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Cabbage with cream

Cabbage with cream


Donuts:

The water is boiled together with butter, oil, sugar and salt. When it starts to boil, add the flour, all at once and mix vigorously with a whisk, until the dough comes off the bowl. Let it cool a bit, then add eggs one at a time, mixing well after each one.

Sprinkle the dough in a tray lined with baking paper and bake on high heat for 15 minutes, then another 10 minutes over medium heat.

Cream:

Rub the yolks with the 2 tablespoons of sugar, until they turn white and become like a cream. Add the starch and mix well. Pour the milk, gradually stirring constantly. Put the pot on low heat and boil until it thickens like a pudding. Add the chocolate and the Nesquik and mix until the chocolate melts and the composition is homogenous. Leave to cool, then add whipped cream and mix lightly.

Cut the donuts into a lid, fill them with cream and whipped cream, cover with the cut lid and dust with sugar.


Cream cabbage

Do you like choux à la crème with various fillings from: root vegetables mixed with egg or soy mayonnaise, poultry or fish or with vanilla, cream or assorted ice cream made from fruit, carob and nuts?

In my picture I chose to show you choux à la crème - scalded dough donuts filled with vanilla cream.

To obtain the scalded dough, use 150 g of flour, 100 g of sunflower or almond oil, 1 glass of water and starch or 5 eggs (these are added one after the other after first putting the flour in the boiling water with the oil , mixing after the addition of each egg for good homogenization of the ingredients). Prepare a tray, in which a spoonful of dough is placed, forming small lumps of dough arranged at distances of 2 cm. Put the tray in the hot oven and let the choux à la crème donuts rise and bake for 10 minutes. Remove from the oven and allow to cool, then cut a cap from the choux à la crème donuts and thus prepare them for filling with the desired cream or filling.

Note: The filling of choux à la crème donuts can also be done with various pies from seeds, nuts or legumes.


Cabbage with cream

Because I was not satisfied with my chocolate eclairs, not in the sense that I would be incompetent, but because they did not grow and I had to glue them 2 by 2, I decided to apply another eclaughter recipe and this time to I make some & # 8220Choux a la cream & # 8221 with vanilla. This time not only did they turn out well, but they amazed me as they were big and fluffy.

We need:
& # 8211 250ml of water
& # 8211 150g flour
& # 8211 100ml oil
& # 8211 3-4 eggs
& # 8211 a pinch of salt

Boil water and oil in a saucepan over low heat. When it starts to boil, take it off the heat, add the flour at once, put it back on the fire and mix well. Leave to cool (or cool in a pot with cold water or by continuous chewing).

Put whole eggs, one by one. Do not break another egg until the first one has incorporated well. The dough thus obtained should have a creamy consistency, neither hard nor too soft to keep its shape in the tray. Put the spirit tool and make rosettes in the greased tray. Bake on medium heat for about 20-25 minutes, but be very careful: DO NOT OPEN THE OVEN UNDER ANY FORM IN THE FIRST 10-15 MINUTES, BECAUSE YOU RISK THAT THE WONDERFUL FLOAT !!

Because I didn't have the patience to make a laborious cream, I used whipped cream and instant vanilla cream, both mixed with a sachet of whipping cream.

After the choux has cooled, cut their lids and you will be as proud as I am to see that they are fluffy and empty inside. Put the vanilla cream first, enough to fill them abundantly, then the whipped cream, then the lid again.

Because I still swallowed a stack of calories tonight, I refused to make them the icing, in addition they were much too cute as they were. If you don't think they were as cute as I say, I invite you to watch the wonders below.


Cabbage with cream & # 8211 Anyta Cooking

Choux a la creme (ecler) is easy to prepare, there are many recipes: some prepared only with water, others with milk, butter, oil.

