Puff pastry cakes with protein cream. Puff pastry

Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about growing them, and, first of all, in open ground. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate climate zones has its own characteristics. We will tell you everything you need to know about growing cucumbers in open ground in this article.

Despite the popularity of the popular nickname “bottle palm,” it is very difficult to confuse the genuine hiophorba bottle palm with its relatives. A real indoor giant and quite a rare plant, hyophorba is one of the most elite palm trees. She became famous not only for her special bottle-shaped trunk, but also for her very difficult character. Caring for hyophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be selected.

Warm salad with funchose, beef and mushrooms is a delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. Just pour boiling water over the glass noodles and leave for a few minutes, then drain the water. Funchoza does not stick together and does not need to be watered with oil. I advise you to cut long noodles into smaller pieces with scissors so as not to inadvertently snag the entire portion of noodles in one sitting.

Surely, many of you have come across this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujube”, “Chinese date”, but they are all the same plant. This is the name of a crop that has long been grown in China, and was grown as a medicinal plant. From China it was brought to the Mediterranean countries, and from there jujube began to slowly spread throughout the world.

May chores in the decorative garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and seasonal decoration begins. But you shouldn’t forget about shrubs, vines, or trees. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.

Why do people move to the countryside and buy dachas? For a variety of reasons, of course, including practical and material ones. But the main idea is still to be closer to nature. The long-awaited summer season has already begun; a lot of work awaits us in the garden. With this material we want to remind you and ourselves that in order for work to be a joy, you must remember to rest. What could be better than relaxing in the fresh air? Just relax in a furnished corner of your own garden.

May brings not only long-awaited warmth, but also no less long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred into the soil, and crops reach their peak. While planting and new crops are being planted, it is important not to forget about other important chores. After all, not only the beds need enhanced care, but also the plants in greenhouses and seedlings, which are beginning to be actively hardened off this month. It is important to form plants in time.

Pie for Easter - a homemade recipe for a simple sponge cake filled with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack, and it tastes like chocolate cream! If you don’t have the time or skills to tinker with yeast dough, then you can prepare this simple holiday baking for the Easter table. I think any novice home pastry chef can master this simple recipe.

Thyme or thyme? Or maybe thyme or Bogorodskaya grass? Which is correct? And it’s correct in every way, because these names “pass” the same plant, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this subshrub to release large amounts of aromatic substances. The cultivation of thyme and its use in garden design and cooking will be discussed in this article.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Savoy cabbage gratin is a vegetarian recipe for a tasty and healthy meat-free dish that can be prepared during Lent, since no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it is superior to its “relative” in taste, so dishes with this vegetable always turn out successful. If for some reason you don’t like soy milk, then replace it with plain water.

Currently, thanks to breeders, more than 2000 varieties of large-fruited garden strawberries have been created. The same one that we usually call “strawberries”. Garden strawberries arose as a result of the hybridization of Chilean and Virginia strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Selection is aimed at obtaining not only productive varieties that are resistant to diseases and pests, but also those with high taste and transportability.

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

The system of protection of fruit and berry plantings is based mainly on the use of pesticides. However, if in the protection of seed orchards pesticides can be used during almost the entire growing season, taking into account the waiting period for each preparation, then in the protection of berry crops they can be used only before the beginning of flowering and after harvesting. In this regard, the question arises of what drugs should be used during this period to suppress pests and pathogens.

Bake for a pleasant tea party with loved ones puff pastry with apples and jam, or puff pastry with cream from any puff pastry.

Basic puff pastry recipes

• 250 g (2 cups) flour
• 1/2-2/3 cup cold water
• 1/2 egg or 1 egg yolk
• 1/4 teaspoon salt
• A little citric acid
• 250 g butter

Half-puff pastry:

• 250 g (2 cups) flour
• 2/3 tbsp. cold water or milk
• 1/2 egg
• 1/4 teaspoon salt
• A little citric acid
• 1 tbsp. spoon of cognac
• 125-150 g butter or butter margarine

puff pastry consists of three different operations.

