Traditional recipes

Easter with chocolate

Easter with chocolate


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Prepare the mayonnaise by rubbing the yeast with a spoonful of sugar, a little warm milk and flour until it reaches the consistency of a sour cream. Let it rise to heat. Sift the flour, make a hole in the middle in which we put the rest of the sugar, the yolks, the rest of the milk, the flavors. Knead until it sticks to your hands, then add the oil and butter. Knead until it is completely incorporated and leave it warm, covered with a towel until it doubles in volume. Meanwhile, soak the raisins in rum, stirring occasionally, then, when the dough has doubled in volume, incorporate them into the dough, mixing well. . We take 1/3 of the dough and put it aside. Wallpaper a round shape 26 cm in diameter with baking paper. Spread the rest of the dough (2/3) on the bottom of the form and slightly up on the walls.


We divide the dough that we stopped into two equal parts that we spread thinly and weave. We put the braid along the walls and let the easter grow a little. Meanwhile, mix whole eggs with a pinch of salt, sugar until it doubles in volume, then incorporate grated chocolate, rum and cocoa. Homogenize and pour the composition into the pan. Put the tray in the oven at medium temperature for about 50 minutes.

I followed exactly the procedure according to the recipe I had, but I found that the dough on the edges was covered with chocolate and was not seen, so next time I will spread the dough on the walls to half the shape, I will pour the chocolate cream, then I will put the dough braid on top.

Remove the pasca, let it cool and powder it with sugar before serving.


Easter with sour cream and chocolate & # 8211 my mom's recipes

I have always been fascinated by the goodies that my mother cooks and, although I did not spend too much time with her in the kitchen, it seems that I inherited some talent in cooking :) Now, because I am far from my hometown (Iasi) , I called my mother to ask her her great recipes for Easter with sour cream (my family's favorite :) and Easter with chocolate (wonderful!). Here's what I found out.

First of all, a discussion about doughs is required. My mother makes cake dough for Easter, but she advised me that, in the absence of time, I can approach any kind of dough, from a thin countertop made of biscuits and butter, to the pastry one, bought. The idea is good - time is running out and we want to do everything as soon as possible!

So, my winning version will be the simple pastry dough bought from the store. It is light and delicious, with a fine texture and does not fall hard on the stomach. And, obviously, the cream is the star of the party.

NOTE: The quantities of cream ingredients are suitable for a single Easter :)


Method of preparation

dough for cozonac-I made the dough from the Cranch recipe with chocolate -nr 89 only I doubled the quantities.

After I made the dough and let it grow I prepared the filling.

I first mixed the cheeses together and rubbed them well until they became like a paste after which I divided them into equal parts.

For the vanilla filling - I added the grated lemon peel to the cheese - the cream powder and the sugar and I mixed everything together until it became like a cream and I let it cool a bit.

For the chocolate filling, I melted the chocolate in the microwave and added it to the cheese together with the sugar and mixed it until it became a chocolate cream.

I divided the dough into three portions.

From the first portion I spread a rather thin sheet which I placed in a 26cm round tray greased with a little oil (you can use the tart pan). I cut the edges of the dough that remained outside and poured the vanilla filling and from the leftovers of the dough I made a thin roll which I put on the edge of the cake. ground.

I also prepared Easter with chocolate and baked them at 180 degrees until they brown nicely.

From the last sheet of dough I cut triangles and greased with chocolate cream from the jar and rolled them like croissants. I greased them with egg and sprinkled a little cinnamon on top.


Method of preparation

First of all we make the mayonnaise, mixing all the ingredients and leave the bowl in a warm place until we prepare the ingredients for the dough. In a large bowl put the sifted flour (for the amount of flour I use a measure that has 250 ml, but you can use a simple cup of cappucino), sugar, eggs that I beat a little before, melted butter, essence of vanilla lemon peel and mayonnaise which has meanwhile grown. Knead the dough very well until it is no longer sticky. Do not overdo it with flour, even if it seems very soft, the more you knead, the more elastic and non-sticky it becomes. I would say, knead for about 15 minutes. Let the dough rise until it doubles in volume.

In a bowl we put all the ingredients for the chocolate composition, ie sour cream, egg sugar, flour sifted with baking powder and cocoa and finally melted chocolate and with the help of a manual mixer we mix until fully incorporated. When the dough is risen, spread the sheet and cover the tray already lined with butter and flour or with special baking paper and pour the chocolate composition over the sheet. On the edge I made a roll out of dough which I greased with egg yolk.

Bake at 180 ° C for about 30 minutes, but it may take longer. Not all ovens work the same way. It is important that the dough is well browned and the chocolate composition is firm to the touch. The final result. it's simply a delight. I have to admit that my family's favorite is chocolate Easter. It is extremely delicious, chocolatey and fine.


