Cookies filled with chocolate cream
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Mix the lard, frame and sugar very well until it becomes a frothy cream, add the egg, yogurt and baking soda with lemon juice. Then add the flour, gradually. Mix well until you get a non-sticky dough. Put the dough in the cold, about 30 minutes. While the dough is cold, heat the form well (the form we used is quite heavy and needs to be heated well). Fill each form with dough, then close the form, pressing well and place the form on the fire, turning on on one side and on the other, about 1-2 minutes. After I finished baking all the shells, I cut the excess on the edges with scissors.
Cream: We mix the chocolate cream with ground walnuts.
We take each peel and fill it with cream, then glue the shells with the same shape. Powder with sugar .... and that's about as much as I'm tired ....
Cookies filled with powdered milk cream and chocolate
Cookies filled with powdered milk cream are a great choice if you want to do something good for children. They are with natural ingredients and have a taste that they will surely like very much, but not only them.
Ingredients cookies filled with powdered milk cream
For cookie dough
1 tablespoon ammonia (quenched in vinegar or lemon juice)
For powdered milk cream
1/2 packet margarine (or butter)
How to make powdered milk cream
In a bowl, boil the water with the sugar, until the sugar melts well, then add the cocoa (mixing with a whisk, until completely dissolved), the powdered milk, stirring constantly (taking care not to stick to the bottom of the bowl, because it will get a smoky taste & # 8230 of smoked milk) until a consistent cream is obtained (similar to vanilla cream for eclairs).
When the fire is extinguished, add the margarine at room temperature made into small pieces (or butter), stirring vigorously, until incorporated (or mixed).
The cream will be transferred to a bowl, covered with a food foil (so as not to form that pojghita on top), then cooled until use (before using six, the cream will mix a little about 1-2 seconds) .
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
How to make cookies filled with milk cream
Whole eggs together with caster sugar (powder) will be mixed in the food processor until a whitish foam with a high volume is obtained.
The oil will be added gradually until it is well incorporated, followed by the ammonia quenched in vinegar or lemon juice.
Sifted white flour will be added in the rain, continuing to mix, until a dough similar to those of croissants is obtained.
The obtained dough will be transferred to a worktop lined with flour, kneaded 2-3 times, then put in a plastic bag and left to cool for 30 minutes (to cool and work easier).
After cooling, the dough will be spread on the worktop lined with flour with a rolling pin, in a layer about 2 cm thick.
It will be cut with special shapes of cakes, giving them different shapes (to attract the little ones).
In the large stove tray, lined with baking paper, the cookie shapes will be transferred, giving the tray in the preheated oven at 190 degrees for 20-25 minutes (while they will harden on the surface).
After baking, the cookies obtained will be placed on a plate to cool, then filled with powdered milk cream (glued 2 2 biscuits of the same shape with a thin layer of cream).
The cookies filled with powdered milk cream will be placed on a plate to be served as a dessert after a Sunday lunch and more.
Cookies in the shape of nuts, mushrooms, acorns (very tender
I open a triad of recipes again, because I couldn't decide… so today, I dare to bring you some cookies… so sweet, so. Ingredients for the filling :. After the rest time for the dough and filling, we started modeling. Cherry cake and mascarpone cream with white chocolate. If you do not want alcohol in the filling then replace it with milk. Fill the cookies with chocolate cream and add half a walnut in the middle! Strawberries and with a delicious cream with cocoa flavor, these cookies. Instead of butter I used oil which makes these cookies less caloric and more tender.
Cold tart with mascarpone cream and peanut butter. Instagram post added by licutamarin Paleuri! Rub the soft butter with the powdered sugar, add the cocoa, apricot jam and rum essence. Homogenize then add the grated cookies.
Allow the cookies to cool. With the help of a knife, dig inside (the lower part, I will show you a picture). Use the removed core for the filling.
Croutons with Lotka fillet mackerel cream
Croutons with mackerel cream, a simple and delicious appetizer. Step by step recipe for mackerel cream for a quick summer snack.
Do you know how tasty this Lotka mackerel cream is? I have no words to describe the delicious taste of this appetizer. This time we served it for dinner, together with our friends, with slices of toast, but if you want, you can also make eggs filled with this wonderful cream.
I really like the Lotka preserve of mackerel fillets in sunflower oil, it doesn't contain E's or preservatives, and I think it's perfect for this cream recipe. If you don't like mackerel, you can replace it with tuna (Lotka has a wide range of canned tuna).
Here's how to make this fish cream in less than 10 minutes! You can keep it in the refrigerator for about 2 days, in an airtight container. As I told you, you can use it for croutons, stuffed eggs, in combination with raw vegetables cut into sticks (carrots, celery, radishes, cucumbers), as a filling for vol-au-vent or choux.
Be sure to try it, you will definitely like it!
