Pancake pie with cream from Mascarpone and berry sauce
Pancake pie with cream from Mascarpone and berry sauce
Ingredients
For pancakes:
8 eggs
320 ml of milk
180 ml of cream
1 tsps of extract of vanilla
190 g of wheat flour
salt pinch
35 g of icing sugar
For cream from Mascarpone and white chocolate:
all ingredients, except cream, have to be room temperature
200 g of the Custard
250 g of Mascarpone
100 g of white chocolate
200 g of cream for beating
1 tsps of coffee extract
2 tbsps of coffee-flavored liqueur
Custard:
150 g of hot milk
35 g of hot cream
60 g of yolks (about 3 yolks)
60 g of sugar
15 g of corn starch
For berry sauce:
350 g of the frozen or fresh berries (at me from red currant)
50-100 g of sugar (depending on berries)
1 tbsps of starch
Ornament:
50 g of almond shaving
Sequence of actions
Pancakes
1. To shake up all ingredients nimbus to uniformity. Dough consistence, as at fat cream. If necessary it is possible to add a little milk.
2. To bake on the warmed frying pan, having oiled if necessary. To bake pancake on one party, determining readiness by surface. At ready it is as if sealed, dough stops being liquid, is baked thoroughly. It is not necessary to overturn. At once to remove pancake, to put on plate. So dough will not end baking pancakes yet. About 17-22 pancakes depending on diameter of frying pan have to turn out. To cool pancakes.
Cream from Mascarpone and white chocolate
1. To prepare the Custard.
Recipes of the Custard in my blog a little, but most often I use one, checked and most favourite.
2. To kindle white chocolate on water bath or in microwave.
3. To enter the kindled white chocolate into custard. To mix.
4. Makskarpone slightly to shake up nimbus (intensively it is not necessary to shake up, differently Mascarpone will be stratified). To shake up cream to almost strong peaks.
Accurately to enter Mascarpone into cream, two-three calling. To stir (not to shake up!) to uniformity.
5. To enter extract and liqueur into mix of custard and chocolate. Then accurately to mix creamy weight, to stir to uniformity. To clean cream at some o'clock (4-5) per the refrigerator.
* I had no opportunity to wait for some hours until cream therefore I put it practical liquid stiffens. It is not really convenient, but it is possible if there is no other exit.
Berry sauce
1. In stewpan to connect berries and sugar. On slow fire to prepare until berry does not become soft (about 5 minutes for fresh currant and 10 for frozen).
2. To separate part of berries (about 100 g). To pyurirovat the rest, then to pass through sieve. To return on fire, to bring to the boil, to add starch. To cook before solidification (4-5 minutes) on small fire. To cool to room temperature, to cover with film and to clean in the refrigerator before full cooling.
Assemblage
On the dish suitable on diameter to lay out pancake. To grease it with cream (about 1,5-2 tbsps of cream on pancake), to cover with the second pancake. So to collect pie, cream or pancakes will not end yet. The completing pancake should not be covered with anything. To clean pie in the refrigerator for the night.
On completely cooled down pie to pour out berry sauce, having decorated the center of pie with the postponed part of berries. To strew with almond shaving.
To allow pie to stand hour at the room temperature.
Pie Angelic without pastries
Pie Angelic without pastries
Ingredients:
For basis
Cookies — 50 g
Desi — 50 g
Cream white:
Mascarpone — 500 g
Marshmallow — 200 g
Chocolate cream:
Scalded chocolate cream — 2 packagings
Milk — 450-500 ml in cream
Shokola d — 100 g
Gelatin — 1 tablespoon.
Milk — 1/4 glasses for gelatin
Cream (35%) — 1 glass
Ornament:
Cream of 35% — 400 ml
Icing sugar — 100 g
Preparation:
1. In the combine crush (100-150 gr.) cookies. Kindle desi in the microwave oven and add to the crumbed cookies. In split mold of 21 cm lay out cookies and stamp. Put in the refrigerator until we prepare cream.
