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Mini eclairs with cream cheese

Mini eclairs with cream cheese

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First we prepare the composition of eclairs. Bring water to a boil with salt, add margarine and mix until it melts, then add flour and mix quickly so as not to form lumps. Let it cool, stirring occasionally (be cold enough not to cut when adding eggs). When it has cooled enough, add the eggs, one by one, mixing well, if necessary we put the sixth egg, if there are only 5 left (I put 5). When it is ready to homogenize, we line a tray with a baking sheet and form the mini-eclipses, we put the tray in the oven, preheated, for about 35 minutes on low heat until they start to brown. Leave to cool.


Mix eggs with sugar, starch, milk and boil on a steam bath until thickened. Remove from the heat and add the vanilla essence, leave to cool. When it has cooled enough, add the whipped cream and mix well.


We grind the chocolate, we add the sugar, the sour cream and we mix it continuously on the steam bath until the chocolate melts, at the end we add the margarine.


Cut the eclairs horizontally, fill them with cream and then glaze them

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Mini eclairs with ness cream

Here is a new recipe sent by Adriana88: Mini eclairs with ness cream.


250 ml water
100 ml oil
125 g flour
1 tablespoon salt
4 eggs
500 ml wide
100 g of sugar
3 tablespoons starch
2 ness envelopes
100 ml fresh

Method of preparation

Put water, salt and oil in a saucepan. When it starts to boil, take it off the heat and add all the flour, mix well until it comes off the walls of the pot. Let it cool very well and then add 1 egg, mixing well after each one (do not add the 2nd one until the previous one is incorporated)
We put the composition in a posh and make the donuts or sticks. Put the tray in the oven for about 30 minutes until nicely browned.

Mix the starch and sugar with a little milk, put the rest to boil and when it starts to boil add the mixture. Stir continuously until it thickens. Let it cool very well then add the ness sachets and cream mixed before and mix well.
Cut the donuts and with the help of a posh we breathe the cream (I also put a layer of whipped cream before the cream), cover with the lid and powder with sugar.

Eclaire and choux a la creme recipe & # 8211 This recipe doesn't fail

The recipe for eclairs and choux a la creme & ndash recipe that does not fail. These eclairs and choux skins can be filled with vanilla cream (patissiere) and whipped cream, chocolate or coffee cream (ness), caramel cream or fruit.

Let's face it: eclairs are the long ones and choux are the round ones. If we make smaller choux we get profiterolles or, if we minify the eclairs, mini eclairs or salammbo. You can fill these mini choux or mini eclairs with a glass of burnt sugar, chocolate or fondant. Recipe for mini choux here + lots of cream ideas.

Eclairs and choux are prepared from scalded dough (pate a choux). There are many eclair recipes: some with water only, others with milk or milk mixture with water, butter, oil or lard. You will wonder why it took so long to publish on Savori Urbane this basic recipe of world pastry. Because I changed my oven! Ordinary, right? Good thing I got macarons out of the first :))

Well, even 2 months before launching the blog I renovated my kitchen (including equipment). Until then I had a classic stove with a normal gas oven. I used to make choux and eclairs at least once a month & ndash are my family's favorites. Well, they were & hellip Why do I say that? Since I switched to the electric oven, they haven't worked out for me, although I followed the old recipe (after Silvia Jurcovan). I give it to you and that, who knows, maybe you will succeed.

Silvia Jurcovan says: 125 g flour, 100 g butter, 250 ml water, a teaspoon of salt, 3 eggs.

I tested it last week and it didn't work. I heated the old oven to maximum and baked eclairs without worries. The first 15 minutes on high heat and then another 15-20 minutes on medium heat. In the electric oven they don't want to grow, although I heated it to 250 C. As you can see, it is a rather greasy, heavy dough that grows harder. The recipe below is with less fat in the composition.

Okay, I do very well at Atelier because I have professional ovens. But what's the point of writing your recipe if you needed such an oven for it? Finally I found the one that comes out properly & ndash belongs to Chef Alain Ducasse. And I took my heart in my teeth and tried it today and at home. & # 128578 Victory!

