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Roll with chocolate cream and whipped cream

Roll with chocolate cream and whipped cream


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  • Wheat:
  • 6 egg whites
  • 6 tablespoons flour
  • 5 tablespoons sugar
  • 1 vanilla sugar
  • Cream:
  • 100 gr chocolate
  • 200 ml liquid cream

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Roll with chocolate cream and whipped cream:

Beat the egg whites with the sugar, add the flour. Mix lightly, then spread in the tray on baking paper. Bake for about 15 minutes, then roll in a towel.
Melt the chocolate in 100 ml of whipped cream, leave to cool. Then mix with the rest of the whipped cream and bet until it hardens.
Unfold the top, spread the cream, then roll. Garnish with the remaining cream.


MASCARPONE CREAM ROLL

I love rolls. Of any kind. So for New Year's Eve I didn't make a cake, but this roll.

From the New Year's Eve dishes, you chose this one Facebook be the first on the blog.

You also had why, it is delicious!

250 g mascarpone (at room temperature)

4-5 lbs of cherry jam (or whatever you like)

3-4 cubes of white chocolate

Beat the egg whites with a pinch of salt.

When they are hard, gradually add one lg of sugar, stirring constantly until you get a strong foam.

Then add the yolks one by one, mixing with a spoon / palette.

Then add a tablespoon of flour in the rain and cocoa. Spoons of flour should not be too pointed or grated, but suitable, so that the roll does not come out very dense and does not crack when rolled.

Pour the composition into a tray lined with baking paper

(I made 30 & times35 cm in the stove tray) and level well with a spoon.

Bake in the hot oven for about 10-12 minutes, depending on the oven.

I recommend checking it after 8-9 minutes and trying it with the toothpick to avoid baking it too much, so that it doesn't become brittle.

We wet a clean towel and squeeze it well, put it on the table and when the roll is ready we turn it over on the wet towel. We wet the paper on the counter with our hands and lightly peel it off.

Then roll the top in the towel and leave it like this until we make the cream.

Beat the whipped cream well, in another bowl mix the mascarpone until it becomes creamy, gradually adding 2-3 lg of whipped cream while mixing continuously.

Add powdered sugar, mix well. If you want sweeter, you can add extra sugar.

Don't forget that there will be jam.

Soak the gelatin sheets in cold water, drain them well and put them on the fire in 4-5 lg of milk,

a few seconds, stir until dissolved.

Allow to cool and add gelatin over the composition of mascarpone and whipped cream.

Spread the cream on the counter, put the jam in place and roll.

We cover the roll in plastic wrap and let it cool for at least 3 hours (I left it overnight).

For garnishing, put the melted chocolate in a bag together with the oil, homogenize the composition well with your fingers through the bag, until all the chocolate melts,


CHOCOLATE CREAM WITH MASCARPONE

Chocolate cream with mascarpone & # 8211 quick cream recipe, very easy to prepare, ideal for cakes, cakes, tarts, desserts by the glass.

Chocolate cream with mascarpone it is simple, fine, delicious and cooks in less than 30 minutes.

It contains few ingredients, but for this to be one of the creams you will keep making, be sure to use quality ingredients. Cream for whipped cream must be fat, with at least 30% fat.

You will recognize a good chocolate by its appearance. It is glossy and smooth. I like the smell of chocolate when I break it into pieces.

And dark chocolate, although many do not love it, is the best in desserts. It tastes intense and sensual.

I used vanilla paste at the end, but you can replace it with natural vanilla extract or natural vanilla essence. And, if you want a special taste, you can improve it with orange liqueur. But, it is not mandatory.

I used dark chocolate. My son cared about it after the holidays, because he doesn't like to eat it simply. In desserts it is ok, he accepts it, but he does not eat it as such. I'm glad, because most of all I like to use dark chocolate in cake creams. This one chocolate cream with mascarpone it is perfect with dark chocolate. If you prepare desserts for young children (3-7 years) you can put milk chocolate, it's not serious. Young children are not big lovers of dark chocolate.

