Creme Patissiere

How to make:

Ingredients:6 egg yolks,½ cup plus 2 Tbsp(125 gr) superfine sugar,¼ cup (40 gr)all-purpose flour,2 cups (500 ml) milk,1 vanilla bean, split lengthwise,a little confectioners’ sugar or butter.Makes about 750 gr.

Combine the egg yolks and one-third of the sugar in a bowl and whisk to a light ribbon consistency. Add the flour and whisk it in thoroughly.

In a pan, heat the milk with the rest of the sugar and the vanilla bean. As soon as it comes to boil, pour it onto the egg yolk mixture, stirring as you go. Mix well, then return the mixture to the pan.

Bring to a boil over medium heat, stirring constantly with the whisk. Allow the mixture to bubble, still stirring, for 2 minutes, then tip it into a bowl.
To prevent a skin forming, dust the surface with a veil of confectioners’ sugar or dot all over with little flakes of butter. Once cold, the pastry cream can be kept in the refrigerator for up to 3 days. Remove the vanilla bean before using. 

Tart with mix berries,banana & cheese - Tarta cu fructe de padure,banane si branza - Tarta con frutti di bosco,banane e ricota

Cum se face:
Ingrediente pentru aluat: 200 gr faina,1 ou ,1/2 lingurita sare,1 lingura zahar +1 lingurita ptr pudrat,140 gr unt.
Ingrediente pentru umplutura: 250 gr mascarpone (sau branza Quark),1/2 lingurita extract vanilie,100 gr fructe de padure proaspete sau congelate,2 linguri gem fructe de padure,1-2 banane mici, coapte,1 galbenus ptr uns tarta.

Se amesteca: faina, sarea, zaharul, oul si untul topit si se obtine un aluat potrivit pentru framantat si se da la frigider ptr 30 min.Se intind 2 foi cu 20 cm diametru.Se amesteca crema de mascarpone sau branza quark cu gem si vanilie.Se aseaza hartie de copt in tava si se transfera aluatul pe hartia de copt, se intinde crema de mascarpone,se presara fructele de padure apoi rondele de banane,se adauga cea de a 2 a foaie si se unge cu galbenusul de ou.Se incalzeste cuptorul la 180 C.Se coace tarta timp de cca 30 min apoi se pudreaza cu zahar.

Corners with lard and Turkish delight - Cornulete cu untura si rahat

How to make :
Dough : 500 - 600 gr plain flour,1 egg,15 gr dried yeast,100 ml single cream,100 ml borscht,4 tbs lard,1 tsp sugar,a pinch of salt.
Filling : 250 gr cubes of roses Turkish delight.
Mix all ingredients except the Turkish delight and allow to cool in the fridge for about 30 mins..

Roll out a sheet with diameter of 30 cm ,1/2 cm thick and cut in triangles.Put over each triangles 1 piece of Turkish delight.Roll each triangle like is shows in photos.
Preheat the oven to 200 C.
Line a baking tray with grease paper,put the "the corners"and bake for about 18 - 20 mins or until golden brown.Dust with icing sugar and serve.

Cum se prepara  :
Aluat : 500 - 600 gr faina,1 ou,15 gr drojdie,100 ml smantana,100 ml bors,4 linguri untura,1 lingurita zahar,un praf sare.
Umplutura: 300 gr cubulete de rahat.
Se amesteca toate ingredientele ptr aluat si se lasa la frigider cca 30 minute.
Se intinde o foaie cu diam de 30 cm ,grosimea de 1/2 cm si se taie in triunghiuri ,vezi imaginile de mai sus.Pe fiecare triunghi se aseaza 1 cub de rahat si se ruleaza.
Se preincalzeste cuptorul la 200 C.
Se intinde o foaie de copt in tava, se aseaza cornuletele si se coc cca 18-20 min sau pana devin aurii.Se pudreaza cu zahar pudra si se servesc.

Corners with nutella and walnut - Cornulete cu nutella si nuci

How to make:

Ingredients :

Dough : 200 ml sparkling water,130 ml oil,7 gr dried yeast,a pinch of salt,450-500 gr flour.

Filling : nutella,ground walnuts.

Dough : mix all ingredients and allow to coll in the fridge for about 30 mins.

Roll out a sheet with diameter of 30 cm ,1/2 cm thick and cut in triangles.Put over each triangles 1 tsp of nutella and some walnut.Roll each triangle like is shows in photo.

