Vanilla butter puddings

There are English cookies for tea, but we can also chew them as such.
Cookies for consumption next to tea clearly subclass, through variety, taste and attractiveness, any product made on an industrial scale. However, prepared by us and served to guests, they will bear the stamp of our skill. :)
The products that are suitable for rontait are easy to prepare, in a relatively short time and without too much fatigue.
So, let's get to work! :))

  • 800 g of good quality white flour
  • 250 g sugar
  • 200 g butter 82% fat
  • 150 ml sour cream
  • 2 yolks
  • 3 eggs
  • 2 sachets of bourbon vanilla
  • 1/2 sachet baking powder

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Vanilla butter puddings:

The mixture of eggs, vanilla sugar and butter is mixed until it becomes foam. Add the mixture of baking powder with flour and sour cream; We get a dough thick enough to spread.

The puddings well greased with egg yolk foam are placed in the tray lined with parchment paper. Bake in a hot oven, on a slightly stronger heat than the right one, until they become golden.

Served with aromatic tea and sweetened with honey are wonderful!

Good appetite !

Homemade puff pastry with butter, video recipe of classic French "pate feuilletée"

Homemade puff pastry with butter, video recipe of classic French "pate feuilletée". How to make puff pastry like a book, step by step recipe, video. French dough & # 8211 pate feuilletee & # 8211 homemade with butter, detailed step-by-step recipe. Video tutorial that teaches you how to prepare puff pastry at home.

This is not the first time I have told you about this homemade puff pastry with butter. Since 2009, I have published classic puff pastry recipe . At the same time I published a quick puff pastry recipe which had just crossed my mind. I feel like laughing now, but I really thought I invented something. Obviously, my "invention" had crossed the minds of many others, before it came it is not known where in my mind. This made me understand that there are not many things to invent in the kitchen. From my concern for this type of dough, I think you have already understood that, in one form or another, I make it quite often in my kitchen, where the cream is in high demand again Tatin tart recipe she is just as beloved.

Being a more demanding technique or perhaps the most demanding of all the techniques in pastry, I thought it would be useful to make a video tutorial on the subject of classic puff pastry.

The origin of puff pastry

The recipe for this classic puff pastry & # 8211 puff pastry & # 8211 was first printed in 1653 in the book "Patissier françois" by François Pierre La Varenne. Obviously, this was happening in France. This is why this type of dough is also known as French dough. However, the origin of this type of dough is much older. Both the Greeks and the Arabs made certain types of puff pastry, but with oil. The technique was perfected by Antonin Carême in the 19th century.

What is the technique of obtaining a homemade puff pastry with butter

A puff pastry like a book must have at least 729 layers, and this requires some work. Or not, work is not necessarily what discourages how much time. All these layers are obtained by successive folding and rolling. In the house we will work with the twister, the industrially obtained puff pastry is passed through a special laminating device.

Between the actual phases of working with the dough, which does not necessarily last very long, we have a lot of waiting time, which the dough has to spend in the cold. Dough cooling is essential. If the dough and butter are not very cold, we can't do the successive laminations that create those fine layers of butter and dough. The ratio between flour and butter can vary from 2: 1 to 1: 1. There is puff pastry and 250 grams of butter to 500 grams of flour, but it will not be as fragile. For the texture of the dough, it is ideal to use an amount of butter equal to or very close to that of flour.

In 2009, when I published the classic puff pastry recipe, I made this preparation for the first time following the technique of Chef Michel Richard. Since then, I have become accustomed to making French dough only in this way, although I had made it before, after Silvia Jurcovan. Michel Richard's recipe seemed extremely clear and precise to me, allowing me to obtain an impeccable homemade puff pastry.

I hope that the description of the way of working did not discourage you too much. Homemade puff pastry is clearly different, ie much better, than the one you find in the trade. It is really worth trying to prepare it at home, especially if you are a passionate pastry chef.

Fresh croissants with nuts and vanilla

  • 250 grams of flour
  • 100 grams of ground walnuts or almonds
  • 200 grams of butter
  • 2 yolks
  • 3 sachets of vanilla sugar
  • 80 grams of caster sugar
  • 150 grams of powdered sugar
  • 1 pinch of salt
  • in addition: flour for sprinkling the worktop

Fresh croissants with nuts and vanilla, a traditional recipe, as my grandmother used to make. Recipe for tender croissants with butter and walnut, flavored with vanilla, delicious with tea or coffee. The recipe for the famous vanillekipferl, vanilla walnut croissants of German tradition.