Method of preparation

First of all we make the mayonnaise, mixing all the ingredients and leave the bowl in a warm place until we prepare the ingredients for the dough. In a large bowl we put the sifted flour (for the amount of flour I use a measure that has 250 ml, but you can use a simple cup of cappucino), sugar, eggs that I beat a little before, melted butter, essence of vanilla lemon peel and mayonnaise which has meanwhile grown. Knead the dough very well until it is no longer sticky. Do not overdo it with flour, even if it seems very soft, the more you knead, the more elastic and non-sticky it becomes. I would say, knead for about 15 minutes. Let the dough rise until it doubles in volume.

In a bowl we put all the ingredients for the chocolate composition, ie sour cream, egg sugar, flour sifted with baking powder and cocoa and finally melted chocolate and with the help of a manual mixer we mix until fully incorporated. When the dough is risen, spread the sheet and cover the tray already lined with butter and flour or with special baking paper and pour the chocolate composition over the sheet. On the edge I made a roll out of dough which I greased with egg yolk.

Bake at 180 ° C for about 30 minutes, but it may take longer. Not all ovens work the same way. It is important that the dough is well browned and the chocolate composition is firm to the touch. The final result. it's simply a delight. I have to admit that my family's favorite is chocolate Easter. It is extremely delicious, chocolatey and fine.


Ingredients

In a large bowl, beat the foam allusions, along with a pinch of salt and sugar, in which the yolks are gradually incorporated, for a fluffy texture.

The oven is preheated to 160 degrees Celsius.

In a saucepan, heat the mixture of cocoa, milk, chocolate and a little flour. Homogenize continuously until the cream thickens, adding butter. Cnad cream is ready to set aside to cool.

In a tray lined with flour or baking paper, add the pandispan composition and bake for about 15 minutes. Then remove the tray from the oven and add the cream, and the Easter will be put back in the oven for about 20 minutes. Remove, leave to cool and serve.


Method of preparation

dough for cozonac-I made the dough from the Cranch recipe with chocolate -nr 89 only I doubled the quantities.

After I made the dough and let it grow I prepared the filling.

I first mixed the cheeses together and rubbed them well until they became like a paste after which I divided them into equal parts.

For the vanilla filling - I added the grated lemon peel to the cheese - the cream powder and the sugar and I mixed everything together until it became like a cream and I let it cool a bit.

For the chocolate filling, I melted the chocolate in the microwave and added it to the cheese together with the sugar and mixed it until it became a chocolate cream.

I divided the dough into three portions.

From the first portion I spread a rather thin sheet which I placed in a 26cm round tray greased with a little oil (you can use the tart pan). I cut the edges of the dough that remained outside and poured the vanilla filling and from the leftovers of the dough I made a thin roll which I put on the edge of the cake. ground.

I also prepared Easter with chocolate and baked them at 180 degrees until they brown nicely.

From the last sheet of dough I cut triangles and greased with chocolate cream from the jar and rolled them like croissants. I greased them with egg and sprinkled a little cinnamon on top.


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Bonus recipe: Easter with chocolate

  • 300 g cozonac dough
  • 200 g milk chocolate
  • 10 g ground walnuts
  • 1 tablespoon butter
  • 1 tablespoon starch
  • 3 tablespoons sour cream
  • butter for greased form
  • 1 egg for greased.

First make the cake dough, which you then divide into two equal parts. You use one part for the countertop, and the other half for the "braid". Grease the worktop with oil and prepare the sheet to be placed on the bottom of the tray. Grease the baking tray with butter, line it with baking paper and put the Easter cake in it. On the other side of the dough you make the crown. Make a dough-like string of pretzels, and with the side of your palm, press from place to place until it thins, resulting in a row of bead-like balls. Place the crown in the tray over the counter.

Break the chocolate into pieces and melt it in a bain-marie bowl. Add the ground walnuts, butter and starch and mix well. lei the bowl on the steam, add cream and mix. Pour the composition in the middle of the easter, then grease the crown with a beaten egg. Put the tray in the hot oven at 180 ° C for the first 5-10 minutes, then at 165 ° C for 30-35 minutes. After Easter is ready, leave it in the pan to cool and only then take it out.


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Easter Recipes: Chocolate Easter. Method of preparation

To start, prepare the dough. Mix egg, margarine, flour, sugar and a pinch of salt. Knead the dough well and then leave it to rise. After it has risen enough, spread a thick sheet in the special shape. Place baking paper with beans on top of the dough so that it retains its shape. Bake for about 15 minutes, depending on the oven of each, then remove the paper and leave to cool.

Then melt the chocolate on a steam bath. Over it, add margarine, cocoa and vanilla. All this is homogenized, after which the milk begins to be added gradually, until the cream thickens, like a pudding. Separately, beat the eggs and sugar and add over the cream.

Pour the filling over the counter, then bake for 20 minutes. About 5 minutes before being taken out of the oven, Easter can be garnished with pieces of walnut, and finally powdered with sugar.


Video: Jumbo Πάσχα 2018 - Καλό Πάσχα.. νονοί! (June 2022).


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