Traditional recipes

Cabbage with cream

Cabbage with cream

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. Put whole eggs, one by one, do not put another egg until the previous one is incorporated. The dough should have a creamy consistency, neither hard nor too soft to keep its shape in the tray. . Put the spirit utensil and make rosettes in the greased tray or with baking paper (stick to me a little whatever I would do anyway :(. Put it in the oven over medium heat for about 20-25 minutes, but be very careful: do not open the oven for the first 10-15 minutes as it leaves.

Good appetite !


p.s Filling: whipped cream or vanilla cream

Icing bought in the envelope :)


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.

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Gluten-free cream cabbage

Beat the egg into an omelette. Gradually add some of the egg, stirring vigorously with a spatula (it is not necessary to use the whole egg as you do not need too much liquid dough)

Place 3 balls on a baking sheet with parchment paper (space the cabbages well and stagger them)

Before baking, lower the oven temperature to 180 ° C

Bake for 20 to 25 minutes (do not open the oven door during cooking)

Mix the egg yolk with the sugar until the mixture turns white

Add the flour (previously sifted) and mix well with the sugar / egg mixture

Heat the almond milk. When the milk is warm (after 3-4 min) add the egg / flour / sugar / milk mixture and the cracked and grated vanilla pod with its seeds

Whisk until boiling (your cream should be very thick) then stop cooking

Film and store the custard in the refrigerator

Take the cabbages out of the oven and let them cool on a baking sheet

Garnish the cabbage with custard (either using a sleeve pouch or by cutting the cabbage lengthwise).


Your grandparents

super cabbage.
very simple and superb good recipe.
My suggestion: Answer for the pastry cream flour, I added 20 gr or a tablespoon + one teaspoon. For my part I customized my cream I added 3 to 4 speculoos cookies (in hot milk) and the new Philadelphia Milka flavored cream. it's a real treat. And next time I will add nutella. ah yes be careful when cooking the cabbage, preheat your oven and cook until set. And when you fill your cabbages don't overload, so more custard open them in half and spread with nutella. and losers don’t hesitate to enjoy them right away.

Recipe for 3 people
Hello, I would like to make cabbage but only for 3 people, can I reduce the doses by half? Or is it likely to be missed?

ASTUCIA
To replace the socket, you can use a freezer bag and you cut a corner (simple tip). Otherwise this dessert is delicious.

Good recipe
It is true that there is a lack of information such as flour, I put 15g in the custard, and it was very good. On the other hand for the cabbages I added 1/2 sachet of yeast for which they swell a bit because the first batch the cabbages were flat. Otherwise overall it was fine. This is the 1st time I make cabbage and thanks to the reviews it worked. thanks

Excellent thank you for the recipe for those who are never happy and know that criticized if you saw that the amount of flour for the custard was missing then it would have been nice of you from the indicated for those who get behind & quoty 'has only those who do nothing who are never wrong & quot for my part I added 30g of flour.


ingredients:

125 g butter
250 ml water
200 g flour
8 eggs
A little salt

500 ml of milk
300 g sugar
60 g flour
4 yolks
Vanilla
200 g butter
Juice from & frac12 lemon

Method of preparation:

Boil the water together with the butter and salt, and after it has boiled for a few minutes, add the flour at once, stirring very quickly with a wooden spoon. Remove from the heat, let the dough cool a bit and then add the eggs, one by one, stirring constantly. The resulting composition should be soft but bound.

Fill a cornet with a cloth and make small donuts on the stove tray, leaving a distance of 3 cm between them. Put them in the oven, first on high heat, then on low heat. Bake for about 20 minutes. Take them out of the oven, let them cool, then cut a lid on them.

Meanwhile, prepare the cream by rubbing the yolks with 150 g of sugar, flour and warm milk.

Add the vanilla and put the cream on low heat, stirring constantly until it thickens well. Remove from the heat, mix well until cool then add the butter and lemon juice rubbed with 150g sugar.

Then take each donut, fill the bottom with cream, apply a layer of whipped cream and replace the cut lid. Optionally you can powder with vanilla sugar.


Preparation

  1. 1 Mix water, milk, salt and butter in a saucepan and bring to a gentle boil. Throw the flour in the rain and beat vigorously constantly with a wooden spoon, leaving the pan on low heat. The dough should come off the walls on its own. Let it dry for about twenty seconds while continuing to stir.
  2. 2 Remove the pan from the heat, break a first egg and beat vigorously with a spoon to incorporate the egg into the dough. Once the dough is smooth, start the operation again with the other 2 eggs (for more ease you can break the eggs in advance separately into small ramekins). let the dough rest for at least fifteen minutes. Preheat the oven to 200 ° c.

Cook, enjoy… and if you wish, share / submit (below) your opinion on this recipe.

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Mini choux recipe for martisoara creams

For filling the mini choux I opted for white and dark chocolate creams. They are prepared quite simply, and my family loves chocolate.

