Chocolate pancakes with cheese
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Put the whipped cream on the fire and heat it, set it aside and put in it broken chocolate pieces and a little butter. Stir until the chocolate melts.
The rest of the butter melts. Mix the eggs with the milk, flour, melted butter, vanilla and a pinch of salt. Then add the chocolate sauce, stirring. Add more milk or flour until you get a dough of a suitable consistency for pancakes. .
Bake very thin pancakes.
The cottage cheese is mixed with sugar (to taste), vanilla and lemon peel.
I mixed some of the cheese with 2 crushed biscuits and coconut and I made some balls that I rolled in coconut.
Method of preparation
Pancakes with sweet cheese and fried raisins
In a bowl put flour, add water gradually, gradually to avoid lumps, dust
Pancakes with cheese and sweet cream sauce
It's pancake Tuesday and of course I had to make some pancakes too. Pancakes can be eaten
Beat eggs with a glass of milk, then gradually add freshly sifted flour and a pinch of salt. Pour the rest of the milk and mix again, adding, little by little, 2-3 tablespoons of oil. From the dough thus obtained, bake very thin pancake sheets.
Separately, rub the cottage cheese with sour cream and finely grated Telemea cheese. Grease the pancakes with this cream. Place a salad leaf and a piece of salmon or ham on the edge.
Run with great care and tighten easily. Cut into suitable pieces, place them on a plate and let them cool for 30 minutes.
200 g of cottage cheese
100 g of Telemea cheese
100 g sour cream
150 g smoked salmon
100 g of Prague ham
a few lettuce leaves
For the dough:
500 g flour
2 glasses of milk
Brownie lasagna cake, fine chocolate sheets and fine mascarpone cream
I discovered this cake in an Italian restaurant in the United States, I fell in love with it and tried a few options, but so far there have been only attempts.
So it is a combination between Italy and America, the cream being with mascarpone specific to Italians and the top specific to American.
It is soft, fine and with a special taste, the brownie blends excellently with the mascarpone cheese, I can even say that it is one of the best cakes I have eaten lately in restaurants.
Ingredients for Brownie Lasagna Cake, Fine Chocolate Sheets and Fine Mascarpone Cream
For the countertop:
- 4 whole eggs
- 250 g caster sugar
- 1 teaspoon vanilla extract
- A pinch of salt
- 200 g chocolate with 55% cocoa
- 250 g butter
- 80 g cocoa
- 65 g flour
- 5 g baking powder
For the cream:
- 500 g mascarpone
- 4 yolks
- 300 g caster sugar
- 3 tablespoons milk
- A pinch of salt
- 250 g natural cream
- 10 g gelatin
- 30 ml of cold water
Preparation for Brownie lasagna cake, fine chocolate sheets and fine mascarpone cream
For the countertop:
Preheat the oven to 180 degrees.
In a bowl put melted butter and chocolate on a bain marie.
Put the 4 eggs with the sugar, vanilla extract and salt in a bowl, and with the help of a whisk or a food processor beat them until the sugar melts.
Add melted chocolate with butter and flour mixed with cocoa and baking powder to the egg composition.
Mix well and place in a tray lined with baking paper.
Bake for 15 minutes. Then let them cool completely.
For the cream:
Put the gelatin to hydrate in water for 10 minutes, then heat it gently on a bain marie.
Put the yolks together with the sugar and milk on a bain marie and beat until thickened. Set aside to temper.
Homogenize the mascarpone with light movements, over which we gradually pour the yolk cream and put it in the fridge.
Beat the cream and when it leaves light waves on the surface, incorporate it with the gelatin in the mascarpone cream and beat until it starts to hold. That means it's not liquid. In case it is too soft, it means that it is not cold enough, but we leave it in the fridge for another hour. Be very careful not to beat too hard, as you risk being cut.
We cut the countertop into 4 equal parts according to pleasure, I cut it once in 2 lengthwise and once in width.
Divide the cream into 4 equal parts and grease each sheet with a quarter of the cream. Let it cool.
Melt the chocolate with the oil and mix or make a chocolate topping or a icing like in the Jerbo cake. Pour over the cake. Let cool until the next day, cut cold mousse and serve at room temperature.
Simple, fast and extremely tasty, but I don't hold you back, I'm just telling you to have fun and have a good appetite!
For a simple dessert, breakfast or sophisticated desserts, pancakes always come to your aid. We meet them in all corners of the world and whether we are talking about crepes, pancakes, pancakes, waffles, they all have as a common denominator dough fried in very little oil. In our house, the mother is the master at spinning them in the pan and raising the pancake towers, which will then be filled to everyone's liking. Here's how my mother has been preparing them for 50 years & # 8211 I assure you that no lumps have ever formed in her dough, so you can try to prepare them a little differently than you have learned so far:
130 g eggs (2 very large eggs size XL or 3 small eggs)
60 ml oil + 30 g melted and cooled butter
We break whole eggs and mix them well with a pinch of salt. Add the milk and mix well. We can add essences, cognac, the seeds of a vanilla bean, depending on what we are going to prepare, but I recommend it to remain simple, the filling or the sauce may contain flavors and sugar. If we use them for appetizers we can add chopped greens.
Incorporate the flour, mix but do not insist very hard, then pour the mineral water, we will mix at this time very well, so that we do not have lumps of flour and the dough is fine, silky, with a liquid consistency for thin pancakes or more consistency thick for thick pancakes.
Let the dough rest for 20-30 minutes & # 8211 the dough will be more elastic because the flour will hydrate perfectly - then we can bake the pancakes.
Heat the pancake pan well and grease it with very little oil mixed with melted butter. Pour the dough into the pan and by a quick rotation cover the bottom of the pan in a thin, uniform layer. Put the pan on the fire and fry until the edges of the pancake start to turn golden. At that moment we turn the pancake to be fried a little on the other side as well. Depending on the skill of each one, we can twist them in the air with the pan, but we can also turn them with a spatula.
We take them out of the pan and put them on the plate one on top of the other, until we finish the dough.
Pancakes can be filled with jam, whipped cream and fruit, chocolate, sweet cheese and fruit, sweet cheese and vanilla, honey, fruit, we turn them into cake or appetizers.
Pancakes with cheese and dill
We put the cheese on the large grater. Beat eggs with milk, salt and pepper to taste. We use the target or a wooden spoon. Add flour, sifted with baking powder. Homogenize well with the target. Add cheese and dill, mix. Let the pancake composition rest for 15 minutes.
Grease the pancake pan with a little oil, using a silicone pastry brush. A 20cm diameter tray was used in the recipe. We put a composition polish for each pancake. Turn the tray to distribute the dough evenly and bake the pancakes until they are browned on each side. We take them out on a plate lined with kitchen paper, to absorb the excess oil.
Serve the pancakes with warm cheese and dill, greased with sour cream or cream cheese. Good appetite!
This recipe is recommended by Teo Rogobete.