1. Kneading the dough. Sift the flour into a bowl onto a wooden board and make a well in the center. Mix the beaten egg, water, salt and citric acid, pour into the well and knead into a smooth dough. Since flour does not always swell equally, add a little flour or liquid if necessary. When kneading, you can also add 1-2 tbsp to the dough. spoons of butter. Cover the dough with a napkin and put it in a cold place for at least 30 minutes.
2. Oil preparation. Mix cold with 2-3 tbsp. spoons of flour, roll out on a floured board or paper in the form of a square or rectangle and also put in a cold place. The dough and the butter-flour mass should be equally stiff. If the butter mass turns out to be stronger than the dough, then when rolling it will not be distributed evenly between the layers, it will remain in one piece and may leak during baking. If it is too soft it will be squeezed out when rolled out.
3. Rolling out the dough in layers. The dough is rolled out to form a square piece, twice the size of the butter mixture, and should be slightly thicker in the middle than at the edges. The prepared oil mixture is placed in the middle of the square at an angle, the edges of the dough are folded inwards like an “envelope”. Then roll out the dough, pressing lightly, so that you get a rectangle approximately 1.5 cm thick, fold it three or four times, cover it with a damp cloth so that the surface of the dough does not dry out and place it in a cool place for half an hour. You can also roll out the dough into a rectangle, place an oblong piece of butter mixture in the middle, cover it with the edges of the dough, then roll it again, cover with a damp cloth and put in a cool place.
4. The cooled dough is rolled out again, folded and kept for 15 minutes in a cold place. This procedure is repeated 3-4 times. When rolling, use flour sparingly, only to ensure that the dough does not stick to the board. If there is too much flour, the dough becomes too stiff, products made from it rise poorly and lose their taste.
5. The finished dough is stored in the refrigerator or in a cold place. Since preparing puff pastry is a rather fiddly process and takes a lot of time, you can simplify this work and prepare the so-called. early ripened puff pastry.
   

   Puff pastry instant cooking:

• 250 g (2 cups) flour
• 200 g butter or margarine
• 1/2-2/3 cup cold water
• 1/4 teaspoon salt
• 1 teaspoon sugar

Flour is sifted onto a board, small pieces of butter are placed on it and finely chopped with a knife. Dissolve salt in cold water, and, if desired, also sugar, combine with flour and butter and quickly knead into a smooth dough.

The dough is covered with a napkin and kept for several hours or until the next day in a cold place. Products made from chopped puff pastry are less crumbly and tender than those made from rolled out dough. Before baking, it is recommended to roll out the dough 2-3 times and fold it into three or four layers.

Forming and baking puff pastry products

1. The finished puff pastry is rolled into a thin layer 3-4 mm or 1/2 cm thick and molded into products of the desired shape. When cutting small products, it is advisable to cut the rolled out layer into square pieces with a knife, then there will be no scraps left that are not suitable for secondary rolling.
2. Puff pastry is cut with a sharp knife, dough cutter or mold. A dull knife flattens the edges of the dough, and therefore the products cut with it do not rise well. Place the filling in the center of the squares, roll them into a pocket, a tri- or quadrangle, place them on a sheet rinsed with cold water, brush with egg and bake in a hot (200-220°C) oven until light brown.
3. At the beginning of baking, do not open the oven for 5-7 minutes. Good puff pastry expands 6-8 times in volume when baked, and products made from it are moderately ruddy, tender and crumbly.

Puff pastry with apples (20-24 pieces)
Any puff pastry prepared according to the basic recipe.

Filling:

• 500-600 g apples
• 2-3 tbsp. spoons of sugar
• 1/2-1 teaspoon cinnamon
• Egg for lubrication.

Roll out the dough into a thin layer, cut into strips 10-12 cm wide. Peel, cut into thick slices, remove the core and lay along the strip. Sprinkle them with the cinnamon-sugar mixture, lifting the edges of the dough until they are left uncovered in the middle.

Brush the edges of the dough with egg. Bake in a hot oven. Once cooled, cut strips into individual cakes.

Layered tubes(20-24 pieces)
One of the types of puff pastry, prepared according to the basic recipe.

Filling: lactic, or 1/4 liter of cream, 1-2 tsp. sugar, vanillin. Egg for lubrication.

Roll out the puff pastry into a layer 3mm thick, cut into strips 2-3 cm wide and 20-25 cm long. Grease the strips with egg yolk or egg, wrap around a metal tube with the greased side up.