2. We do white cream.
We spread in glass bowl 400 gr mascarpone and 200 gr white marshmallow. We place in the microwave oven with power of 800 on 2 minutes. The marshmallow will increase in volume. Nimbus quickly we mix to uniformity. Our white cream is ready. We pour out cream and we level.
3. We send to the refrigerator until we do chocolate cream.
We need 2 packages of scalded chocolate cream. To dissolve in 200 ml of cooled milk and to mix. To boil 2 glasses (400 ml) of milk, and to add to cream weight. To cook cream before solidification, constantly stirring slowly. To cool cream.
4. To kindle chocolate on water bath and to shake up together with cream (they have to be one temperature).
5. To dissolve gelatin in milk, 1/4 glasses to allow to bulk up couple of minutes and to warm up before full dissolution. To pour in cream and to stir. Add whipped cream and accurately mix rake.
6. To pour out cream on the stiffened already white cream. Again to put in the refrigerator for hardening.
7. To shake up cream to density and to decorate pie.
Our Angelic cake is ready. It is so gentle, as cloudlet where there live angels.
Bon appetit!
recepti
30-layer pancake pie
30-layer pancake pie
Ingredients:
For pancakes (3-ny portion):
450 ml of milk;
750 ml of kefir;
6 eggs;
100 gr sugar;
1 h. l. soda;
1 h. l. vanilla extract;
360 gr corn starch;
150 gr torments;
vegetable oil for frying.
For cream with mascarpone:
250 gr mascarpone;
250 gr cream for beating.
For chocolate ganash:
150 gr chocolate;
100 gr fat cream.
Concentrated milk (for layers)
1. Pancakes: in the combine shake up eggs with sugar and salt. Add vanilla, then liquid ingredients, then dry. Shake up some minutes to uniformity (dough will be liquid). On heated-up frying pan fry pancakes. Let's them cool down.
2. Cream: Shake up cream. Add to them mascarpone and carefully mix.
3. Ganash: bring cream to the boil and fill in with them chopped chocolate. Stir before full dissolution of the last.
4. Assemblage: we take pancake, we smear it with cream, we cover with another and we smear with concentrated milk, and so serially: cream - condensed milk-ganash-condensed milk to upper layer. We cover upper layer with cream and we powder with chocolate shaving. We send to the refrigerator minimum for 4 hours to become impregnated.
recepti
Pancake pie with cream from Mascarpone and berry sauce
Pancake pie with cream from Mascarpone and berry sauce
Ingredients
For pancakes:
8 eggs
320 ml of milk
180 ml of cream
1 tsps of extract of vanilla
190 g of wheat flour
salt pinch
35 g of icing sugar
For cream from Mascarpone and white chocolate:
all ingredients, except cream, have to be room temperature
200 g of the Custard
250 g of Mascarpone
100 g of white chocolate
200 g of cream for beating
1 tsps of coffee extract
2 tbsps of coffee-flavored liqueur
Custard:
150 g of hot milk
35 g of hot cream
60 g of yolks (about 3 yolks)
60 g of sugar
15 g of corn starch
For berry sauce:
350 g of the frozen or fresh berries (at me from red currant)
50-100 g of sugar (depending on berries)
1 tbsps of starch
Ornament:
50 g of almond shaving
Sequence of actions
Pancakes
1. To shake up all ingredients nimbus to uniformity. Dough consistence, as at fat cream. If necessary it is possible to add a little milk.
2. To bake on the warmed frying pan, having oiled if necessary. To bake pancake on one party, determining readiness by surface. At ready it is as if sealed, dough stops being liquid, is baked thoroughly. It is not necessary to overturn. At once to remove pancake, to put on plate. So dough will not end baking pancakes yet. About 17-22 pancakes depending on diameter of frying pan have to turn out. To cool pancakes.
Cream from Mascarpone and white chocolate
1. To prepare the Custard.
Recipes of the Custard in my blog a little, but most often I use one, checked and most favourite.