Preheat the oven to 200 C.

Line a baking tray with grease paper,put the "the corners"and bake for about 18 - 20 mins or until golden brown.Dust with icing sugar and serve.

Cum se prepara  :

Ingrediente :

Aluat : 200 ml apa minerala sau bors,130 ml ulei,7gr drojdie uscata,un praf sare,,450 - 500 gr faina.

Umplutura: nutella,nuca tocata.

Se amesteca toate ingredientele ptr aluat si se lasa la frigider cca 30 minute.

Se intinde o foaie cu diam de 30 cm ,grosimea de 1/2 cm si se taie in triunghiuri ,vezi imaginile de mai sus.Pe fiecare triunghi se pune 1 lingurita nutella,se presara nuca tocata si se ruleaza.

Se preincalzeste cuptorul la 200 C.

Se intinde o foaie de copt in tava, se aseaza cornuletele si se coc cca 18-20 min sau pana devin aurii.Se pudreaza cu zahar pudra si se servesc.

Corners with Turkish delight - Cornulete cu rahat

How to make:
Ingredients :
Dough : 200 ml sparkling water,130 ml oil,7 gr dried yeast,a pinch of salt,450-500 gr flour.
Filling : 300 gr Turkish delight cut in pieces.
Dough : mix all ingredients and allow to coll in the fridge for about 30 mins.
Roll out a sheet with diameter of 30 cm ,1/2 cm thick and cut in triangles.Put over each triangles 1 piece of Turkish delight.Roll each triangle like is shows in photo.
Preheat the oven to 200 C.
Line a baking tray with grease paper,put the "the corners"and bake for about 18 - 20 mins or until golden brown.Dust with icing sugar and serve.

Cum se prepara  :
Ingrediente :
Aluat : 200 ml apa minerala sau bors,130 ml ulei,7gr drojdie uscata,un praf sare,,450 - 500 gr faina.
Umplutura: 300 gr cubulete de rahat.
Se amesteca toate ingredientele ptr aluat si se lasa la frigider cca 30 minute.
Se intinde o foaie cu diam de 30 cm ,grosimea de 1/2 cm si se taie in triunghiuri ,vezi imaginile de mai sus.Pe fiecare triunghi se pune 1 cub de rahat si se ruleaza.
Se preincalzeste cuptorul la 200 C.
Se intinde o foaie de copt in tava, se aseaza cornuletele si se coc cca 18-20 min sau pana devin aurii.Se pudreaza cu zahar pudra si se servesc.

Mini tarts with chocolate & banana - Mini tarte cu ciocolata si banane - Mini tarte al cioccolatto e banana

How to make:

Decoration: 2 sliced bananas,a few cherries,1 tbs melted apricot jam.

Dough : 250 gr flour,150 gr butter,100 gr icing sugar,2 eggs,a pinch of salt.Mix all ingredients and let the dough to rest in fridge for 1 hour.
Butter and flour the trays tarts .Preheat the oven to 160 C.
Roll out a sheet 1/4 cm thick and cut circle with 12 cm diameter. Place each dough-circle in tray tart.
Bake for 10 min in the oven at 160 C.Allow to cool,fill each tart with cocoa creme patissiere,decorate and brush the fruits with melted apricot jam.

Chocolate creme Patissiere: 6 egg yolks,½ cup plus 2 Tbsp(125 gr) superfine sugar,¼ cup (40 gr)all-purpose flour,2 cups (500 ml) milk,3 tbs cocoa powder,1 vanilla bean, split lengthwise,a little confectioners’ sugar or butter.Makes about 750 gr.

Combine the egg yolks and one-third of the sugar in a bowl and whisk to a light ribbon consistency. Add the flour and whisk it in thoroughly.In a pan, heat the milk with the rest of the sugar and the vanilla bean. As soon as it comes to boil, pour it onto the egg yolk mixture, stirring as you go. Mix well, then return the mixture to the pan and add cocoa.Bring to a boil over medium heat, stirring constantly with the whisk. Allow the mixture to bubble, still stirring, for 2 minutes, then tip it into a bowl.To prevent a skin forming, dust the surface with a veil of confectioners’ sugar or dot all over with little flakes of butter. Once cold, the pastry cream can be kept in the refrigerator for up to 3 days. Remove the vanilla bean before using.