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Chocolate muffins with Swiss meringue

Chocolate muffins with Swiss meringue


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How to prepare muffins:

1. Sift the flour into a large bowl, add the sifted cocoa and mix.

2. Add salt, baking powder and mix again.

3. Mix separately, in another bowl, eggs, brown sugar and vanilla sugar.

4. Add the oil, yogurt and mix everything until smooth.

5. Incorporate the dry ingredients with the liquid ones and mix until homogeneous.

6. Heat the oven to 180 degrees and prepare the muffin tray in which we place the muffin papers.

7. Put two tablespoons (of ice cream) of dough for each form.

8. Insert the baking tray for 30 minutes or until it passes the toothpick test.

9. After baking, leave the muffins to cool and decorate with icing / cream.

How to prepare butter cream:

1. In a large metal or glass bowl put the egg whites, sugar and salt powder. The bowl is placed in a bain-marie but without touching the water, the bottom of the bowl.

2. Mix the composition with a fork and insert the kitchen thermometer (specially designed for such purposes) which is kept like this until the composition reaches a temperature of 70 degrees, stirring continuously, over low heat.

3. Remove the bowl from the heat and mix at full speed for 8-10 minutes until the bowl cools completely.

4. We continue to mix, adding one by one the diced butter, only one cube at a time. We add the next cube only after the previous one has been perfectly homogenized in the composition.

5. At the end I added Chai Latte for flavoring and color and I mixed a little more until it was incorporated into the cream.

6. Decorate the muffins with a pos.


Chocolate muffins with Swiss meringue - Recipes

champion the cook
Message: 9353 Member of: 05/08/2008 09:47 City: cluj-napoca, romania

How to make butter cream with Swiss meringue

Message from lucia_bp & raquo 12/01/2015 06:53

Swiss meringue butter cream is a basic culinary recipe in confectionery and is mainly used for cakes, pies, icing, garnish, etc.
It keeps very well in the freezer. You can make a larger portion and then have it at hand.
The recipe itself is not complicated, all you have to do is follow the steps carefully and especially use quality ingredients.
Pay attention to the fat content of the butter used! Butter is the key ingredient in this cream

Ingredients (for 1 cake, 26-28 cm in diameter)

-80 g dark chocolate, cut into pieces
-3 egg whites
-1 salt powder, optional
-130 g of old cough
-200 g cold butter, cut into cubes, minimum 80% fat
-1 teaspoon vanilla extract

Put the chocolate in the bain-marie and let it melt completely, stirring constantly.
Set aside and leave to cool.

Prepare the Swiss meringue, as here, following all the specified steps:

(Summary: Put the lightly foamed egg whites, sugar, salt powder (optional) in a bain-marie and beat continuously, over medium heat until you get a hard foam and the sugar is completely dissolved.
Set aside and continue to mix, at maximum speed until it cools, both the mixture and the bowl and egg whites turn into a strong and glossy meringue.)

Add the butter to the meringue, 1 cube at a time, mixing with the mixer on low speed until each piece is perfectly incorporated. Continue until all the butter is incorporated.

* Pay attention to the fat content of the butter used! Butter is the key ingredient in this cream.

* The butter must be cold, but not then removed from the refrigerator. Cut the butter out of the fridge into cubes before you start preparing the Swiss meringue and leave it in a cool place until you use it.

* As you add the butter to the composition, the meringue begins to "deflate" (it will soften and get a creamy appearance), but as you continue to beat the cream it will recover, thicken again and it will turn into a creamy composition.

At the end, add the vanilla extract and melted chocolate (cold) and incorporate into the meringue by mixing.

Butter cream with Swiss meringue is a fine cream to the touch, but dense (it stays on the spoon).
A wonderful combination of meringue and very good quality butter. Fine, frothy and delicious.
Simple or in combination with different flavors, fruit puree, caramel sauce, syrup or jam, etc. It can fill any cake or cake, it can be used as icing or for garnish.

This cream can be frozen and used when you need it.
Put it in a tightly closed pan and you can freeze it for up to 2 months or you can keep it in the fridge for up to 1 week.
To be able to use it, take out the casserole and leave it in the kitchen to reach room temperature.
If it is not creamy enough, take a few good tablespoons of cream and put them in the microwave for 5-8 seconds, at low temperature, until the cream heats up, without melting.
Add it to the rest of the cream and mix with the mixer, at medium speed until it recovers.


How to make Swiss meringue

Wash, dry and degrease very, very well all the tools you will use.