2. To kindle white chocolate on water bath or in microwave.
3. To enter the kindled white chocolate into custard. To mix.
4. Makskarpone slightly to shake up nimbus (intensively it is not necessary to shake up, differently Mascarpone will be stratified). To shake up cream to almost strong peaks.
Accurately to enter Mascarpone into cream, two-three calling. To stir (not to shake up!) to uniformity.
5. To enter extract and liqueur into mix of custard and chocolate. Then accurately to mix creamy weight, to stir to uniformity. To clean cream at some o'clock (4-5) per the refrigerator.
* I had no opportunity to wait for some hours until cream therefore I put it practical liquid stiffens. It is not really convenient, but it is possible if there is no other exit.
Berry sauce
1. In stewpan to connect berries and sugar. On slow fire to prepare until berry does not become soft (about 5 minutes for fresh currant and 10 for frozen).
2. To separate part of berries (about 100 g). To pyurirovat the rest, then to pass through sieve. To return on fire, to bring to the boil, to add starch. To cook before solidification (4-5 minutes) on small fire. To cool to room temperature, to cover with film and to clean in the refrigerator before full cooling.
Assemblage
On the dish suitable on diameter to lay out pancake. To grease it with cream (about 1,5-2 tbsps of cream on pancake), to cover with the second pancake. So to collect pie, cream or pancakes will not end yet. The completing pancake should not be covered with anything. To clean pie in the refrigerator for the night.
On completely cooled down pie to pour out berry sauce, having decorated the center of pie with the postponed part of berries. To strew with almond shaving.
To allow pie to stand hour at the room temperature.
Category: Recipes
Pancake pie Poppy-head with custard
Pancake pie Poppy-head with custard
Ingredients:
dough:
egg of 2 pieces
sugar 50 gr
salt 1/4 ch.l
milk of 700 ml
flour 300 gr
vegetable oil of 50 ml
cream:
milk of 400 ml
sugar 4 of the Art. of l
flour 2 of the Art. of l
butter 1 of the Art. of l
vitellus of 3 pieces
poppy 2 of the Art. of l
Preparation:
To prepare dough for pancakes: to mix eggs, sugar, salt. To add milk and to mix nimbus. To pour sifted flour and it is good to mix that there were no lumps. To add vegetable oil and it is good to mix. To bake pancakes and to cool.
To prepare cream: to mix milk, sugar, flour and yolks. To add desi and to put on fire. To bring cream to the boil, constantly stirring slowly. As soon as cream thickens, to remove it sognya and to add poppy. It is good to mix everything. To cool cream. To collect pie from pancakes, to smear each pancake with cream, 1-2 tablespoons of cream on pancake. To put pie in the refrigerator for couple of hours. Pleasant tea drinking!
Pie poppy
Pie poppy
Ingredients:
3 proteins of room temperature
120 gr. poppy
250 ml. milk
180 gr. soft desi
150 gr. sugar
bag of vanilla sugar
salt pinch
300 gr. torments
cream:
350 gr. mascarpone
150 gr. icing sugar
bag of vanilla sugar
Preparation
To bring milk to the boil, to pour poppy, to cover kastryulka and to clean from fire.
To shake up desi with 100 gr. sugar and vanillin to add flour, to vent to uniformity, to pour in milk with poppy and again to mix.
To beat whites with salt pinch to soft peaks, to pour the remained sugar and to shake up to strong, stable foam.
Carefully to mix dough with proteins.
Testa turns out much therefore take form with a diameter from 25 cm, oil, powder with flour, shift dough and bake about an hour at 180 degrees, check readiness toothpick.
To get ready cake layer from form, to cool and divide into two cake layers.
To prepare the cream cold to mascarpone to shake up with icing sugar and vanillin, to miss the mark the first cake layer, to cover with the second and to grease top and sides with the remained cream.
Leave pie at some o'clock in cold, and after eat with pleasure!