I am extraordinarily excited about it (I repeated it and got the same great result) so I decided to share it with you.

Homemade pastry cream, crème patissière / crema pasticcera / pastry cream

Homemade pastry cream, crème patissière / crema pasticcera / pastry cream, under different names, same vanilla cream
essential part of pastries, so without but and maybe everyone should with the army and have this recipe. The pastry cream is, in essence, a delicious, rich and creamy cream, thickened with starch and egg yolks. It is an important base for many desserts & # 8211 such as chocolate cream or pudding, eclair, profiterol, tart, mille feuille, bavarois cream and an excellent filling for fruit cakes, pastries and cakes.


  • 600 ml milk
  • 5 Yolks
  • 70 g of starch
  • 200 g sugar
  • A pinch of salt
  • 1 tablespoon vanilla extract

Step by step method

Put 500 ml of boiled milk with vanilla extract, salt and sugar. Until the milk boils, mix the yolks with the starch and the rest of the milk. When the milk has started to boil, pour it over the yolk composition and mix vigorously, pour the whole composition back into the pot and simmer until it thickens, stirring constantly.

We can use it as such or in different combinations with butter, fruit or cream, caramel, etc.

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7 creams for cakes, which are prepared in two steps and 3 movements!

These creams will give any dessert a special taste. And their preparation does not require much time and effort. They have been checked by our team!


1.Mix the egg yolks with the sugar, vanillin and flour until smooth.

2. Bring the milk to the boil. Then pour it into a thin jet in the composition of the yolks, stirring constantly.

3. Boil the composition obtained on low heat until thickened.


1. Break the eggs in a thick-bottomed saucepan and mix them with the sugar.

2. Put them on low heat and stir continuously. When the composition thickens, remove from the heat.

3. Stir continuously until it cools.

4. Beat the butter with the powdered sugar in a separate bowl until fluffy. Then continue to mix it, gradually adding the egg composition and vanillin to it.

5. Keep the butter cream in the fridge and grease it only on cold countertops.


1. Beat the butter and condensed milk until smooth. The butter should be at room temperature.


-a teaspoon of vanilla sugar.

1. Boil the milk with the vanilla sugar.

2.Mix the semolina with a small amount of water. Then pour the resulting composition into the hot milk. Stirring constantly, bring everything to a boil over low heat.

3. Beat the yolk, caster sugar and butter until you get a homogeneous and fluffy composition.

4. Gradually add the semolina porridge in it, stirring constantly with the whisk, so that the cream comes out fluffy and light.


-200 g of sweet cottage cheese 18%

-200 ml of whipped cream 33%

1. Pass the sweet cottage cheese through a small strainer (preferably twice).

2. Mix it with the powdered sugar, then pour the cold cream into the bowl.

3. Beat the composition with the mixer turned on at low speed until it becomes homogeneous and creamy.


-a teaspoon of vanilla sugar

-1.5 glasses of milk (375 ml)

1.Mix the eggs and flour in a saucepan so that they do not remain lumpy.

2. Boil the milk with the sugar in another saucepan, stirring constantly.

3. Pour in a thin stream the sweetened milk in the composition of eggs and flour, mixing intensely with a spatula.

4.Put the cream obtained on low heat and, stirring constantly, heat it until it thickens. It's important not to let it boil!

5.Then take the cream off the heat. Add the vanilla sugar and butter to it. Mix it very well, then cool it quickly, putting it in a bowl with ice or cold water.


1. Boil the milk and let it cool to room temperature.

2. Combine all the necessary ingredients. Beat them with the mixer until they turn into a homogeneous cream, the color of pearls (about 3-5 minutes).

Dea's Cakes

"Cremes, cremsmit or whatever
We do it fast, fast! "

Portions: 16
Total time: 1 hr

400 gr puff pastry

3 eggs
500 ml of milk
5 tablespoons sugar
vanilla essence Dr.Oetker
5 tablespoons starch Gustin (Dr.Oetker)
250 ml liquid cream
a Dr.Oetker gelatin sachet (10 gr.)