These tender croissants with nuts and vanilla are some of the most delicious tea or coffee cakes. Basically, these tender croissants with nuts are very fine biscuits or cookies, with a strong aroma of butter and vanilla and a more subtle almond or walnut flavor. In our good German tradition in Banat, small cakes or homemade biscuits are never allowed to be missing from a housewife's pantry. It's one of the reasons I try to do it so often croissants, as they are delicious Banat's tender croissants or fasting croissants, made of tender dough with borscht.


Without claiming to be the most diligent, I always like to have something to offer with tea or coffee. This time, leafing through the notebook inherited from Buna, these vanilla cornlets with walnuts came to light. Great, I thought, it's been a while since I last did them. Besides, I don't have much time and I'm also tempted by a cold sinner, so these tender and sandy croissants, which are made so easily and quickly, are like they couldn't be better.

The recipe that I will share with you today is one of the classic Banat recipe. The way of cooking, especially sweets, was influenced by German women who made cakes for hundreds of years in these lands. Therefore, the name under which I knew these tender and fragrant delicacies is the original, by vanillekipferl.

Prepare tender croissants with nuts and vanilla & # 8211 dough

Turn on the oven and set it at 150 degrees Celsius.

1. Cut the butter into pieces, flour mixed with salt, ground walnuts or almonds, caster sugar and 1 sachet of vanilla sugar, together with the 2 egg yolks, put in a bowl (picture 1).

2. Knead quickly, with the robot or by hand (picture 2).

3. Do not knead in excess but only until a ball of dough is formed which is placed on the work surface sprinkled with flour (picture 3).

Fresh croissants with nuts and vanilla & # 8211 modeling

4. Cut (or break) pieces of dough that are shaped into cylinders the thickness of a pencil. Each cylinder is cut into 5-6 cm pieces. length, which is shaped into cornets (picture 4).

5. The croissants thus formed are placed in 2 trays covered with baking paper, with a small distance between them because they will increase when baking (not much, but they will increase & # 8211 picture 5).

Prepare tender croissants with nuts and vanilla & # 8211 baking

6. Bake in turn the 2 trays with croissants in the preheated oven at 150 degrees. In my experience, the first tray always lasts 15 minutes and the second only 12 :). The croissants should not be reddish, only slightly golden at the tips.


7. As soon as they are taken out of the oven, the croissants with nuts and vanilla are very, very fragile. It is good to leave them in the tray for 4-5 minutes, during which time the powdered sugar with the remaining 2 sachets of vanilla sugar is mixed in a bowl. After 5 minutes, roll the croissants one by one, while they are still hot, through the vanilla sugar and place them on a plate.

Serving and storage

These tender croissants with nuts and vanilla can be stored in a cool pantry, in a tightly closed box, for 2-3 weeks. They are delicious, fine and slightly crunchy as soon as they cool, but as the days go by they seem to become more and more tender.

1 egg, 150 gr smoked cheese, 150 gr sweet milk, 125 gr butter with 82% fat, 500 gr flour, 5 gr dry yeast, 1 teaspoon sugar, salt, pepper and cumin, to taste

Dissolve the yeast in a little warm milk, mixed with a teaspoon of sugar and place in the middle of the sifted flour in a bowl. Allow a few minutes to activate. When the yeast has activated, add 1 egg mixed with salt and pepper, 100 g of melted and cooled butter, milk. Mix everything well until a compact and slightly firm dough results. Leave the dough in a warm, covered place until it doubles in volume.

The dough for the cheese rolls is then spread on a floured work table in a thin sheet. Grease the dough sheet with half of the soft butter, grate half of the cheese, over half of the sheet, sprinkle a little ground cumin and wrap in two, bringing the free part of the dough over the cheese. Lightly press the dough package with the dough rolling pin and repeat the operation once more. Cover the dough package with foil and leave to cool for 1-2 hours.

Then it spreads on a sheet about 2 cm thick. From this, cut the slices and place them in the tray lined with baking paper. The cheeses with cheese are baked for 20-25 minutes, at 180 degrees. In the last 5 minutes, sprinkle a little more cheese on top, for a more pleasant look.

