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Vanilla and chocolate rolls

Vanilla and chocolate rolls


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Rollers:

Allow the dough to warm to room temperature.

For these rollers, I had special forms of pastry, but if you don't have them, you can make them from rolled and stapled cardboard paper and then wrap them in baking sheet.

Preheat the oven.

Spread the dough on the work table, cut into thin strips, take one strip at a time and roll it on a special form greased with a little fat. Place the rolls in a tray, on a special baking sheet or foil and put them in the oven, over medium heat, for 10-15 minutes, until they turn golden.

Vanilla cream:

Heat the milk in a kettle. Separately, put the yolks and sugar in a saucepan together with the seeds from half a vanilla bean, mix well. Add the flour, slowly pour the warm milk, mix and now put on the fire. Turn down the heat and mix well with a whisk, all the time, so that no lumps form and so that the cream does not stick. When it starts to thicken, stir vigorously for 1 minute and then remove from the heat. Add the butter (you can now add whatever essences you want) and mix well.

For the chocolate cream: pour half of the vanilla cream in a bowl, mix well with a little dark chocolate broken into pieces.

Leave the rolls and creams to cool, only then they can be filled.

At the end, powder with powdered sugar.

Good appetite!

If you liked my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.ro/2016/04/rulouri-cu-vanilie-si-ciocolata.html


Spirals with vanilla and chocolate & # 8211 Danish puff pastry

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Vanilla and chocolate rolls

Rollers:
Allow the dough to warm to room temperature.

For these rollers, I had special forms of pastry, but if you don't have them, you can make them from rolled and stapled cardboard paper and then wrap them in baking sheet.

Preheat the oven.
Spread the dough on the work table, cut into thin strips, take one strip at a time and roll it on a special form greased with a little fat. Place the rolls in a tray, on a special baking sheet or foil and put them in the oven, over medium heat, for 10-15 minutes, until they turn golden.

Vanilla cream:
Heat the milk in a kettle. Separately, put the yolks and sugar in a saucepan together with the seeds from half a vanilla bean, mix well. Add the flour, slowly pour the warm milk, mix and now put on the fire. Turn down the heat and mix well with a whisk, all the time, so that no lumps form and so that the cream does not stick. When it starts to thicken, stir vigorously for 1 minute and then remove from the heat. Add the butter (you can now add whatever essences you want) and mix well.

For the chocolate cream: pour half of the cream in a bowl, mix well with a little dark chocolate broken into pieces.

Leave the rolls and creams to cool, only then they can be filled.
At the end, powder with powdered sugar.


Rolls filled with chocolate cream

Today we will do Rolls filled with chocolate cream. My dough recipe is very simple, does not require kneading and is made from few ingredients. The chocolate cream is frothy, with pastry cream, chocolate and cream. In addition, it is done in a very short time.

Dough ingredients:
6 tablespoons oil
600 grams of flour
6 tablespoons milk
1 or
6 tablespoons sugar
7 grams of ammonium for cakes

We start by making the dough. Put the egg and sugar in a bowl. With the mixer, foam well until it doubles in volume. Then add the oil, in a thin thread, as if we were making mayonnaise. We add the milk, the ammonia for the cakes and the flour. Homogenize everything well and when we have the dough formed we put it on the floured worktop and knead it a little more. We form it into a ball and divide it into two equal pieces. Spread half of the dough with the rolling pin as thin as we can.

Cut the dough into equal long strips, about 2 cm wide. We take a strip of dough and roll it tightly on a roll form. We do the same with all the dough. Out of the whole amount, 27 rolls came out for me. We put the rolls on a tray covered with baking paper, leaving space between them because they will grow when baked and we do not want them to stick to each other. Bake at 200 degrees Celsius for about 30-40 minutes, or until golden. When they are ripe, we take them out of the molds and let them cool.

Cream ingredients:
500 ml of milk
200 ml of liquid cream
100 grams of milk chocolate
3 tablespoons cocoa
2 tablespoons starch
150 grams of sugar
2 yolks

In a bowl put the egg yolks, sugar, starch, cocoa and milk to form a homogeneous paste. Mix well. Put the rest of the milk in a saucepan and let it boil.

When the milk boils, put the mixture made earlier in it and mix continuously with a wooden spoon until it thickens. As soon as we take the cream off the heat, we put the chocolate in it and stir until it melts. Then let it cool.

When the cream is cold, put the cream in a bowl and whisk it with the mixer. Put the chocolate cream over the cream and mix well.