Place the tubes on a sheet and bake in a hot oven until they turn brown. Remove the half-cooled tubes from the molds and, after cooling, fill with cream or whipped cream.

Vanilla cream.
Fill any buttercream with vanilla sugar or vanillin. If vanilla pods are used, they should be boiled in the milk intended for the cream. (see the article “The Smell of Vanilla” from the “Spices and Condiments” section on the website)/

Milk vanilla cream

• 2 eggs
• 2 tbsp. l. Sahara
• 2 tbsp. l. (30 g) flour
• 1/4 l milk
• Vanilla sugar or vanillin
• 30-50 g butter

Beat eggs with sugar, add flour, 3-4 tbsp. l. cold milk and mix into a homogeneous mass. Bring the milk to a boil, mix with beaten eggs, heat on the stove or in a water bath, stirring constantly, until it boils (until the cream thickens), add butter, season with vanilla and cool quickly.

Layer cake with apple jam (16-20 pieces)
Puff pastry prepared according to the basic recipe.

Filling: 1.5 cups apple jam. For sprinkling, powdered sugar.

Roll out the puff pastry to a thickness of 4-5 mm, place it on a baking sheet sprinkled with cold water and prick it in some places with a fork. Bake until the dough is browned and crisp, then cut into two equal halves.

After cooling, brush one half with apple jam, place the other half on top and press lightly. Sprinkle the surface with powder. The second layer can be replaced with crumb topping made from scraps. Then the cakes will be thinner.

Layer cake with cream (16-20 pieces) or Napoleon cakes
Puff pastry according to the first basic recipe.

Filling: milk cream or vanilla cream.

Roll out the dough and bake as described in the previous case. Cut the cooled cake base in half, trim the edges and chop the scraps. Cover one half with cream, put the other half on top.

Grease the surface of the glued layers with the remaining cream, sprinkle with crumbs and powdered sugar. If these cakes are prepared with milk cream, then the cream should be added immediately before serving, then the cakes will remain crispy.

We suggest making cakes based on the famous Napoleon cake motif from puff pastry. We will prepare custard cream, however, you can use protein, condensed milk or whipped cream.

Taste Info Cakes and pastries

Ingredients

• 400 gr. yeast-free puff pastry;
• 500 ml milk;
• 150 gr. Sahara;
• 2 tablespoons flour;
• 1 egg.

How to make Napoleon cake from puff pastry

If you're great at making puff pastry, great. In this recipe, ready-made was used. The dough must be taken out of the packaging in advance and left to defrost.
Turn on the oven to warm up to 180 degrees. Using a kitchen scale, measure the required amount of sugar. Measure the required amount of milk using a measuring cup.


Sprinkle the work surface with wheat flour and roll out the defrosted puff pastry a little.


Now you need to cut the dough into pieces of equal size, these are the future Napoleon cakes.


Next, cover a baking tray with baking paper and transfer the future cakes onto it. Prick all sections using a fork. This is done so that the dough does not swell during baking.


We do the same with the second layer of dough. Don't forget to make punctures, otherwise the cakes will come out with unattractive bubbles.

When the oven warms up to the temperature we need (180 degrees), put the cakes in it. The cakes need 12-15 minutes to bake.
Let's start preparing a delicious custard. Pour sugar into a separate bowl.


Pour flour there.


Add the egg and mash with a spoon.


Grind the prepared ingredients until smooth.


Add milk to the bowl and whisk gently with a whisk.


Now take a small saucepan and pour the future cream into it. Cook the cream over low heat until it thickens.

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Stir constantly, lifting the contents of the pan from the bottom, otherwise it will burn or lumps will appear.


While we were preparing the cream, a pleasant aroma of finished baked goods wafted out of the oven. The cakes rose beautifully.


Turn off the oven, but take your time to take out the cakes. We wait a couple more minutes and finally take out the shortbread pieces.


We trim the uneven edges of the cakes, and also adjust them to the same size. We stack the cakes in two or three layers, at your discretion. Spread cream between layers, and then grease the tops and sides of the cakes.


Separately, remove all excess dough scraps into a bowl. Grind them with your hands into flakes.


Sprinkle the finished product with flakes on all sides and decorate to your liking. Napoleon puff pastry is ready!


