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Melt the chocolate with 85% cocoa, in a bain-marie and then leave it to cool.
Melt the vanilla sugar in the milk. We soak each biscuit in milk and place them one by one on a tray or a wooden bottom on which we put a transparent food foil.
We put two rows, each row with 12 biscuits.
On top we place another food foil.
We lightly squeeze the biscuits, bring them close together and let them absorb the milk.
We prepare the cream.
Homogenize with the mascarpone mixer and sugar, gradually add the melted and cooled chocolate.
We put a tray or a wooden bottom over the biscuits and turn everything upside down. We remove the foil.
Grease the surface of the biscuits with cream and place two whole (peeled) bananas at the edge of the biscuits.
We start to roll the biscuits with slow but tight movements with the help of the food foil.
We tighten the cling film at both ends of the roll.
Let the roll cool for a few hours.
Melt the milk chocolate or other icing for the cakes. Pour the chocolate over the roll.
Let the roll cool, to melt the chocolate or icing.
Serve the roll with a good coffee, possibly with a little cream.
1. Separate the eggs and beat the egg whites with the lemon juice until they become foam, at which point you start to gradually add half the amount of sugar. The egg whites should be beaten almost like meringue, just until they start to become shiny and keep their shape well when you lift the target.
2. Beat the yolks with the remaining sugar and vanilla essence for 7-8 minutes, until you get a light yellow cream. The yolk cream should flow when you lift with a spoon, but leave traces for a few seconds when it falls into the rest of the cream. Combine the egg whites with the yolks with the spatula, moving it from the bottom up. At the same time, sift the flour over the composition and continue to incorporate from the bottom up.
3. Place the homogenized dough in a baking dish, with a large, round tip and form the champagne biscuits as even as possible, 7-8 cm long, on a tray lined with baking paper. Powder the biscuits formed with powdered sugar and bake them for 10-12 minutes, or until you notice that they start to turn golden. Let the biscuits cool for 2-3 minutes, then remove them from the pan using a spatula or knife.
✽ If you want the champagne biscuits to come out as even as possible, you can draw with the pencil some straight lines of guidance on the baking sheet. Thus, you will know how to fit and you will keep the same size for all the biscuits formed.
✽ It is ideal to consume the biscuits in one day, maximum two from their preparation, because then they are tender and you can really take advantage of their flavor. If you can't consume them in a timely manner, it's good to know that you can freeze them in an airtight container for up to 30 days.
With champagne biscuits you can prepare diplomat cake without baking
& # 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 in the category of 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 fill 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 the cocoa, the 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 turns 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 beginning, 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 line of the center 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 have leftover biscuits, serve them to guests for 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.
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Homemade biscuit desserts
What can we use these biscuits for? to classic tiramisu or with chestnuts, la tiramisu with oranges, the Diplomat cake, the dessert Dream of lemon. I'm not talking about the classic bastards. With them we can decorate cups of ice cream or fruit salads or we can simply nibble on them with a cup of tea or coffee.
or to a Diploma cake with fruit & # 8211 classic recipe
From the quantities below resulted 2 biscuit trays. I made some classics (elongated, 15 cm) and others border type (fence) to surround them with a Graduated Fruit Cake (recipe here). My trays are 33 x 42 cm.
- 50 g flour
- 50 g starch
- 4 egg whites (approx. 125 g)
- 4 yolks (approx. 80 g)
- 100 g sugar cough
- a drop of salt
- vanilla (a teaspoon of extract or 1 sachet of vanilla sugar)
- approx. 200 g powdered sugar (for powdering)
Beat the yolks, sugar and vanilla sugar. Sprinkle the flour in a bowl and mix well with the baking powder. Add salt to the egg whites and beat hard. Put over the yolks half of the flour, the egg whites and at the end the other half of the flour. Mix carefully with a spatula, taking care not to cut the foam. If you opt for the roll, bake a thin biscuit dough. Line a tray with baking paper and place the dough 5-6 mm thick and bake in the preheated oven. For 8-10 minutes at 175 degrees. (The thin biscuit burns very quickly). When it is ready, remove the baking paper, but do not turn the countertop but place it on a clean kitchen towel and roll it. Allow to cool.
Advice! It is advisable not to open the oven door while the biscuit is baking.