With a posh we fill the rolls with the obtained cream. Put powdered sugar on top.

Look how good it looks! The rolls are full of cream and are sweet, and the shells become soft about 2 hours after I fill them.


Chocolate and walnut rolls

Take a look at the photo below: chocolate and walnut rolls & # 8230 if I triggered your craving for a fluffy, chocolatey dessert and last but not least exceptionally tasty, it means that I have reached my goal. For me, the recipes appear trying to reconcile everyone in the house: my daughter always dreams of chocolate, my husband loves pies, walnuts are from me, for a little texture and here we are, rolls of chocolate and nuts! I would like you to try the recipe and hear your impressions, they are easy and quite fast, unfortunately they disappear just as quickly, this would be their only shortcoming: P.

Preparation time: 01:35 hours
Cooking time: 00:25 hours
Total Time: 02:00 hours
Number of servings: 12
Degree of difficulty: environment

Ingredients Chocolate Rolls And Nuts:

  • 150-180 ml. of warm milk
  • 100 grams of sugar
  • 20 grams of fresh yeast (or 5 grams of dehydrated yeast)
  • 1 yolk
  • 450 gr. flour (and a reserve of about 50 grams, if needed)
  • 1 tablespoon cocoa
  • 1 pinch of salt
  • 60 gr. melted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon of rum essence
  • grated peel of 1 lemon
  • 3 tablespoons Nutella tip
  • 1 good handful of walnut kernels
  • 100 ml syrup. of milk, 1 tablespoon sugar, vanilla
  • optional: a glaze prepared from 3 tablespoons of powdered sugar mixed with 3 tablespoons of lemon juice

Preparation of Chocolate and Nut Rolls:

1. In a bowl, rub the fresh yeast with 1 tablespoon of sugar (from the total recommended amount) until liquefied. If you use dehydrated yeast, add 1 tablespoon of sugar and 4-5 tablespoons of warm milk, then wait 8-10 minutes until it foams on top.

2. Sift flour, cocoa and salt into a large bowl. Activated yeast is diluted with 3-4 tablespoons of warm milk, make a hole in the middle in the flour, and add the yeast.

3. Mix the yolk with the rest of the sugar, add the remaining milk, lemon peel, rum essence and vanilla extract and start incorporating the liquid in the flour with cocoa, first mixing with a wooden spoon, then kneading by hand. A strong, manly hand would fit you well here (I convinced my husband), but it can just as well be kneaded with a robot or even manually, it's not too much effort. After the dough has formed (it will be sticky in this phase) add the melted butter, but not hot and continue to knead.


4. Depending on the quality of the flour used, it may be necessary to add a little more warm milk or, on the contrary, more flour, the quantities are adjusted so as to obtain a cake-like dough, non-sticky, elastic and smooth. The dough obtained is placed in a clean bowl, greased with a thin film of oil, wrapped in cling film and left to rise in a warm place, away from current, until it doubles in volume.

5. After the dough has risen, turn it over on the work surface greased with a drop of oil, spread it in the shape of a rectangle twice as long as it is wide and spread it evenly with nutella.


6. Keep a few whole walnut kernels, chop the rest with a knife and sprinkle over the layer of nutella.

7. Roll the dough with the filling in the middle (lengthwise) and divide it with the knife into 12 pieces, which are placed with the cut up in a tray lined with baking paper. Above the rolls are distributed walnuts kept whole and in halves.


8. Cover the tray with a damp napkin and place in a warm place for 30 minutes to increase the rolls.

9. Turn on the oven and set it at 200 degrees Celsius. Until the oven heats up, the rolls continue to rise.

10. Bake the rolls in the already hot oven. Meanwhile, heat the milk for the syrup and add 1 tablespoon of sugar, dissolving.

11. After 12 minutes of baking, remove the rolls from the oven, pour the milk with sugar on top, spreading almost everywhere and lightly cover the tray with aluminum foil (without sealing the foil, just to keep the rolls from burning at surface). Put the tray in the oven for another 10-12 minutes, until the milk is completely absorbed.


12. Try the rolls with a toothpick, if it comes out clean after being stuck in the dough, they are ready, but 22-24 minutes of baking (in total) at the indicated temperature should be sufficient.

13. Place the rolls on a grill until cool. While they are hot, they can be sprinkled with a glaze (I made it) prepared by homogeneously mixing powdered sugar with lemon juice, until reaching a consistency like pancake dough.


