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Vanilla croissants (Vanillekipferl)

Vanilla croissants (Vanillekipferl)


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they melt in your mouth (I risked it and I tried one too)

  • 200gfaina,
  • 150g butter,
  • 2 yolks,
  • 80g old,
  • 1 vanilla-free vial,
  • 100 g hazelnuts or almonds
  • a salt outlet.

Servings: 10

Preparation time: less than 120 minutes

RECIPE PREPARATION Vanilla croissants (Vanillekipferl):

From all the ingredients, knead a dough that is wrapped in foil and left to cool for an hour. Then make cornlets or crescents and put them in the oven over medium heat. Hot are given through powdered sugar mixed with vanilla sugar. Can be stored for a long time (if left)



VANILLA CORNULTS

Vanilla croissants, snow with powdered sugar are so good that I have to make a double portion every time.

I prepared here tender croissants with almonds and vanilla, tender cookies not missing from the Christmas or Easter holidays. They are very easy and quick to prepare, so I just need to make sure I have the ingredients at hand.

I honestly admit that I fell in love with them in 1998, when I ate them on my first Christmas vacation in Germany. I hadn't heard of it before vanilla and almond croissants. But it was love at first glance. Their original name is vanillekipferl.

We like it very much cornuletele. They prepare several kinds of cookies, candies, biscuits and gingerbread for Christmas, and some of them reach carolers, others turn into sweet gifts for friends.

If you want to see all the croissants prepared by me, you can find them in this post: croissants with walnuts, shit, jam, lard, fasting borscht, butter and lard or lard and sour cream. Honestly, it would be very difficult for me to choose a favorite recipe. If you want to prepare other cookie recipes, I leave you here my cookie collection, and here biscuit collection.

Modeling croissants with vanilla and almonds it is not complicated. From the dough, make cords with a diameter of 1 cm (max. 1.5 cm) and cut pieces of the same length. These will be bent and will look like horseshoes, and the ends will be squeezed between the fingers. I asked Harry to help me and he liked it. In general, children like to help in the kitchen, with things that stimulate their imagination and seem more like a game.

They can sit quite close in the tray. They will not grow.

Fresh vanilla croissants can be stored for almost 2 weeks in tightly closed boxes in the pantry. They are delicious, fragrant and younger every day. I now leave the list of ingredients and how to prepare for vanilla croissants and I wish you happy holidays and rich meals:

INGREDIENT:

seeds from 1 vanilla pod

1/2 teaspoon vanilla extract

50 g finely ground almonds

I mixed the butter (kept at room temperature for about 30 minutes) with the vanilla bean seeds, vanilla extract, sugar and egg. I added the finely ground almonds and flour and mixed until the composition was homogenous. Depending on the size of the egg, it is possible to add another 10-20 g of flour or almonds, so as to obtain a soft, elastic dough that does not stick to the hands.

I shaped cords with a diameter of 1 cm and cut them so that they are about the same length. I bent them slightly, like a horseshoe, then squeezed my heads between my fingers. I put them in the tray lined with baking paper and left them to cool for about 60 minutes, then I baked them in the preheated oven at 180 ° C for 12-15 minutes. As soon as I took it out vanilla croissants from the oven I rolled in powdered sugar.

I let the vanilla croissants cool down, then ate them with great appetite.

If you like the recipe and try it, I am waiting for your pictures, and if you share it, thank you!


Young croissants with poppy seed recipe for croissants per meter

Young croissants with poppy seed recipe for croissants per meter & # 8211 very tasty and easy to prepare. Cornlets filled with lots of poppy cream, flavored with vanilla and lemon. I will now show you a quick way to make croissants, without having to shape them individually.

I've been thinking of doing some things for a while tender cornlets with poppy seeds. It was as if I was afraid to fill each donut with a teaspoon of poppy seeds. It doesn't even fit so much stuffing & # 8230 so I saw this recipe with sticks, also with poppy seeds and I adapted it. They are basically "horns per meter". It was the fastest method and the best way to have a lot, a lot of filling.

