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Crèm a la Crèm cake with oranges and coconut

Crèm a la Crèm cake with oranges and coconut


The top is very easy to prepare, just like any sponge cake. Whisk the egg whites together with the salt powder. Gradually add the 4 tablespoons of sugar, then the contents of the Crèm Olé sachet and of course the yolks. Bake (I used a 35x25 cm tray) for about 20 minutes in the preheated oven at 180 degrees.

Perhaps even simpler than the countertop, the cream is prepared by mixing cream with the 200 ml of milk and the contents of the Crèm Olé sachet. In the rest of the milk (50 ml) boil the coconut. It will take a few tens of seconds. After it cools, we incorporate it into the already prepared cream. Spread evenly on the chocolate counter.

The chocolate together with the water and sugar melt on a bain marie. At the end add the butter and orange essence. Homogenize, then leave to cool for about 10 minutes. Pour over the cake and spread evenly. As you can see, I played with the icing a bit. :)


Did you make this recipe?

How can I make my cookies crispy?

Adding more butter to the recipe, baking cookies longer, and letting them cool on the baking sheet will help give you more crunchy cookies.

How do I know when cookies are ready?

I noticed that no yeast is mentioned. Why?

I used tiger nut flour, dates, vanilla extract, oil and melted coconut oil to make my cakes. They came out soft instead of crispy. What did I do wrong?

Why do my cookies soak in an airtight container?


In a bowl, mix the lard with the butter and sugar, add the milk, eggs, salt, lime peel, baking powder, ammonium quenched in lime juice, essence and mix well until smooth.


Mix with a spatula, gradually adding the flour, then knead by hand until a homogeneous and elastic dough results.


Wrap the coca in cling film and let it cool for 30 minutes.


Divide the crust into 4 equal pieces, spread each piece of dough on the floured table, the size of the baking tray. We will bake each sheet on the back of the tray lined with baking paper. Prick with a fork and put the tray in the preheated oven for about 6-10 minutes, until the edges are slightly browned.


Cream-in a cauldron add condensed milk, milk and put on the fire to heat.


In a bowl / plate beat the yolks, flour and a little cold milk. When the milk boils, take it off the heat, add the yolks, stirring constantly with the whisk.


Put on the fire again, stirring constantly until it thickens well. Add lime juice and peel, mix and cover with cling film directly on the cream, let it cool very well.


Meanwhile, mix the soft butter with the essence until it becomes creamy and gradually add the cream.


Assembly-In the tray in which I baked the sheets, we cover it with food foil we add the first sheet-cream-sheet-cream-sheet-cream-sheet-we cover with food foil and on top we add a weight.


Disturbingly Delicious The Wonderful Taste of Life

On this holiday that symbolically gathers families together around the table, talking about Sunday lunch is more than a pleasure. Easter lunch is perhaps the image of what Sunday lunch in the family means: good cheer, chosen dishes, various generations gathered together to celebrate the resurrection of the Lord, the warm atmosphere of family time.

The sound of the bells from the church across the street reminds me of the significance of today, giving it a note of solemnity, so I will try not to knock the fields and tell you a little about our guest today who will tell us what it means for her Sunday lunch and will delight us with one of his recipes.

Alison & # 8217s trials, Simona's virtual house, is a blog that enjoys popularity in the Romanian blogosphere, given the quality of the recipes it proposes and the content of its articles, without strictly referring to recipes. It is a blog rich in useful information, which is not limited to writing recipes. The recipes presented by Simona are stories, they are culinary journeys, they are forays into other cuisines, they talk about more or less known traditions and they offer information that helps us to enrich our baggage of culinary knowledge. From this point of view I could say that he has a certain spirit & # 8220didactic & # 8221 :) In support of these culinary journeys that make us dream come the presentation and quality images that conquer you and that make you always come back with dear.

Although I've been watching Simona for a while appreciating all her work, what I like most about Alison & # 8217s Trials are the articles in the Sunday Cheese series, being in turn a great lover and consumer of cheese (less in this period and, to be honest, giving up cheese is the hardest part for me) & # 8211 articles that I find particularly interesting and useful at the same time, articles that speak of a refined taste beyond a talented person.