* For degreasing, use lemon juice, put a few drops on a napkin with which you wipe well the bowl of the mixer, the paddle, the spatulas, etc.
Careful! Any trace of grease will prevent the foam from beating properly.

Place the degreased bowl over a pot of boiling water (bain-marie).

* Attention! 2 fingers of water in the pot is enough, it is important to make steam. Under no circumstances should the water in the pot touch the bowl in which you make the meringue.

Put in the bowl the lightly foamed egg whites, sugar, salt powder (optional) and using a blender or balloon from the mixer, beat continuously, over medium heat.
Slowly, the composition changes color and becomes more yellow.
The whole operation on the fire lasts about 5 minutes or until the meringue starts to turn white and if you take a little composition and massage it between your fingers, you will not feel the sugar granules at all.

* If you have a candy thermometer, use it! The meringue is ready when it reaches somewhere at 60 degrees Celsius.

Take the bowl off the steam, quickly move the meringue into a large bowl (preferably glass or metal) and start beating with the mixer for at least 3-4 minutes at medium speed.

Then increase the speed and continue beating the egg whites for another 10-12 minutes until they cool down (as well as the bowl in which the egg whites are) and you have a very white meringue, dense and especially stiff (the meringue should not fall off the mixer blade). ).

You can consume Swiss meringue as such, use it for meringues, for cakes, cookies or tarts, various creams, etc.
If you have decided to turn egg whites into meringues, you should know that there are 3 types of meringues, each with its own recipe.

French meringue - is the classic one, in which the egg whites are mixed with foam, then gradually add the caster sugar until it is all incorporated and completely dissolved.

Swiss meringue - involves beating the egg whites with all the sugar in a bain-marie, until the mixture is hot, then to reach a very strong consistency.
Set the bowl aside and continue mixing until the bowl and mixture cool.
The result will be a glossy meringue perfect for mixing in creams with butter.
These egg whites are usually baked.

Swiss meringue is preferred and used by confectioners for wedding cakes.
It is beaten "hot" under the influence of steam and involves heating the egg whites and sugar before beating. This helps not only to have a fine and very creamy meringue, but also a meringue protected from any kind of health risks, because the raw egg is not eaten.
It is a cream that behaves and keeps very well in the refrigerator.

Italian meringue - requires a greater degree of dexterity, but it is not impossible to make at home.
The egg whites are beaten with a syrup boiled with sugar and water (boiled up to 117 degrees Celsius), which will lead to the formation of a stable meringue that will not be left in the oven.


Chocolate muffins with meringue

ingredients
2 whole eggs and 2 yolks, 200 g dark chocolate, 10 tablespoons sugar, 10 tablespoons flour, 250 g margarine, baking powder,, meringue: 2 egg whites, 4 tablespoons sugar + 2 tablespoons sugar, a teaspoon of juice of lemon, 40 ml of water

Difficulty: low | Time: 50 min


Cake with chocolate top and Swiss meringue cream with butter

I start by telling you that if you are looking for a cream to use for various desserts or to decorate with, Swiss meringue with butter (fat) is the answer to your search.
From the many creams I have tested over the 8 years of cooking and tested recipes, I solemnly declare that this cream is the most obedient when it comes to decoration and versatile when it comes to taste combinations.
Today I made it in combination with a top with cocoa and butter, but also with chocolate cream with hazelnuts. What you see in the pictures is a simple cake to prepare and decorate, with a taste that you can adapt to your preferences. I'll tell you below how.
Before giving you the complete recipe, I would like to draw your attention to the fact that both in this cream and in all confectionery preparations, butter has a very important role. Ideally, it should be a greasy butter, at least 82% fat, with a low water content. For today's cake I used unsalted Lurpak butter, which is available in packs of 200 g.
Returning to the cream, I got two tastes: the simple version, the meringue cream with butter to which I added 20 ml of single malt and the version with cocoa and hazelnut cream. If you have favorite tastes you can add them at the end, after mixing: chocolate, jams, essences, whole fruits.

Below I leave you some images with the final preparation on the outside and inside and the ingredients for a cake with a diameter of 22 cm.