I have made other tender croissants in the past: with vanilla (recipe here)

From the quantities below it results approx. 40 pcs. tender cornlets with poppy seeds or cornlets per meter.


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Vanilla croissants (Vanillekipferl)

Ah, Christmas is near! And to help you, I said to put some seasonal recipes. Today, vanilla croissants. A typical Christmas dessert, from Austria (vanillekipferl in their language & # 8222mami & # 8221). They are also very common in our country, but in a slightly altered form. They are essentially crescent-shaped biscuits. It is said that the crescent shape was given to celebrate a victory against the Turks, of the Habsburg Empire.

What matters is that these tasty croissants simply shout Craciunnnnnnnnn. There are probably easier ways to make them, but I chose the traditional, Austrian method, which is said to be quite difficult, because it involves cold hardening the dough and then modeling it in the form of pretzels. the dough becomes very crumbly. I have to admit, I struggled a bit. But for once a year, it's worth it!

Ingredient 80 pieces:

  • 275 g flour
  • a pinch of salt
  • 200 g cold butter
  • 100 g of sugar
  • 100 g ground almonds
  • a large yolk
  • 50 g fine sugar (no powder)
  • the pulp from a vanilla stick

The flour is mixed with the salt. Cut the butter into pieces and add to the flour, along with the sugar and almonds. Knead everything in a crumbly dough. Add the egg yolk and mix everything well to obtain a tender dough. Put the dough in a freezer bag. Spread the dough directly in the bag, with the rolling pin, forming a rectangle the thickness of a finger. Leave to cool overnight.

The next day, heat the oven to 180 degrees. The trays are lined with baking paper. The fine sugar mixes well with the vanilla pulp. Remove the dough from the bag and cut it lengthwise into three. Then, the strips are cut wide, for a total of 80 pieces. The croissants are formed from each piece, in the shape of a crescent. If the dough crumbles too much, knead each piece in your hands until it becomes more malleable. Place the croissants in trays, 2 cm away from each other.

Bake the trays for 12-15 minutes, until the croissants turn slightly golden. Remove, leave for 3 minutes in the pan, and then roll carefully through the sugar mixed with vanilla. They are put to cool on a kitchen grill. Good appetite and increase cooking for Christmas.


Vanilla croissants (Vanillekipferl) - Recipes

These days I've been so caught up in other things that I haven't had much time to post anything. This is despite the fact that we have stored in the computer some recipes waiting to be uploaded to the site. But, I say, there are enough delicious recipes to choose from and make your menu.

This recipe is one that I am sure you will enjoy.

Cruise Phase (PL, PP), Consolidation, Definitive Stabilization

Nutritional scale - starting with Wednesday

Dough ingredients:

- 200-250 g of quark or cream cheese

- 60 g wheat gluten (or wholemeal flour)

- 30 g cornstarch (or wholemeal flour)

- 4 lg finely ground oat bran

- 1 vial of vanilla essence

- 3 tablespoons sweetener powder

Filling ingredients:

-1 vial of vanilla essence

+ 1 egg yolk and 2 lg milk for greasing

Preparation:

Put the dry ingredients in a bowl, and then add with a spoon the quark or cream cheese (one tablespoon at a time) stirring until a thick crust is formed. Wrap this shell in cling film and refrigerate for 15 minutes.

After it has been refrigerated, take the crust and spread it on a plate on which you have sprinkled a little wheat gluten before (so that it does not stick).

Meanwhile, you can prepare the filling in a bowl, mixing all the ingredients.

Spread as much pizza as you can in a round shape and cut into 9 or 12 triangles. Place the filling with the teaspoon at the base of each triangle and start rolling (start with the larger side and end with the tip).

Place in a tray on baking paper and grease with the yolk mixed with milk. Put the tray in the oven heated to 180 degrees and bake until golden brown (15-20 minutes).

After removing them on the plate, powder them with xylitol (sweetener) and serve them with pleasure.

p.s. watch out for gluten consumption!


