Traditional recipes

Vanilla pudding pie

Vanilla pudding pie


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Make the mayonnaise in a glass, mix the yeast with 2 tablespoons of sugar, 2 tablespoons of milk, 1 tablespoon of flour. Stir and leave until it forms blisters

Sift the flour, make a hole in the middle and add the ingredients and start kneading by gradually adding the milk. Let it rest for an hour, in a place away from electricity.

Mix the pudding sachet with 4 tablespoons of sugar and a little milk. We put the rest of the milk on the fire and when it boils we add the above composite. Stir continuously until it thickens, leave to cool

We spread a sheet in a rectangular shape, grease it with pudding, form a roll and place it in the tray (I made it in the guguluf tray)

We spread another sheet and proceed as the first. Grease with beaten egg and place the plums. Bake until nicely browned


Vanilla, lemon and whipped cream pie

I like this sour pie with lots of cream and whipped cream. I also like it because I can adapt it. Respectively, I can make it sour and add lemon juice, or I can just as well leave the vanilla cream, adding a drop of vanilla essence and add bananas, pineapple or even white chocolate. In any variant, I assure you that it is delicious!


  • It took
  • leaven
  • 100 ml of milk
  • 25 g fresh yeast (or 7 g dry)
  • 1 teaspoon sugar
  • 550 & # 8211 570 g flour
  • 2 eggs
  • 5 tablespoons sugar
  • a teaspoon of salt
  • 80 g butter
  • 150 ml of milk
  • 1 teaspoon vanilla essence
  • Pudding
  • 40 g starch
  • 300 ml milk
  • 3 tablespoons sugar
  • vanilla
  • a teaspoon of turmeric (for color)
  • or
  • a bag of commercial vanilla pudding (40 g)
  • 300 ml milk
  • 1 egg for greased
  • vanilla powdered sugar for decoration

The first time we prepare the mayonnaise by mixing warm milk with sugar and yeast. Let the yeast activate for 10 minutes.

Meanwhile, sift the flour (only 550 g) in a bowl and add the other ingredients besides the butter. Put the mayonnaise in the bowl and whisk well until you get a suitable soft dough.

Then put the melted butter and continue kneading until everything is incorporated.

Cover the bowl and let the dough rise until it doubles in volume.

During this time we prepare the pudding, so that it has a cool time. I like to make it at home, but as I specified in the ingredients, you can buy one from the store.

So, in a bowl we put the starch, sugar, vanilla and turmeric. We put little by little milk and mix to homogenize the composition, then we pour all the milk and we boil until it thickens. and leave the pudding to cool.

Then we divide the dough into 12 balls. We spread each ball in a disc about 13 cm in diameter and make a cut on one side, so in the picture.

Put the pudding with a spoon and first the uncut end, then the cut one.

Place the muffins in a tray covered with baking paper and let them rise for about half an hour. Before putting them in the oven, grease them with beaten egg.

Bake for 35-40 minutes at 180 ° C, until nicely browned on top.

We powder the muffins with vanilla powdered sugar and eat them warm. They are very fluffy and fragrant. Enjoy!

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Chocolate cake and vanilla pudding

  • For the countertop:
  • 4 egg whites
  • 5 tablespoons sugar
  • 200 gr butter + 2 tablespoons oil
  • 200 gr dark chocolate
  • 300 ml yogurt
  • 250 gr flour
  • 1 sachet of baking powder
  • salt
  • esenta de rom
  • 250 gr chopped walnuts
  • For the vanilla pudding:
  • 4 yolks
  • 5 tablespoons sugar
  • 1 l milk
  • 8 tablespoons flour
  • salt
  • vanilla essence
  • For decoration:
  • 500 ml liquid cream
  • dark chocolate flakes

Put in a bowl: sugar, flour, grated lemon peel, vanilla sugar, vanilla essence and mix well. Add the butter and knead until a homogeneous dough is obtained. Put the dough in the fridge for about 20 minutes.

We take out the dough and we will place it in a tart form, in which we put baking paper greased with butter, putting dough on the walls of the tray. From place to place, prick the dough with a fork. Put the top in the hot oven and bake at 180 degrees C. When it turns brown, remove the top from the oven.

Preparation of the filling

We prepare the pudding according to the instructions on the package. When it is ready, take it after the fire and add the sugar, the two yolks and the butter. Mix well with a wooden spoon and put it on a low heat, stirring constantly so that it doesn't stick. We take it after the fire and leave it to cool.

Take the whipped cream out of the fridge and put a spoon in the vanilla pudding. Stir until incorporated. Slowly, add the pudding in 1/2 of the cream and mix, taking care not to cut. From time to time we will add a teaspoon of lemon juice, until we incorporate it into the cream.

Gently remove the dough from the mold (or leave it in the shape if it is easier for us) and add the vanilla cream. Level with a spatula. Then, we will put the rest of the cream on top (as we each want, with or without a model) and put it back in the fridge.


For the crust dough, mix the flour with the baking powder and sugar. Cut the cold butter into this mass (I used the pasta rolling pin) until the mixture resembles sand.

Add the egg and knead very little. Cover with foil and refrigerate for an hour.