The solemn moment has come when you can invite your family and friends for a cup of aromatic tea or coffee with your favorite cakes.

One fine evening I remembered that I had a bundle of puff pastry lying around in the freezer, and my husband had been on fruit for the second day - it was not in order. And he looks somehow disapprovingly that tea, they say, is without anything))

Let me, I think, I’ll carry out an extraordinary disposal of puff pastry under the slogan “ puff pastry cakes with custard."

Moreover, just the other day I finally wrote a post about custard.

I just can’t understand why so many girls avoid this cream so diligently. This is the basis of all foundations. Prepares in a matter of minutes and requires no special ingredients. does not require any preparation or equipment.

Well, in short... Today's recipe is puff pastry and custard. NOTHING ELSE. Essentially, this is the same Napoleon cake, more precisely, mille-feuille, with the only difference that whipped cream is added to this cream. But I must admit, this is not at all necessary.

I got round cakes, but if you like, for example, square or rectangular, or heart-shaped, then it's all in your hands (and your molds). In general, give free rein to your imagination!

Ingredients:

• ready-made puff pastry, yeast-free - 1 plate (about 250 g)
• custard - ½ portion (recipe)
• cream, fat content 33% - 180 ml
• powdered sugar - 20 gr.

Preparation:

1. Pre-defrost the finished puff pastry.
2. First, prepare the custard according to what we already know, dividing all the volumes in half. BUT! Before mixing the eggs with the rest of the ingredients, beat one egg and separate half of it (we will need this half later for brushing the dough). Then add 1 yolk and the remaining ingredients according to the recipe to the remaining egg: starch and sugar. Cool the finished custard completely.
3. Preheat the oven to 180º. Cover the baking sheet with a sheet of parchment paper.
4. We unfold the sheet of dough onto the work surface and, without rolling it out, cut out round cakes using a special mold or glass. The cakes should be about 8 cm in diameter.
5. From the specified volume of dough you should get approximately 18-21 cakes, from which in the end we will form 6-7 “three-story” cakes.
6. Transfer the rounds to the prepared baking sheet. Pierce each one with a fork in several places and brush with the lightly beaten egg left over from the custard. Bake in an oven preheated to 180º for 10 minutes or until golden brown.
7. Remove the pan from the oven and let the puff pastry cool completely. Using a sharp knife, cut the cooled tortillas in half lengthwise, like a hamburger.
8. When the custard has cooled completely, whip the cold heavy cream to soft peaks, then add the sifted powdered sugar and mix gently. If you don't know how to whip cream correctly, read.
9. Transfer the whipped cream into a bowl with the cooled custard and beat a little more until a homogeneous air mass forms. (I repeat, you don’t have to add cream in this recipe. In this case, the taste of the cream will be richer and the texture will be denser).
10. We fill a pastry syringe or bag with the resulting cream (or you can use a spoon) and form our puff pastry cakes.
11. Place the first half of the round cut side down on a plate and place a ring of cream in the center of the cake. Cover the top with the second half, then the cream again and the third round. The cake halves should always be cut side down. Thus, in three levels, we form all the cakes.
12. On top of each puff pastry cake You can decorate with the remaining cream, seasonal fruits, berries, chocolate and sprinkle with powdered sugar. Place the finished puff pastry cakes in the refrigerator for half an hour, after which our puff pastry cakes with custard are ready to eat.

Puff pastry cakes are incredibly popular in all European countries. Recipes for such baking are presented in the cuisines of France, Italy, and Germany. The complexity of preparing dishes varies, and below are the simplest and least labor-intensive options.

There are numerous recipes for this dish, and the most difficult to make in this version is the custard, which in consistency resembles a delicate marshmallow.

So, for preparation you will need:

• 4 squirrels;
• 2 sheets of puff pastry;
• 200 grams of sugar;
• 100 grams of fresh berries to your taste;
• 3 tablespoons of powdered sugar.

You will spend about an hour preparing the dessert. The dough is defrosted for twenty minutes at room temperature, rolled out and cut into shapes. These can be simple squares or circles, or they can be unusual shapes (flowers, stars, animals). To do this, just buy cookie cutters, which can be found in any supermarket.

