Egg yolk cream pastries

Name: Egg yolk cream pastries
Ingredients: Dough: 2 eggs; 8 tablespoons of sugar; 8 tablespoons of oil; 8 tablespoons of milk; vanilla essence; 1 teaspoon of ammonium quenched with a teaspoon of lemon juice; a pinch of salt; about 500 g of flour (as for croissants). Cream: 3 eggs; 500 ml of milk; 250 g of sugar; 1 tablespoon of cornstarch; 2 packets of vanilla sugar; a pinch of salt.

Dessert - Egg yolk cream pastries by Ruxanda L. - Recipia

Burlănașe with fine egg cream – a fairytale dessert Who doesn't love a dessert that combines delicate textures with enticing flavors? Burlănașe with fine egg cream are a perfect choice for any occasion, from elegant parties to family Sunday evenings. This dessert is not only a delight for the taste buds but also a joy for the eyes, thanks to its unique shape and appealing appearance. Preparation time: 30 minutes Baking time: 15 minutes Total time: 45 minutes Number of servings: 12 burlănașe Ingredients for burlănașe: - 2 fresh eggs - 8 tablespoons of sugar - 8 tablespoons of oil (preferably sunflower or canola oil for a neutral flavor) - 8 tablespoons of milk (whole milk will add a rich taste) - 1 vanilla essence (or, for a more intense flavor, use seeds from a vanilla pod) - 1 teaspoon of ammonia quenched with a teaspoon of lemon juice (ammonia helps achieve an airy texture) - 1 pinch of salt (to balance the sweetness) - approx. 500 g flour (type 000 or croissant flour, which provides a fine texture) Ingredients for egg cream: - 3 egg yolks (make sure they are fresh) - 500 ml milk (warm milk will help create a smoother cream) - 250 g sugar - 1 tablespoon cornstarch (to thicken the cream) - 2 packets of vanilla sugar (or vanilla-flavored sugar for a more intense taste) - 1 pinch of salt (to enhance the flavors) Preparing the burlănașe: 1. Start by preheating the oven to 180°C, an essential step for achieving even baking. 2. In a large bowl, whisk the 2 eggs with 8 tablespoons of sugar using a whisk or mixer. The mixture should become frothy and double in volume. 3. Add 8 tablespoons of oil and 8 tablespoons of milk, continuing to mix. Make sure the ingredients are well incorporated, and the mixture becomes homogeneous. 4. Add the vanilla essence, the ammonia quenched with lemon juice, and a pinch of salt. Gradually incorporate the flour, mixing with a spatula or wooden spoon until you obtain an elastic but not too sticky dough. Keep in mind that flour can vary, so it's best to add only as much as needed. 5. Divide the dough into two equal parts. On a lightly floured work surface, roll out each piece of dough into thin sheets. Cut strips about 1 cm wide and 12 cm long (or as desired, depending on shapes). 6. Using special burlănașe molds, wrap each strip of dough around the mold, being careful not to overcrowd them. Place them in a baking tray lined with parchment paper. 7. Bake the burlănașe for 15 minutes or until golden. It is important to carefully remove them from the molds while they are warm to avoid breaking. Preparing the cream: 1. In another bowl, whisk the 3 egg yolks with 200 g of sugar until frothy. This step is essential for achieving an airy cream. 2. Heat 500 ml of milk, then gradually add it over the yolk mixture, stirring continuously to avoid coagulating the eggs. 3. Dissolve 1 tablespoon of cornstarch in a little cold milk, then add it to the yolk cream. Place the pot over a double boiler and stir constantly with a whisk until the cream thickens. It will become a fine cream with a velvety texture. 4. In another bowl, beat the remaining egg whites with the rest of the sugar until you obtain a firm meringue. Gently fold the meringue into the yolk cream using a spatula, mixing with delicate up-and-down motions to preserve the air in the meringue. 5. Place the obtained cream in a piping bag and fill each burlănaș with this delicious cream. Serving and variations: Burlănașe with fine egg cream are ideal for being dusted with powdered sugar before serving, giving them an elegant appearance. You can serve them alongside a scoop of ice cream or with fruit sauce to add a fresh touch. You can also experiment with different flavors by adding lemon or orange zest to the cream for an extra touch of refinement. Nutritional benefits and calorie information: This dessert, although delicious, should be consumed in moderation. A serving of burlănașe with cream has about 220-250 calories but is rich in protein due to the eggs and contains calcium from the milk. Using oil instead of butter also reduces some saturated fats, making it a lighter choice compared to heavier desserts. Frequently asked questions: 1. Can I replace the eggs with something else? Although I do not recommend a direct substitution, for a vegan version, you can use a mixture of banana or apple puree for the dough, but the cream will require a completely different adaptation. 2. How can I keep the burlănașe fresh? They are best kept in an airtight container in the refrigerator, but consumed on the day they are made offer the best texture. 3. Can I use other types of flour? Yes! You can experiment with whole grain or gluten-free flour, but adjustments to the ingredient proportions will be necessary. So, get ready to enjoy this wonderful dessert that will bring a touch of elegance and flavor to every meal. Enjoy!

Category: Dessert Author: Ruxanda L. Views: 1 Date: 07.10.2024

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