Tag: Cream

Biscuit Cream Recipe – Italian Cuisine – Italian Cuisine

Ingredients

150 g speculoos spiced biscuits
100 g milk
90 g white chocolate
50 g honey
50 g sunflower oil
20 g raw cane sugar

Duration: 1 h 30 min

Level: Easy

Dose: 8 people

For the biscuit cream recipe, whisk the biscuits until they are reduced to a powder. Mix them with the chopped white chocolate. Heat the milk with honey and raw sugar. As the boil rises, pour it over the chocolate and biscuit mixture and mix well, then add the oil.
Let the cream harden before placing it in the jars. Excellent to spread on biscuits or to pour on ice cream.

Biscuit Cream – Biscuit Cream Recipe – Italian Cuisine

Put the biscuits in a mixer and finely chop them.
Add sugar and salt and keep blending, then add the oil.

Finally add also condensed milk and cinnamon and continue to whisk until a smooth cream is obtained.
If it turns out to be too dense (it depends on the type of biscuits you use and the use you have to make of them) also add the milk.

The cream of biscuits is ready: keep it in the fridge, in an airtight jar, for 5-6 days.

Éclair recipe in olive oil with almond cream – Italian Cuisine

Ingredients

250 g milk
190 g softened butter plus a little
90 g peeled almonds
85 g flour
55 g extra virgin olive oil
50 g sugar
25 g rice starch
25 g amaretto liqueur
3 yolks
2 eggs
peanut oil
salt

Duration: 1 h

Level: Middle

Dose: 14 people

For the recipe of olive oil èclairs with almond cream, bring 125 g of water, extra virgin olive oil and a pinch of salt to a boil in a saucepan, then remove from the heat, pour the flour and mix well obtaining a mass soda; transfer it to a bowl and let it cool out of the fridge. Incorporate the 2 eggs into the mass, one at a time, and transfer the mixture (choux pastry) into a pastry bag with a smooth nozzle (ø 1 cm); create loaves of about 10 cm on a lightly greased butter non-stick plate (during cooking the loaves will swell assuming the typical shape of the éclair.

If you grease the pan too much, however, they will tend to slide and widen more than expected). Bake them at 200 ° C for 15 '. Blend the almonds finely with a spoonful of peanut oil. Bring the milk to a boil; in the meantime, beat the egg yolks in a bowl with the sugar and rice starch: pour the boiling milk over the yolks, mix well and bring everything back to the heat, continuing to stir until you obtain a smooth pastry cream.

Mix the blended almonds in the cream. Remove from the oven, remove them immediately from the plate and let them cool. Whip the cold cream with the whisk, together with the softened butter, then pour the amaretto liqueur and continue for a few seconds to incorporate it well. Cut the éclair in half, lengthwise, fill them with the cream, close them and serve them as you like with almond slices.