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Lemon cream muffins


Lemon cream: put a pot of milk on the fire, lemon peel, in a bowl mix the sugar with the egg, flour and lemon juice, when the milk boils take it off the heat and add the cream from the bowl, put from new on the fire and rotate continuously until the composition becomes creamy, when it reaches the desired consistency, set aside and mix with butter, then leave to cool.

Muffins: In a bowl put pots with a little salt and sugar, mix well at high speed until they become foam, gradually add the oil, then put flour, baking powder and cocoa and mix with a whisk up until well incorporated. The composition is put in forms, leaving less than half empty, and put in the oven for 15 maximum 20 minutes at 180 °.

When they have cooled well, drill them with a knife (I used a special utensil that helps me to drill) and fill each cake with lemon cream.

We mix the remaining cream with whipped cream and garnish to taste.

Let cool for a few hours.

Good appetite!!!


Milk cream with butter and lemon, a fine and aerated cream for cakes and pies

The preparation of this cream involves two stages: the first in which we prepare the milk base and the second in which we add the butter. It must be cold and have a fat content of 82%. This way you will get a creamy and airy milk cream. For the success of the cream, the milk base is mixed only when it is cooled. At room temperature or in the refrigerator, the idea is to be cold.


Mini tarts with strawberries, lemon cream and whipped cream

The strawberry season is short. I bring from outside a seemingly complex recipe but not at all difficult to prepare. The aroma of strawberries, combined with the coolness of the lemon and the cream topping, hard to believe, but all those who ate these cakes said they felt like eating a light, refreshing cake. During this period we avoid the sweets as much as we can, but it would be a shame not to take advantage of the freshness of these fairytale fruits, which fill the room with flavor and color the plates incredibly beautiful. It would be a great loss to let the strawberry season pass and not try it. It passed on the first place in the spring top of the house preparations. I translated the recipe from the site & # 8220My Recipes & # 8221.



INGREDIENTS
LEAF CRUST (cups)
1 packet of pie dough
30g old powder

LEMON CREAM
225 g mascarpone cream cheese (click for recipe) or Philadelphia type
1-2 tablespoons sour cream
100 g sugar cough
2 teaspoons grated lemon peel (from 1 lemon)
1 tablespoon lemon juice

STRAWBERRY CREAM
300 g chopped strawberries
200 g caster sugar (I put 170g)
2 tablespoons starchy tip (3 & # 8220 shaken & # 8221 if you want it very firm)
60 ml of cold water
1 tablespoon butter -25g
10 whole strawberries

VANILINATED FRESH
250 g whipped cream
1/4 teaspoon vanilla extract
30 g powdered sugar (I put two sachets of vanilla sugar)

decoration
mint leaves
grated lemon peel

PREPARATION
LEAF CRUST (cups)
1. Thaw the dough sheets in advance according to the instructions on the package.
2. Prepare forms for mini-tarts, or in the forms of savarina or muffins as I have (they come out smaller and even more cute). I also had two metal shapes equivalent in size to those of mini tarts.
3. Preheat the oven to 200 degrees.
4. Sprinkle the work surface with powdered sugar over which you put the sheet of dough that you spread with the rolling pin until it reaches about 3 mm thick.
5. Cut circles to fit the cavity. The shape of a lively cam 7.5-8 cm.


Place the cut dough in the cavities, with the sugar side down. If the Teflon coating is not of good quality, grease the cavities with butter so that they do not stick. The edges will be chalky. Prick the base and walls with a fork.

6. Bake for 10-15 minutes at 200 degrees or until golden brown. Remove the tray from the oven on the cold stove and leave them in the tray for another 5 minutes. Then take them out on a grill to cool completely.

LEMON CREAM
1. Grate the peel of a lemon.

2. Beat the cream cheese with cream (mascarpone in my case) at medium speed until smooth.
3. Add the sugar and continue beating, increasing the speed until smooth.
4. Add the peel and lemon juice and beat the composition until fluffy.

In the puff pastry cups put with a teaspoon of cream and line the basket in a thin layer. Apply a circle near the edge of the puff pastry cup to form a border that will hold the strawberry cream. Or you only work with a spoon. The idea is that when you rotate with a spoon in the center, to form a cavity, the cream will rise on the walls to the edge and be about 1 cm thick. Cover with plastic wrap and refrigerate until ready to serve, no more than 24 hours.

