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Chocolate puffs


In order to melt the chocolate faster, grate it, add the sugar, add the liquid cream and butter and melt it in a bain-marie, mix it and a cream will result, then remove from the heat and leave for a few minutes. to temper. After that, add the yolks and incorporate. Separately beat the egg whites with a little salt until they are well beaten, they will be added last in the composition as in the adjacent images, mix from the bottom up with a spatula to aerate the composition.

Prepare the forms and add the resulting cream in the forms and bake for 30 minutes.

To make our soufflé more exciting we can serve it with orange sauce, put a pan on the fire in which we add 1-2 cubes of butter and a little dice (1 teaspoon) let it caramelize a bit and add the orange slices, add the juice from a tangerine and orange liqueur. After the sauce is ready, put it in the blender and blend well, then pass through the sieve (strainer) the resulting sauce.

Cranberry sauce, put a pan on the fire with 1-2 cubes of butter, add a little sugar, about 50 g of cranberries and a tablespoon of cherry liqueur, after it is ready blend it.

Remove the soufflé from the oven and arrange as in the pictures.

Good appetite


Chocolate puff

That's how I wanted something good. And chocolate and hot & # 8230and whipped cream & # 8230and fast & # 8230 of something good! :))
So, to cover them all and soothe my taste buds, I stopped for a puff of chocolate.
One of the fastest desserts

ingredient:
4 egg whites
two yolks
100 gr dark chocolate
60 gr sugar
butter for greased forms

optional: whipped cream, ice cream, caramel syrup.

Preheat the oven.
Whisk the egg whites.
Gradually add the sugar and beat until the crystals are completely melted and you get a hard foam like meringue.

Melt the chocolate on a steam bath, stirring constantly.
Let it cool and then add the yolks and two tablespoons of egg white foam and mix.

Then pour the mixture over the beaten egg whites and mix gently, gently until completely incorporated.

Grease the forms with butter.
We pour from the composition up to a maximum of 3/4 of their height.

Put the shapes in a tray then add enough water to reach half of the shapes.

Put in the oven at 160 degrees, for 20-25 minutes without opening the oven door.

Now I don't know..or I was hungry :)))) I ate without breathing :)) or really good :))
I popped with whipped cream.

The inside will be moist, soft, while the outside will form a crust.
It will not scare you if after putting the spoon it will leave easily, it is normal once the composition is not completely cooked so that it binds everything and the inside is moist.)


Chocolate puff

five large eggs, plus three more egg whites, a pinch of salt, six tablespoons of powdered sugar, two tablespoons of flour, 250 ml of milk, 100 grams of dark chocolate, two or three tablespoons of rum (original, not essence, or other alcohol - cognac, vodka).

Grease four small, thick-walled shapes and line them with caster sugar. Put the yolks in a saucepan and rub them with a pinch of salt. Add powdered sugar and beat well with the mixer. Add the flour, stirring slowly.
In another bowl, put the milk on the fire and heat it to support the finger. Pour the warm milk slowly over the dough, stirring constantly. Add the grated chocolate through the finest or melted grater and the alcohol. Beat all the egg whites separately, very well, and incorporate them into the chocolate dough. Pour the cream into molds and bake for 20-25 minutes. Serve immediately powdered with sugar, in the form in which it was baked. The soufflé has in the middle an area where the dough liquefies and looks like melted chocolate, which pours when you "attack" it with a teaspoon. A delight!


How to serve cake cream

As a serving, we recommend this cream for filling the countertops with a fluffy consistency, which you have syruped before. I like to use a coffee syrup for the cakes I make, because it seems to me that its taste is perfectly complemented by the flavor and intensity of the cake cream we made together!

As for the countertop… I usually prepare a simple countertop with a sponge texture. It is much easier for me in this way, because I can add cocoa if I want a more intense taste or vanilla if I want to get a more refreshing cake. The chocolate cream I made with this recipe works well with both types of countertops, so I don't have to worry about that.

If I use a vanilla top, I like to decorate it with cream or a sweet mascarpone cream, being very airy and fluffy! If I use the cocoa top, I usually use a chocolate icing, made with the same chocolate I used to make the cream syrup, but I will add milk and much less sugar.

You can add fruits, for example, raspberries, cherries, blueberries, strawberries, or any other fruit you want. The chocolate cream that we have prepared goes perfectly with the refreshing taste given by the fruits that you will add. My mother's cakes always had blueberries and never went uneaten!

If you will also add fruit inside this cake, then I recommend using a fruit or milk syrup instead of coffee syrup to syrup the top. Coffee syrup may be too intense for the refreshing taste of the fruit, while fruit syrup will be more suitable for this type of filling.

I hope that this egg-free and fluffy egg cream cake recipe was to your liking and I hope you did not encounter any difficulty in preparing it! Your cakes will become the highlight, the main attraction of any party following this cake cream recipe!