I had seen it in the beginning of blogging chocolate cream recipe with mascarpone on various sites in Italy, but the cream had egg yolks in the composition. These were incorporated just like tiramisu cream. I thought it would be better to omit them, because it seems to me a suitable cream for summer, when it is recommended to avoid raw yolks in cakes, and the cream would go very well with biscuits, whipped cream and fruit arranged in cups.

But, chocolate cream with mascarpone would go great with cake recipes and cream cakes. I would use the cream anytime chocolate cream with mascarpone for a tart without baking according to the model chocolate and strawberry tart, for rolls (as an example I leave you roll with coffee cream), but also in various tortures.

I used chocolate mascarpone cream to prepare a common cake recipe. I wanted something special as a dessert for Sunday lunch, but I didn't have much time to waste in the kitchen.

A box of mascarpone from the fridge was the one that convinced me to prepare this cream, and I will show you the final dessert in the coming days.

Here is the list of ingredients and how to prepare it chocolate mascarpone cream, described in steps, step by step:

INGREDIENT:

150 ml whipped cream

1 teaspoon vanilla paste / natural vanilla extract

I put the sour cream in a pot not very high but big enough, which will ensure a faster cooling. When it got close to the boiling point, I put the broken chocolate in cubes. I mixed it in the pot so that all the chocolate was covered with whipped cream.

I left it for about 2 minutes, then I checked with a teaspoon to see if it melted. I mixed until the composition was homogenous. At this point I moved the pot to a cold counter and let the chocolate cool. The composition is small, so in 10 minutes it will reach room temperature. I will help it cool by stirring from time to time in the pot. Since it will not be used for decoration and does not need to decrease slowly to reach the tempering point, the chocolate can be cooled and putting the pot in cold water or if it is cold outside, take the pot out on the balcony for 5 minutes. You don't need to keep it in the fridge for long. It is important that the chocolate is cold, but not from the refrigerator.

During this time I mixed mascarpone with powdered sugar.

I incorporated mascarpone cream in 3 tranches completely cooled chocolate. At the end I added vanilla paste.

I mixed for another 20-30 seconds and the cream was ready.

You can use the cream immediately or keep it in the fridge for 12-24 hours until it reaches dessert.

I kept it in the fridge for 12 hours and it hardened. It was necessary to mix it until I obtained a slightly soft consistency, so that I could put it in the cake.

Whatever dessert you choose to prepare with chocolate cream with mascarpone I am sure you will like.

Now I let you see how I prepared a recipe for vanilla cream with butter for cakes and pies and I invite you to subscribe to my YouTube channel.


Chestnut puree roll

I have long decided to make something sweet with chestnut puree. And because I didn't want to eat it only with whipped cream as we find it at confectioneries, I said to try an equally simple recipe, namely a roll with chestnut puree. It is made quickly in about 30 minutes and is absolutely delicious :).

  • 3 eggs
  • 3 tablespoons powdered sugar
  • 2 tablespoons flour
  • 1 teaspoon oil
  • 1 tablespoon cocoa
  • 125g butter 80-82% fat
  • 250g chestnut puree
  • 75g old powder
  • 2 drops of rum essence

or a glaze of 100g chocolate and 50ml sour cream

1. Whisk the egg whites, mix the yolks with the powdered sugar and then add the oil and mix the flour with the cocoa powder. Don't make my mistake and sift the cocoa powder otherwise you will be surprised to be granular :).

Alternatively, add to the mixture of yolks and sugar the egg whites, foam and flour mixed with cocoa. Mix lightly over your head with a spatula, pour the composition into a 25 & # 21535 tray lined with baking paper and bake at 180gC for 10 minutes.

Turn the top over on a damp napkin or lined with powdered sugar and roll lightly. Let cool.

2. For the cream, mix the butter with the powdered sugar for a few minutes and then gradually add the chestnut puree. At the end we add the rum essence.

3. Spread the cream over the counter and roll lightly.

Decorate with whipped cream or even better with a chocolate icing. Heat the whipped cream for the fire and add the broken chocolate pieces. Stir quickly until smooth and pour the warm icing over the roll.

You can serve the roll immediately :).

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.