STRAWBERRY CREAM
1. Wash the strawberries under running water and drain them through a sieve. You clean their tails.
2. Mix in a blender or food processor until they become a paste. I used it often but I didn't remember long ago that this blender is won in a contest by Laura Laurentiu.

3. In a large saucepan with a thick bottom and walls, mix the strawberry paste with 170-200g caster sugar and mix well.
4. Put the starch in a cup and gradually add water while rubbing with a spoon so that it does not remain lumpy. You get a starvation.
5. Gradually add the starch, stirring with the pear until smooth.
6. Put the pan on medium heat and from the moment it starts to bind and boil, keep it for another 2 minutes. Turn off the heat and add the butter until it melts.

7. Let cool for 15 minutes.
8. Cut the 10 strawberries into cubes of about 1 cm and place them over the warm strawberry mixture.

Homogenize a little. Put the bowl in the cold (recommended 3 hours). I hurried and chilled it in the freezer for about 30 minutes.

VANILINATED FRESH
1. Beat the cream on medium speed, then high until it becomes frothy. Add the extract and beat a little more for incorporation.
2. Gradually add the powdered sugar until it forms soft peaks.

MOUNTING
It is mounted as close as possible to the time of serving.
1. Spoon a slice of strawberry cream into the cups with the lemon cream to fill the formed cavity with a small tip.

2. Put a spiral or whipped cream on top of the cream. If you want, you can put a lump (without pos) with a teaspoon.
3. For a color and taste effect, decorate with the smallest mint leaves (I broke them) and grated lemon peel.
Liv (e) it!


How to make lemon cream with mascarpone and whipped cream?

The base & # 8211 boiled lemon cream

I made the base of the lemon cream just like Snow White. It is advisable to prepare it the day before so that it has time to stay cold.

In a suitable pot I rubbed the yolks with the sugar and vanilla. I added the starch and diluted everything, gradually, with cold milk, taking care not to form lumps. Finally I grated the peel of the 2 lemons and added it to the composition.

I put the pot on low heat and stirred constantly until the cream came to a boil and began to thicken. Be careful not to get caught! From the moment of cooking, I timed for about 2-3 minutes and tasted to make sure that it no longer tastes and tastes like flour. The starch cooks very quickly and transforms the cream from a floury one into a silky and fine one.

What a lemon flavor it has !! Mmmmm & # 8230 I poured the hot cream in a tray lined with plastic food foil, I leveled it with a spatula and I covered it well with foil (so as not to make a crust, pojghita). I did the same with the vanilla cream patissiere (recipe here).

This method accelerates the cooling of the cream. Anyway, it needs to cool down and then stay in the fridge for at least 4 hours & # 8211 best overnight.

Stir in lemon cream with mascarpone and whipped cream

The next day I took the cream base out of the fridge and prepared mascarpone and whipped cream. Both must be cold. Cream is natural, not vegetable crap.


Lemon Curd lemon cream

Lemon Curd lemon cream. Lemon cream recipe with butter and eggs & # 8211 sour, fragrant, fine, light, exceptional! I've been eyeing this lemon curd for a long time, which I imagined was a sour cream, but tasting it I realized that it is much more than that. The cream is extremely widespread in the UK and the US (which is why we have kept the name in English).

Lemon Curd lemon cream is a very popular cream for spreading on bread, for cakes or other desserts. The consistency is similar to that of pudding, slightly more liquid, but much finer. It can be prepared with other aromatic fruits: strawberries, raspberries, berries or oranges.

With this delicious Lemon Curd I made the delicious Zaza Cake with lemon, mascarpone and fluffy top & # 8211 recipe here.

Or a light, sour, extremely simple and refined cake: Yogurt and lemon cake (recipe here).


Wafer with caramel cream and nuts

It's no secret that high sugar consumption is bad for your health. Personally, I avoid consuming sweets that have a large amount of sugar, but sometimes, once or twice a year, I make an exception and prepare at home some delicious wafers but with a lot of sugar.

Recipe of wafer with caramel cream and nuts it is not difficult to make and, no matter how good these wafers turn out, you will surely be tempted to prepare it as often as possible. For your health, but it would be good to do it once or twice a year)

To prepare wafers with caramel cream and nuts you only need a few common ingredients that are always found in the pantry, such as sugar, eggs, butter, plus nuts and wafer sheets.

It is a recipe, as I said, easy to make, requires few ingredients and little time to spend in the kitchen to prepare it and at the same time spornica. This makes it perfect for those moments when you need a larger amount of sweets and to be prepared in the shortest possible time.