That being said, I invite you to read Simona's story together and see what she brought us today, at the holiday hour.

Sunday Lunch with Simona

Thank you very much, Diana, for your invitation to participate in this beautiful and warm project, in which we meet with our loved ones around the table, on the festive daycomplicated of any week!

My Sunday mealcomplicated it is of course full of childhood memories, when since Saturday, my mother and grandmother prepared intensely: they cut birds, portioned them, set the menu, heated the wood oven and kneaded bread, pies, cakes or other cakes, sometimes even cakes. The ritual involved scomplicated we sit at the tablecomplicated after church servicecomplicated ends and scomplicated we are happycomplicatedm of what we have on the tablecomplicated, every lunch of my childhood being, without exception, full of the flavor of fresh vegetables, of meat full of taste, of aromatic and fluffy or crunchy, syrupy doughs.

Things have changed significantly in the long time since then, but Sunday lunchcomplicated it kept its inner significance, representing something eagerly awaited, sometimes even with impatience and hunger, remaining an important landmark of the week for my own family as well.

Other cooking techniques, other ingredients, other desires & # 8230 Prefercomplicatedm ccomplicated lunch every Sunday scomplicated contains fish or seafood, usually bought fresh from the morning market. As long as the mussel season lasts, we buy from a local producer and cook them both in paella and plain, as mussels & # 8221mariniere & # 8221, in muclades, with roquefort sauces or other cheeses. Oysters are also present in the entrances: in wintercomplicated hot, baked in limecomplicated raw, with rye breadcomplicated, butter, lemon, dry white wine.

When the shellfish season is overcomplicated, consumptioncomplicatedm more fish, oceanic, of course: many species of cod and hake, which are suitable for easy cookingcomplicated and fullcomplicated of flavors, cat wingscomplicated seafood, which fried in the pan (the small ones), which embalmed and made with sauce, sardines, mackerel, sea bream, small species of eels or sharks.

It's not a rulecomplicated, but sometimes we also have a dessert cake, a simple onecomplicated, nothing fancy or involving prolonged cooking times and laborious stages, I have neither the patience nor the skill for it.

In today's episode of Sunday Lunch vcomplicated I present Paris-Brest, an inspired cakecomplicated cycling racecomplicated with the same name and createdcomplicated by the French pastry chef Louis Durand, at the request of the man of letters and the reporter Pierre Giffard. The lattercomplicated he asks the pastry chef scomplicated create a cake in the formcomplicated of the wheelcomplicated of bicyclecomplicated and here is the result, a cake in shapecomplicated of crowncomplicated, with the dough borrowed from choux, with creamcomplicated muslin (pralinatecomplicated normally not in my recipe though) and garnishedcomplicated of almond flakes. Its history has been written for over a hundred yearscomplicated for years and will surely follow.

Ingredients for 4 people:

-for choux pastry:

-for muslin cream:

- 50 grams of sugarcomplicatedR
- 3 egg yolks
- 2 tablespoons cornstarch
- 250 ml of milk
- 150 gr butter unsalted
- 2 tablespoons of instant coffeecomplicated

Preheat the oven to 180 degrees Celsius. In a saucepan, boil water with sugarcomplicatedroll and with the butter cut into pieces, bring to a boil. Remove from the heat and add all the fcomplicatedonce mixed, mix quickly and mix.

Also off the heat, add the eggs, one at a time, after each place the pan back on the heat, stirring vigorously. Using a bag cut in the corner or a posh with dui, store the dough on a baking paper in the formcomplicated circle. Sprinkle the dough with almond flakes and then bake at 180 degrees for about an hourcomplicated. Remove and leave to cool aftercomplicated which you cut transversely, in twocomplicated.

For creamcomplicated, bring the milk to the boil. Then beat the yolks with sugarcomplicateduntil they increase in volume and turn white. Add the two nowcomplicated tablespoons of sifted cornstarchcomplicated, then hot milk. Bring the pan back to the heat and stir, the cream will be thickcomplicated. Now is the time tocomplicated adcomplicatedugam butter and scomplicated homogenize, then add the twocomplicated tablespoons of instant coffeecomplicated and homogenizecomplicatedAnd again, everything exceptcomplicated fire. Leave the cream to cool, then store it on the surface of the cut crown, put the & # 8221cap & # 8221 and powder with sugar.complicatedr pudrcomplicated. Leave to cool for a few hours then serve.