Lotka file mackerel cream - Ingredient (approx. 200 g)
- 2 cans of Lotka mackerel fillets in sunflower oil (115 g / can)
- 2-3 tablespoons canned mackerel oil
- 4 tablespoons sour cream
- 3 small pickles
- 6 small pickled onions (chives)
- Salt to taste
- Pepper to taste
- 12-14 slices of bagel
- radishes + pickles (for garnish)
Croutons with mackerel cream - Step by step preparation
- Drain the Lotka fillet mackerel, but keep 2-3 tablespoons of the canned oil. We put the macro file in the robot.
For the cream you can also use a blender. If the mackerel paste comes out too thick, you can add a little more sour cream.
Ingredients Fine chocolate chip cookies
- 250 grams of butter with 80% fat, soft, at room temperature
- 250 grams of flour
- 50 grams of black cocoa, intensely flavored
- 150 grams of powdered sugar
- 2 yolks
- 2 sachets of vanilla sugar
- 6 grams of salt
- 2 grams (1 knife tip) of baking powder
chocolate goose cream:
- 200 grams of chocolate with 50% cocoa
- 170 grams of whipped cream
- optional, 20 ml. of Grand Marnier or Cointreau orange liqueur
- 2 egg whites
- 200 grams of walnuts cut from a knife
- 80 grams of chocolate with 50% cocoa, for icing
- optionally, pieces of candied fruit or walnuts, hazelnuts, colorful candies for decoration
How to prepare & # 8211 video recipe
I sincerely hope you liked the recipe, because, I tell you with all sincerity, these chocolate chip cookies are really special. The biscuits have a fine, crunchy texture and are very tasty. The chocolate ganache has a superb aroma and is so well set that, after a few hours, the cookies can even overlap, without the risk of deforming. These cookies last without problems in the pantry, in the cold, for up to a week, so they are also very practical. In addition, when you have a lot of work to do at the same time, you can bake the cookie base in advance and fill it the day before serving. They will be perfect!
The recipe for palettes (cookies) filled with chocolate
Pale flakes are among the desserts that manage to send you back to your childhood from the first bite. Their enticing smell of chocolate with rum will turn your kitchen into the most welcoming confectionery. If you have children, prepare this recipe with them. They will infect you with their joy and enthusiasm, especially when they stick fluffy chocolate cookies! In addition, you will create the most beautiful childhood memories!
Another great advantage of pallets is that they are very easy to prepare. Their recipe is a safe one (it has nothing to cut, not to leaven, etc.). In the original palette recipe you will find a cream of butter or fondant, but we will replace it with ganache (chocolate cream), because it is easier to prepare and the final result is just as good. Here are the ingredients and how to prepare them from which you will get about 40 large cookies:
Ingredients for the dough of the pallets:
• 200 g butter (with a minimum of 80% fat, kept at room temperature)
• 200 g powdered sugar
• 300 g of 000 type flour
• 4 medium-sized eggs
• 1/2 sachet of baking powder (or 5 g)
• 1 vanilla pod (or vanilla essence)
Ingredients for ganache:
• 200 ml liquid cream
• 200 g of dark chocolate
• 2-3 tablespoons rum (or rum essence)
Ingredients for pallet glaze:
1. First we will prepare the ganche because we have to leave it cold enough for a while. Bring the liquid cream to a boil and then pour it over the chopped chocolate. For extra flavor, add 3-4 tablespoons of rum or a rum essence. Mix well, then leave it to cool until it hardens. Once it reaches room temperature, you can leave it in the freezer for an hour to speed up the cooling process.
2. In the meantime, we'll take care of the cookies. To start, mix the butter kept at room temperature with the powdered sugar. We will beat everything well with the mixer (tel, robot) until we get a whitish and fluffy cream.
3. The next step is to add the eggs to the butter cream. These will be added one at a time to make sure they fit in as well as possible.
4. Now add the flour together with the baking powder and vanilla. To make it easier to mix, we will gradually put the flour.
5. At the end, put the composition in a pouch, or in a bag cut at the end, and form the cookies. You need to leave enough space between them as they will stretch when baked. From the dough dough we will fill three large oven trays, which we will bake for 10 minutes in the preheated oven at 170 ° C.
6. After baking all the cookies, place them on a grill to cool.
7. Meanwhile, our chocolate cream has hardened, as we can beat it with the mixer to obtain a creamy texture.
8. We will fill the blades with the ganache thus obtained. You can use a posh or a teaspoon, as is easier for you.
9. At the end we will melt the 150 grams of chocolate on a steam bath and we will glaze the cookies.
Keto cookies filled with chocolate cream
When the ketogenic diet is your lifestyle, natural foods take precedence every day. It's just that sometimes you feel the need to indulge in something sweet, so today, because it does not endanger the state of ketosis or, why not, minimizing fat mass and increasing muscle mass, I created a recipe for keto cookies.
