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- 2 eggs
- 150 ml of milk
- 250 ml carbonated water
- 2 tablespoons sugar
For the filling: fineti / nutella For caramel:
- 5 tablespoons sugar
- 2 -3 tablespoons sour cream
Preparation time: less than 15 minutes
RECIPE PREPARATION Pancakes with mint, chocolate and caramel:
For the pancakes we mix all the ingredients and at the end we put mint, I had it dry but the green would be even better (finely chopped).
We keep the chocolate at room temperature to be easy to spread.
For the caramel, melt the sugar until golden and completely liquid. Remove from the heat and put the cream, put it on the fire again until the caramel has completely melted.
One portion contains two pancakes, one filled with chocolate and one with caramel.
They are very good!
Method of preparation
We connect the Panini Maker Breville device to a power source.
In a bowl, pour the milk, add salt and baking soda, mix and add the oil.
In another bowl, sift the flour with baking powder, add cocoa, salt. Mix with a fork to distribute all evenly.
Add a little for the milk composition, stirring constantly with a fork. Homogenize the composition and set aside.
We lift the lid of the Panini Maker Breville machine carefully, and with the help of a polish, we pour and form dough discs. Leave the lid up for a few seconds, then press it lightly, but not completely, so that each pancake comes out thicker. Leave for about 20 seconds, then lift the lid and remove the pancake formed with a wooden spatula. We place them all on a kitchen grill.
After we have cooked them all, we prepare the bananas. We clean them and slice them. Chop the walnut coarsely and bake it for a few seconds in a pan on the fire. Attention, only a few seconds, otherwise it will burn.
We are preparing a flat plate. Place a first pancake, place a few slices of banana, sprinkle a few chocolate ornaments, pour a little caramel.
We place the next pancake, and a few slices of banana, a few chocolate and caramel ornaments. Repeat the operation until we run out of pancakes, and the top layer, sprinkle it with fried walnuts, chocolate ornaments and caramel again.
I know it's hot, but you can enjoy a slice of this wonder with a latte macchiato liqueur, or a Sheridans, ice cream.
Simple pancakes with ice cream and caramel topping
In a bowl, mix the egg whites. In another bowl, mix the yolks with the oil and milk. Incorporate the sifted flour, carefully and quickly without making lumps. At the end, incorporate the egg white foam.
Mix with a whisk until completely incorporated.
Heat Panini Maker Breville and (after about 6 minutes it says in the user manual of the appliance that it is perfectly hot, of the optimal temperature) pour a small polish in the middle of the non-stick plate.
There is no need to grease with oil, but if you do, as I did the first time (not knowing exactly what and how) nothing bad happens.
The idea is that using this Panini Maker Breville device you can make baked pancakes without oil, which is great! So pour a small polish and level it in a circle, with the polish, so as to obtain a pancake as uniform as possible.
Do not close the lid. Bake for 3 minutes and turn the pancake with a wooden or silicone spatula. Do not use metal.
Prepare one pancake at a time and place them on a plate, under a clean towel, until the whole composition is ready.
Eat the pancakes, while they are hot, with a lot of caramel topping and berry ice cream and pistachio ice cream. And a splash of mint for a special flavor!
I ate lava cake many times and each time I was pleasantly surprised by the thick and decadent chocolate syrup that flows especially as if especially for my unbridled pleasure of tasting the first teaspoon full of top, chocolate cream and ice cream.
I imagined, then, that someone who had prepared the cake, had put separately pieces of chocolate or a chocolate cream that would melt in the oven and be discovered by the greedy like me who were not even curious to find out the recipe. .
Since then I have researched a little and there are some equally successful methods, but today I present the latest option that I try quite often and it is prepared very quickly & # 8211 in just half an hour, with baking.
- 100 gr. 45% cocoa chocolate
- 40 gr. dark chocolate 75% cocoa
- 60 gr. butter
- 1 vanilla pod
- 2 eggs
- 2 tablespoons powdered sugar
- 1 tablespoon grated flour
While the chocolate melts together with the bain-marie butter, I prepare 2 ramekin dishes (the surprising ceramic dishes that last up to at least 250 ° C) which I grease with butter and cover with powdered sugar.
I mix very well the two eggs prepared with powdered sugar, I add the seeds from a vanilla bean and I incorporate the warm chocolate in the obtained mixture.
How to prepare banana and caramel rolls
Caramel sauce with condensed milk
In a saucepan with high walls (swell the caramel with condensed milk) put the sugar with water and let it boil and caramelize. The color of the caramel should be medium (neither very blond nor very dark & it becomes bitter). Remove the pan from the heat and add 1/3 of the condensed milk (no more because it swells and bubbles very much!). Mix carefully (do not sprinkle) and when it calms down, add the rest of the condensed milk.
Put the pan on low heat again and mix in it for 4-5 minutes, being careful not to let it out. During this time the sauce will decrease and become more bound. At the end, turn off the heat and add vanilla (vanilla sugar or vanilla bean core) and sprinkle a little sea salt.
Since the condensed milk I had was quite weak I had to add a little butter to the hot sauce. Stir gently and set aside.
Filling and modeling banana rolls
Peel a banana, grate it and cut it into 3 cylindrical pieces.
