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Pears with vanilla cream and chocolate

Pears with vanilla cream and chocolate

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The pears are washed and cleaned carefully, leaving the tail. Cut the pear a little at the base, so that it can sit straight on the plate.

In a tall kettle put water, wine, caster sugar and vanilla sugar and leave on the fire until the sugar begins to melt. Then insert the pears carefully and simmer for 30 minutes.

In the meantime we will vanilla cream. Mix the milk and egg yolk well, then put on the fire. Be careful not to stick! Boil in a bain-marie or in a double-bottomed saucepan! When the milk starts to boil, add the flour and sugar mixed, little by little and stirring constantly with the whisk. It will thicken quickly, turn off the heat and leave to cool a bit. Then add the vanilla and let it cool.

After the pears have boiled, carefully remove them on a plate and leave them to cool.

Divide the vanilla cream evenly on two plates and place a pear next to it.

Let's now prepare the icing: melt a milk chocolate, I put Primola, with 3 tablespoons of water, until it becomes liquid and homogeneous. Glaze the pears with hot chocolate. Careful! melt the chocolate in a bain-marie, or in a double-bottomed bowl, over the flame from the stove.

Success guaranteed!

Ingredients Tart with pears and almonds:

  • 300 grams of flour
  • 100 grams of sugar
  • 1 pinch of salt
  • lemon peel
  • 150 grams of very cold butter
  • 1 yolk
  • a few tablespoons of very cold water (8 entered me)

  • 3-4 large, beautiful and healthy pears
  • 100 grams of sugar for the syrup in which the pears will be placed
  • syrup spices: vanilla pods, cinnamon stick, 4-5 cloves, 1 star anise, pieces of lemon peel (yellow part only)
  • 200 grams of peeled almonds (or flakes)
  • 150 grams of sugar for almond cream
  • 150 grams of butter
  • 2 whole eggs
  • 4 tablespoons good brandy (optional)
  • 1 teaspoon vanilla extract
  • in addition: butter for greasing tart form, flour for sprinkled, powdered sugar for. finished

Preparation Tart with pears and almond cream:

First, the tart dough, which needs a rest time in the fridge of at least 1 hour before being used:

1. flour, sugar, salt and grated lemon peel (about 1 tablespoon of lemon peel) mix well in a bowl (picture 1)

2. add the butter cut into small pieces or grated (repeat, the butter should be very cold, right from the freezer - picture 2)

3. pulsate with the robot several times, until the ingredients have a sandy appearance, or incorporate the butter into the dry ingredients with a fork (picture 3)

4. beat the yolk with 2 tablespoons of very cold water and add it over the rest of the ingredients, kneading quickly by hand or with the robot (picture 4)

5. add 1 tablespoon of cold water at a time until the dough binds (picture 5) the amount of water needed may differ depending on the flour used, be careful not to add more than necessary and do not knead excessively, because it would damage the final quality of the dough.

Gather the dough together in a ball that is wrapped and refrigerated for at least an hour. Meanwhile, we deal with pears, which must be baked and flavored but still strong.

Peel a squash, grate it and cut it in half. Place the pears in a saucepan and cover with cold water, then remove the pears and set aside and in the remaining water, already measured to be enough to cover the pears well and no more, add the 100 grams of sugar for syrup and spices. Bring the syrup to a boil then add the pears and reduce the heat, letting it boil slowly, without boiling, for 10-15 minutes, until the pears soften.

Remove the pears from the syrup and drain well, then set aside to cool (the syrup can be used for something else, it is very fragrant).

For the almond cream, put the almonds in a processor (grinder of different ingredients) together with 50 grams of sugar (picture 1). It is finely ground. Mix the butter and the rest of the sugar until a fine cream is formed (picture 2). Add the almonds, brandy and vanilla extract (picture 3) and mix until incorporated. In turn, add the 2 whole eggs.

The cream obtained is refrigerated until it needs to be used.

On the work surface sprinkled with flour, spread the dough in a 4-5 mm thick sheet, which is transferred with the help of a rolling pin in the shape of a tart greased with butter. Lightly press the dough into the mold and cut the excess dough from the edges with a knife.

The tart form is refrigerated and the oven is turned on, setting it at 190 degrees Celsius.

From now on, two different approaches are valid:

1. if you want a crispy crust, it will bake in half before putting the filling, as I did

2. if, on the contrary, you want a softer crust, freeze the tart dough for 40 minutes - 1 hour, add the filling and put it directly in the oven.

I, because I wanted a crust with a biscuit consistency, placed in a well-cooled form a sheet of baking paper with weights, which in my case were about 700 grams of rice (you can use beans, chickpeas, etc. ).