For the dark cream I used dark chocolate with 55% cocoa mass. It came out slightly bitter and perfectly complemented the sweet taste of white chocolate cream.



I've prepared one before recipe for mini choux a with vanilla and chocolate creams. The recipe for scalded dough is a little different. This time I used oil instead of butter, as I use in the classic eclaughter recipe. The unit of measurement in the old recipe for eclaughter shells is the cup. But this time we passed the quantities in grams, respectively milliliters to avoid possible controversies & # 8230.

Both recipes are ok and always succeed. The difference I noticed is that in the butter version, the shells fry faster and longer.

I hope you enjoy my sweet martisoara ideas and use them as inspiration!

And if you find your taste in the recipes on the blog, you can also follow them on the Facebook.

But I am waiting for you with culinary surprises and on Instagram and on Pinterest or Twitter.


ingredients:

125 g butter
250 ml water
200 g flour
8 eggs
A little salt

500 ml of milk
300 g sugar
60 g flour
4 yolks
Vanilla
200 g butter
Juice from & frac12 lemon

Method of preparation:

Boil the water together with the butter and salt, and after it has boiled for a few minutes, add the flour at once, stirring very quickly with a wooden spoon. Remove from the heat, let the dough cool a bit and then add the eggs, one by one, stirring constantly. The resulting composition should be soft but bound.

Fill a cornet with a cloth and make small donuts on the stove tray, leaving a distance of 3 cm between them. Put them in the oven, first on high heat, then on low heat. Bake for about 20 minutes. Take them out of the oven, let them cool, then cut a lid on them.

Meanwhile, prepare the cream by rubbing the yolks with 150 g of sugar, flour and warm milk.

Add the vanilla and put the cream on low heat, stirring constantly until it thickens well. Remove from the heat, mix well until cool then add the butter and lemon juice rubbed with 150g sugar.

Then take each donut, fill the bottom with cream, apply a layer of whipped cream and replace the cut lid. Optionally you can powder with vanilla sugar.


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.


Raspberry and choux à la crème cake

It's Sunday, sun, a wonderful day to spend with the family :)! And I offer you our favorite cake! I could call it the house cake, because we make it on special occasions and all those who have tasted it with us ask for the recipe or ask us to prepare it every time I come back!

ingredients:

For the dough: boil the water, milk, sugar, salt and butter and when they boil, add the flour and turn off the heat immediately.

Stir vigorously until the dough comes off the bowl.

Then add the eggs, one by one and incorporate carefully.

With the help of a kitchen spray, try to form in the tray from the stove, previously covered with baking paper, a larger disk and around 24 donuts (choux a la creme), as you can see in the picture.

Put them in the hot oven at 225 degrees and leave them to bake for about 20-25 minutes.

Then prepare the cream. A simple pastry cream according to the recipe I detailed here! The big secret of this cake is to prepare the cream at home and not to use puddings or ready-made creams from the market!

After the cream has cooled, fill the donuts (with a syringe) and try to form a ring of them on the edge of the dough disk.


Martisor recipes: Choux a la strawberry creams

March 1 is approaching, the holiday of martisoara, and the housewives will compete in preparing various recipes in the colors of martisoara: white + red. One of these martisoara recipes could be the Choux a recipe for strawberry creams.

Choux has strawberry creams

March 1 is approaching, the holiday of martisoara, and the housewives will compete to prepare various recipes in the colors of martisoara: white + red. One of these martisoara recipes could be the Choux a recipe for strawberry creams.

Ingredients for the Choux a recipe for strawberry creams

  • For shells:
  • 2 cups water
  • 200 gr butter
  • 2 cups flour
  • 1 pinch of salt
  • 6 medium eggs
  • For the cream:
  • 250 gr white chocolate
  • 50 gr butter
  • 150 ml liquid cream
  • 1 pinch of salt
  • 2 teaspoons lemon juice & acircie (optional)
  • 250 gr strawberries
  • vanilla sugar, for powdering

Preparation for the Choux a recipe for strawberry creams

For preparation scalded dough for the choux shells, put the water together with the butter to boil. Add the salt, and when the butter melts and the liquid reaches the boiling point, add all the flour. Remove the bowl from the heat and mix intensely, until the flour absorbs all the liquid and a homogeneous dough is obtained. Leave to cool, then add the eggs, one at a time.

With the help of a posh, rolls of dough are created, & icircn the tray lined with baking paper, placed at a distance of 2-3 cm.

Bake the shells for cabbage has grown at 180 degrees for 35 minutes.

For white chocolate creamHeat the whipped cream and melt the broken chocolate in small pieces and cut the butter into cubes. Homogenize the composition and leave to cool, then insert the mixer and froth the cream.

Cut the cooled shells, sprinkle with white chocolate cream mixed with small pieces of strawberries.


Video: Тушеная Капуста с Мясом. Cabbage with Meat. Лучший Рецепт (January 2022).