Method of preparation:
  1. Boil the water with the oil and salt and when it boils, add the flour.
  2. Stir until incorporated.
  3. Let cool, then add the eggs one by one, stirring constantly.
  4. Using a spatula, pour the donuts the size of a larger walnut.
  5. Bake them for the first 10 minutes, at higher power, ie 180 degrees.
  6. The rest at a power lower than 150 degrees, up to 25 minutes, then leave them to cool, fill the donuts with cream
  7. Decorate with chocolate!
  8. Put the chocolate together with the milk and butter on the steam bath.
  9. Leave to cool and can be used for decoration
If you are interested, you can also look at other vanilla cream recipes:

Vanilla cream (pastry cream) is the classic filling for eclairs, choux a la crème, cream, cream, croissants - stuffed croissants, fruit cakes or tarts, etc. .

  1. Dilute the cornstarch with a little cold milk.
  2. Bring the milk to a boil.
  3. Add the vanilla essence.
  4. Meanwhile, mix the yolks with the sugar until you get a creamy, light-colored mixture.
  5. Add the dissolved cornstarch and mix well.
  6. Pour the warm milk over the yolks, stirring constantly.
  7. Finally, leave on medium heat, stirring constantly, until the cream thickens.
  8. READY! Wait for them to cool before using them.
  9. When the cream has cooled, add the 300 g butter and mix well, then refrigerate for at least an hour.

If you have any questions, do not hesitate to ask me, until the next recipe, I wish you more cooking!

I hope you find this good vanilla cream recipe useful! I look forward to your pictures of cakes (here), dear Anyta!

I recommend you look at other recipes on the site. Here, you will find another economical and easy recipe for a "daily" cake.


You must now incorporate the flour into your liquid mixture. To do this, first remove the pan from the heat and add the flour, all at once. Put the dough back on medium heat and use all your strength to dry it, until you get a large block of dry dough. This step is very important. "The drier your dough is, the softer it will be", explains the chef.

Once your dough is dry, it’s time to add the eggs. And this is where the cabbage paste operation can come to fruition. First, avoid adding eggs to the still-hot cabbage dough, if you don’t want it to turn into an omelette. Before incorporating them into the dough, the eggs must first be beaten, recalls Chef Lignac.

You need to add the beaten egg mixture little by little, as soon as they are well incorporated. Never add eggs in one go! "If you put too many eggs, the dough will be too soft, but if you don't put enough, it will crack," says Cyril Lignac. This step can be done by hand or with a food processor (less tiring!).


You must now incorporate the flour into your liquid mixture. To do this, first remove the pan from the heat and add the flour, all at once. Put the dough back on medium heat and use all your strength to dry it, until you get a large block of dry dough. This step is very important. "The drier your dough is, the softer it will be", explains the chef.

Once your dough is dry, it’s time to add the eggs. And this is where the cabbage paste operation can come to fruition. First, avoid adding eggs to the still-hot cabbage dough, if you don’t want it to turn into an omelette. Before incorporating them into the dough, the eggs must first be beaten, recalls Chef Lignac.

You need to add the beaten egg mixture little by little, as soon as they are well incorporated. Never add eggs in one go! "If you put too many eggs, the dough will be too soft, but if you don't put enough, it will crack," says Cyril Lignac. This step can be done by hand or with a food processor (less tiring!).


Cabbage with cream

Fluffy donuts filled with what you want :). I remade (slightly modified) this recipe with Rama margarine.

  • 110g margarine Rama
  • 140g flour
  • 1 teaspoon sugar
  • 200ml water
  • a little salt
  • 4 eggs (50-60g)

Boil water with sugar, salt, margarine. When it boils, turn off the heat, put all the flour and mix vigorously until the dough comes off the pot.

Let it cool a bit and add the eggs one by one, mixing well after each one.

Put the dough with a teaspoon (or with the spirit) in a tray lined with baking sheet, forming small lumps.

Bake in the preheated oven at 180g for 25 minutes.

We take them out, let them cool and then cut a lid with a sharp knife.