Diploma fruit roll, childhood taste & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of diplomat roll it is still one of my childhood. Even though I really liked chocolate, I also had a passion for whipped cream desserts, as was this cake! I loved the cream combination, pandispan rock and the whipped cream with which the roll was decorated. Inside it had candied fruit, pineapple and oranges. I remember it was hard for me to decide every time I went to the confectionery and I didn't know whether to take a savarin, o Amandine or this wonder. The confectionery cakes from my childhood were wonderful, made with quality ingredients, with natural whipped cream and without premixes. Unfortunately, they are more and more difficult to find now, so I prefer to make them at home.

This diplomat roll recipe is not at all difficult to make. The top is a simple pandispan, spread in a thin layer so that it can be rolled. It's my recipe for vanilla cake top, I just cut the quantities in half. I make it without separating the eggs and I don't put baking powder in it. It always comes out perfect, fluffy and tasty. The diplomat's cream isn't too complicated either. It is made with creme anglaise, a cream of milk, yolks and sugar that is boiled on a steam bath until it thickens. Having no starch or flour in the composition, it must be boiled on a steam bath because it must not boil. It is enough to reach 80 degrees Celsius or to be thick enough to wear the back of a spoon. If it boils, you will get a sweet omelet.


ROLL & # 8220GIRAPH & # 8221 WITH CHOCOLATE GANACHES AND WALNUTS

The roll in which we imitate as a design the giraffe skin will arouse that & # 8220wow & # 8221 that will fill our soul with joy & # 8230 The cream is also wonderful, so all we have to do is delight our children, but I'm sure no adults they will not refuse a slice, they will even get upset if they don't have one left.

INGREDIENT:

For the countertop:
4 whole eggs + 2 egg whites
150 g sugar
1 tablespoon powdered sugar
1/2 sachet of bourbon vanilla sugar
100 g flour
2 tablespoons cocoa powder
1 pinch of salt

For chocolate and walnut ganache:
150 g milk chocolate
100 g dark chocolate
120 g liquid cream
60 g chopped walnuts

First we prepare the cream. Melt the chocolate in a baine marie then mix it with liquid cream and finely chopped walnuts.

Let the cream cool for about an hour. During this time we prepare the top, starting to mix the yolks with the sugar until they become a foam.

Then add the flour and mix until smooth.

Mix the 6 egg whites with a pinch of salt, powdered sugar and vanilla sugar until they become a hard foam. Incorporate in the composition of the yolks one tablespoon of the beaten egg whites. At first it will be more difficult to integrate, but the thinner the composition, the more careful we are to mix it from the bottom up, so that it remains as airy as possible.

We take a few spoons of dough and draw on the baking paper in the tray a drawing that makes us think of the stripes on the giraffe's skin.

Bake the drawing for 2 minutes in the preheated oven at 180 ° C. During this interval, mix the rest of the dough with the cocoa powder.

Pour the colored dough into the tray, covering the design and bake the roll top for 8-9 minutes. When it is ready, take it out on a damp towel, peel off the baking paper, roll the top with the towel and leave it like this for about 20-30 minutes (as long as you have the patience), then unwrap it, grease it with cream and roll it again .

We wrap the roll in foil and leave it to cool for a few hours, then we can serve.


Ingredients for the cake with vanilla cream and chocolate:

  • Rock 1:
  • 75 g dark chocolate
  • 40 g butter
  • 2 eggs
  • 50 g sugar
  • 70 g of flour
  • 50 ml milk
  • 1/2 teaspoon baking powder
  • Countertop 2: it is prepared from the same ingredients as the ones from the first countertop, we just replace the dark chocolate with white chocolate.
  • Vanilla cream:
  • 500 ml liquid cream
  • 6 yolks
  • 100 g sugar
  • 100 g mascarpone
  • 50 g starch
  • 1 vanilla pod
  • 8 g gelatin (4 sheets)


Video: Cupcakes Topping. Frosting. Mascarpone-Sahnecreme. Frischkäse-Sahnecreme. Cake Basics (May 2022).


Comments:

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  2. Ardaleah

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  3. Neale

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  4. Currito

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  5. Radu

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  6. Dealbeorht

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