Finally, a close-up with this chocolate star, syrupy and full of taste. :)


Worth trying & # 8230 and devouring. Good appetite!


Preparation Mini eclairs with vanilla cream with mascarpone:

Eclaire dough:

Boil water, milk, butter and salt. When the composition starts to boil, add flour, all at once and mix vigorously with a whisk, until the dough comes off the bottom of the bowl. The dough will shrink, and the dough film will remain on the bottom of the pan.

Let it cool, during which time the dough will harden. Mix lightly, break up the composition, then add eggs, one by one, mixing well after each one.

  • until recently I used the purpose for preparing dough for eclaughter shells, but with the mixer things work much faster and better
  • depending on the size of the eggs, start with 6 eggs and if necessary add another egg or two. The final dough should be glossy and creamy, but not soft, flowing

The dough for the eclairs is spread in the form of sticks, about 4-5 cm long, in a tray lined with baking paper.

Place the tray in the oven over high heat (220 degrees in an electric oven) for 15 minutes, during which time the eclairs are lightly browned and browned. Then another 10-15 minutes on medium heat (180-190 degrees in electric oven or 160-170 degrees electric oven with ventilation)

  • depending on the oven of each, follow the baking stage. It may be too long for 15 minutes to start, in which case you reduce the cooking time

Remove to a grill and leave to cool.

Vanilla cream with mascarpone:

The yolks are mixed with the sugar until they turn white and become like a cream. Add the starch and mix, pouring the milk. Mix lightly, not to form lumps. We put the pot on low heat or in a steam bath, as you think it is easier and more comfortable for you.

Without boiling, boil the composition over low heat until it thickens, stirring constantly. Set aside, allow to cool slightly and add vanilla essence and a little lemon juice (or lemon essence).

  • Lemon juice is optional, but will accentuate the vanilla flavor and the cream will taste better

Place a food foil over the cooled cream, directly on the surface of the cream and put it in the fridge until it is well cooled and hardens. The cooled cream is mixed a little, while it is "dissolved", the mascarpone is added and it is mixed until incorporated.

Chocolate glaze:

The broken chocolate pieces, over which I poured a little milk, melt over low heat or on a steam bath. Then pour milk, little by little, until the chocolate reaches the desired consistency.

Mounting Mini eclairs with vanilla cream with mascarpone:

Each eclair is cut in half, lengthwise. Fill with vanilla cream with mascarpone and place the top over each. Each ecla glaze with melted chocolate.


Mix all these ingredients, spread sheets as thin as possible, cut lengthwise, roll on special rolls and bake in the oven over low heat. Remove from the forms while they are hot.

When the cream has cooled, fill the rolls, sprinkle powdered sugar on top and let it set overnight.

About 60 rolls come out of this composition.

Try this video recipe too


Rolls with whipped cream or vanilla cream

Method of preparation.Dough preparation. In a bowl, mix the sugar with the oil and milk until all the sugar has melted, then add the eggs and continue mixing for 2-3 minutes. Add salt and ammonia to the composition, add the flour gradually and mix until a firm dough is formed which can be spread on a sheet and processed by hand. The dough obtained is divided into 4 equal parts. Spread four sheets that are cut lengthwise into thin strips of 2 cm.
Grease the roll molds with a little oil.
It is rolled on a shape (cone), each strip overlapping the edges. If you do not have cones you can create them yourself from baking paper.

Grease the rolls with egg yolk and place in a tray lined with baking paper. Bake the rolls in the oven at 180˚ for about 15-20 minutes, until lightly browned. After baking, allow to cool and easily remove the metal shapes by rolling or baking paper by gently pulling.


Preparing the cream : Put the cold milk in a pot. Over it add sugar, starch, vanilla sugar, a pinch of salt and then the two yolks (beaten with a fork). Mix the ingredients well and bring the mixture to a boil over low heat, stirring constantly to prevent the cream from sticking. After the cream thickens, allow to cool. Mix the butter separately until it foams, then gradually add the cooled cream over it and mix well. The cream obtained is divided in two, in the first part vanilla essence is added and in the other part 2 tablespoons of cocoa or 100 gr of dark chocolate are added.


Roller assembly:Put the cream in a pos with two stars and fill the prepared rolls. You can fill them with whipped cream, mascarpone or finetti chocolate cream. The rolls will be kept in the fridge until serving when they are powdered with vanilla sugar.


Video: Alexandra Stan feat. Connect-R - Vanilla Chocolat Selfie Music Video (May 2022).