Category: Recipes
Mascarpone and BLACKWHITE white chocolate cake
Mascarpone and BLACKWHITE white chocolate cake
Ingredients (for 2 portions)
For cake layer:
- 2 eggs (to divide into egg yolks and whites);
- 40 g of sugar;
- 15 g of almond meal (the crushed almonds);
- 10 g of desi;
- 25 ml. boiled water;
- 10 g of cocoa powder.
For cream:
- 250 g. Mascarpone;
- 40 g of icing sugar;
- 1/2 tsps of vanilla sugar;
- 60 ml. fat cream;
- 40 g of white chocolate;
- 2-3 sheets of gelatin (4-5 g).
How to do:
Cake layer
1. To dissolve cocoa in boiled water. To add oil, to disturb, will not thaw yet.
2. In other bowl to shake up yolks about ? sugars to kremoobrazny state.
3. To connect chocolate mix to yolk and almond meal. To mix the spatuly.
4. Separately to beat whites (watch that the bowl for beating of proteins was pure and dry) to soft peaks, gradually (on spoon) to pour sugar. Thus to beat whites to rigid peaks.
5. To connect protein whips to other weight of 3 calling: to add 1/3 proteinaceous weights, carefully to mix spatuly, to add 1/3 more, to mix and enter the remained proteins. Not to shake up!
6. To pour out dough (it turns out quite liquid) on the baking tray (at me is 33*25 cm) laid by culinary paper. To bake at t of 180 C 20 minutes.
7. To pull out ready cake layer from oven, to turn on the table surface laid by parchment paper. Not to remove parchment, on which vypekalya cake layer. From above to cover with towel and to allow cake layer to cool down (5-10 minutes). To remove carefully parchment from above. To cut out metal ring in which will gather cake, 6 circles.
Cream
1. To wet sheets of gelatin in cold water.
2. To kindle chocolate. To allow it to cool down to room temperature.
3. To shake up Mascarpone from 20 g of icing sugar and vanilla sugar, to mix chocolate. To stir to homogeneous state.
4. Separately to shake up cream to soft peaks, to add 20 g of icing sugar and to shake up to rigid peaks. With the help of spatula to mix cream with Mascarpone. Not to shake up!
5. To wring out gelatin. To separate 1 tbsps from cream, to heat (NOT strongly) in microwave and to dissolve gelatin. When gelatin completely to be dissolved, carefully to mix to cream.
Assemblage
2 metal rings will be required.
On bottom of each ring to lay out 1 circle of biscuit. From above cream to cover with the second circle, again - cream, circle and cream. To decorate with the remains of biscuit and at will berries, chocolate, nuts. To clean in the refrigerator for the night.
To remove ring, carry out hot knife on diameter of ring and accurately take cake.
Council: if necessary you can freeze cake. In 8-10 hours prior to giving on table clean it in the refrigerator.
Category: Recipes
Mascarpone and BLACKWHITE white chocolate cake
Mascarpone and BLACKWHITE white chocolate cake
Ingredients (for 2 portions)
For cake layer:
- 2 eggs (to divide into egg yolks and whites);
- 40 g of sugar;
- 15 g of almond meal (the crushed almonds);
- 10 g of desi;
- 25 ml. boiled water;
- 10 g of cocoa powder.
For cream:
- 250 g. Mascarpone;
- 40 g of icing sugar;
- 1/2 tsps of vanilla sugar;
- 60 ml. fat cream;
- 40 g of white chocolate;
- 2-3 sheets of gelatin (4-5 g).
How to do:
Cake layer
1. To dissolve cocoa in boiled water. To add oil, to disturb, will not thaw yet.
2. In other bowl to shake up yolks about ? sugars to kremoobrazny state.
3. To connect chocolate mix to yolk and almond meal. To mix the spatuly.
4. Separately to beat whites (watch that the bowl for beating of proteins was pure and dry) to soft peaks, gradually (on spoon) to pour sugar. Thus to beat whites to rigid peaks.
5. To connect protein whips to other weight of 3 calling: to add 1/3 proteinaceous weights, carefully to mix spatuly, to add 1/3 more, to mix and enter the remained proteins. Not to shake up!
