bras_de_crema

custard

This is the recipe for the cream that you put on a cake or apple in a Swiss roll. It is much thicker than it would for the cream of St. Joseph, for example. It is special for filling cakes.

Ingredients for the pastry cream (Enough to fill an arm, for example):

  • 2 ous
  • 150g sugar
  • 80 g of flour (or cornstarch or starch)
  • 1/2 liter of milk
  • The skin of half a lemon
  • 1 barrel of cinnamon

Let the cream:

In one wants to put eggs and beat well (batter with a double rod). Add sugar and beat until creamy it. Add the flour. Stir with whisk it well. It slowly incorporate the milk (which may be cold), add it and let it shake neat.

Put a pot on the fire and add the mixture, plus the lemon peel and cinnamon barrel. Stir from the start and be very careful because it is thicker immediately. Lower the heat when it begins to thicken and continue cooking and stirring it for 10 minutes (if not, it will taste raw cream). When it is ready, remove from the heat, remove the lemon and cinnamon and let cool.

When it is cold, we can use for the stuff you want.

Bon profit!

Bras_de_cramsiiii

Swiss roll with cream

This recipe is very easy and fun to do with kids fit.

The pastry cream for this recipe can be found by clicking here: custard

Ingredients (without burning):

  • 4 ous
  • 100g sugar
  • 100g farina

Prepare cake:

Separate whites from yolks and stiff climb (with whisk double helix). The stop part.

Now we mix the yolks with the sugar until they are ready cream (color becomes whiter and creamy).

We can put together the egg yolks and whites, watching not lowered the clear (enveloping movements) we are gradually adding flour. Until it is a homogeneous and creamy.

Untamed mold with butter baked going to be the long arm roll we want to do, and add the pasta before. We ENFORMA a hot oven at 180 degrees for 12 minutes.

When cooked, remove from the mold and the snail around a damp cloth (without putting cream ... this is so twisted take shape and does not break when we are burning), we left 10 minutes wrapped in damp cloth.

After 10 minutes, open it, remove the cloth, we put cold cream and rolled it again.

We can decorate as you like. The photo is smeared with cream out there and we have some daisies wafer, but could do with crema or with powdered sugar and would be just as well.

Bon profit!

muffins

Muffins traditional Catalan

These are muffins are easier to make and boníiiiiiiiiiiiiiiiiiiiissimes!

Ingredients for 12 muffins:

  • 420g farina
  • sugar 350g
  • 5 ous
  • 380ml of oli d'oliva
  • 120ml milk
  • 15g baking powder
  • cinnamon
  • mica salt
  • and grated lemon peel

preparation:

For starters we sieve the flour, cinnamon, baking powder, and salt.

Mix the eggs and sugar until fluffy .A then mix with a spoon flour and grated lemon skin and add it to the masses before slowly.

We put it all in a pastry bag or (Fill molds with two spoons) and fill the molds with ella.Ho put in hot oven for 25 minutes at 180 degrees. (Before putting in the oven you can put sugar on top).

tart poma

Apple pie (cream, jam and apples)

This is an apple pie very easy to do though is a little long for elaboration. It has five parts: make the dough, make the compote, cream making, make apple jelly and finally put the apple layer and assemble the cake. Come on, let's go, the result is boníiiiiiissim!

Ingredients for the base:

  • 250 grams of flour
  • 100 g of Mantega
  • 6 tablespoons sugar
  • mica salt
  • 1 or
  • 1 egg yolk
  • 1 egg per paint the cake.

Ingredients for compote:

  • 1 Kg of pomes reineta.
  • 7 tablespoons of sugar.
  • The juice of 2 lemons (reserve the skin)

Ingredients for cream:

  • 2 ous
  • 150g sugar
  • 80 g of flour (or cornstarch or starch)
  • 1/2 liter of milk
  • The skin of half a lemon
  • 1 barrel of cinnamon

cake decoration:

  • 3 or 4 apples cut into wedges.

Fem base:

Put the flour on a flight, make a hole in the middle and we put a whole egg and one yolk (reserve the white to paint the cake at the end), add the butter at room temperature, and a pinch of salt sugar. We along with all hands to get everything mixed. If you amassed in excess, will be harder ... so you better not spend it just to make it uniform.

Let the dough ball, wrap with plastic film and store in the refrigerator for 1 hour.

We compote:

Peel pippin apples, cut them in pieces, put them in a jar with sugar and lemon juice (lemon juice gives it a touch of acid and when the apple does not rust and does not become black compote). We put it to cook until the apple is soft and have a jam. Cal remaining occasionally.

Let the cream:

While the compote is, we can get by burning.

In one wants to put eggs and beat well (batter with a double rod). Add sugar and beat until creamy it. Add the flour. Stir with whisk it well. It slowly incorporate the milk (which may be cold), add it and let it shake neat.

Put a pot on the fire and add the mixture, plus the lemon peel and cinnamon barrel. Stir from the start and be very careful because it is thicker immediately. Lower the heat when it begins to thicken and continue cooking and stirring it for 10 minutes (if not, it will taste raw cream). When it is ready, remove from the heat, remove the lemon and cinnamon and let cool.

Fem jelly poma:

Take compote, passing it through a sieve, and the liquid has to put under the fire and let it reduce a little thicker because it is the jelly ... we need to put apples on the cake at the end.

Assemble the tart apple

Untamed pan with butter and flour.

We remove the dough ball from the refrigerator and the extensive mold (we can do it with a roller crushing the ball between two films of plastic). We cover the entire mold and there should be no gap (or cream and jam escapes). Since cooking time the ingredients are different, we must first bake the base a little. So the cover with foil and put it on something heavier (about raw beans or chickpeas some ... [then be recycled quietly]), this is done because if not too swell within oven.

The bake at 180 degrees with the oven already hot. For 15 minutes.

Meanwhile, peel the apples that we have reserved for the decoration of the cake cut and shaped segments.

The mass removed from the oven (remove the foil and chickpeas :-) paint with the egg we booked. Thus the cake will not soften when we put the cream and jam. We put the cream (which must be cold [important!]) The extensive well with spatula. We put over the applesauce and flatten it well. Now we put the apple wedges, all very nice ... like the photo.

Bake it at 180 degrees hot oven for 45 minutes or until the surface of the cake is golden.

We remove from the oven and add the jelly over (if it has become too thick, reheat something we can). With a brush or distribute the above. And let cool.

Is finally finished !!!!!

It is a cake made long but easy. And the result is worth it. It is delicious and rich textures.