We divide the puff pastry in two. Spread each piece and bake in a tray (30x35), on baking paper, over medium heat until the sheets are browned and left to cool.
Cream: Rub the yolks with the sugar and vanilla essence, pour 400 ml of milk one at a time and mix, then put on the fire. We use the 100 ml of milk to dissolve the starch. When the milk on the fire boils, add the starch, stirring constantly until it thickens and leave it to cool. Beat the egg whites and incorporate them into the cold cream, then beat the whipped cream and incorporate it as well. At the end, hydrate the gelatin with 3-4 tablespoons of water, leave it for 5 minutes and put it in the microwave to dissolve it. Pour gelatin over the cream and homogenize. Meanwhile, put foil in the tray, put a sheet and pour the cream, crush the second sheet on top and put powdered sugar.

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THANKS FOR VISITING MY BLOG !! I will be happy to see you again !!
Thank you for visiting and for the comments !! I look forward to seeing you again !!

Six cream recipes for cakes!

This way it is much easier to use them when you want to make something sweet and you will not know what.

1. Boiled cream



1.Mix the yolks with flour, sugar and vanilla.

2. Pour in the hot milk and simmer over low heat until thick.

2. Butter cream



1.Mix the eggs with sugar. Boil the composition in a thick-bottomed saucepan until it thickens.

2. Beat the butter with powdered sugar, then add the egg cream and vanilla.

3.Cream butter with condensed milk


-1 can of condensed milk (380-400 gr)

-1 packet of butter (200 gr-250 gr).


1. Beat the condensed milk well with the butter at room temperature.

4. Cream with eggs and condensed milk


-100 gr of condensed milk

-a vanilla powder or 30-50 gr of liqueur.


1. Beat the condensed milk with butter.

2.Mix the eggs with vanilla or liqueur, then incorporate the composition into the milk and butter mixture.

5. semolina cream


-1 teaspoon vanilla sugar.


1. Boil the milk mixed with vanilla and sugar. Mix the semolina with a little water and add it to the milk. Bring the composition obtained to the boiling point.

2.Mix the yolk with sugar and butter. Gradually incorporate the semolina composition, mixing well with the target.

6. Cream for eclairs


-1 teaspoon vanilla sugar


1.Mix the eggs with flour until smooth.

2. Boil the milk mixed with the sugar. Pour it, in a thin jet, into the egg composition and mix well.

3. Put the cream on the fire, but do not bring it to the boil. Add the vanilla sugar and butter.

4. Quickly cool the fine cream, placing it in a plate with cold water or ice.

Use this collection of simple recipes and enjoy your family with delicious desserts.

Preparation of cream sheets:

From the 500 gr flour we take 300 and to which we add the egg and sour cream and salt, preparing an ordinary crust as for noodles, a little softer. From the other amount of flour, so 200 gr with margarine, we prepare the second crust that will be softer so that it can be spread over the other.
So the first shell is stretched rectangularly and greased with the other shell, as if funny, but only once.
After it has folded, cut it into 4, and bake 4 sheets on the back of the tray. Two sheets are priced not to swell, and 2 are divided invisibly so that they can be cut more easily.

Put the egg whites in the mixer, beat with the sugar until you get a hard and shiny foam, add the yolks one by one and then the starch.
The milk is boiled with vanilla and when it boils, add the cream in a thin thread, mixing with a large wooden spoon. It immediately begins to thicken and is kept on the fire, stirring constantly. When it is thick, take it off the heat and put the butter in portions of a few cubes, stirring until everything is absorbed.

The cream is shiny and tasty. Cool and then store in the refrigerator, preferably for a few hours, to harden. Put it between the sheets, pack it well in Al foil and refrigerate. When serving, powder with sugar. It cuts very well.

Another possibility is to place the sheets in the tray, then place the cream, and break the sheets on top to cut them easier. In this way the cream should not be left in the refrigerator, but the cream should be left to harden the cream and soften the sheets.

The cream is served on different holidays after being cold for a few hours.

Video: Mini Eclairs


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