Ingredient:
400 white wheat flour
80 g cocoa
300 g sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 pinch of salt
250 g melted and cooled butter
300 ml milk
6 eggs

For the cream:
5 egg whites
250 g sugar
300 g butter at room temperature
20 ml strength (I used single malt & # 8211 it is not mandatory to put alcohol, but it helps the firmness of the cream)
100 g chocolate cream in a jar (with or without peanuts)
1 pinch of salt

Decor:
Gingerbread, the recipe here
Rosemary

How do we proceed:
leaf
In a bowl sift all the solid ingredients, in another the liquid ones, including the eggs, then mix the two.
Mix with a whisk just enough to homogenize the composition
Pour the composition into a 22 cm cake pan
Bake the top for 1 hour in the preheated oven at 175 degrees (until it passes the toothpick test & # 8211 if we stick a toothpick in the top and it comes out clean, then it means that it is baked, if not, we leave it for another 5 minutes)
Let it cool in the tray, with a sharp knife pass it on the edge of the tray and remove the top, then let it cool completely

Put the egg whites, sugar and salt in a metal bowl (preferably the bowl of a mixer), then put it over a pan in which the water boils over low heat, taking care that the bottom of the bowl does not touch the water.

Stir continuously with a whisk until all the sugar melts (we test by taking egg whites between the thumb and forefinger, if we don't feel sugar it means it's ready, if we still feel it, we continue to mix)

After the sugar has melted, the egg white will become whitish

We take the bowl from the bowl of water, wipe it well, then we start mixing

*Recommendation! It is ideal to have a stand-in mixer because the mixing time for this cream is longer

Mix until the outer walls of the mixer have cooled and inside we have a white meringue

Add the butter one by one, one at a time - do not add the next cube until the one previously added is embedded in the meringue

After I added all the butter, pour the strength & # 8211 don't be scared, the cream will look cut, it is not, continue mixing, in a minute it will recover and harden

After the cream has become firm, divide it in two.
From one of the halves we put 3 tablespoons aside for the exterior decoration
Using a spatula, mix the other half with chocolate cream and hazelnuts

If the cake top is bulging we cut the bulging part with a sharp knife & # 8211 we will put the cut part in contact with the cake tray / frafuria, practically overturned (we do this to keep the smooth part of the top above us)

Over the first countertop we add a part of the cream, plain or with cocoa, we add the second countertop, then the second part of the cream, we put the top three and with the help of a spatula, ideally metallic, we level the cream set aside for decoration.

I made the cream to get a semi-naked effect, and as a decoration I used gingerbread and rosemary for a festive effect.

I supported the gingerbread figurines on skewer sticks stuck in the counter.


Ingredients Cupcakes with lemon and meringue

(for 12 regular sized cupcakes)

  • 150 g soft butter (60-65% fat)
  • 150 g caster sugar
  • 2 large eggs www.simonacallas.com
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated lemon peel
  • 175 g flour
  • ¼ teaspoon baking soda
  • a pinch of salt
  • 120 g yogurt or kefir
  • 100 g egg whites
  • 150 g sugar www.simonacallas.com
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon vanilla extract


Method of preparation

Preheat the oven to 175 degrees. Put muffin tins in two trays.

Put the sugar, flour, cocoa, baking soda, baking powder and salt in a mixer and beat on low speed.

In a bowl, mix eggs, milk, oil and vanilla essence. Add over the flour and beat on medium speed for 3 minutes. Add boiled water and mix gently until combined.

Put the composition in the shapes of muffins 3 quarters. Bake for 18-20 minutes, test with a toothpick to make it clean. Remove from the oven and let cool in the pan for 10 minutes. Then remove from the pan and allow to cool permanently.

The meringue is prepared as follows:

Put eggs, sugar and tartar powder in a bain marie and mix until the sugar dissolves and the cream is warm, 3-4 minutes.

Put on the robot for 5-7 minutes, gradually increasing the speed. When it starts to shine and form spikes, add the vanilla essence and mix for a few seconds.

Put the meringue in a posh with a round, wide head and decorate the muffins. Then with a kitchen cake, caramelize the surface of the meringue taking care not to burn the foil. They can be stored for up to 2 days in an airtight box


Muffin recipe with butter cream and Swiss meringue

Muffins

Extremely delicious muffin recipe with butter cream and Swiss meringue.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

For the muffin dough: 250 g cake flour, 1/2 teaspoon salt, 2 tablespoons cocoa, 115 g butter, 300 g sugar, 2 large eggs, 1 sachet of vanilla sugar, 240 ml whipped milk, 1 teaspoon baking soda

Butter cream with Swiss meringue:
5 egg whites, 250g caster sugar, 340g cold butter, 2 teaspoons vanilla extract, a pinch of salt

Ganache cream: 100 ml cream, 100 gr white chocolate, muffin recipes

How to make muffins with butter cream and Swiss meringue

I heated the oven to 175 C, I mixed the flour, cocoa and salt in a bowl and put the bowl aside. In another bowl I mixed well all the sugar with the butter until I got a fluffy cream, then I added eggs one by one, mixing very well after each one. I then added some of the flour, cocoa and salt mixture and mixed again I mixed the whipped milk. I alternated the mixture of whipped milk and flour with cocoa until they were all incorporated perfectly at the end of everything. I quenched the baking soda with vinegar and added it over the composition. The composition obtained was poured into muffin tins and baked over medium heat. Let them cool, write about it.