Cream is prepared. Mix the milk with the flour until smooth, boil until thickened and leave to cool. Rub the margarine with the powdered sugar, mix with the cocoa, and mix all with the milk flour and add Bailey's to taste.
Unfold the biscuits and fill them with the cream obtained, then roll them again, carefully.
Wrap with cream on the outside as well.
Biscuit roll with mascarpone cream and strawberries. Simple and quick dessert to celebrate love.
What could be more symbolic, on a day when it is celebrated love, than a delicious dessert, fast and simple to prepare? And if the dessert also contains strawberries, ingredients that symbolize love through the color and shape of the heart, the delight will be maximum.
Read the article further on a1.ro…
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Roll with top of biscuits in white chocolate mantle
Unwrap the compote and drain the pineapple pieces well. In the remaining compote syrup, each biscuit is syruped, on both sides and placed on a cellophane next to each other, on the length of the biscuit in 2 equal rows, the biscuits being well next to each other. Refrigerate now.
Meanwhile, mix the whipped cream well with a tablespoon of powdered sugar until it hardens. Half of the drained pineapple pieces are boiled with 50 ml of compote syrup and the gelle cake sachet, stirring continuously until the first boil when set aside.
Remove the foil with cold biscuits, grease it with a layer of whipped cream, and on one of the long sides of the countertop put a row of pineapple jelly, then roll tightly with the foil and let it cool for 2 hours or preferably in the evening. till morning.
Put the pieces of white chocolate together with a spoonful of whipped cream in a bain marie, to melt, then pour on the roll removed from the refrigerator and removed from the foil. Sprinkle small pieces of well-drained pineapple over the chocolate. Let it cool until the chocolate hardens and then you can cut it into slices.
step 1. Bring the meat and eggs to a boil. We cut the meat into smaller pieces so that it boils faster. Then we cut them into small pieces.
step 2. While the meat and eggs are boiling, prepare the rest of the ingredients. Cut the tomatoes and peppers into cubes, salt and let the juice drain. You can also add grated cheese, greens (green onions, parsley, dill).
step 3. We spread the washcloths on a towel, grease them with mayonnaise in a thin layer and put all the ingredients one by one, on half of its surface. With the help of the towel we run.
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Chicken roll is very easy to prepare. You can cook it for both everyday and festive meals. It is an excellent alternative for sausages: delicious and useful!
INGREDIENTS (FOR 2 ROLLS):
-1300 g of chicken (2 breasts + upper thighs (without skin and bones))
-a spoonful of spices for chicken
-salt, ground black pepper - to taste.
METHOD OF PREPARATION:
1.Wash and dry all pieces of meat.
2.Put the chicken legs between 2 pieces of food foil and beat them a little with the meat hammer, to give them an approximately equal thickness.
3.Put the beaten meat in a deep bowl. Add salt and ground black pepper to taste, spices for chicken (or those you like), a little gelatin and garlic passed through the garlic press. Mix very well.
4. Remove the small portion of meat, which is attached to each chicken breast. Then incompletely cut the chicken breast in half, starting from the thicker edge: this way it will look like an "open book" and a larger surface.
5. Cover each chicken breast with cling film and beat it with a meat hammer on both sides to make it softer and evenly thick. Proceed similarly to the pieces, which you separated from each chicken breast.
6.Then overlap the large chicken breast with the piece of meat, which you previously separated from it, at the edge. Tap them lightly with a hammer to join them.
7. Sprinkle the meat "top" with salt, ground black pepper, chicken spices and a little gelatin. If you want, you can spread it with mayonnaise or cover it with a layer of fried mushrooms, chopped greens, etc. (we left it as is).
8. Spread the chicken legs on the "top" of the chicken breast. Then roll it into a compact roll with cling film. To give it a more neat shape, roll it a few times on the work surface, twisting the ends of the food foil.
9. Wrap the roll with another 1-2 layers of cling film, tying the ends at the end.
10.Then wrap it in 2 layers of aluminum foil, bending their ends so that they do not overlap (in different directions - otherwise you risk unfolding).
11.Doing similarly, prepare the other roll. Put them in a deep pan and pour boiling water over them (this should be half their height).
12. Bake the chicken rolls for 60 minutes in the preheated oven to 180 ° C.
13. Allow them to cool completely, then refrigerate for a few hours.