Now it's time to preheat the oven. Temperature - 180 degrees. The cake should be baked for ten to fifteen minutes, until the future cakes become golden brown. Recipes are different, and in this case the main emphasis is the cream, which needs to be given special attention.

Place the whites in a bowl and place in a water bath. The temperature effect will facilitate the whipping process. The whites need to be foamed, adding sugar in the process. Add it in small portions, avoiding lumps. Beat with a mixer for about fifteen minutes.

The pieces that were baked in the oven are cut in half lengthwise. One half is filled with protein cream and fruit and covered with the second. The puff pastry cakes are sprinkled with powdered sugar on top.

"Quick" puff pastries

Preparing this dish will take about forty-five minutes. Puff pastry recipes usually take at least an hour of your time (not including the preparation of the base itself), but this option does not require such a time investment.

• Ready puff pastry - 500 grams;
• Fresh berries (strawberries/raspberries) - 200 grams;
• Sugar powder - 200 grams;
• Proteins - 4 pieces;
• Powdered sugar and mint as desired.

The finished puff base is rolled out and cut into parts. Future cakes are laid out on a baking sheet and baked for twenty minutes at 180 degrees.

Sugar is diluted with a small amount of water (about 50 milliliters) and cooked over fire. The thickness of the syrup should be such that a thin “cobweb” forms between your fingers. The result is cooled to 40 degrees.

The egg whites are thoroughly beaten. A pinch of salt is added to them. After the consistency of the whites begins to resemble the thick foam of good coffee, syrup is poured into the bowl in a thin stream. After this, the mass is whipped for a few more minutes.

Puff pastry cakes will be decorated with berries. For this, strawberries or raspberries are washed and cut into halves.

The dough is taken out of the oven, cooled and cut into “sandwiches”. Protein cream is laid between the halves, and the composition is decorated with berries on top, which can be “glued” to the cake with the remains of the cream/syrup. The cakes are decorated with mint and powdered sugar.

Puff pastry recipes can be very unusual. For example, almond “log” has an unusual nutty taste and extraordinary appearance. This homemade cake is different because it doesn't require much fuss. You will spend half an hour preparing this dish.

So, for the “log” you will need the following ingredients:

• Puff pastry without yeast - 750 grams;
• Almonds - 100 grams;
• Milk - 1 liter;
• Flour - 4 tablespoons;
• Egg yolk - 4 pieces;
• Sugar - 1 glass;
• Vanilla sugar - 1 pack;
• Butter - 150 grams;
• Condensed milk - 4 tablespoons;
• Lemon or orange zest - 1 piece.

Recipes of this kind are very popular in Italy. Italian cuisine is distinguished by its exquisite taste and ease of baking. Moreover, Italian confectioners have a special passion for almonds, which are added to almost all desserts.

To prepare an almond log, you first need to roll out the dough and cut it into strips two centimeters thick. The strips are laid out on a greased baking sheet and baked for twelve minutes at 180 degrees.

While our “pieces of wood” are browning, it’s time to make the custard. The easiest option is to mix condensed milk with butter. If time allows, then the following cream can be an alternative: pour flour into a bowl, pour milk into it in a thin stream until a mass is formed, the consistency of thick sour cream. Egg yolks are added to the bowl and the resulting mixture is brought to homogeneity. About half a glass of sugar is added there.

The remaining milk is placed on the stove. The cream base is poured into the heated liquid. It is important to stir it constantly so that there are no lumps. The mass is brought to thickening, but does not boil. Add butter to the cream cooled to room temperature and beat with a mixer.

Cream recipes may be different, but no matter which option you choose, then you will need to add chopped zest, vanilla sugar and a little condensed milk (optional) to the mass.

The cake is removed from the oven. It is laid out on cling film and poured generously with cream. No less generously sprinkled with ground almonds.

This design is laid out in several rows. You don't have to worry about the cream spilling out. It will be absorbed into the base and make the cake more juicy.

After the dessert is assembled, you need to wrap it tightly with film and give it the shape of a log. Let the resulting preparation brew. You can leave it in the refrigerator for several hours, but the best option is two hours at room temperature and refrigerate overnight.

In the morning you can invite guests to the table and have a sweet, sweet breakfast. Tasty and fast!

Video recipe for making puff pastries with cream