6. To pour out dough (it turns out quite liquid) on the baking tray (at me is 33*25 cm) laid by culinary paper. To bake at t of 180 C 20 minutes.
7. To pull out ready cake layer from oven, to turn on the table surface laid by parchment paper. Not to remove parchment, on which vypekalya cake layer. From above to cover with towel and to allow cake layer to cool down (5-10 minutes). To remove carefully parchment from above. To cut out metal ring in which will gather cake, 6 circles.
Cream
1. To wet sheets of gelatin in cold water.
2. To kindle chocolate. To allow it to cool down to room temperature.
3. To shake up Mascarpone from 20 g of icing sugar and vanilla sugar, to mix chocolate. To stir to homogeneous state.
4. Separately to shake up cream to soft peaks, to add 20 g of icing sugar and to shake up to rigid peaks. With the help of spatula to mix cream with Mascarpone. Not to shake up!
5. To wring out gelatin. To separate 1 tbsps from cream, to heat (NOT strongly) in microwave and to dissolve gelatin. When gelatin completely to be dissolved, carefully to mix to cream.
Assemblage
2 metal rings will be required.
On bottom of each ring to lay out 1 circle of biscuit. From above cream to cover with the second circle, again - cream, circle and cream. To decorate with the remains of biscuit and at will berries, chocolate, nuts. To clean in the refrigerator for the night.
To remove ring, carry out hot knife on diameter of ring and accurately take cake.
Council: if necessary you can freeze cake. In 8-10 hours prior to giving on table clean it in the refrigerator.
Category: Recipes, Pies and cakes
Pancake pie with chocolate and raspberry
Pancake pie with chocolate and raspberry
It is required to you:
For pancakes:
300 g of wheat flour
500 ml of milk
3 eggs
salt pinch
desi for frying
For chocolate sauce:
200 g of cream (fat content of 10%)
150 g of dark chocolate
For crimson cream:
150 g of cream for beating
? cups of fresh raspberry
1 tsps of icing sugar
For crimson sauce:
1 cup is fresher or the frozen raspberry
1 tbsps of icing sugar
2 tbsps of limoncello
Berries of raspberry and chopped pistachio nuts for ornament
Preparation:
1. We prepare pancakes. To sift flour in big bowl, to salt, mix and make deepening in the center of flour mix. In other bowl fork slightly to shake up eggs and milk. Continuing to shake up, gradually to pour in milk and egg mix in flour. It is good to mix before disappearance of lumps. To leave dough for 30 minutes-hours at the room temperature. To warm frying pan (12-14 cm in the diameter) with desi and to prepare 20 pancakes. To cool.
2. For crimson cream to shake up well cooled cream with icing sugar. Continuing to shake up, add raspberry berries. To shake up cream to soft peaks, to clean in the refrigerator.
3. For chocolate sauce to break chocolate on slices and to kindle on water bath. To warm up cream. Not to boil! To remove the kindled chocolate from fire. A la carte to add cream to chocolate, stirring sauce wooden scapula. Add and stir, do not receive sauce of consistence necessary to you yet.
4. For crimson sauce to pyurirovat the berry blender with icing sugar (the frozen raspberry previously to pour boiled water). To wipe mashed potatoes through sieve to get rid of stones. To add liqueur and it is good to stir.
5. We collect pie. To miss the mark pancake with chocolate sauce, then crimson cream, to put on it other pancake and to repeat actions. To strew every fourth pancake with chopped pistachio nuts. To decorate top of pie with fresh berries, to water with crimson sauce and to strew with chopped pistachio nuts. To give.
Category: Recipes, Pies and cakes
Mascarpone and BLACKWHITE white chocolate cake
Mascarpone and BLACKWHITE white chocolate cake
Ingredients (for 2 portions)
For cake layer:
- 2 eggs (to divide into egg yolks and whites);
- 40 g of sugar;
- 15 g of almond meal (the crushed almonds);
- 10 g of desi;
- 25 ml. boiled water;
- 10 g of cocoa powder.
