Traditional recipes

Muffins with cherry jelly

Muffins with cherry jelly


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We prepare first jelly.

Put the compote, sugar and pudding powder in a bowl. Mix well and boil the mixture, stirring constantly until it thickens. If we use natural cherry juice we will add sugar only if needed. Turn off the heat and let the jelly cool.

For brioche:

Beat whole eggs well with sugar. Add the yogurt, soft butter, lemon peel and flour mixed with baking powder. Mix the mixture well. We put the dough obtained in a pos (or in a bag).


Place corrugated paper in the muffin tins. Then pour the dough only up to half the shape, place a teaspoon of cherry jelly

and we pour the dough again, to cover the jelly.

10 large or 15 small muffins will come out.

Preheat the oven and bake the muffins for 20 minutes.

After they have cooled, we take them out of the molds and decorate them with the rest of the cherry jelly.


Chocolate cake, cream cheese and cherries

For the cherry jelly, mix the cherries with the sugar and leave it until it melts, resulting in a lot of syrup. Part of the syrup is mixed with. Muffins PastrySweetsCooking. I also recommend the strawberry and yogurt cake or the simple strawberry cake. Ingredients cake with mascarpone and strawberry jelly. This cake is delicious, the combination of mac & # 8211 cheese & # 8211 cherries forms a perfect trio. The taste and flavors combine perfectly, thus resulting. Recipes Appetizers DietsRestaurantsKitchen Mascarpone Thermomix Cakes. CHOCOLATE, MASCARPONE AND PINEAPPLE CAKE & # 8211 Recipes All Kinds. The Black Forest & quot, but in the form of a cake.

Cherry jelly: 500 g fresh cherries. Cake with chocolate mousse and cherries. Dessert RecipesGoodiesHomemade DessertsPiesMascarpone Kitchens.

Chocolate cake with raspberries and mascarpone - Chef Nicolaie Tomescu Desserts. Cocoa top, dark chocolate cream and cherry jelly, cream icing.


Black Forest muffins with cherries & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of Black Forest muffins it is ideal for the summer when we have plenty of cherries and especially when we do sour cherry jam delicious sweet-sour fresh fruit. Because I love this sweetness, I always find opportunities to use it in wonderful desserts. I've done it in the past Black Forest cake, and now I'm back with a muffin version with the same flavors. This cake was one of the first cakes I made as a child, so I have a lot of memories of it. I really like the combination of cocoa top, sour cherries and fine and airy whipped cream. All the flavors fit perfectly, so it results in a wonderful, sweet-sour dessert.

For this Black Forest muffin recipe we obviously need a good recipe for chocolate muffins to fill with cherry jam and decorate with natural whipped cream. The same cake-like flavors, but much easier to make. The muffins are easy to prepare, ready quickly and very tasty. For an extra flavor I added a little almond extract Cosel. You can also add vanilla or even rum essence. To make sure that they will grow enough and that they will be fluffy, I also put Coseli baking soda. For an even more delicious taste of chocolate, I added drops of dark chocolate. Chocolate on the tablet, cut into small pieces, is just as good.


Countertop I used a 25x30 cm tray on which I put baking paper. We separate them. we put the abuses in a high bowl in which we can beat them, and the yolks in a small one. Put water over the yolks and beat them lightly with a fork. Whisk the egg whites together with the sugar (if you like very sweet cakes, add 9-10 tablespoons of sugar) and a little salt. Add the yolks and flour previously mixed with ground walnuts and baking powder. Pour the composition into the pan and put in the hot oven at 180 degrees for 25 minutes or until it passes the toothpick test.

Cream: We beat the chestnut puree (I used frozen) together with the whipped cream and the cherries until a firm and homogeneous cream is made, slightly sour. Because the chestnut puree and whipped cream are sweet, I didn't add any more sugar. Set aside until it bakes and cools. When the top is cold, take it out of the tray and take the baking paper off it.

Jelly: In the tray in which we baked the top we put a food foil to cover all the walls. We put the pitted cherries on a low heat together with the sugar and leave until the sugar melts and the cherries leave the juice, but they remain whole. We put the gelatin to dissolve, be very careful not to boil it or to be very hot. When the gelatin is well dissolved, pour the jelly into the tray and put it in the fridge. Assembly We place the top on a plate, place the cream and spread it evenly. On top, pour the jelly from the tray, take the plastic wrap and put it back in the fridge. I overturned the jelly directly from the tray and tried to place it exactly on the counter, otherwise it will break. Serve cold.


