Traditional recipes

Stuffed cornets

Stuffed cornets


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Beat eggs with sugar, add milk, essence, baking soda

ammonium quenched in lemon juice and flour as it contains.

Knead a suitable soft dough well.

It is spread in a thin sheet and cut into long strips with which the shapes are then covered

of horns. Bake for 15-20 minutes. Remove from the horns while they are warm.


Allow to cool and fill with the desired cream, pudding or whipped cream.

They can be decorated with melted chocolate.


Aluminum shape for ice cream cones, so

They can be completely filled with vanilla or ice cream. I recently used it for fake ice cream, which I recommend to you. We will also use them to fill them with creamy ice cream. Ingredients: 100g finely ground walnuts, one kilogram of white sugar, 500 ml of water, 4 tablespoons of starch, 100g of butter, 2 tablespoons of cocoa, a vial of rum essence. Cornet pancakes filled with ice cream and fruit, only good for the announced summer. You have the freedom to pay in installments, you benefit from the promotions of the day, the opening of the package upon delivery, easybox. Here's how to make some rolls filled with vanilla cream, just as you would.

Waffle filled with ice cream, caramel (5.9%), chocolate, flavored sauce (5.9%) and (4.3%) peanuts wrapped in chocolate (3.8%) glazed with milk chocolate. Joe Cornet with vanilla flavor and cocoa glaze. Crispy waffle cone filled with creamy-fruity vanilla and strawberry ice cream and a strawberry sauce as a topping. Waffles and wells, salted, stuffed or unfilled (excluding those with a finished & # 8230 (excluding ice cream cones, sandwich waffles or similar products). for the stove, the shape of aluminum stuffed walnuts, about 24 cones to be filled after they have cooled well, using a bag, serve this fluffy cake with a cup of vanilla ice cream Buy ice cream cones and Belgian waffles -afk-germany cornets & # 8211 afk iefin from cel.

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Cornets with vanilla cream

I have certainly written to you many times before, when I am delighted with a recipe, it is simply difficult for me to find my words to describe it. It is the same with this recipe, it is absolutely divine! The cornets are very tender and melt in the mouth, fine and fragrant cream & # 8230 on a scale from 1 to 10 in which 10 is the maximum grade these cornets have a grade of 11!

I looked at them a long time ago, I had the shapes I bought, I also had the right recipe, but I simply always postponed preparing them because they seemed complicated, rather meticulous and I had the impression that it takes a long time to wrap the dough. You should know that this is not the case, the dough is extremely elastic and runs perfectly on metal cones.

You have probably already met the recipe because it is extremely popular, especially in the puff pastry version, but I recommend you make this one, it is a big difference in taste. These cones can be filled with whipped cream are very good but vanilla cream is my favorite so I hope you try them and fill them in this version.

The cones with vanilla cream are a sweet that you can't get enough of, I usually taste a piece or two when I make cakes, but now I can honestly tell you that I didn't count how many I ate :)) Because it was the first time I had them. done, I only made 20 pcs. but next time double turn for sure!

Cornets with vanilla cream

For horns: (about 20pcs)

  • 300g 000 type flour
  • 125g butter 82% fat
  • 125g sour cream 15% fat
  • a pinch of salt
  • metal horns (I bought them from Selgros are 12 pieces in the set, but you can probably find them elsewhere)
  • powdered sugar

First mix the flour with the cold butter then add the cream gradually and knead until you get an elastic dough like the one in the video. You may need to add a maximum of 25g of flour.

Wrap the dough in foil and let it cool for 30 minutes.

Meanwhile, preheat the oven to 180 degrees Celsius.

Spread the dough on the table with a little flour in a thin sheet of about 1-2 mm and cut long strips about 1.5 cm wide.

We wrap the dough on the metal croissants starting from the top.

Place the croissants next to each other in the tray in which we put baking paper and bake them for 12-15 minutes until lightly browned.

We take them out, let them cool down a bit and open them easily (you will notice that they open without problems).

When they are cold, fill them with vanilla cream (or whipped cream) and powder them with sugar.

If you want you can fill them only with whipped cream.

Recipe tried by readers

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Ingredient:
125 gr dark chocolate, 3 egg whites, 200 gr sugar, vanilla, 1 tablespoon cocoa, 250 gr ground almonds.

