Horns with nectarine jam
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- 500 gr white flour
- a cup of milk (250 ml)
- 2-3 tablespoons sour cream
- 3 yolks
- a teaspoon of salt
- 3 tablespoons sugar
- 2 tablespoons butter
- a small cube of fresh yeast
- a jar of jam (nectarine I used)
- an egg to grease the croissants
Preparation time: less than 90 minutes
RECIPE PREPARATION Nectarine jam croissants:
We put all the ingredients for the dough in the bread machine in the following order: warm milk, yolks mixed with sour cream, butter, salt, sugar, flour, and on top we crush the yeast and spread it. We program the bread dough and take it out when it is ready. If we don't have a bread machine, we put the yeast with the hardened milk and the sugar, we mix them and let the mayo grow for 10 minutes. In a bowl put flour mixed with salt, make a hole in the middle, add mayonnaise, egg yolks, sour cream and butter. Knead a dough like a cake, put it in a bowl and let it rise in a warm place for 30-40 minutes. When it is ready, we turn it over on the work table, we take a piece of dough, we spread it with the rolling pin in a triangle, we put the jam at the base of the triangle and we twist them to give them the horn cream. We put them in the tray with baking paper. we leave them in a warm place until they double in volume, they have to grow nicely, we grease them with beaten egg, which we took out of the fridge earlier and we put them in the oven heated to 170 degrees for 15 minutes. We leave them for another 5 minutes in the oven with the door ajar.
I had guests and they ended quickly and I didn't have time to highlight them in a beautiful picture ... straight from the tray ...
Delicious corn cones from Râureni
A Friday night with loved ones means moments together. Surprise them with delicious horns with plum magic from Râureni. It won't take you long to prepare them, and their aroma will gather even the most capricious of the house next to you. And because today we inspire you in the kitchen, here is the recipe for croissants.
- 1 glass of milk
- 100 gr butter
- 30 gr dry yeast
- 500 gr flour for cooking
- 6-7 tablespoons sugar
- 1 or
- a pinch of salt
- 1 jar with plum magic from Râureni
How to prepare:
In a pot of the right size, mix the butter with the milk and sugar. Leave the pot on the stove, over low heat, until the butter melts and is incorporated into the mixture. Then turn off the heat and let the mixture cool.
Put the flour in a larger bowl, in which you can mix the dough well. In the middle add the egg, sugar and salt. Then pour the mixture of milk, sugar and butter and finally the yeast. Mix well until you get a homogeneous, non-sticky content. Make the dough into a round shape, then cover with a cloth and leave the dough to rise.
Divide the dough into smaller parts, equal in size. Then take the newly formed pieces and, with a fork, roll them out until you get dough sheets of the same size. Cut them into equal parts with a knife and, with a teaspoon, place the plum jam on each one. Repeat the process until you run out of dough.
Put the tray in the oven and leave the croissants for about 30 minutes. Check the oven from time to time. Once the horns turn a copper color, it means they are ready. Stop the fire and have delicious croissants with plum magic from Râureni.
Put it to rise in 150 ml of warm yeast water and with a spoonful of sugar, leave it until it starts to make air bubbles. While the mixture is fermenting, mix separately a syrup of 3 tablespoons oil with sugar and 100 ml of water.
Put the flour in a bowl, add salt, leavened yeast, sugar syrup and margarine, then knead well.
When the dough has reached a consistency, add the oil and knead again. Leave the dough to rise for half an hour.
After resting, knead for about 5 minutes, dress in foil and refrigerate for 1 hour.
After resting, spread a round, 1-finger-thick sheet and divide it into 8 triangles. In each triangle put a teaspoon of jam and roll from the base to the top (ie from the outside to the inside so that the thin part is on top).
In a pan greased with oil and lined with flour, place and leave to rise. Before baking, grease with water mixed with sugar or honey and bake for 20-30 minutes (depending on the oven).
Whether you are looking for a birthday cake or you want a delicious cake for a festive meal, you will find here various combinations for cakes, for all tastes.
Of all, chocolate cakes are my and my family's favorites, but even those who prefer a fruit cake will find something here to satisfy their tastes.
Cakes for children, with various anniversary themes, will delight the little ones, but also the big ones alike.
I would be happy to try all these cake recipes and tell me how they turned out!
Let me tell you the recipe for cheese croissants:
For the dough, see the recipe here for Fluffy Potato Bread. From the amount given in the recipe for potato bread, make a loaf of bread and 20 large croissants. You can only make half the amount of dough if you just want croissants & # 128578
For the filling you can use:
-salted cheese, eggs and, if desired, cumin, you can also add chopped pieces, if you have & # 128578
-or sweet cheese, sugar, flavors
-or salted cheese, cheese, bacon, tomatoes and diced peppers- pizza type
-or nuts, ground hazelnuts, poppy seeds
-any filling, according to preference
Break the dough into pieces, see in the pictures. I break by hand, my dough is very fluffy and I don't like to use a grip or a knife. I break about a handful of dough, then at one end I roll and flatten it. I do everything by hand, I don't use shit, I'm very fast. That's how I got used to it, but you can spread a big sheet with the shit and cut the dough into rectangles.