For cream:
- 250 g. Mascarpone;
- 40 g of icing sugar;
- 1/2 tsps of vanilla sugar;
- 60 ml. fat cream;
- 40 g of white chocolate;
- 2-3 sheets of gelatin (4-5 g).
How to do:
Cake layer
1. To dissolve cocoa in boiled water. To add oil, to disturb, will not thaw yet.
2. In other bowl to shake up yolks about ? sugars to kremoobrazny state.
3. To connect chocolate mix to yolk and almond meal. To mix the spatuly.
4. Separately to beat whites (watch that the bowl for beating of proteins was pure and dry) to soft peaks, gradually (on spoon) to pour sugar. Thus to beat whites to rigid peaks.
5. To connect protein whips to other weight of 3 calling: to add 1/3 proteinaceous weights, carefully to mix spatuly, to add 1/3 more, to mix and enter the remained proteins. Not to shake up!
6. To pour out dough (it turns out quite liquid) on the baking tray (at me is 33*25 cm) laid by culinary paper. To bake at t of 180 C 20 minutes.
7. To pull out ready cake layer from oven, to turn on the table surface laid by parchment paper. Not to remove parchment, on which vypekalya cake layer. From above to cover with towel and to allow cake layer to cool down (5-10 minutes). To remove carefully parchment from above. To cut out metal ring in which will gather cake, 6 circles.
Cream
1. To wet sheets of gelatin in cold water.
2. To kindle chocolate. To allow it to cool down to room temperature.
3. To shake up Mascarpone from 20 g of icing sugar and vanilla sugar, to mix chocolate. To stir to homogeneous state.
4. Separately to shake up cream to soft peaks, to add 20 g of icing sugar and to shake up to rigid peaks. With the help of spatula to mix cream with Mascarpone. Not to shake up!
5. To wring out gelatin. To separate 1 tbsps from cream, to heat (NOT strongly) in microwave and to dissolve gelatin. When gelatin completely to be dissolved, carefully to mix to cream.
Assemblage
2 metal rings will be required.
On bottom of each ring to lay out 1 circle of biscuit. From above cream to cover with the second circle, again - cream, circle and cream. To decorate with the remains of biscuit and at will berries, chocolate, nuts. To clean in the refrigerator for the night.
To remove ring, carry out hot knife on diameter of ring and accurately take cake.
Council: if necessary you can freeze cake. In 8-10 hours prior to giving on table clean it in the refrigerator.
Category: Recipes, Pies and cakes
Rafaello's pie
Rafaello's pie
Ingredients:
- 3 cake layers (it is possible more, then the pie will be higher) diameter 26sm.;
- 500 g. Mascarpone;
- 200 g of white chocolate;
- 500 ml. fat cream for beating (from 30%);
- 1 tsps of vanilla sugar;
- 3 tbsps of icing sugar.
- 150 g of coconut flakes;
- 100 g of almonds;
- pecan for ornament (handful);
Preparation:
First of all: all components have to be identical, it is desirable room, temperatures!
1. Almonds are peeled of peel. For this purpose we kill him for 15-20 minutes in hot water. At once we clear and slightly we roast in oven. It is better to peel almonds in advance that it has dried, and already dry to send it to oven.
2. White chocolate is kindled in microwave or on water bath. We allow to cool down slightly.
3. We shake up Mascarpone. Separately we shake up cream with icing sugar. Accurately we mix cheese with cream. We add white chocolate and ? coconut flakes, we mix to uniformity. You should not shake up intensively, differently weight will fall down and will become liquid (especially at such heat!).
4. We collect pie. On cake layer we spread 1/3 creams, from above 1/2 fried almonds. We close the second cake layer, again cream, the remained almonds and the third cake layer which plentifully we cover with cream, we cover pie sides. We strew pie with the remained coconut flakes. We decorate with pecan.
Category: Recipes, Pies and cakes
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