Muffins with lemon and poppy seeds

I've been replacing chocolate in desserts with much fresher flavors lately. Lemon, orange, strawberries, vanilla, praline paste - I prefer them thousands of times over chocolate, although the latter remains the most versatile and used ingredient in confectionery around the world. But it is good to explore other possibilities. So today's recipe contains lemon and poppy seeds, a mix of classic but delicious flavors and textures. The recipe itself is simple and is made quickly, but the end result, these muffins with lemon and poppy seeds, are wonderful! Moist, soft, fragrant, it's exactly what you need for a sweet snack or a school package. In addition, the dough can be made a few hours in advance and stored in the refrigerator until baking, so you can organize yourself better.

It is a very versatile dough from which I often make countertops for quick and easy cakes. I like not only the aroma, but also the texture a lot, keeping it moist and fluffy after baking.


Apple muffins

Muffins are light and fine cakes, you don't have to be an experienced chef to prepare them. And they are so chic and cute :). For this recipe I chose a combination of apples and lemon, a not very sweet dessert, meaning exactly the kind of dessert I like.

  • 125g butter
  • 125g old
  • 2 eggs
  • 150g flour
  • 1 teaspoon baking powder
  • 3 small apples
  • 2 tablespoons sugar
  • peel and juice of one lemon (exactly 4 tablespoons lemon juice)
  • 50 ml sour cream or yogurt
  • a pinch of salt

1. Peel the apples and cut them into slices, 2 tablespoons of sugar and 2 tablespoons of lemon juice, then mix them over the apple slices and mix them lightly so that the apple slices are covered everywhere. Let it sit for 15 minutes.

2. Butter or margarine (at room temperature) mix with sugar for 3 minutes. Add eggs one after the other and mix. Add the salt and then the lemon juice together with the grated peel, the flour mixed with the baking powder and at the end the sour cream.

3. Put the mixture in the muffin tins (about a full spoonful in each) and top with the apple slices. Press lightly and bake for 25 minutes in the preheated oven at 180g C.

Serve warm sprinkled with powdered sugar.

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Method of preparation

Mix the eggs with the sugar until they double in volume and lighten in color, add the melted butter, the vanilla sugar and the flour mixed with the baking powder and sifted beforehand. We will get a not very thick composition, but that's the way it should be. :) We put with the help of a spoon the composition in the muffin tins about 3/4 and bake them for about 20 minutes. at 180 & # 39C in the preheated oven. 24 pieces will come out of the given ingredients. We leave them to cool and when they are cold we cut a lid in the middle and fill it with a pos with prepared cream. I chose to powder them with a little vanilla sugar, you can use any decor you like.

Cream: We heat the milk over low heat, separately we mix the yolks with the sugar, we add the starch and then gradually the warm milk. ) until the cream thickens. Set aside, add the butter and flavors (orange peel, lemon juice) mix well, then put plastic wrap directly on the cream (not to form a crust) and leave to cool for approx. 1 hour (if you have time make the cream first).

They are delicious, fine, not very sweet and go perfectly for any occasion. or even a small meeting with friends like tea. :)


Lemon cream for cakes, pies or cookies

Lemon cream for cakes, pies or cookies. How to make lemon cream with steamed butter? Cream apparatus with lemons. Recipe for fine lemon cream with juice and grated peel. Cake cream recipes. Cream cream recipes.

This lemon cream is a classic, appliance type. It is made on the basis of a mixture of eggs with sugar, juice and grated lemon peel that is beaten on steam (at Bain Marie). Then add the soft butter and the result is great! A fine, sweet-sour cream, very fragrant and tasty.

I used it for the Hungarian cake with tender leaves, lemon cream, apricot jam and icing (citromos szelet) & # 8211 the recipe here.

Also with it I filled a delicious roll decorated with cranberries & # 8211 see here.

You can also make a delicious orange cream with butter & # 8211 the recipe here.

From the quantities below it results approx. 600 g of lemon cream with butter. You can multiply the ingredients as needed.

  • 3 eggs
  • 200 g sugar
  • 1 pinch of salt
  • grated peel of 2 lemons
  • 75 ml freshly squeezed lemon juice
  • ½ vanilla stick or a sachet of vanilla sugar or 1 teaspoon of vanilla extract
  • 250 g butter with min. 80% fat (soft, at room temperature)