Place the desired filling on each rectangle, roll it and place it in a tray lined with baking paper. Allow to rise for 20 minutes, grease with beaten egg with 1 tablespoon of milk or water, sprinkle with seeds (poppy, sesame, cumin, blackcurrant), sugar, ground walnuts, etc.
Bake at the right heat (180 degrees), when they are nicely browned, they are ready.
They can be made with all kinds of fillings, you can use any kind of leavened dough, but this fluffy bread dough with potatoes is absolutely wonderfully fluffy.
They are definitely the fluffiest leavened horns they make. And I do not do few, you have seen how many miracles I cook. & # 128578 Please tell me your opinion about this recipe, about the other recipes on the blog and if you like it, please share it on social networks. What other recipes do you want me to write about? & # 128578
I invite you to try other croissant recipes, click on the pictures to see the recipes:
Duck breast with green lentils and caramelized nectarines
It's summer and I should take full advantage of the vegetable and fruit season, so I thought I'd make a duck breast with green lentils and caramelized nectarines.
An easy, tasty dish, a healthy combination and why not full.
I always liked to explore, to make combinations of tastes and flavors, but today I felt like I outdid myself. I had 2 pieces of duck breast in the fridge and exactly 2 nectarines, hot outside and I just didn't feel like going out of the house to shop. Then I said it was time to give the ducks the tares and I did well. The lentils came along, as if I were kind of tired of the classic garnishes. And that's how the love between the duck breast with green lentils and caramelized nectarines grew.
For the duck
- 1 medium carrot
- 1/2 white onion
- 2 cloves of garlic
- 1 cup green lentils (about 80 g)
- 2 cups and a half of water
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 bunch parsley
For caramelized nectarines
- 2 nectarines
- 2 tablespoons sugar
- 30 g butter
- 50 ml white wine
- A pinch of salt
Step by step method
The first time we take care of the lentils: we will clean the vegetables and cut them into small cubes, put them to harden in olive oil for 3-4 minutes. Add the washed lentils, water, salt, pepper and simmer over medium to low heat for about 15-20 minutes. We check during this time if it is boiled and if it still needs water.
The second thing we continue with are the caramelized necrines. Put the sugar in a pan to caramelize, and when it has a golden-brown color, add the butter, mix well, put the sliced nectarines and let them wrap for 2-3 minutes in the caramelized sugar with butter. Add the wine and let it simmer until it reaches the consistency of a sauce.
The last thing we will do is the duck breast, which was previously wiped with a kitchen towel, notched diagonally. Put it in a warm pan with the skin down and leave it over medium heat until it melts and caramelizes the fat (3-4 minutes) then turn it on the other side for another 3-4 minutes, then put it in the oven. for 8 minutes. Remove from the oven and cover with aluminum foil for 6-7 minutes to keep the temperature and rest. this time may vary depending on the amount of chest you have. I had 2 pieces of 250 grams each. Add the remaining fat to the lentils.
We mounted on lentil plates, pieces of nectarines, a breast cut into 2 or more slices and the nectarine sauce. Good job and good appetite!
Ideas for using fruits in the most unique recipes
With so many varieties of fruit in the orchard, summer urges you to prepare the most unique, tasty and appetizing recipes. Whether used for desserts, in sauces or even on the grill, the fruits perfect the taste of the food and envelop it in the most enticing scents.
Some of nature's dearest gifts, fruits inspire you and give you a surplus of creativity in preparing different dishes. Go to the garden or to the market and enjoy the variety of seasonal fruits and varieties, which are more and more fragrant, delicate and aromatic, only good for a delicious meal with your loved ones.
And if you haven't thought so far about using fruits in the most unique combinations, here are some ideas that will inspire you:
Grilled strawberry toys with vanilla ice cream
As a flavor, strawberry and vanilla are made for each other. You may have never thought of grilling a few strawberries, but as soon as you try, you will fall in love with this recipe and you will want to try grilled strawberries in combination with anything.
Nothing simpler: heat the grill to maximum, clean the strawberries, cutting off part of the pulp, to obtain a flat base and put them in a bowl. Add the vanilla seeds and a little ginger and then leave them on the hot grill for a few minutes. Once they get a nice color, take the strawberries off the grill and place them on the plate, next to a large spoonful of vanilla ice cream.
You won't be able to finish and you will want another portion soon! :)
Baked meringue with cherries, whipped cream, roasted hazelnuts and chocolate sauce
A delicious sweet, which even if it seems difficult to prepare or meticulous, pampers you every time and surprises you with its variety of flavors. Quickly prepare the meringue and then start preparing the topping. You can play with it and change the ingredients. For example, you can try to put strawberries instead of cherries or to brown some walnuts in the oven instead of hazelnuts. You will get one of the most different tastes and colors, a dessert that will delight you every time you serve it, turning an ordinary day into a very sweet one.
