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Rolled with coconut cream

Rolled with coconut cream


It is a quick dessert, but very tasty. It can be made from biscuits or a dry top (another way to reuse the tops or even the remaining cake), you can also add ground walnuts to the top. In a word, it is very versatile. advantage that I took full advantage of.

  • Brown wheat ingredient:
  • A dry countertop with cocoa or 250gr biscuits with cocoa,
  • 200gr powdered sugar,
  • rum free,
  • a few tablespoons of jam. I used plum jam.
  • Cream ingredient:
  • 250gr butter,
  • 200gr powdered sugar,
  • 200g coconut flakes,
  • vanilla essence

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Coconut cream roll:

The top is broken into pieces and mixed until it crumbles. Add the sugar, rum essence and mix. Incorporate the jam until it becomes a very thick paste, like a dough.

Powder a food foil with coconut flakes and spread the above composition.

Froth the butter, add the sugar, coconut flakes and vanilla essence. After it has blended well, spread it over the brown composition. With the help of the foil, roll it and then let it cool.



ingredients:

4 husband eggs
80 g old cough
100g flour
60g melted butter
1 teaspoon of pistachio essence
200 ml fresh whipped cream
sugar syrup
coconut

Method of preparation:

1. Preheat the oven and grease a pan with butter, then line it with flour.
2. In a bowl, beat the eggs well until they become creamy, while gradually adding the sugar.
3. Combine flour, melted butter and pistachio essence until perfectly incorporated.
4. Put the composition in the pan and bake for about 10 minutes until golden.
5. Meanwhile, prepare the composition for the filling. With a mixer, beat the whipped cream until you get fluffy clouds, then drip the sugar syrup plus coconut (keep it for decoration). Incorporate.
6. Place the worktop on a clean towel, spread the cream on it and then roll it carefully. indulge rolls with nut of cock!


Recipes for beginners and more. by Naty



ingredients
125 gr butter
2 eggs
50 gr brown sugar
200 gr of flour
2 tablespoons cocoa
2 tablespoons milk
1 teaspoon baking powder


Cream:
200 ml of milk
2 tablespoons gray
70 gr butter
70 gr sugar
80 gr coconut
vanilla essence
Glaze:
200 gr chocolate
1 tablespoon butter
50 ml milk
Method of preparation
Beat the butter well with the sugar, eggs, milk, cocoa, flour and baking powder. Pour everything into a tray with baking paper, put in the oven for 20 minutes and roll after it is ready.

Cream. Put the milk with the butter and semolina on the fire, when it thickens, add the other ingredients.
After the rolled top has cooled, add the cream and roll again.
Put the chocolate icing with butter and milk on the steam bath when the chocolate has melted and a paste has been poured over the roll.


ingredients:

4 husband eggs
80 g old cough
100g flour
60g melted butter
1 teaspoon of pistachio essence
200 ml fresh whipped cream
sugar syrup
coconut

Method of preparation:

1. Preheat the oven and grease a pan with butter, then line it with flour.
2. In a bowl, beat the eggs well until they become creamy, while gradually adding the sugar.
3. Combine flour, melted butter and pistachio essence until perfectly incorporated.
4. Put the composition in the pan and bake for about 10 minutes until golden.
5. Meanwhile, prepare the composition for the filling. With a mixer, beat the whipped cream until you get fluffy clouds, then drip the sugar syrup plus coconut (keep it for decoration). Incorporate.
6. Place the worktop on a clean towel, spread the cream on it and then roll it carefully. indulge rolls with nut of cock!


How to prepare the recipe for nuts with cocoa and coconut cream?

The preparation is the same as for the other nuts.

For starters we take care of the dough.

Put eggs, sugar and vanilla sugar in a bowl and mix well.

Add lard and quenched ammonium in a little vinegar or lemon juice.

Stir, and over the obtained mixture we put the cocoa powder and then the flour gradually.

Knead the dough well, it must be dense, put it in plastic wrap and put it in the fridge for half an hour.

When we take the cold dough out of the fridge, we divide it into small balls weighing 7 g.

The weight of the balls varies between 5g and 7g, depending on the type of press used.

Baking nuts with cocoa

After we have modeled all the balls, we heat the press, place the balls and wait for them to bake.

They should not be left for a long time because they will burn and the press must be very well heated otherwise the nuts will stick.

After baking all the balls, let them cool, then clean them with a knife the edges that are out of shape.

Cocoa nut filling

For the cream, in a saucepan mix the yolks with the sugar and cornstarch, and over the obtained mixture gradually pour the milk, mixing with a whisk, avoiding the formation of lumps.

Put the mixture on low heat and boil until you get the consistency of a pudding, stirring constantly so that it doesn't stick.

Take the pan off the heat, cover the cream with plastic wrap and let it cool completely.

In the cold cream we will add the butter and the vanilla extract and we will mix until homogenous.

At the end we also incorporate coconut.

Take a teaspoon of cream and put in each half of the walnut.

After we put the cream in all halves, we start to glue them together and thus we get the nuts.

At the end, I powdered them with powdered sugar.

Coconuts and coconut cream are very tender, with a slightly bitter taste, the perfect combination for coconut lovers.

Tips from Oana

Great care must be taken when baking walnut shells, they with cocoa ripen faster, and if we bake them too much they will become bitter.

If you want the walnuts not to be intensely colored, you can reduce the amount of cocoa, replacing it with the same amount of flour.

Cocoa nuts and coconut cream

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.