Cutting the butter into dry ingredients serves to obtain a much sandier dough, of a much finer quality than it would have been, simply kneading all the ingredients, although the dough obtained is harder to work when it is stretched in shape and will you may need the help of very little flour.

After an hour, the dough is spread, by pressing, in a cake form with a detachable ring, taking into account that the upper edges are as regular as possible, and it is put back in the fridge.

375 ml of milk are boiled. The remaining 125 ml is mixed with pudding powder and sugar and added to hot milk, stirring constantly. Boil a thick pudding. In the pudding, mix all the cream until perfectly homogenous.

Place the fruit on top, and place in the preheated oven at 175 degrees for one hour.

The fruit pie and vanilla cream are left to cool, then the jelly is prepared from the cake-jelly sachet and the compote juice. Place over the tart and let cool. According to preferences, you can decorate the tart before serving, I just sprinkled powdered sugar.

The recipe for fruit pie and vanilla cream was proposed by lauralaurentiu on the culinary forum.


Ingredients for the semolina pudding recipe

  • 700 ml milk
  • 90 g gray
  • 100 g old powder
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 50 g butter

How do we prepare the gray pudding recipe?

The milk is boiled together with the vanilla. When it starts to boil, add the semolina in the rain so that no lumps form and mix quickly with a whisk. We must stir constantly until it boils so that it does not stick to the bottom of the pot.

When it's ready, set it aside to cool.

Tip: you can prepare the pudding with the remaining semolina from another table, if you have already prepared it. The only difference is that it might be sweeter because in this recipe we do not prepare semolina with sugar, but we add it later.

The final preparation is not very sweet so this would not be an impediment.

We leave the butter left at room temperature with the sugar, a process that can be done either with a wooden spoon or with a mixer. After the sugar has incorporated and become like a homogeneous cream, add the yolks, one by one, mixing well after each one.

Whisk the egg whites for about 3-5 minutes with the mixer on medium speed.

The beaten egg whites and semolina are mixed together with the composition with butter, sugar and yolks and are easily incorporated with a spoon.

Take a bowl of about 1.5L and cover it with butter and then with breadcrumbs.

Add the semolina composition and bake for 25 minutes until golden brown on top.

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is living proof that a young woman can not only be beautiful and smart, but also cook very well.


  • 500 ml of milk
  • 35 g cornstarch
  • 60-80 g sugar
  • a vanilla bean (extract / essence or vanilla sugar)
  • a pinch of salt
  • fresh or frozen fruit for decoration

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


The secret of a perfect pie

Bake the pie at 180 degrees Celsius. The sheets should be greased with melted butter. The vanilla cream is placed on a single portion, in the form of a wick, and then rolled, so as to create a larger rolling surface, because the sheets & icircn in contact with the butter open.

After it is taken out of the oven, it must be left for five minutes, because the pie does not stay very high, it is placed a little, so that it can be easily cut. When it is ready, powder it with cinnamon and put a little powdered sugar over the cinnamon.

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Vanilla cream with whipped cream for cakes

I know and make many vanilla creams, either based on boiled cream, combined with mascarpone or whipped cream, or with white chocolate or condensed milk, but vanilla cream with whipped cream for cakes it's DIVINE! Aerated, fluffy, fragrant, creamy and extremely good!

It works great for filling eclairs, rolls or for a cake with biscuits, for filling a cake, in desserts by the glass or eaten with a spoon :)))

From the given quantities, successfully fill a cake (it goes well either with a simple vanilla top or on 3 rows of cocoa top / vanilla top / cocoa top). But I do not guarantee that it is enough for decoration. I ended up filling a double portion with eclairs, so quite a lot, about 50. About 1 kg of cream comes out.

Ingredients Vanilla cream with whipped cream for cakes

  • 4 yolks
  • 300 g mascarpone or cream cheese, Philadelphia
  • 14 tablespoons sugar
  • 50 ml milk
  • 350 ml sour cream fermented with 32% fat
  • 350 ml whipped cream (Pilos, LaDorna & # 8211 that's what I recommend or Hulala, Megle, if you use)
  • 2 sealing envelopes for whipped cream
  • 3 sachets of vanilla sugar or a vanilla stick or 2 teaspoons of vanilla concentrated essence (I had something German, very fragrant and good)

Preparation Vanilla cream with whipped cream for cakes

Put the yolks together with half the amount of sugar and milk in a double-bottomed bowl.

Put the pot on low heat and mix with a continuous pear, so as not to stick to the pot and smoke. Stir for 3-4 minutes, vigorously, until the sugar is diluted and the mixture is foamy, fine, creamy.

Put the bowl in another in which you put cold water and mix gently, from time to time, until the cream cools completely. When cold, add mascarpone and mix until smooth. Now add the vanilla.

In another bowl, which you have previously kept in the fridge, together with the mixer blades, put the whipped cream, sour cream and the remaining sugar and mix until it starts to take on consistency, to become firm. Gradually add, in 3 stages, the egg cream.

When you add the last step, put the envelopes with the cream hardener and mix well until the cream is fluffy, well bound and homogeneous.

Let it cool for 20 minutes, then you can use it for whatever you need, in case you can't resist eating it from the bowl & # 8230 :)))



Comments:

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