A tasty and decorative dessert!
- 4 eggs
- 8 tablespoons sugar
- 4 tablespoons oil
- 10 tablespoons milk
- a baking powder
- a vanilla essence
- 10 tablespoons flour
- or sugar cane
- a cup of water
- lemon juice
- a vanilla essence
- 100 g coconut
Preparation time: less than 60 minutes
RECIPE PREPARATION Syrupy crescents:
For the top: separate the eggs. Beat the egg whites with the sugar then add the yolks, oil, essence, baking powder mixed with flour and mix lightly. We will get a cake-like dough that we will bake for 20-25 minutes in stove tray - greased with oil and lined with flour.
For the syrup: put the water with the sugar on the fire and let it boil until it thickens a little. Turn off the heat and add the essence and juice of half a lemon.
If you like the sour taste you can put the juice from a whole lemon :)
When the countertop has cooled, we start to cut small crescents out of it, helping us to
a round shape or a glass with a sharper mouth.
We take each crescent and pass it through the warm syrup then through the coconut.
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Savarine in syrup, necessarily prepared with the help of children, otherwise it would not have turned out so good.
If you want to prepare too, watch the movie below to find out the preparation stages!
250 gr sifted flour
150 ml of milk
12.5 grams of fresh yeast
(half a small package)
7 tablespoons oil
a pinch of salt
Necessarily the ingredients at room temperature!
For the syrup
400 ml water
150 gr sugar cough
esenta de rom
4 tablespoons greasy and very cold cream
(you can put the bowl of sour cream in the freezer for 10 minutes before whipping cream)
4 tablespoons caster sugar
(or more according to everyone's taste)
Method of preparation
In a bowl, mix the milk with the eggs, the oil, the flour and the yeast (liquefied with a teaspoon of sugar). The result is a soft and sticky dough.
Let this dough rise for about half an hour, meanwhile prepare the syrup and whipped cream.
Prepare the syrup: mix all the ingredients for the syrup in a saucepan and on the right heat mix from time to time until it binds easily.
Prepare the whipped cream: put the 4 tablespoons of very cold sour cream in a bowl, with 4 tablespoons of caster sugar and beat with a mixer.
Grease the savarine forms with oil and sprinkle with flour.
Put the dough in molds and let it rise for another 10 minutes, then for 25 minutes in the oven heated to 180 degrees or in the gas oven in the middle position.
Bake them until they get a beautiful color.
After our savarins cool, we syrup them well.
The savarins will be placed upside down on the plate, and because when baked, they still grow, we cut the top (the word as my little daughter says) with a knife, so that placed upside down on the plate, not to turn over, cut the lid above 3 quarters of the circumference and fill with whipped cream!
I don't know if I explained well enough, you better watch the video, it looks very good there !!
Invite the children to help you with the syrup and garnish with whipped cream, it's a great joy to see how well they do!
Almonds in syrup and chocolate cream
1. For the countertop: separate the egg whites from the yolks, then beat the first ones with foam (it comes out better if the eggs are at room temperature). After frothing them, mix them with 7 tablespoons of sugar. Separately, beat the yolks with 3 tablespoons of sugar, then join the two compositions with a spatula.
2. Next add the flour combined with cocoa and baking powder and mix until fully incorporated. Pour the composition into a large tray on baking paper. Bake for about 20 minutes at 180 degrees, but try the countertop with a toothpick to see if it's ready.
3. For the syrup, you must first caramelize the sugar, then add water and boil until all the sugar has dissolved. After it cools, you can add the rum essence.
4. For the cream, you have to melt the chocolate mixed with the cream, and after it has completely melted, you have to keep it in the fridge for two hours, and only then beat it with the mixer until it foams. Then add the rum essence.
5. To make the icing, put the water in a bowl and add the sugar. Boil the syrup for 20 minutes over medium heat, from the moment the water boils. After the 20 minutes have passed, you can add honey, stirring constantly. Boil the icing for another 20 minutes after adding the honey.
6. Take the icing off the heat and let it cool, then mix it at full power with the mixer until it starts to thicken. When you prepare the cakes for icing, you have to heat it in a bain-marie and add cocoa, stirring constantly.
7. For the preparation of Almonds:
After the countertop has cooled completely, cut it in half horizontally. Syrup the first half of the countertop and spread the cream on top (leave a little cream aside to decorate the almonds), then add the second half of the countertop. Syrup this one too and put it in the fridge for at least four hours.
After the waiting time has passed, take the tray out of the fridge and cut the cakes, placing them with enough space between them on a tray. You can pour the icing on top (after making it in a bain marie, with cocoa).
Cakes are that sweet treat you can make at home. Traditional or foreign-inspired, with or without fruit or syrup, with or without cream, cakes are a dessert hard to refuse, even by the most demanding. Although they seem difficult to make, we also offer you very simple cake recipes, made from a few ingredients, without baking, ready as you would say "sweet". Some cakes remind us of childhood, others of grandparents, others of exotic holidays. What is your favorite cake?
Donuts in syrup Turkish tulumbe
I love donuts. Simple or stuffed, sweet or salty, powdered with sugar or glazed with chocolate - whatever it is, donuts are among my favorites, because they are easy to prepare, they are a dessert (or appetizer) handy and very tasty. I especially remember my childhood, because my grandmother often prepared donuts for us, when we wanted something good and the ingredients were few.
You can find a recipe for twisted donuts, delicious and crunchy here (link) . Donuts stuffed with cheese, super tasty, you find here (link) . Ring donuts, glazed with chocolate, you find here (link). tulumba
Today I present a recipe for special donuts: Syrupy donuts / Turkish tulumbe. They are a Turkish dessert, quite popular in the country of origin, but it is also found in Cypriot, Armenian, Bulgarian, Serbian, Albanian, Macedonian cuisines - and generally in areas that were once part of the Ottoman Empire. This dessert is also found in Arabic cuisines, and resembles Mexican churros or with jalebi from India and Nepal. It is a combination of traditional donuts and French choux.
Specific to these Turkish tumbles is the fact that they are made from unleavened, scalded dough (similar to that for lightning), but they are fried in oil (just like ordinary donuts). Another element specific to these Turkish tumbles is the fact that they are syrupy - although I ate them unsweetened, lightly powdered with sugar or simply as such, they are divine and so on.
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Eclaire and choux recipe for a classic gas oven. Eclairs step by step & # 8211 Eclairs with cream & # 8211 video recipe. Recipes Video & rsaquo Recipes of Jamilacuisine Sweets. Sarailis are more syrupy.
CCsw4pgWE Today I show you how to make eclairs. Here I am with the first recipe of the year, an eclair recipe that I will not deviate from when I want to prepare this dessert. Tulumba is a delicious Turkish syrupy dessert, similar in composition to churros or eclairs.