Pardoncomplicated goodcomplicated, Happy Easter and scomplicated Vcomplicated enjoy what you have on the tablecomplicated!


Kylie Minogue is engaged to the director of British GQ style magazine

Paul Solomons, 46, is the creative director of one of the most famous magazines, British GQ. It has been in position since 2001 and also has its own design company. In 2015, he won the award for Designer of the Year at the Digital Magazine Awards gala.

The 52-year-old Australian pop superstar met Solomons in February 2018 through some mutual friends. By April, the two were already more than close. The announcement that they were engaged was made by the actress Billie Piper, on February 4, 2021. According to The Sun, the rumor was also confirmed by Gloria, Paul's stepmother. It seems that Kylie Minogue met with her sister at exactly the right time to share such discussions.


Summer recipes, with which you forget the heat, without a doubt!

Use the fragrant willow honey in a delicious dessert prepared by Dr. Oetker!

In summer, beekeepers harvest fragrant, fine, acacia honey. Choose to use it by preparing the dessert proposed by Dr. Oetker: Honeycomb with coconut.

Willow & acircm honey is a general health tonic, with a rich content of vitamins, a fine texture and a pleasant taste. Create the most delicious honeycomb with coconut!

Recipe below, step by step:

The pregaTit & icircn beforehand:

2 cans of chopped pineapple (each with a drained weight of about 340g)

1 sachet of Drojdie Dr. Oetker

1 sachet of Dr. Oetker's Vanilla Sugar

50 g of melted butter (or margarine), cooled

For creamcomplicated:

1 sachet of Dr. Oetker's Vanilla Sugar

5 tablespoons sm & acircnt & acircna sweet (35% fat) or liquid cream

150 g of Dr. Oetker coconut flakes

For the fillingcomplicated:

750 ml of canned pineapple juice, possibly supplemented with water,

2 sachets Original Dr. Oetker vanilla-flavored pudding

2 glasses (400 ml) of sweet cream (35% fat) or liquid cream

Training: To prepare the compote, the chopped pineapple is left in a sieve to drain. Collect the juice and measure 750 ml. Top up with water, if needed.

It took : Sift the flour into a bowl, then mix with the dry yeast. Add sugar, vanilla sugar, salt, egg, milk and butter (or margarine). The ingredients are mixed with the mixer with the kneading paddles, first at low speed, then at high speed, for about 5 minutes until a homogeneous dough is obtained. The covered dough is left to rise in a warm place until it rises and visibly increases the volume.

Cream: Heat in a saucepan, stirring constantly: honey, butter, sugar, vanilla sugar and cream. Bring to a boil. Coconut flakes are incorporated. The composition is allowed to cool, while it is still stirring from time to time.

Filling: It is prepared from powdered sugar pudding and pineapple juice - as indicated on the envelope, but with the specified ingredients - a pudding. It is poured into a bowl and then covered with a fresh foil. The pudding is allowed to cool.

Whip the cream hard. The cooled pudding is mixed once more, then the cream is incorporated.

Preparation: Sprinkle a little flour over the dough, take it out of the bowl on a lightly floured countertop and knead a little more, then spread it in a tray (30 x 40 cm, greased). The cream with honey and coconut flakes is poured on top and spread evenly. Cover the dough once more and leave it to rise in a warm place until it visibly increases the volume. Place the tray in the oven and bake at 180 degrees for about 15 minutes. The tray is placed on a kitchen grill and the cake is allowed to cool.

The cake top is cut into four pieces and each piece is cut - transversely - into two sheets. Pudding cream and whipped cream homogeneously over the bottom sheet. Place the top sheet over the cream and press lightly. Leave in the fridge for two to three hours.


Video: Νηστίσιμο μιλφέιγ. Νηστίσιμο, εύκολο και πολύ νόστιμο μιλφέιγ με κράκερ. efiefi