Butter cream with Swiss meringue:

Place a pot on a pot of boiling water. Attention, you end up with 2 fingers of water in the pot, it is important to make steam. Under no circumstances should the water in the pot touch the pot in which we make the meringue. Put the egg whites and sugar in the bowl and using a whisk from the mixer, stir continuously, over medium heat. You will notice that slowly, the composition changes color and becomes yellower. The whole operation on the fire takes about 5 minutes, until the meringue starts to turn white and if we take a little composition and massage it between the fingers, we don't feel the sugar granules at all.

Take the bowl off the heat and place it in its mixer holder, attach the balloon, add salt and start the mixer at medium speed. Mix for at least 3-4 minutes at medium speed, then increase the speed and continue and beat the egg whites, 10-12 minutes until you have a very white meringue, dense and especially stiff - the meringue should not fall off the mixer blade. Asta e bezeaua elvetiana.

The bowl should reach room temperature and be neutral to the touch when adding butter. Add the butter. The butter should be cold, but not right out of the fridge. Cut the butter into cubes before starting the whole recipe and leave it in a cool place until you need to use it. Add the butter to the meringue, one cube at a time, mixing with the mixer at low speed until each piece is perfectly incorporated. Continue until all the butter is incorporated. At the end, we put the vanilla and ready. You must have a fine cream to the touch but very dense, which is on the spoon.

Put the whipped cream in a saucepan on a very low heat. We are very careful not to boil !! When it is very hot, turn off the heat and add the chocolate cut into small pieces. Mix well until the chocolate is completely dissolved then let the cream cool for about 10 minutes.

After 10 minutes, we start mixing it until it turns into cream and lightens in color. You will need about 10-15 minutes until the cream hardens.

To make the ganache cream muffins, scoop them out with a knife and remove the middle with a teaspoon. After filling the muffins with ganache cream, garnish with Swiss butter cream.


Muffins with coffee, yogurt and Swiss meringue

Muffins with coffee, yogurt and Swiss meringue from: sugar, flour, baking powder, baking soda, chocolate, salt, eggs, yogurt, oil, water, instant coffee, frozen cherries, quality butter, cherry jam.

Ingredient:

  • 2 cups sugar
  • 2 cups flour
  • 1 sachet of baking powder
  • 1 teaspoon baking soda
  • 200 g chocolate
  • 1 pinch of salt
  • 2 eggs
  • 1 cup yogurt
  • 1/2 cup oil
  • 1 cup water
  • 2 teaspoons instant coffee
  • 4 tablespoons frozen cherries

For Swiss meringue:

  • 3 egg whites
  • 50 g sugar
  • 200 g quality butter
  • 2-3 tablespoons of cherry jam

Method of preparation:

To make the dough, sift the flour in a bowl together with the baking powder and baking soda, heat the water to boiling temperature.

Take the pot off the heat and add the coffee and broken chocolate, stirring until it melts.

Mix the eggs with the sugar, yogurt, salt and oil in the bowl of the mixer. Pour the mixture over the flour, add the melted chocolate and mix until you get a soft, homogeneous dough.

Pour the dough into the muffin tins to fill 3/4 of the volume of each pan. Sprinkle 3-4 cherries on top and bake the muffins over medium heat for 20-25 minutes in the preheated oven.

For the meringue, mix the egg whites with the sugar and a pinch of salt in a bowl placed on a steam bath.

Stir constantly until the sugar melts, then take the bowl off the heat source and continue to mix until the meringue cools, becomes well bound and "grows".

Cut the butter into cubes. Add one cube of butter in a row, mixing the composition well after each one, until incorporated. Mix the cherry jam and strain the resulting paste.

Incorporate it into the meringue and mix. With a spatula, decorate the cold muffins, taken out of the tray on a plate. Then sprinkle a little coffee and keep the muffins cold until ready to serve.


Video: Ελβετική μαρέγκα. Άκης Πετρετζίκης (May 2022).