Ingredient:
100 ml milk, 75 ml half cup blueberries, 75 ml half cup strawberries, 2 teaspoons chocolate syrup, 1 teaspoon brown sugar., 3 tablespoons vanilla ice cream, 3 blueberry ice cream (or yogurt), 10 ice cubes,


Cornets filled with vanilla cream

It wasn't Christmas or New Year's Eve, in my childhood, when my grandmother and mother didn't make such goodies to put on the cake tray for carolers / haters. The difference was that at that time they used some much smaller and thin sticks carved by their grandfather, with much love, because there were no special shapes on the market. But my sister and I really enjoyed wrapping the dough on those sticks, waiting for them to fry and then eating them so simple without waiting for my mother to fill them with cream! Today it was very nice to make these horns and to remember fondly, my childhood and the grandparents who raised me!

ingredients:
For horns:
& # 8211 250 g butter at room temperature
& # 8211 250 g sour cream
& # 8211 500 g flour
& # 8211 1/2 teaspoon salt
Vanilla cream:
& # 8211 500 ml milk
& # 8211 5 yolks
& # 8211 200 g sugar
& # 8211 200 g sour cream
& # 8211 90 g food starch

Method of preparation:
Horns:
& # 8211 flour mix with salt, then add sour cream and butter and knead the dough
& # 8211 The dough obtained is wrapped in food foil and refrigerated for about 30 minutes

& # 8211 meanwhile the shapes for modeling the horns are being prepared
& # 8211 take a sheet of A4 paper & # 8211 cut it into a square shape and shape a cone, bending the edges inside (as in the pictures below) and then the formed cones are covered in aluminum foil

& # 8211 spread the dough into a sheet about 2 cm thick, cut into strips, and then coat each cone with a strip of dough, fitting the roll from the top to the base of the cone

& # 8211 the cones thus formed, place in the baking tray, lined with baking paper, and leave for about 15 minutes (until lightly browned), in the oven preheated to 190 degrees
& # 8211 When ready, allow to cool, then remove from the molds

Vanilla cream:
& # 8211 the yolks are mixed with the sugar until they double in volume, then the starch, vanilla essence and warm milk are added.
& # 8211 put the mixture in a bowl over low heat, stirring constantly until it thickens like a pudding
& # 8211 The cream is allowed to cool, stirring occasionally or covered with cling film to prevent the film from sticking.
& # 8211 when the cream has cooled, add the cream and mix with the mixer until smooth
& # 8211 Using a pos, fill each cone with vanilla cream
& # 8211 Optionally can be powdered with powdered sugar


Rolls with vanilla or cocoa cream

Rolls with vanilla and cocoa cream, super old recipe, from my mother's notebook. How much I loved these rolls! They are terribly good and when I think about them, I can only see my childhood again. For as long as I know, it hasn't been a year since it was either on the Christmas table or on the Easter table, and sometimes on both. Otherwise, they were never made, I don't know why, but it seems that to some extent my mother considered them holiday sweets.

Well, if the dough is a fixed one, then the cream is not very good, because I never made it following a recipe or some exact quantities. Most of the time I divided the rolls half with vanilla cream, half with cocoa cream, but probably according to my imagination they can be filled with other wonders.

Other festive cakes, very good for the holiday table or for an event, an anniversary, a sweet surprise, you can find here: 9 recipes for Christmas cakes. Even though it is so named, the mini collection contains cakes that can be made regardless of the season!


Eggs stuffed with fish paste

Eggs stuffed with fish paste

Put the eggs to boil. They should boil until the yolk becomes hard. After they have cooled, the eggs are cleaned and cut lengthwise. Carefully remove the yolk, without the egg white breaking.

Put the yolks in a bowl and add the butter and a teaspoon of fish paste. Mix all this well until you get a homogeneous paste that will fill the egg whites. The stuffed eggs are placed on a plate, which can be garnished with green onion leaves.

Before you start cooking eggs stuffed with tuna, it is good to know how long the eggs boil, so as not to fail with the recipe.


FILLED HAM CORNETS

Boil hard-boiled eggs, cut the lids carefully, and chop the rest of the egg with the pate, butter, chopped onion, most of the mushrooms with salt and pepper to taste until a homogeneous paste is obtained. Cut the ham into slices and roll it into cones.

Then fill the ham cones with pasta and put them in the fridge. After a few hours, cover the opening with an egg lid and a piece of mushroom. Place them on a plate with a few slices of pickled cucumber and you can serve them as a cold appetizer.

Smoked ciolan meatballs

Clean the ciolan well (if necessary, lightly grind it on the stove) and shave it with a knife, wash it

Chicken liver

Boil the pipettes, hearts and livers, washed and cleaned well, with a little salt.


These cones made of tender dough filled with chocolate cream on the platter with festive cakes will look very good, but they go very well prepared. Even if it takes some time to assemble, it will be well worth the effort to prepare this recipe for tender dough rolls filled with. For the dough, mix all the ingredients until a homogeneous dough is formed. Recipe for rolls with chocolate cream or cones filled with. In the last recipe I used puff pastry, which although it was homemade.

Rating: 4.6 & # 8211 45 votes & # 8211 1 hour 10 min.