I would have called them Oreo keto, but the cream has nothing to do with the famous cookie. So there are keto cookies left, filled with a protein cream, with a rich taste of caramel and chocolate.
- 250 grams of almond flour
- 50 grams of coconut flour
- 1 teaspoon brandy flour
- 50 grams of black cocoa
- 3 tablespoons Tagatesse
- 150 grams of butter at room temperature
- 1 or
- 40 grams Tagatesse
- 100 ml liquid cream
- 50 grams of chocolate flavored protein powder
For the biscuits, I first mixed the dry ingredients, then I mixed the egg with the soft butter. I incorporated the wet mixture into the dry one, then I spread a sheet with a thickness of about 3-4 mm, from which I cut a round biscuit shape. I repeated the operation until I finished the dough. I baked the biscuits on a silicone sheet, on the upper stage of the oven, at 160 degrees, for about 15 minutes.
While the biscuits cooled, I made the cream. First I melted the tagateza until I brought it to the caramelization point, then I extinguished it with liquid cream. I mixed until it was homogenous, then I added the protein powder. Choose a carbohydrate-free protein powder like this. Stir over low heat until thickened, then allow the cream to cool. Fill the biscuits and enjoy!
Cookies filled with greentella cream and nuts
I recently bought a special shape for different kinds of cookies and put it to work preparing these wonderful cookies filled with greentella cream and nuts.
I couldn't wait to test the cream Greentella from Green Sugar and Remedia Laboratories and I can tell you that I liked it the most.
And because this cream is sugar-free, sweetened with green sugar, I also sweetened the cookie dough with green sugar.
These cookies filled with greentella cream and walnuts came out insane, they melt instantly from the first tasting!
- For the dough:
- 1 egg tied
- 150 g lard
- 100 g butter
- 150 g yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- a pinch of salt
- 75 g green sugar (natural sweetener based on stevia)
- 600 g flour
- 2 teaspoons vanilla essence
- For the cream:
- 150 g greentella
- 100 g nuts
- the edges and some of the cookies (10 cookies, the ugliest)
- 125 ml milk
- a pinch of salt
- 25 g green sugar
- For powdering:
- 50 g green sugar powder
[preparation title = & # 8221Preparation & # 8221]
We prepare the dough for Cookies filled with greentella cream and nuts
Preparation of greentella cream with nuts
More cookie recipes can be found on the blog, in the Sweets category, Cookies section.
Stuffed Peach Cookies
Stuffed Peach Cookies
As Stuffed Walnuts these cookies were very fashionable at weddings and baptisms. They were also preparing for Christmas and New Year's holidays and were in great demand. My colleague has also published a recipe for Stuffed Peaches only that it differs from the one I used, the composition of the dough as well as the filling, so I decided to write and present my version of Stuffed Peach Cookies.
Ingredients Dough Stuffed Peach Cookies
200 g lard (or 220 g butter)
250 g sugar
2 whole eggs
200 ml of milk
800 g flour
2 teaspoons baking powder (or 2 teaspoons baking soda)
Ingredients Cream Stuffed Peach Cookies
250 g butter
3 whole eggs
60 g sugar
1-2 tablespoons apricot jam
esenta de rom
1-2 tablespoons cocoa
The dough resulting from the peeling of the peach halves
Preparation of Stuffed Peach Cookies:
Rub the lard with 250 g of sugar and then add 2 whole eggs, 80 g of flour and put 2 teaspoons of baking powder and then milk. We leave this mixed composition at room temperature for an hour. Then add the rest of the flour and mix until smooth, obtaining a tender dough. From this dough we prepare 13 g round balls. I got 124 balls. Place the balls in the tray on baking paper and press a little. Bake in the hot oven until they take on a little color. Do not bake too hard because they will remain strong. Remove from the oven, leave to cool then carefully scoop with the tip of a knife, the hollowed dough is set aside for cream.
Stuffed Peach Cookies Stuffed:
On a steam bath in a bowl put 250 g butter, 3 whole eggs, 60 g sugar and leave until the composition becomes thicker than a soda. Remove from the steam, add the hollowed dough, cocoa, rum essence and apricot jam. Fill each half of the peach with this cream and then glue them in pairs.
Dissolve the dyes in a little warm water (I used gel dye, peach color, yellow and green). We can also use powder or liquid dyes. I put one part of the peach in one of the vessels with dye, then the other part in another vessel with dye, making sure that one part intersects (the color of the peach with yellow) and at the end I gave the peach a little green with the help of a Brushes. I rolled them in caster sugar and attached them to one of the leafy ends.
A few hours after you have filled and colored the Peach Cookies, they will become tender and will simply melt in your mouth.