Heart cake with cheese and cherry jelly

Flour, sugar, cocoa and baking powder are mixed together. Add the chopped butter and the yolk. Knead until you get a homogeneous dough. Wrap and put in the freezer for about 10 minutes.

Mix the cheese well with the sugar and vanilla sugar until it melts, and finally the egg. It is homogenized.

Remove the dough and in a tray lined with baking paper put it on the grater with large holes. Level well then pour the cream cheese over the dough. Place in the preheated oven at 180 degrees for about 40-45 minutes. Leave to cool in the pan.

Drain the cherry juice and then arrange them on top of the cake covering the entire surface. The jelly is prepared according to the instructions on the envelope and then poured over the cherries on the cake. Refrigerate until the next day. Remove from the pan on a plate, then portion and serve.


Philadelphia mottled muffins :)

I can say that I love muffins and the more I do it, the more I come up with ideas about how I could make them special every time and in a different way, even though the basic idea is the same.

I use the same muffin dough recipe

Mix eggs with milk, oil, sugar until the sugar melts and then add the remaining dry ingredients, flour mixed with baking powder and a pinch of salt. At the end I added 4 quarters of pears from the compote to give them a different aroma and essence of cherries. The dough thus obtained is placed in muffin papers and obviously in the baking tray.

I also made a word for them to be sweeter & # 8230200 gr philadelphia cheese (cream cheese) with 200 gr butter and 1-2 tablespoons of powdered sugar, mixed well with the blender because I wanted to give the cream and color I have added a little gel dye (I still use it for fondant) but you can also use beet juice if you want it to be more natural.

The cream thus obtained, I put it in a silicone powder and then I decorated the muffins after they cooled well. Very easy to make and with some imagination you can create and decorate them in a multitude of ways.


Method of preparation

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.


  • 3 eggs
  • 40 grams of butter
  • 200 ml sour cream
  • 150 grams of sugar & # 8211 which I completely replaced with fructose
  • 100 grams of durum wheat flour
  • 200 grams of wholemeal flour
  • 1 sachet of vanilla sugar
  • orange peel and / or lemon (I put one and the other)
  • 2 teaspoons baking powder
  • 400 ml natural cherry juice (I used nectar)
  • sugar & # 8211 only if you want it to be sweeter than nectar
  • 1 sachet of vanilla pudding or 2 tablespoons of edible starch (I used cornstarch today, the preparation & # 8222Gustin & # 8221 & # 8211 Dr.Oetker)

Method of preparation

First prepare the cherry jelly: put 350 ml of juice on the fire (with sugar, if desired), mix the starch or pudding with the remaining 50 ml of juice and add to the one already boiling, stirring constantly until thicken is set aside to cool:

Whole eggs with sugar and vanilla sugar mix until thickened like a cream, add melted butter and sour cream and mix, then add flour mixed with baking powder and grated citrus peel:


Mix again until smooth:

From the resulting dough (quite dense) put a spoon in the forms of muffins lined with special paper:
In each form put a teaspoon full of jelly:

Because the resulting dough was quite dense and I could not handle it too well with a spoon, I put the rest of the dough in position and covered the jelly from the molds with it, first spreading a circle of dough around the jelly, then continuing until complete coverage:


I put the tray in the preheated oven at 180 degrees and baked the muffins for 20 minutes.
After they cooled, I garnished them with the rest of the cherry jelly, sprinkled with the help of the pos and sprinkled powdered sugar:


A section:


I am incredibly tender and fluffy, the result seems all the more surprising as I know that I used mostly wholemeal flour, and I replaced the sugar with fructose.


Start the oven at the right heat.
Mix the yolks with 100g of sugar until they become a creamy mixture.

Add the soft butter cut into pieces and incorporate with the mixer in the yolk cream.

Add flour and baking powder then additives, 1 tablespoon coconut and 1/2 glass of dried cherries. Add the wine, cinnamon and essence and mix everything well.

Separately, whisk the egg whites with the salt, then add the remaining 100g sugar and mix to dissolve well.

The composition with the yolks is poured over the egg whites and mixed lightly from the bottom up.

Put 2 tablespoons in the muffin tins and put them in the preheated oven.

Remove from the oven and place the muffins on the trays, decorating with what we have at hand.

The wine bios are served as such or next to a cold glass of mineral water.



Comments:

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