http___www.justcakegirl.com_cokoladni-ekleri__1.xml
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Imagine, at the end of a long day, when finally at home you can enjoy a magnificent cup of tea or a bowl of milk with a couple, who knows if a dozen, fresh homemade cookies, just at your point and fresh out from the oven. You may think that preparing them takes so much time and effort that you would need to live in a parallel universe in which time stopped to be able to elaborate them. Don’t worry; we have compiled 10 recipes of very tender and delicious cookies that is prepared in only 15 minutes. These delicious recipes are given here: - Coconut cookies: Ingredients: - 100 grams of flour. - 100 grams of sugar - 200 grams of grated coconut. - 2 eggs. - 1 teaspoon of chemical yeast tea. Preparation: - Beat the eggs with the sugar. - Add the grated coconut and mix. - Add the flour and the chemical yeast, mix everything well. - Cool the dough in the fridge for half an hour. - With wet hands form the cookies. - Bake about 15 minutes in the preheated oven at 180º C. - Apple cookies: Ingredients: - 120 g of sugar. - 1 envelope vanillin (vanilla pod). - 4 eggs. - 200 g of margarine. - 500 g of flour. - 1 envelope of chemical yeast. - 3 apples. Preparation: - Beat the eggs with the sugar and vanillin, add the melted margarine, and mix well. Incorporate the flour mixed with the chemical yeast and mix with the spoon. - Peel the apples, chop them into small cubes and add them to the dough. - Form piles with the spoon on vegetable paper placed on the baking tray and take it to the preheated oven at 200 ° C for about 10-15 minutes, until the biscuits are a little browned. - Sesame cookies: Ingredients: - 70 g of flour. - 60 g of butter in ointment point. - 120 g of sugar. - 1 egg. - 1/2 tsp of vanilla extract tea or 1 sachet of vanilla sugar. - 1 tsp. of lemon juice tea. - 160 g of sesame. - 1/2 tsp of chemical yeast tea. - 1/2 tsp of salt tea. Preparation: - Mix the flour, the chemical yeast, and the salt. - Beat the butter with the sugar; add the egg, the vanilla and the lemon juice. Beat about 20-30 seconds more. - Sprinkle the flour on top, beating at low speed. - With a pastry tongue, little by little, add all the sesame (raw or toasted). - Heat the oven to 180 ° C. Using a tea spoon, make balls of dough and put them on a tray covered with baking paper (do not forget to put it!), Leaving about 3-4 cm between them, since then during cooking the cookies expand a lot. - Bake for 8-15 minutes, depending on size. - Chocolate cookies: Ingredients: - 240 g of chocolate to melt. - 4 tbsp butter tureens. - 2/3 cup of flour. - 1/2 tsp of chemical yeast tea. - 1/2 tsp of salt tea. - 2 large eggs. - 3/4 cup of sugar. - 1 tsp. of vanilla sugar tea. - 150 g of chocolate in pieces. Preparation: - Heat the oven to 180 ° C. - Line the oven tray with greaseproof paper. - Chop all the chocolate. - With the blender mix the eggs with the sugars for about 4 minutes. - Melt 240 g of chocolate with all the butter in a bain-marie or microwave. - Add the melted chocolate to the egg mixture with sugar and beat at low speed. - In a bowl mix the flour, the chemical yeast and the salt. Add the result to the chocolate mixture and stir. - Add the 150 grams of chopped chocolate and stir. - Spoon piles of dough on vegetable paper placed on the baking tray, leaving about 5-7 cm between them. - Bake for 12-15 minutes. - Oatmeal Cookies: Ingredients: - 100 g of butter. - 1 cup of sugar. - 2 eggs. - 1 cup of oat flakes. - 1 cup of flour. - Nuts or candied fruit Preparation: - With the mixer, mix the butter with the sugar in a bowl until you get uniform dough. - Add the eggs and stir. - Incorporate a cup of oatmeal flakes. - Remove and add nuts or candied fruit, to taste. You can add approximately two cups. - Mix and incorporate the flour. - Form balls of dough, pass them through flour and flatten them a little. - Put them on a tray lined with baking paper sprinkled with olive oil. - Bake at 200 ° C for 15 minutes. - Milk and butter cookies: Ingredients: - 400 g of flour. - 200 g of sugar. - 100 g of butter at room temperature. - 1 egg. - 80 ml of milk. - 1/2 tsp of chemical yeast tea. Preparation: - Beat the butter with the sugar. - Add the egg, milk and chemical yeast, mix well. - Add the flour and mix until you get uniform dough. - Stretch the dough with the rolling pin until you get about 7-10 mm thick. - Cut the cookies with shortbread. - Cover a tray with parchment paper. Heat the oven to 180 ° C. - Carefully pass the cookies to the tray. Bake about 15 minutes until the edges begin to brown slightly. It is important to get the cookies out of the oven on time, without getting to toast. - Banana cookies: Ingredients: - 2 large ripe bananas. - 1 cup of oat flakes. - Nuts, raisins, chocolate chips and cinnamon (optional). Preparation: - Flatten the bananas and mix them with the rolled oats. - Add nuts, raisins and chocolate chips. - Heat the oven to 180 ° C. Bake the cookies for 15 minutes on the baking paper. - Madeleine cookies: Ingredients: - 120 g of flour. - 2 eggs. - 80 g of sugar. - 90 g of butter. - 1 tbsp soup of lemon juice. Preparation: - Melt the butter lightly, add the sugar and eggs. - Go through the blender. - Add the flour and lemon juice. Mix well. - Fill the shell molds (or other type). - Bake at 190-200 ° C for 12-15 minutes. - Cookies “Coffee beans”: Ingredients: - 4 tbsp milk tureens. - 5 tbsp instant coffee tureens. - 200 g of butter. - 200 ml of cream (30%). - 250 g of sugar. - 3 tbsp tureens of bitter cocoa powder. - 650 g of flour. Preparation: - Dissolve instant coffee in hot milk. Add butter, sugar, cream and cocoa. With the help of an electric mixer, mix everything. - Incorporate the flour and mix until a homogeneous mass is obtained. - Take pieces of dough giving them an oval shape, similar to a coffee bean. - With the help of a toothpick, make a longitudinal cut on the surface of each piece of dough, deep, but without cutting it completely. - Put the cookies on a tray and bake at 180 ° C for 12-15 minutes. - Tea cookies: Ingredients: - 2 egg yolks. - 1 envelope of vanilla sugar. - 230 g of flour. - 80 g of icing sugar. - 120 g of butter at room temperature. - 3/4 teaspoon lemon zest tea Preparation: - Heat in the oven to 175 ° C. - Cover the oven tray with parchment paper, spread with butter and sprinkle with flour. - Sift flour and sugar in a bowl. - Add the soft butter, the egg yolks, and the lemon zest. - Mix until a homogeneous mass is obtained. - Knead for 5-10 minutes until the dough is elastic. - Form a cylinder and cut the dough into slices. - Put the cookies in the tray and bake for 10 minutes.