Fresh croissants with yogurt

I kiss you and I'm waiting for you in my kitchen! Remember, every day I wait for you on my facebook page with delicious recipes, like. Recipe for tender croissants made of dough with cream and butter filled with Nutella or other cocoa cream or. Vanillekipferl, the tastiest tender croissants with vanilla and almonds. How to make cookies with almond and vanilla flour. Today I prepared CORNULATES WITH ROSE SWEET that is. Grandma always made a basin full of these croissants, I have no idea. Easy to prepare and tasty recipes from traditional cuisine and. Adamache Laura · With Lili in the kitchen · Gabriel Ursan · Financial Literacy · Let's cook with Amalia · Otilia Tiganas · And the blondes are thinking.


Vanilla croissants (Vanillekipferl) - Recipes

What a craving I had for such a thing. And I found the ideal recipe. In fact, I took Laura's dough recipe and changed the presentation a bit. And what else did I like & # 8230. They were very good, even if they were not as fluffy as the original. And even though I was on a cruise, I cheated and ate some of them. What to do? I wasn't going to donate them all, was I?

So here is a wonderful Dukan recipe for vanilla rolls. I hope you enjoy.

Cruise Phase, Consolidation, Definitive Stabilization

Ingredients for rolls:

 2 tablespoons sweetener powder

Ingredients for vanilla cream:

- 2-3 tablespoons sweetener (or to taste)

- 1 tablespoon and a half with a pinch of starch

- vanilla essence (2 ampoules or to taste)

Put all the ingredients in a bowl and mix until a thick crust forms. Wrap this shell in a cling film and put it in the pan for 30-40 minutes.

After it has been refrigerated, take the crust and spread it on a plate on which you have sprinkled a little wheat gluten before (so that it does not stick). Try to spread the cake in a square shape, until you get a dough about 0.5 cm thick. Then take a normal knife or a pizza knife and cut into slices no more than 2 cm thick (the length should be somewhere around 20 cm). You should get around 10 such pieces.

Each piece of dough is wrapped around cylindrical shapes (if you don't have one, tell me and we'll do a little manual work to solve the problem). Place on a baking tray lined with baking paper and grease with a beaten egg. Put the tray in the oven heated to 180 degrees and keep there for about 20 minutes (look at their color). After removing the tray from the oven, let it cool for about 5-10 minutes and then carefully take the rolls off the cylinders.

In the meantime, prepare the vanilla cream like here, or if you are lazy, use a bag of commercial pudding that you just prepare.

Fill the rolls with cold cream and eat them with pleasure in 2 or 3 days.

P.S. For cylindrical rollers proceed as follows:

Take some aluminum trays (about 4) and open them, then cut them into pieces of about 20 cm. Wrap them in a twister to give them a cylindrical shape and ready. You have the cylindrical rollers, which you keep for the next dates! So did I


Vanillekipferl-croissants with butter and vanilla

Happy Birthday! I wish you a Happy New Year, good luck and all your wishes come true!

I chose for today a very simple and popular recipe, which is made quickly and is perfect for the last winter holidays-vanillekipferl-croissants with butter and vanilla.

Vanillekipferl are Austrian, German, Czech, Slovak, Polish or Hungarian biscuits. They are small, crescent-shaped.

They were originally made with walnuts, but also with almonds or hazelnuts. They get their typical flavor by powdering vanilla sugar immediately after they are taken out of the oven.

I prepared my ingredients. The butter should be soft. I put the soft butter in the mixer bowl I also laid the egg Add the sugar I mixed the ingredients on low speed. They will not homogenize. I then added almond flour, vanilla sugar and baking powder. I mixed at low speed. I gradually added the flour and mixed at low speed until incorporated. In the last phase you will notice that the dough is crumbly. It can be kneaded for 2-3 minutes by hand The dough is ready for transfer to a bowl. I put the dough in a bowl and covered it and let it rest in the fridge for at least 30 minutes. After the 30 minutes had passed, I started and formed small croissants. I did not use flour or starch to form them. Put them in the tray lined with baking paper at the right distance (they will not grow much). I baked them for about 15 minutes at 160C, the heat from above and below. I prepared vanilla powder in a sugar bowl. The croissants are passed through it as soon as they have been removed from the oven. This is what donuts look like after I take them out of the oven. After I gave each croissant through sugar, I put them on a plate.