I baked the tart in the preheated oven at 190 degrees (including rice) and baked it for 20 minutes.

In the meantime, I dug out the seed box from the laid pears and sliced ​​them into thin slices.

After the first 20 minutes, I took out the tart and removed the baking paper with the rice. I quickly leveled the frangipani cream in the tart and arranged the pears nicely on the surface (how beautiful it turned out for me, without a doubt that it can be even more beautiful: P).

I put the tart in the oven, reduced the temperature to 180 degrees and baked it for another 55 minutes, until the surface turned golden brown.

Allow to cool to room temperature then can be portioned and eaten, sprinkled or not with powdered sugar, according to everyone's wishes. The next day I felt even better.

Great appetite! Source where I was inspired (and not copied, at least I seriously reduced the amount of sugar: P): Giallo Zafferano.


Chocolate cream with mascarpone - quick cream recipe, very easy to prepare, ideal for cakes, cakes, tarts, desserts by the glass.

Chocolate cream with mascarpone it is simple, fine, delicious and cooks in less than 30 minutes.

It contains few ingredients, but for this to be one of the creams you will keep making, be sure to use quality ingredients. Cream for whipped cream must be fat, with at least 30% fat.

You will recognize a good chocolate by its appearance. It is glossy and smooth. I like the smell of chocolate when I break it into pieces.

And dark chocolate, although many do not love it, is the best in desserts. It tastes intense and sensual.

I used vanilla paste at the end, but you can replace it with natural vanilla extract or natural vanilla essence. And, if you want a special taste, you can improve it with orange liqueur. But, it is not mandatory.

I used dark chocolate. My son cared about it after the holidays, because he doesn't like to eat it simply. In desserts it is ok, he accepts it, but he does not eat it as such. I'm happy, because most of all I like to use dark chocolate in cake creams. This one chocolate cream with mascarpone it is perfect with dark chocolate. If you prepare desserts for young children (3-7 years) you can put milk chocolate, it's not serious. Young children are not big lovers of dark chocolate.

I had seen it earlier in the beginning of blogging chocolate cream recipe with mascarpone on various sites in Italy, but the cream had egg yolks in the composition. These were incorporated just like tiramisu cream. I thought it would be better to omit them, because it seems to me a suitable cream for summer, when it is recommended to avoid raw yolks in cakes, and the cream would go very well with biscuits, whipped cream and fruit arranged in cups.

But, chocolate cream with mascarpone would go great with cake recipes and cream cakes. I would use the cream anytime chocolate cream with mascarpone for a tart without baking according to the model chocolate and strawberry tart, for rolls (as an example I leave you roll with coffee cream), but also in various tortures.

I used chocolate mascarpone cream to prepare a common cake recipe. I wanted something special as a dessert for Sunday lunch, but I didn't have much time to waste in the kitchen.

A box of mascarpone from the fridge was the one that convinced me to prepare this cream, and I will show you the final dessert in the coming days.

Here is the list of ingredients and how to prepare it chocolate mascarpone cream, described in steps, step by step:


150 ml whipped cream

1 teaspoon vanilla paste / natural vanilla extract

I put the sour cream in a pot not very high but big enough, which will ensure a faster cooling. When it got close to the boiling point, I put the broken chocolate in cubes. I mixed it in the pot so that all the chocolate was covered with whipped cream.

I left it for about 2 minutes, then I checked with a teaspoon to see if it melted. I mixed until the composition was homogenous. At this point I moved the pot to a cold counter and let the chocolate cool. The composition is small, so in 10 minutes it will reach room temperature. I will help it cool by stirring from time to time in the pot. Since it will not be used for decoration and does not need to decrease slowly to reach the tempering point, the chocolate can be cooled and putting the pot in cold water or if it is cold outside, take the pot out on the balcony for 5 minutes. You don't need to keep it in the fridge for long. It is important that the chocolate is cold, but not from the refrigerator.

During this time I mixed mascarpone with powdered sugar.

I incorporated mascarpone cream in 3 tranches completely cooled chocolate. At the end I added vanilla paste.

I mixed for another 20-30 seconds and the cream was ready.

You can use the cream immediately or keep it in the fridge for 12-24 hours until it reaches dessert.

I kept it in the fridge for 12 hours and it hardened. It was necessary to mix it until I obtained a slightly soft consistency, so that I could put it in the cake.

Whatever dessert you choose to prepare with chocolate cream with mascarpone I am sure you will like.

Now I let you see how I prepared a vanilla cream recipe with butter for cakes and pies and I invite you to subscribe to my YouTube channel.