Delicious rice with apples, nuts and gorgonzola
It's time to enjoy apples and other than cakes or pies. Preparing rice with apples, nuts and gorgonzola will test your imagination and surprise you with its rich taste. A quick dish to prepare, following the traditional recipe, but adding the flavor of walnuts and the sweet taste of apples. Once the rice is almost cooked, mix the gorgonzola butter, a little Parmesan cheese and the tiny pieces of apple in a bowl. Add the mixture over the cooked rice and turn off the oven. Leave the pot in the oven for a few more minutes and then carefully prepare the portions for yours. You can bring the walnuts either in a bowl to the table, to serve each one, or you can arrange a few in the plate, to serve the good-looking portions to the whole family.
Corns with walnuts and jam
Here is a delicious recipe that makes us think of childhood: Corns with walnuts and jam.
-500 gr flour
-25 gr yeast
-3 tablespoons sugar
-150 gr margarine
-a pinch of salt
-1 vial of rum or vanilla essence
-100 ml milk
-300 gr jam
-150 gr ground walnut kernel
-1 egg for greased
-3 tablespoons sugar for decoration
METHOD OF PREPARATION
1. Rub the yeast with the sugar until you get a homogeneous paste. Sift the flour into a bowl, and in the middle make a hole in which we gradually put the beaten egg with salt, yeast, essence and warm milk. Knead the dough well, add the melted margarine and let the dough rise for 45 minutes.
2. Divide the dough into 5 equal pieces, which we spread on the table sprinkled with flour, in the form of 7-8 mm thick circles. With a knife passed through the flour (not to stick to the dough), cut the circles into 8 equal triangles.
3. In a bowl, mix the jam with the ground walnuts. Put a teaspoon of mixture at the base of each triangle and roll them. We place them in a tray greased or lined with baking paper. Let them rise for about 20 minutes.
4. Grease the croissants with beaten egg and bake until lightly browned on top (about 25 minutes) over medium heat. When we take them out of the oven, we grease them again with egg and sprinkle them with sugar.
Method of preparation
In an mixer / robot bowl, separate the egg whites from the yolks and beat them with a whisk or mix them together with a pinch of salt, until that beautiful and hard foam results (if the bowl is overturned, the foam does not fall). At this point, gradually begin to add the continuous sugar and beat the egg whites, until the foam becomes shiny and thick, and the sugar has melted (no longer felt).
The yolks, together with a pinch of salt, mix well with the oil with the help of the mixer, which slightly increases the volume.
Pour the yolks over the egg whites and mix gently with a wooden spatula / spoon until the egg white foam is incorporated. & Icircn at this moment the mixer / tel is abandoned.
Mix the flour with the cocoa, sift the obtained mixture and add it over the egg composition. Mix lightly with a wooden spatula / spoon with circular movements from top to bottom, until the flour is well incorporated and the top composition is homogeneous.
Line the tray (I used a 30x35 cm tray) with baking paper and pour the prepared dough into the tray. The dough layer must have a thickness of approx. 1 cm.
Put the tray in the preheated oven at 180 degrees Cd and bake for about 10 - 12 minutes (depending on the oven), or until the top is baked (do the test with the toothpick & rdquo). Careful! The countertop must not dry when baked!
When it is ready, remove the tray from the oven and turn the top over on a clean, damp towel (very well squeezed). Moisten the machines with water and place them on the baking sheet, which will come off very easily in this way.
Roll the countertop in a damp towel to form the roll and leave it until the cream is ready.
Break the chocolate into pieces that are put together with the liquid cream in a bowl over a very low heat. Keep the bowl on the fire, stirring constantly, until the chocolate melts and the cream becomes homogeneous. Careful! The mixture must not boil!
The chocolate cream thus obtained is put in the refrigerator.
When the cream has cooled, add the powdered sugar, vanilla (and other flavors if you prefer) and mix well until the sugar melts and the cream becomes fine and frothy.
Unwrap the towel, spread the cream as evenly as possible, place the sour cherries (which have been left on a pre-absorbent paper towel) and the candied orange pieces, roll them back in and put them in for a few minutes. -3) cold hours, if you have patience. ).
Decorate the roll according to your preference: either powder it with sugar, or stop 4-5 tablespoons of cream and coat the roll (as it was in the original recipe), make various models with a fork (or with a special comb), sprinkle various Colorful ornaments on top, either as you & rdquose & rdquo you the inspiration of the moment. or. it can be decorated with another chocolate icing (as I did) and grated white chocolate on top.
For the decor glaze I used the following: 80 gr. dark chocolate (1 chocolate), 60 grams sm & acircnt & acircnă fat for cream, 1 teaspoon oil. Melt the chocolate together with the cream and oil, over low heat, stirring constantly and pour the hot icing over the roll.
After decorating, the roll is left in the fridge for at least another hour, after which we can enjoy its delicacy. For serving, I decorated the rolls with candied orange.
Soft and fluffy stuffed horns
My mother often made us tender croissants with shit or jam as a child, especially during the winter. Potato filling for dumplings and pies & # 8211 LaLena. Baby Food Recipes, Recipes. My recipe for tender croissants with jam, I am. I also made some with apricot jam for the little family.
Dough: Heat the milk in a saucepan until it reaches a bearable temperature on the finger. Add butter, sugar, salt and peel. These croissants are our favorites for breakfast or the package of the little ones who love them. Blog Recipes Culinary appetite.
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