Similar recipes:

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Chocolate pudding with whipped cream, ground walnuts, cocoa, candied cherries or cherries, milk and corn flour

Chocolate sarlota

Chocolate sarlota prepared with cocoa, whipped cream, milk and grated dark chocolate

Chocolate sarlota with rum

Chocolate sarlota recipe from eggs, milk, gelatin and cocoa, flavored with rum and vanilla sugar, decorated with candied fruit

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(1) Heat the milk with the sugar until it melts. Turn off the heat and add the butter and stir again until the butter melts.

(2) Move the mixture into a cleaner, larger bowl and add the diced chocolate. Mix well with a whisk until the chocolate melts and we obtain a fine and creamy composition.

(3) Add the yolks one by one and incorporate them well before adding the other.

(4) Add the flour and cocoa and incorporate them lightly until you get a homogeneous composition.

(5) Grease the ramekin bowls well with butter and cover them with white sugar. Preheat the oven to 190C.

(6) Beat the egg whites with a pinch of salt. Put whipped egg whites over the chocolate composition and incorporate them lightly with a spatula. It is very important to incorporate them easily so as not to destroy the aerated structure of the egg whites and thus keep as much air in the composition as possible.

(7) We pour the composition of soufflés in bowls. We do not fill them completely and leave at least 0.5 cm to the top edge of the bowl so as to leave space for them to grow.

(8) We put the ramekin bowls on a tray (being easier to handle this way when removing them from the oven) and put them in the oven for about 13 minutes. In the end, when they are cooked enough, they will protrude at least 1 cm out of the bowl, and the soufflé will have a cohesive consistency on the entire outer surface. We can tap lightly with our finger on it, make sure it is baked and not yet liquid.


The chocolate mousse recipe is a light and good-looking recipe, airy, only good even for children.

Separate the egg whites from the yolks, grate the chocolate, soak the gelatin and whip the whipped cream. In a bowl put the butter together with the household chocolate and put it on a bain marie, mix well until the chocolate melts. Then add the gelatin, mix well and remove from the heat. Beat the egg whites together with the sugar until they become hard like meringues. Then add the whipped cream and pour a little melted chocolate, stirring constantly. After it has been homogenized, pour it into a bowl and put it in the fridge, where it is left to harden for at least 2 hours.

If you want to serve this chocolate mousse for Valentine's, as it is about chocolate and love this holiday, you can put cream in small heart-shaped containers. If you choose this method you will take it out of the fridge before serving.

When serving, shape with a spoon like dumplings. Garnish with fruit slices and caramel or chocolate topping. Other sweets recipes: Caramel cream cake Homemade chocolate Poultry milk


First we prepare the basic dough for the soufflé:

Simply simmer the milk with the vanilla pods. When it reaches the boiling point, add the flour mixed with a little water, little by little, so as not to form lumps. Do not bring the mixture to the boil, take it off the heat just before and add the chocolate and egg yolks. Mix well and set aside to cool.


Prepare the soufflé shapes:

First of all, grease the forms for the soufflé well with butter, so they will help the soufflé to grow. Then sprinkle grated chocolate or cocoa powder in each form.

Put the egg whites in a bowl together with the pinch of salt and mix at medium speed until fluffy and firm.

Add 1/3 of the amount of egg white to the chocolate dough, to bring it to a similar texture, then add the rest of the egg white and mix lightly.

Put the puff pastry thus prepared in individual forms, and put them in the preheated oven at 175 degrees for 14 minutes. Try not to open the door during their baking, it will affect their ability to grow.

Let the chocolate soufflé cool in the oven.

The chocolate soufflé is served with fresh fruit or powdered with cocoa.


He blew cauliflower

Cauliflower soufflé is one of the tastiest dishes you can make at any time, in a short time. In combination with cheese, cheese and cream, the soufflé takes on a golden appearance and the taste is absolutely delicious.

Cauliflower is the star vegetable of autumn, and in addition to the recipe for cauliflower au gratin, cauliflower soufflé is a culinary delight that you must learn to prepare at home.

Below we tell you the step-by-step recipe for cauliflower soufflé!

The cauliflower is broken into small bunches and washed. Boil in a bowl with a pinch of salt.

After boiling, leave to cool. The boiled cauliflower is neatly placed in a tray that you have previously given with butter.

In a bowl beat the 3 eggs and then mix with cream.

Grate the cheese, cut the pressed chicken ham (or any other meat you prefer) into small slices or cubes. Sprinkle neatly over the cauliflower in the pan, then pour the cream on top. Then add a little grated cheese to brown nicely at the end.

When the oven is hot, put the cauliflower soufflé on the right heat and leave it for about 30 minutes.

Sprinkle fresh greens on top and the cauliflower soufflé recipe is ready!

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