Ingredients for chocolate cream

1. Preheat the oven and mix the dry ingredients well (flour, sugar, baking powder, salt powder). Gradually add small cubes of softened butter at room temperature, stirring constantly with the mixer.
2. After the butter has been evenly distributed, add the vanilla essence, followed by the slowly poured milk, while mixing. Stir for another 2 minutes, then add the 2 eggs and continue mixing for 4-5 minutes, until the composition becomes fluffy.
3. Prepare 2 equal round cake trays, cut 2 baking sheets the size of the bottom of the trays and grease the tray with oil, then place the baking paper and grease it with oil.
4. Pour the dough into even shapes and bake for 35-40 minutes, until the tops pass the toothpick test.
5. After the time has shortened, remove the countertops and leave them to cool for 10-15 minutes, then detach them from the edges using a round knife. Turn them over on a plate and set them aside.

6. Heat the sour cream in a bain marie until almost boiling, turn off the heat and put the chocolate flakes and butter in the sour cream and wait 1 minute.
7. Mix lightly with a spoon until the cream is homogeneous and thickens (about 2-3 minutes) then let it cool to become more consistent.
8. When the cream has hardened a little, place it over one of the tops and spread it evenly, then complete the cake with the other top and decorate it according to your preferences.

Useful tip:
✽ If you prefer the syrupy tops, form a syrup of 300 ml of water, 7-8 tablespoons of sugar and vanilla essence, kept on the fire until the sugar melts. With this you can syrup the countertops before putting the chocolate cream for the lower countertop and after you put the cream for the upper countertop.

Vanilla cream for cakes

I liked so much vanilla cream for cakes prepared for the cake with walnut and vanilla cream that I thought to present you separately, the cream being excellent for filling a cake top (adjust the quantities according to how big the cake is ), eclairs, pandispan sheets, rolls or anything else you need.

In addition, if you want to turn the cream into lemon cream, just give up the vanilla and add a teaspoon of grated lemon peel and juice of half a lemon - or to taste. And if you want to do it chocolate cream, in the hot mixture when you put the butter put 100 -150 g white chocolate, either tablet, broken pieces, or chocolate chips (not thermostable)


  • 400 ml of milk
  • 4 tablespoons food starch (not ammonia!)
  • 3 yolks
  • 7-8 tablespoons sugar
  • 100 g butter
  • 250 g mascarpone
  • half a vial of vanilla essence or 2 sachets of vanilla sugar
  • a knife tip salt

How to prepare vanilla cream for cakes

Put in a double-bottomed bowl, the 3 yolks, along with the starch, salt and sugar. Add, little by little, the milk, mixing with a pear, taking care not to form lumps. Put the pot on the fire and stir continuously, over low heat, until the mixture thickens and becomes like a pudding. Turn off the heat, leave for a minute then add the diced butter and the essence. Stir gently until smooth.

Cover it with cling film and let it cool. If you do not cover it, a pojghita is formed on top which will dry out.

When it is completely cold put mascarpone then put the mixer on low speed and mix only until smooth.

It's a wonderful cream! You feel like eating it with a spoon!

You can also find me on facebook - Papa Bun recipes

Mascarpone cake, cherries and chocolate

I can only tell you about this cake. It's fabulous!

Initially I wanted to make a sweet and sour cake with cherries and chocolate, then I found this absolutely wonderful cake recipe. As far as it seems to be elaborated, you should know that it is not, it consists of a pandispan top with cocoa, two sheets of meringue, a chocolate cream with butter and a cream with mascarpone in which half of the cherries are put in compote or better if you have bitter cherry jam. The creams are made cold, very easily, simply put the ingredients in the bowl and mix. There is also the icing that I recommend you make with dark chocolate.

The cake is not very sweet as it seems and I can say that 9 people tested it and they all agreed. I ate two slices when I took the pictures because I really liked it. But I don't want to praise it so much anymore, I want to write down exactly all the details so that you can prepare it and enjoy it.

What to remember are two aspects: the first is the size, 20 × 20, or 25 × 15 in my case. If you want to make it in a round shape then a shape with a diameter of 26cm is enough.

The second aspect is the whipped cream used, I recommend you to use natural whipped cream, I used vegetable cream. Because of this the cake came out taller, if you use natural cream it will come out less tall.

Otherwise, nothing to report but to follow the recipe strictly and not to make fireworks. Better read carefully, buy all the ingredients that are needed and then try it. Because for this cake you can't replace x with y :).

The recipe belongs to Mrs. Mirela Mirela (that's how she has the pseudonym on Facebook), I copied it from her post on a group of recipes on which occasion I thank her.

Let's see the recipe and how it is prepared.

