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Quick tart with white whipped cream

Quick tart with white whipped cream

Put the milk on the fire together with the chocolate, butter and vanilla sugar until boiling. Allow to cool completely.

Add the vanilla pudding powder and mix, then the whipped cream and mix until you get a fine cream.

Fill the tart top with the cream obtained, sprinkle with plenty of coconut and leave to cool for at least 1 hour before being cut.

The worktop is repaired according to the recipe posted by miha //retete/2086/tarta-cu-ciocolata.html

here:, I bought it ready made (I found it to be good and it comes out cheaper if I buy it ready made).


Mix the biscuits until they are finely chopped, mix them with the butter and cocoa.
Press well into a 26 cm tart form. If you prefer a thinner base, you can reduce the quantities.

The green lemons are squeezed and the green peel is grated.
Freshly squeezed juice is mixed with condensed milk and whipped cream.
The composition will thicken quickly. Do not mix too much, the cream will turn into butter.


Depending on the preference, lime peel can be added to the composition.
Place the filling over the cookie sheet.

It can be decorated with peel and slices of lime.
Let cool for at least 2 hours, but preferably overnight.
Good appetite!


In a bowl put the mascarpone, whipped cream (unsweetened), powdered sugar and instant coffee dissolved in two tablespoons of water.

*If you don't like the aroma of coffee, you can replace the two tablespoons of ness with cocoa, mixed with the two tablespoons of water. You can also replace instant coffee with instant barley, nesquik or cappuccino.

Mix until a consistent and homogeneous cream is formed. About 600 g of cream come out of the given quantities. If you need more, double the quantities. That's all! Simple, isn't it?

*Do not mix excessively, it is enough until the cream has taken on consistency. If you mix more than you should, you risk cutting the cream.

Other cream recipes with mascarpone & gt & gt & gt

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


  • 300 g mascarpone
  • 300 ml whipped cream (35% fat)
  • 80-100 g powdered sugar
  • flavor of your choice

In a bowl put the mascarpone, sour cream for cold cream, from the refrigerator. Add the powdered sugar and flavor you have chosen to use.

I put 100 g of powdered sugar and the cream is moderately sweet, exactly to our taste. But, if you like less sweet creams or use the cream for a cake or a cake that also has a syrup, put only 80 grams.

As a flavor I chose a vanilla butter essence, it is a great combination.

Mix the ingredients until you get a fine, aerated and consistent cream. Do not overdo it with the mixture so as not to cut it. The mascarpone cream is ready and can be used immediately. We get 700 g of cream, enough to fill a cake 24 cm in diameter with 3 tops. If you do not use it on the spot, keep it cold. Simple, right? Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Mini chocolate cake with white chocolate ganache

Tart dough:
In a bowl, put the egg, lard, butter, sugar, rum essence, salt, sour cream and baking powder. Sift half of the flour canteen and mix everything. Gradually add flour and knead a non-stick dough. Form a ball that is covered with foil and placed in the refrigerator for at least 30 minutes.
After this time, grease the special tart form with a little lard and put it on the stove flame to heat. The dough is formed from suitable balls that are shaped and baked on both sides. Do the same, until all the dough is finished.


Cream:
Break the chocolate and put it in a saucepan. Add 150 ml of liquid cream. Put the pan on the fire and mix until all the chocolate melts, then let it cool completely.

Mix the rest of the whipped cream, then add the melted and cooled chocolate. Put the cream in a posh and, with its help, fill the tarts. They are decorated with grated milk chocolate with a vegetable peeler.


Minieclere with vanilla cream and whipped cream recipe step by step

Minieclere with vanilla cream and whipped cream recipe step by step. How to make eclairs recipe? How to make eclair dough? How are eclairs baked? The recipe with all the secrets.

Ecler is a cake of French origin, prepared from a scalded dough (pate-au-choux) of elongated shape, filled with various pastries: vanilla, chocolate, whipped cream, etc. and glazed with chocolate or fondant.

The French origin has left its mark on its name, which is called & bdquoecler & rdquo in all languages. Translated from the French & bdquoeclair & rdquo, it means & bdquofulger & rdquo.

Minieclere with vanilla cream and whipped cream recipe step by step

Before 1850, the eclipse was called the duchess's & bdquopainea (& bdquopain de la duchesse & rdquo), with the shape of a finger, rolled in almonds.

Antonin Careme is the famous pastry chef from the 19th century who modernized and perfected the eclair, he also invented the profiterole cake. The famous French pastry specialist gave up almonds, filled the eclair with a pastry cream or jam and glazed it with fondant. This reinvention of the eclair brought delight among customers, and the cake spread all over France with the speed of lightning (eclair). Therefore, Antonin Careme is recognized as the inventor of the ecler, the cake that only 20 years after the pastry chef's death lost its old name of & bdquopaine of the duchess & rdquo and was baptized ecler.

After the cream has cooled, mix it a little to regain its creaminess, gradually adding the whipping cream. Put the cream for 5-10 minutes in the fridge. After this time we transfer it to a pos and fill the mini-eclipses.

For decoration: melt dark chocolate (along with a teaspoon of oil) and white chocolate.

Glaze with dark chocolate and draw dashes with white chocolate. Let it cool. We enjoy with lust & hellip

  • For shells, the baking temperature depends a lot on the oven. Mine is very strong, and because of this I set the temperature at 180 degrees Celsius. It is normally recommended to bake at 200 degrees Celsius.
  • For glazing, this is done by dipping the top of the shells in dark chocolate.
  • For a beautiful color, use homemade eggs.

The recipe and the pictures belong to Iulia Anghel and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average of the grades given by the jury is 10.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Minieclere with vanilla cream and whipped cream recipe step by step


Lime tart

A fine, fine desert, fine, fine! Aromatic, sweet-sour, extremely easy to prepare!

I have told you in other posts about condensed milk, which in my home has become a habit not to be missed.

We serve it with pancakes, we use it for desserts or we eat it with a teaspoon directly from the box! :))

We also like the simple and the caramelized one.

Basic crust ingredients

  • 250 g biscuits & # 8211 graham or regular biscuits (I used butter biscuits, bought from Lidl)
  • a tablespoon of black cocoa
  • 125 g melted butter or left at room temperature

For lime cream

  • 250 ml whipped cream
  • a box of sweetened condensed milk & # 8211 397 g
  • juice from 3 limes (it's ok and lemon but it's better with lime)

In addition & # 8211 OPTIONAL

Preparation Lime tart

In a food processor, mix and grind the biscuits well.

Put them in a bowl, add the cocoa and mix.

Put the butter and mix first with the spoon as much as you can, then put your hand and with your fingertips homogenize everything well, well.

Prepare a tart shape (ideally with a detachable bottom, but it's ok and different, which you have), 24-26 cm.

Pour the mixture and with the help of a spoon and your fingertips, evenly wallpaper the bottom and sides of the form, pressing lightly.

Prepare the lime cream

Put the cream and condensed milk in a bowl and mix in a low degree until smooth.

Pour the lemon juice and continue mixing, but not for long.

The cream will bind very well and will start to harden. Do not overdo the mixing, all you need is homogenization.

Pour the cream over the tart-shaped crust and level.

Let cool for a few hours.

Optionally, when serving, this lime tart is garnished with whipped cream, sweetened to taste.