The pie sheets are portioned in rectangles of about 20 x 25 cm. The easiest way is to cut 2 rectangles of paper with these dimensions and try to fit them as well as possible on the surface of the sheets, with minimal losses. I put all 12 sheets on top of each other and I drew with a light knife the contours of the 2 rectangles and then I cut with scissors the necessary pieces, all at once. There will be edges that will be used as well. Each roll is composed of 3 layers of dough: the outer and inner ones are whole, beautiful rectangles, and the middle one can be fine from & # 8222cazaturi & # 8221. Take a nice rectangle and grease it with a little melted butter. A layer of & # 8222falls & # 8221 is placed over it, which is also lightly greased and ends with another beautiful rectangle. Place 1/2 banana and a square of chocolate on it and roll like cabbage rolls.
The result is 12 rolls that are greased on the outside with the rest of the melted butter and placed on baking paper in a tray.
Bake the rolls for 30 minutes until golden and crispy (at 200C, high stage in gas ovens).
Muffins with mint cream and chocolate
I took the recipe for muffins from the kitchen. ro de la Aliza.Multumesc.
Ingredient, 16 muffins
250 gr flour
a teaspoon of baking powder
175 gr. sugar
100 gr chocolate
2 tablespoons cocoa
250 ml of milk
90 ml oil
a sachet of vanilla sugar
For the cream
100 gr butter
100 gr margarine (both of very good quality)
150 gr powdered sugar
5 tablespoons concentrated mint syrup (or 1/2 teaspoon mint essence + food coloring)
100 ml liquid cream
200 gr white chocolate
5 tablespoons concentrated mint syrup (or 1/2 teaspoon mint essence + food coloring)
Method of preparation:
In a bowl, mix the flour with the baking powder, cocoa and grated chocolate.
In another bowl, mix the egg with the milk, sugar and oil and place them lightly over the dry mixture.
Preheat the oven.
Grease the muffin tins with a little butter and fill them 3/4 full with the composition.
Put the shapes in the oven at about 175 degrees for 20-25 minutes.
Rub the butter foam together with the margarine. Add powdered sugar and mix until melted.
Add the syrup and mix well.
-I also specified in another recipe, if the cream is cut, repair it by placing the bowl of cream on top of another bowl in which the water boils and mix it on top of the steam.
It wasn't cut for me, but it's good to remember.
Put the whipped cream in a bowl and bring it to the boil. Turn off the heat and immediately add the diced chocolate. Cool it and put it in the fridge for at least two hours then take it out and mix it until it hardens. Add the syrup or essence as needed and mix well.
Chocolate tart with mint
FOR DOUGH: crushed biscuits in a mixer. Add the butter and mix well. Place the dough evenly on a greased 24 cm tray.
FOR THE FILLING: beat condensed milk and lemon juice. Beat the whipped cream in a separate bowl until it becomes solid. Add the whipped cream to the condensed milk mixture. Mix the chocolate with mint and one of the mint bars with the whipped cream mixture and put it in the prepared tray. Leave it in the fridge for about 1-2 hours. Crush the remaining chocolate bar and use it to decorate the tart.
TIP: you can make individual tarts in smaller trays or in jelly shapes (see above). Prepare as described in the recipe.
With dry biscuits: mix the biscuits, muesli or breadcrumbs in a mixer until they crumble. Mix the melted butter and place the mixture at the base of the baking tray.
With sheets: grease 6 sheets with melted butter and food spray. Put the sheets in a baking tray.
With fluffy dough: roll the dough carefully. Cut it into squares if you want to make individual tarts. Put the dough in tart shapes or on a baking sheet at a high temperature until it becomes fluffy or golden brown.
With crumbly dough: you don't need a fluffy dough to grow. Take 3 quarters of the crumbled dough and put it in the pan. Grate the remaining dough on top of the filling to create a crumbly effect and to be able to bake the composition.
2 packets (200 g each) biscuits
80-100 ml melted butter
1 box (375 g) condensed milk of caramel
50 ml of fresh lemon juice
500 ml (2 cups) cold cream
1 piece (100 g) chocolate with grated mint
2 chocolate bars (50 g each) with crushed mint
Pancakes with cherries and chocolate sauce
115g flour, 2 tablespoons powdered sugar, 1 egg, 300ml semi-skimmed milk, 60ml liquid cream, 55 g unsalted butter, 3 tablespoons cherry / cherry liqueur, Orange juice and peel, 450g cherries, 170g dark chocolate, 100ml skim milk, 2 tablespoons unsalted butter, 3 tablespoons sugar syrup, 1 tablespoon sifted cocoa, mint leaves
Difficulty: low | Time: 30 min
Crêpes Suzette recipe for French pancakes with oranges, butter and caramel
Crêpes Suzette recipe for French pancakes with oranges, butter and caramel. How to make French pancakes with orange sauce with liqueur, burnt sugar and butter? Recipes for tender and fragrant pancakes.
It's been a few years since I made these Suzette crêpes or French pancakes with oranges and I fondly remember that moment. 4 years ago I had the pleasure of cooking live for 4 days in the Small Square in Sibiu, during the Jazz Festival 2017. I received a wooden house equipped with household appliances from friends from Electrolux. Thank you, Carmen!
Every day (of the 4) I prepared huge amounts of delicious dishes that I offered for tasting to jazz lovers but also to Savori Urbane fans who came in large numbers to meet me. I leave at the end the list of these dishes and the links to those recipes.