small pan and caramelize the sugar, then add the butter, mix and then add the liquid cream, salt and vanilla essence. Boil for another 5 minutes until you get a thick sauce. We leave the caramel obtained to cool.
From the dough in the fridge we spread a sheet from which we cut hearts. We put them on the tray covered with baking paper and put them in the hot oven for 10 minutes. Let the hearts cool. Spread the caramel (if in the meantime it has hardened too much, put it back on the fire for a few seconds and return to its fluid state) on half of the ripe hearts. Cover with the other hearts, press lightly and let the caramel harden.
Delicious with mascarpone, pears and caramel
Peel the pears and cut them in half, then each half into thin slices. Put them in a pan with cinnamon, cloves, sliced lemon, Amaretto liqueur and a little water and leave them on the fire until they soften, but without crushing. If necessary, add more water. Leave to cool completely.
For the cream, soak the gelatin in water, drain it, then homogenize it with whipped cream, which I heated a little on the fire before. Leave to cool. Mix margarine with sugar, then add the mixture of whipped cream and gelatin. Homogenize and add mascarpone cheese, mixing until it becomes a glossy cream.
For the top, chop the biscuits and mix them with margarine and almond essence. We put on the bottom of the 23cm shape a circle made of baking paper over which we turn over 3/4 of the biscuit composition and press with our hand to be as uniform as possible.
Add the cream, and over the cream the rest of the biscuit composition, but this time without pressing, but just press like crumbs.
We also add the slices of pear, without lemon and cloves, which we distribute at will.
For the caramel, put the sugar in a saucepan and let it caramelize, taking care not to burn it. Dissolve the coffee in a tablespoon of water and pour it together with the whipped cream over the caramel, carefully, the caramel being very hot and mix well. Remove from the heat and add the liqueur and margarine, mix well.
Keep the caramel at room temperature and pour it on top when serving.
Delicious cake with biscuits and caramel & # 8211 a tasty dessert, suitable for any occasion
Today I prepared a delicious dessert. The cake with biscuits and caramel has a demented taste. I recommend you try it too. You can find the recipe in the rows below.
- 2 packets of biscuits, 300 ml coffee sweetened with sugar
- 2 sachets of caramel pudding, 6 tablespoons sugar
- 700 ml milk, 300 ml liquid cream for whipped cream
- 2 tablespoons powdered sugar, 2 sachets of whipping cream, decorative chocolate candies
- 60 gr dark chocolate, 1 teaspoon butter, 5 tablespoons instant coffee
Method of preparation:
Put a layer of biscuits on the bottom of a baking tray. We glue them together so that the cake is easier to cut later. Sprinkle the biscuits with sweetened coffee.
We prepare pudding. Mix the pudding powder with 100 ml of milk. We boil the remaining milk together with the sugar. When it boils, add the pudding and mix until it thickens. We take the pudding from the fire and let it cool.
Using the mixer, beat the liquid cream with the powdered sugar and hardener until you get a firm whipped cream.
Melt the dark chocolate with the bain-marie butter. Add 5 tablespoons of coffee and mix.
Mix cold pudding with the mixer and add melted chocolate. Spread half of the pudding over the biscuits in the pan. Put the whipped cream on top. Add a new layer of biscuits and sprinkle with coffee. Add the rest of the cream.
Sprinkle the decorative chocolate candies on top. I put the cake in the fridge and leave it there for at least 3 hours. It would be preferable to leave it in the fridge overnight. The next day we can cut it and serve it with our loved ones. Good appetite and increase cooking!
Champagne biscuits & # 8211 Savoiardi biscuits
Recipe for Champagne Biscuits, Savoiardi , is one of those famous, old recipes, with certain noble origins. First I will tell you something about these wonders, then I will give you recipe 😀 .
Champagne biscuits, Savoiardi, are fine biscuits, aerated, brittle, slightly crunchy and at the same time frothy. They come from the Savoy region (in Italian they are called savoairdi cookies& ndash Savoyard biscuits), in English are called lady fingers, due to their finger shape, and in France they are called biscuits boudoairs (boudoir biscuits). It is supposed that the recipe was created in the 15th century, at the court of the Duke of Savoy, in honor of a visit of the King of France. The duke's wife then asked the cooks to create a special dessert to impress her sister (Jeanne de Bourbon), queen of France (1338-1378). These biscuits became the favorites of young nobles and were offered as a culinary symbol of the Savoy region.
They have become extremely popular in all Italian regions, in Sardinia they are part of the & bdquoartisanal confectionery traditions & rdquo (traditional homemade sweets, handmade) and are called caff & egrave pistoccus. Nowadays, they are made industrially in Venice. & # 128578
They are used for different desserts like Tiramisu & ndash see the recipe here (pull me up in Italian, with emphasis on u) or for various other desserts. In Romania they are called Champagne biscuits and before the Revolution, it was a big deal to receive invitations to a party, wedding, with a glass of champagne and a plate of champagne biscuits.
Although they have "blue blood" and a royal history, these Champagne biscuits, Savoiardi they are made extremely simple, from only 3 ingredients: eggs, sugar and flour. Will the combination sound familiar? I let you boil it in its own juice, but I also tell you that our mothers always did something like that, but they baked it in cake trays & # 128578 and called it pandispan. & # 128578
If I aroused your curiosity, let me tell you recipe for Champagne Biscuits, Savoiardi. It is a recipe that was made in confectionery laboratories in the & bdquo80s, it is a recipe that I also learned in school. I had in my notebook the recipe for 2.5 kg of biscuits, but I divided it by 4.