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Instagram je poludio na ove slike – iako uopće nisam mislila stavljati recept jer već imamo jedan vrlo sličan za eklere (klik ovdje) & (klik ovdje)morala sam jer ste me opsjeli porukama 🙂 Recept je iz knjige “Die Kunst der Patisserie” by Melanie Dupuis & Anne Cazor iz koje sam već radila par kolačića i definitivno nije zadnji puta da sam je koristila. Za eklere treba vam kuhano tijesto ili pate choux – a osim eklera ovo tijesto se koristi za Paris Breast, tortu Saint Honore ili uštipke. Ako znate napraviti ovo tijesto kasnije možete eksperimentirati ranim kremama , punjenima i preljevima. Moram priznati da sam se na početku dosta borila sa tim tijestom jer se ono prvo kuha pa se onda peče, i ako ga ne “skuhate” dovoljno tj. ne izadje sva para kod pečenja se neće lijepo osusiti i bit će gnjecavi. Ali nakon par pokušaja skužite kak tijesto funkcionira i ide. Punila sam ih čokoladnom slastičarskom kremom i umočila u ganache. - 100 ml mlijeka - 100 ml vode - 2 g soli - 2 g šećera - 90 g maslaca - 110 g brašna - 200 g jaja (ca. 4 veca jaja) - 120 g tamne čokolade - 100 g žumanjka - 120 g šećera - 50 g gustina - 500 ml mlijeka - malo ekstraktaili paste od vanilije - 200 g čokolade - 200 ml slatkog vrhnja - Bijela čokolada po želji - Zagrijati pećnicu na 230 stupnjeva. - Mlijeko, vodu, sol, šećer i maslac staviti u manji lonac i zagrijavati dok se maslac potpuno ne otopi. - Čim počinje lagano vrenje maknuti sa vatre i dodati brašno. Uzeti drvenu kuhaču i miješati brašno sa ostatkom da se poveže. Staviti natrag na vatru i pritisnuti na dno. Pustiti da se zagrijava i kad cujete pucketanja lagano protresite lonac. - Kad vidite da se na dnu lonca napravio tanak bijelo sloj znači da je tekućina isparila i da možete nastaviti. Maknite s vatre i premjestite u mikser. Pustite da se malo ohladi. - Jaja pomiješati, upaliti mikser sa nastavkom za tijesto i malo po malo dodavati jaja u tijesto istovremeno miksajući. Jaja se moraju ukomponirati i tijesto mora biti dovoljno čvrsto i kremasto da se može istisnuti iz vrećice za ukrašavanje. - Pripremiti pleh za pečenje sa papirom za pečenje i staviti tijesto u vrećicu za ukrašavanje. Odrezati vrh vrećica na ca 12mm i špricati tijesto na duljinu od cca. 15 cm. - Premazati eklere sa umućenim jajem i smanjiti pećnicu na 170. - Peći eklere 15 minuta i nakon toga otvoriti pećnicu da izađe sva para. Nakon toga peći još 25 minuta dok ne dobe lijepu zlatno smeđu boju. - Potpuno ohladiti. - Žutanjke i šećer miksati dok se šećer ne otopi te dodati gustin i nastaviti miksati dok se ne spoji. - Mlijeko i vaniliju zagrijavati do točke vrenja. - Malo po malo dodavati mlijeko i miješati te vratiti u lonac na vatru te nastaviti miješati dok se ne zgusne. Maknuti s vatre te dodati maslac i promiješati. - Rastopiti čokoladu i dodati zajedno sa maslacem. - Ako želite da se brže ohladi stavite u plitku dužu posudu i prekrijte površinu sa prozirnom folijom da se ne napravi flim na kremi. - Na donjoj strani svakog eklera napraviti 3 rupice. Čokoladnu kremu staviti u vrećicu za ukrašavanje i napuniti svaki ekler. - Napraviti ganache tako da rastopite čokoladu sa slatkim vrhnjem i svaki ekler umočiti u ganache. Po želji prelijati malo bijele čokolade po ganachu. - Ohladiti i poslužiti.