Mascarpone cake, cherries and chocolate

Ingredients for a shape of 20 × 20 or 25 × 15 or round with a diameter of 26cm:

  • 5 matching eggs
  • 5 tablespoons sugar
  • 50g melted butter or oil
  • 1 teaspoon grated baking powder
  • 3 tablespoons flour
  • 2 tablespoons with good quality cocoa
  • a pinch of salt

  • 3 egg whites
  • 150g sugar
  • 1 tablespoon vinegar
  • 15g cornstarch
  • a pinch of salt

Vanilla mascarpone cream:

  • 250ml whipped cream
  • 2 tablespoons powdered sugar (if you use sweetened vegetable cream give up sugar)
  • 125g mascarpone
  • 1/2 teaspoon vanilla essence

Mascarpone cream with cherries or bitter cherries

  • 250ml whipped cream
  • 2 tablespoons powdered sugar (if you use sweetened vegetable cream give up sugar)
  • 125g mascarpone
  • 3-4 tablespoons cherry compote or 2-3 tablespoons bitter cherry jam

  • 200g butter at least 80% fat
  • 3 tablespoons powdered sugar
  • 2 tablespoons black cocoa
  • 1/2 teaspoon free of rum

  • 90g dark chocolate
  • 50ml cream for whipped cream or 2 tablespoons oil

For the beginning, we prepare the cocoa top.

Preheat the oven to 180 degrees C.

Mix the egg whites with a pinch of salt until they harden then add the sugar and mix until it melts and then gradually add the yolks and mix well after each until incorporated. Then add the oil or melted butter, mixing gently until incorporated. We mix the flour, cocoa, baking powder in a bowl and add them to the egg mixture, mixing lightly with a spatula over the head so that the composition retains its volume.

Pour the composition into a tray lined with baking paper and let it bake for about 20 minutes. For more safety we test with the toothpick.

Remove the tray, let the countertop cool and then cut it in half.

Until the cocoa top is baked, prepare the meringue sheets. It was very easy for me to prepare them because I made a single 40 × 15 cm sheet which I then cut in half. If you do not have this possibility, bake 2 sheets.

Mix the egg whites with a pinch of salt until they harden then add the sugar and mix until it melts then add the vinegar and starch, stirring gently.

Bake the sheets at 120 degrees C for about 1 hour.

Remove the sheets, peel them off the baking paper and let them cool.

Well, why was it harder I escaped, now we prepare the creams:

To work more efficiently, we make a single mascarpone cream, which we then divide in two.

So we put the mascarpone and the powdered sugar in the cream mixer bowl (so liquid, unbeaten). Mix until you get a fluffy cream.

Divide the cream in half and add vanilla in half of the cream, and in the other half add 3-4 tablespoons of cherry seeds without compote seeds. Here I open a small parenthesis and I write that the original recipe was with bitter cherry jam. If you want, I think you can put raspberries.

Mix lightly and the cream is ready.

For the butter cream, put the butter at room temperature in a mixer bowl, then add the cocoa and powdered sugar and mix well until smooth.

If you don't want to complicate yourself with the icing, you can use 250g of butter and keep a third of the cream to put on top.

Assemble the cocoa leaf syrup cake with the juice from the cherry compote, chocolate cream, meringue leaf, mascarpone cream with cherries, meringue leaf, mascarpone cream with vanilla, cocoa syrup top.

I put the cake in the cold and after an hour I prepare the icing.

Melt the chocolate together with the whipped cream in the microwave, mix it well and pour it over the cake. Lightly level and put the cake back in the cold.

It is recommended to leave it cold overnight.

The next day we cut it into slices with a sharp knife passed through hot water.

If you try the recipe, I am waiting for you with impressions and photos!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

What chocolate do we use for the best chocolate cream rolls ?

For these rolls filled with cream I used chocolate for cakes from Kanda, with 50% cocoa. It is the chocolate that I have been using for some time in all the desserts that I make and that I am very happy with. The cocoa beans used in its production originate in Ghana and have a superior quality. Thus the chocolate has an intense taste and a special aroma. I do not recommend using milk chocolate because it does not have enough cocoa, and the taste will not be as intense and good. To make it even finer and to harden a little in the fridge, I added a little butter in the cream. It must be fat, with 80-82% fat.

These rolls filled with chocolate cream also require the use of metal cones to give them their characteristic shape. If you do not have such cones, you can improvise some using aluminum foil. Spread the dough quite thin and do not bake it too much, so that the rolls are tender. In the cream you can also add fresh fruits, whipped cream or even nuts or hazelnuts. For a wonderful aroma, I added a little rum essence, but you can also add vanilla or better orange. If you like childhood cakes with cream and sheets, try the recipe for Carpathian cake. It has a delicious chocolate and caramel cream and is truly excellent!