Fill them with whipped cream or vanilla cream. I filled them with whipped cream.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Cabbage with custard

P & acircte & agrave cabbage: bring water and butter & agrave & eacutebullition in a saucepan.

Reduce heat to low. Add the flour and beat until you get a ball that sticks out of the pan. Let cool for 3 minutes.

Add the eggs one by one and incorporate them until the mixture is smooth. Place the dough on a plate and crush the buttered biscuits into small balls (about one tablespoon each), about one inch apart.

Bake for 25 minutes at 400 degrees, or until the dough is lightly browned.

Cr & egraveme p & acirctissi & egravere: to heat the milk in a water bath.

Beat the egg yolks with the sugar and pour the flour into this mixture, mixing well.

Pour the mixture into the water bath. Cook for 20 minutes, stirring occasionally.

Stir in the vanilla. Allow to cool before placing them in a paper bag. Stuff the chilled cabbage with the p & acirctissi & egravere cream.


Cabbage with cream

Fluffy donuts filled with what you want :). I remade (slightly modified) this recipe with Rama margarine.

  • 110g margarine Rama
  • 140g flour
  • 1 teaspoon sugar
  • 200ml water
  • a little salt
  • 4 eggs (50-60g)

Boil water with sugar, salt, margarine. When it boils, turn off the heat, put all the flour and mix vigorously until the dough comes off the pot.

Let it cool a bit and add the eggs one by one, mixing well after each one.

Put with a teaspoon the dough (or with the spirit) in a tray lined with baking sheet, forming small lumps.

Bake in the preheated oven at 180g for 25 minutes.

We take them out, let them cool and then cut a lid with a sharp knife.

Fill them with whipped cream or vanilla cream. I filled them with whipped cream.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


  1. Prepare the cabbage paste: In a saucepan, bring 25 cl of water to a boil with the salt, sugar and butter in pieces. Off the heat, pour in the flour at once and mix vigorously: the dough should form a ball that comes off the walls. Allow to cool.
  2. Break 1 egg and incorporate. Do the same with the other 3, one at a time. Film and book.
  3. Arrange small piles of large-sized cabbage paste on the baking sheet lined with baking paper. Bake for 25 minutes, until well browned. Open the oven door 5 min. Let the cabbage cool on a wire rack.
  4. Prepare the custard: Work the egg yolks and sugar with a spatula, until the mixture is white. Stir in flour and vanilla. Boil the milk. Pour it boiling over the egg yolks, first gently and then faster. Put back on low heat, stirring until the first broth. Remove from heat. Stir in a hazelnut butter. Pour into a salad bowl and allow to cool.
  5. Cut a hat over the cabbages, or make an incision at the base, underneath with a sleeve, and then line them with cream, spoon, or sleeve pouch.

If the dough does not come off the walls of the pan, put it back on a very low heat and whisk vigorously to dry.


  1. Prepare the cabbage paste: In a saucepan, bring 25 cl of water to a boil with the salt, sugar and butter in pieces. Off the heat, pour in the flour at once and mix vigorously: the dough should form a ball that comes off the walls. Allow to cool.
  2. Break 1 egg and incorporate. Do the same with the other 3, one at a time. Film and book.
  3. Arrange small piles of large-sized cabbage paste on the baking sheet lined with baking paper. Bake for 25 minutes, until well browned. Open the oven door 5 min. Let the cabbage cool on a wire rack.
  4. Prepare the custard: Work the egg yolks and sugar with a spatula, until the mixture is white. Stir in flour and vanilla. Boil the milk. Pour it boiling over the egg yolks, first gently and then faster. Put back on low heat, stirring until the first broth. Remove from heat. Stir in a hazelnut butter. Pour into a salad bowl and allow to cool.
  5. Cut a hat over the cabbages, or make an incision at the base, underneath with a sleeve, and then line them with cream, spoon, or sleeve pouch.

If the dough does not come off the walls of the pan, put it back on a very low heat and whisk vigorously to dry.