Vanillekipferl sat on the plate of holiday cakes and delighted those who are in love with vanilla, fine sweets and coffee - because yes, they go perfectly with one.

CORNULETE CU YAURT / CRESCENT WITH YOGURT / CORNETTI CON YOGURT


HEHEHEHE IF YOU THOUGHT YOU GOT RID OF ME. SURPRISE.
NO, IT'S NOT THE WAY YOU THINK. I DIDN'T HAVE A NEW PHOTO :(

I PAINED AND TAKE THE PICTURES WITH MY BROKEN DEVICE. I SPECIFY THAT NOTHING IS SEEN ON THE DISPLAY, EXCEPT NORMALLY SOMETHING WHITE AND STRIPED.
YES. MY DEVICE IS BLIND, BUT AS BLIND AS IT IS AND WITH A LITTLE HELP FROM ME I TAKE PICTURES IN CALCULATOR :)))

FOR TODAY I MADE SOME EXTRAORDINALLY GOOD CORNULES. FRAGEDE. A GOODNESS, AND THIS ONLY THANKS TO LAURA ADAMACHE, I TOOK THE RECIPE FROM HER BLOG. THANK YOU LAURA FOR YOUR WONDERFUL NETWORKS :)
http://adamache-laura.blogspot.com/2009/07/cornetti-cu-iaurt.html

INGREDIENT:
250 GR FAINA
125 GR UNT
125 GR YOGHURT (I USED YOGHURT WITH VANILLA FLAVOR)
VANILE ESSENCE (VANILATED SUGAR)
A PINCH OF SALT
HALF ENVELOPE BAKING POWDER

PREPARATION:
I MELTED THE BUTTER AND LEFT IT TO COOL AFTER WHICH I MIXED IT TOGETHER WITH THE OTHER INGREDIENTS.
THE RESULTING DOUGH, I SPREAD IT ON A LIGHTLY INFLATED / FLOURED SURFACE (I HAVE NO HOW TO SAY IT CORRECTLY).
LAURA SAYS LET'S STRETCH IT APPROXIMATELY 0.5 CM THICKNESS.
SAID AND MADE, IN THE EYES, THEN TO BE A BEAUTIFUL CIRCLE I CUT THE DOUGH WITH THE HELP OF A ROUND BOWL.
I CUT THE CIRCLE IN 8 TRIANGLES, AND I PUT A LITTLE NUTELLA ON EACH

ROLL EACH TRIANGLE FROM THE WIDE SIDE TO THE TOP.
THE OPERATION IS REPEATED WITH THE REST OF THE Dough, UNTIL IT REMAINS AT ALL :)
PROBABLY MY CORNULETS ARE SMALLER THAN LAURA'S, BUT I AM CONVINCED THAT THEY ARE GOOD: HIHIHIHI :))
AFTER I ROLLED THEM ALL, I PLACED THEM ON A TRAY, COVERED WITH BAKING PAPER AND PUT THEM IN THE OVEN, 180 DEGREES, APPROXIMATELY 20 MINUTES.

AFTER COOKING, POWDER WITH SUGAR POWDER AND SWITCH ON THE SWALLOW :)))



Comments:

  1. Godwin

    And that everyone is silent? For me personally, this article caused a storm of emotions ... Let's talk.

  2. Mocage

    Thank you for the information.

  3. Athmarr

    Quite right. It's a good idea. I support you.

  4. Mezihn

    Just dare to do this once again!

  5. Vudotilar

    I am sorry, that has interfered... This situation is familiar To me. Is ready to help.

  6. Shelomo

    Almost same.



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