For starters we prepare caramel cream. In a saucepan, caramelize the sugar over low heat so that it does not burn, add the milk and mix until it dissolves completely. Take the pan off the heat, add the ground biscuits and mix quickly until smooth. Let the cream cool a little.

We put the wafer sheet between two wet wipes to soften it, otherwise we can't bend it, it will break.

Until the sheet softens, prepare the coconut cream in another pan, put the butter, sugar and water on the fire, leave it to dissolve (stir from time to time). Remove the pan from the heat and add the powdered milk, coconut and mix well until smooth.

Put the wafer sheet on a plate, add the warm caramel cream, spread it lightly then put coconut cream on it and spread it. Roll gently and place the roll in a plastic wrap for 3-4 hours in the cold.

I make a small clarification regarding the caramel cream, I made this roll twice and the second time I put 5 tablespoons of water as I wrote in the recipe. In the original recipe it said 3 tablespoons but they seemed a bit small, you can see in the pictures that the coconut cream is not as compact as the caramel cream.

Cut the roll with caramel into 1 cm slices and serve.

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Biscuit Roll and Coconut Cream

Today we will do Biscuit Roll and Coconut Cream. The wafer sheets are filled with a mixture of biscuits and walnuts, flavored with rum, covered with a fine coconut cream.

Ingredient:
100 grams of ground walnuts
500 grams of ground biscuits
3 wafer sheets
1 tablespoon cocoa
250 grams of powdered sugar
200 ml of hot milk
10 ml of rum essence

In a bowl put the biscuits, walnuts, powdered sugar, cocoa, rum essence and milk. Mix well until everything is incorporated.

Divide the obtained composition into three and place it over the three wafer sheets.

With wet hands we spread the composition evenly. It stretches a little harder, but with patience we succeed. Now we'll take care of the cream.

Cream ingredients:
250 grams of butter at room temperature with 80% fat
100 grams of coconut
8 tablespoons sugar
3 eggs

In a bowl that is on the steam bath we put the eggs and sugar. With a whisk, stir continuously for 20 minutes. When they are cooked and the sugar is completely melted, take the bowl from the steam bath and put the coconut in it. Then let it cool.

When the cream is cold, put the butter in a bowl and froth it with the mixer. Then, gradually add a tablespoon of cream over the butter, mixing well after each addition, until we finish incorporating all the cream.

Divide the cream into three and spread it over the wafer sheets.

We put each wafer sheet on a damp kitchen towel and let them sit for about 10 minutes until the wafer softens so we can roll it.

We roll the wafer sheets carefully.

The roll is ready! Look how good it looks! It has such beautiful layers. The filling is plentiful, has a creamy texture, and the taste is incredibly good.


Biscuit Roll and Coconut Cream

Today we will do Biscuit Roll and Coconut Cream. The wafer sheets are filled with a mixture of biscuits and walnuts, flavored with rum, covered with a fine coconut cream.

Ingredient:
100 grams of ground walnuts
500 grams of ground biscuits
3 wafer sheets
1 tablespoon cocoa
250 grams of powdered sugar
200 ml of hot milk
10 ml of rum essence

In a bowl put the biscuits, walnuts, powdered sugar, cocoa, rum essence and milk. Mix well until everything is incorporated.

Divide the obtained composition into three and place it over the three wafer sheets.

With wet hands we spread the composition evenly. It stretches a little harder, but with patience we succeed. Now we'll take care of the cream.

Cream ingredients:
250 grams of butter at room temperature with 80% fat
100 grams of coconut
8 tablespoons sugar
3 eggs

In a bowl that is on the steam bath we put the eggs and sugar. With a whisk, stir continuously for 20 minutes. When they are cooked and the sugar is completely melted, take the bowl from the steam bath and put the coconut in it. Then let it cool.

When the cream is cold, put the butter in a bowl and froth it with the mixer. Then, gradually add a tablespoon of cream over the butter, mixing well after each addition, until we finish incorporating all the cream.

Divide the cream into three and spread it over the wafer sheets.

We put each wafer sheet on a damp kitchen towel and let them sit for about 10 minutes until the wafer softens so we can roll it.

We roll the wafer sheets carefully.

The roll is ready! Look how good it looks! It has such beautiful layers. The filling is plentiful, has a creamy texture, and the taste is incredibly good.


Roll with coconut, raisins and chocolate, delicious and easy to prepare

The milk is put on the fire together with the sugar - brown sugar is tastier - it is found in all supermarkets -, cocoa is added, dissolved in a few tablespoons of milk, rum essence, then raisins soaked in hot water in which I added a little rum essence and, when the sugar has dissolved, remove from the heat.

Crush the biscuits in a blender, place them in a large bowl, pour over them the milk, sugar and cocoa syrup that must be warm.

The syrup is poured in turn, mixed, we must obtain a sticky dough that can be spread, if necessary you can add warm milk, or not all the syrup is needed.

CREAM

Cut the butter into cubes, rub the foam with the vanilla powdered sugar and add the coconut.

The dough is spread with the rolling pin between two pieces of transparent food foil, - it can be divided into two pieces, each is stretched until it reaches a thickness of 1-1.5 cm -, the foil is detached from the dough and then the cream is spread with with the help of the foil on which I spread the dough, roll it, sprinkle it optionally with coconut and put it in the fridge for at least two hours.

You can add over the cream, banana slices, candied fruit, I sprinkled over the cream dark chocolate cut into small cubes.