So I give you the quantities for 600 g of biscuits (620 g & # 128578 came out), I baked 3 normal oven trays.
& # 8220Amandine & # 8221 with biscuits
& # 8220Amandine & # 8221 with biscuits, a dessert with the necessary quotes :)), which is meant to be just a quick reinterpretation of a dessert loved by many of us, Amandina. Honestly, there is more talk in the recipe than the work you have to do, but I try to explain well so that they come out like the ones in the picture.
Initially I wasn't even going to post the recipe, that's why I don't even have intermediate pictures. We had made them just because we wanted Amandine but we didn't have time to make countertops, but my daughter said:
& # 8211I'm deadly, Mom! I ate 3, one after the other! Do you do it tomorrow?
And she, with the exception of the Pavlova dessert, does not overdo the dessert. So they really liked it, maximum!
No, I don't do it tomorrow, but it's good to remember for another time, when we want something good from the category of & # 8211 quick recipes.
- As a recommendation, leave the cakes at room temperature for at least 30 minutes before serving. The butter cream will soften, the syrup in the biscuit will complete it perfectly and the total will have a completely different texture compared to when the cake is very cold.
Ingredients & # 8220Amandine & # 8221 with biscuits & # 8211 for approx 14-18 servings (depending on how much cream you put)
Butter cream for Amandine
- 200 g butter
- 120 g old powder
- a knife tip salt
- 2 tablespoons black cocoa
- 1-2 egg yolks
- 1/2 stiluta esenta rom
Caramel syrup with coffee
Preparation Amandine with biscuits
First, prepare the Amandine cream.
Mix the butter foam together with the sugar (use a type of quality butter, without water, I use LaDorna butter with 82% fat or Pilos)
Beat the yolks lightly with a fork on a steam bath for 3-4 minutes (add a tablespoon of milk). You can also add them raw, if you don't mind. When I have homemade eggs, I put them raw.
Add cocoa, essence, mix gently, then start mixing and mix until you get a fluffy, homogeneous cream.
Set it aside or, if it's warm in the house, let it cool a bit.
Caramelize the sugar until it gets the color of amber. Turn off with cold water, then simmer for 2-3 minutes. Turn off the heat and add the brewed coffee.
Prepare the biscuits, syrup and cream at hand.
- In the meantime, an idea came to me while I was writing the recipe. You can slightly scoop the biscuits from the base with the help of a teaspoon, long, to become like boats. The cream would be perfectly stable in those hollows. I didn't do that, but I think it would be very ok.
Almonds with biscuits
Take one biscuit at a time and syrup it in the cold syrup, on both sides.
- You have to be very careful how much you keep them. You don't have to break them or drown them in syrup, but not enough, because they have nowhere else to draw syrup from.
- Do not syrup all the basic biscuits from the start, syrup a part, distribute the cream and then you will see exactly how many biscuits the cream is enough for, depending on how thick you spread the layer.
After you have syruped some of the biscuits from the base and placed them on the plate, distribute the cream that you put in a bag with two stars, trying to keep the center line of the biscuits, so that the dessert has balance. Continue to syrup the biscuits and put them over the cream, pressing lightly, to make the socket. Do the same with the remaining biscuits and cream. If you run out of biscuits, serve guests coffee :)))
Let the plate cool until you are ready glaze.
Put all the ingredients in a bowl on a steam bath.
Homogenize, let cool, and when it's just slightly warm, take with a teaspoon and put over cakes.
Decorate them according to your preference. Keep the plate cold and serve the dessert as mentioned in the introduction.
You can prepare this dessert with another cream, for example chocolate mousse or ganache cream, keeping the basic idea.
Biscuits with pineapple and vanilla cream
I saw on the FB page of & # 8220Schar Romania & # 8211 gluten-free products & # 8221 messages left by some celiac children or parents who were clumsily clumsy under their words, endless sadness for their chicks who have gluten intolerance. My dears, it is not the end of the country, there may not have been a grain of grain on earth, and so we were all the same, & # 8230 but always different, from other points of view. Look at the full half of the glass, everything becomes more harmonious, better for you and the children will feel it.
I urge you to encourage children with or without & # 8220problems & # 8221, to remain optimistic, and for them, I propose a game (they can assemble this dessert themselves) that will give them great satisfaction and confidence. Don't stop encouraging them in everything they do! With self-confidence, they will be able to move mountains when they are big.
& # 8211 some biscuits (I have left from & # 8220Cake with biscuits, sour cream and walnuts & # 8221, from the package from Dr. Schar, they are Savoiardi without gluten)
& # 8211 1 can with pineapple compote
& # 8211 whipped cream whipped with vanilla sugar
& # 8211 grated lemon peel
VARIANT 2 per glass
It also has a little walnut cream, you can replace it with Nutella & # 8220Cake with biscuits, sour cream and walnuts & # 8221
OPTION 1 assembly
Assembly on the plate as in the photo below:
The biscuits soaked a little in the compote syrup, the diced pineapple and the whipped cream from the vanilla cream. Decorate with grated lemon peel.
In glasses, alternate layers of the above ingredients.
May it be useful to you!