Vanilla butter puddings - Recipes

Tender wretches with scissors

Because I had some good pork chops, today I said I make some tender turnips. They are very good and you will definitely make a good impression on those who will eat these cakes made by you.

I admit that in the area where I grew up (close to Bucharest), this type of tender rain was not made then. After I moved to Bihor, I saw that they were very popular here. So, I tested several recipes, combined them, adapted them to my own taste and that's how this recipe finally turned out. I really like to knead and shape the dough, so for me it is a real pleasure to make this type of preparation.

What do we need to know?

I used white wheat flour type 000. Pork halves should not be rancid, and put in a generous layer. They will make our dough fragile. If you like, you can also sprinkle the paprika over the layer of scallops. They will taste delicious. You can make them in advance, they keep well for a few days in airtight containers. The shape can vary depending on the desire. You can cut the dough with a knife into squares or rhombuses, you can cut circles with a glass, or you can use various cutters. If you do not have fresh yeast, you can use granulated yeast (dry). You should know that 25 g of fresh yeast is equivalent to 7 g of dry yeast.

If you want to give them a crunchy texture, you can sprinkle a generous layer of seeds on top. These can be pumpkin seeds, sunflower, poppy, flax, sesame & # 8230 or any other type of seeds you want. Consumption of these seeds has a real benefit for the human body (you can see here the benefits of consuming pumpkin seeds). Or we can sprinkle them with various dried plants (basil, rosemary, thyme).


    550g white flour 30g fresh yeast 100ml lukewarm milk 1 teaspoon sugar 2 teaspoons salt 50g butter shreds cheese white pepper yogurt

Sift the flour into a bowl, make a hole and put the butter there at room temperature. Image 1

In another bowl put the yeast, sugar and lukewarm milk, mix well and let it grow. Figure 2

We put the halves in a blender and grind them until they become a paste.

From the obtained crumbs, put 2 tablespoons over the flour, then add the yeast that has risen in the meantime. Figure 5

We start and knead by gradually adding as much yogurt as necessary to get a dough like bread. Figure 6

When the dough no longer sticks to the edges of the bowl in which we knead, the dough is ready and we leave it to rise until it doubles in volume. Figure 7

After the dough has risen, place it on a plate sprinkled with flour. Figure 8

Spread the dough in a sheet about 1-1.5 cm thick. Figure 9

Using a brush, spread a layer of scallops. Figure 10

Sprinkle grated cheese over this layer of scallops. Figure 11

With a metal ring, cut the cakes and put them in a tray lined with baking paper and let them rise for about 15-20 minutes. Figure 12

After they have risen, put the tray in the preheated oven at 175 degrees and leave for about 25 minutes, until they brown nicely. Figure 13

When they are ready, take out the tray and let them cool, then they are ready to be served. Figure 14

500 g flour
2 yolks
1 tablespoon sugar
1/2 teaspoon salt
1 cup of milk
20 g of yeast
2-3 tablespoons oil (or 50 g butter)
lemon peel
1 sachet of vanilla sugar
frying oil
1 packet of vanilla powdered sugar

Crush the yeast and mix with 2 tablespoons of milk, sugar and a tablespoon of flour. Then mix with the rest of the ingredients. The resulting dough must be homogeneous, soft but firm! It is left to rise, we spread the sheet then we cut rhombuses in each rhombus we cut a slit in which an end of the rhombus is passed.
Heat the oil in a saucepan and fry it. Take it out on paper towels and after it has cooled, pass it through vanilla sugar!

Try this video recipe too

Pogacele with traditional Transylvanian cheese recipe

Pogacele with cheese. How to prepare pogacele. Transylvanian pogacele recipe. Hungarian beggars. How to make pogacele.

One of the recipes I'm most happy with is Pogacele cu jumari, because it has become my basic recipe for pogacele. From this recipe it was only a step to the cheese pies.
For the recipe for cheese rolls you need simple ingredients, and the dough can be kneaded by hand or in a bread machine.
The puddings with cheese come out very fluffy and the layers are very obvious. It is a dough that is easy to work with and I recommend this recipe to you.

From the old Romanian cuisine: Goose liver paste and Pogăcele with butter

We propose to you Goose liver paste and Pogacele with butter & # 8211 recipes that were published in the volume & # 8221Cold buffet and confectionery & # 8221 (1936).

The book was written by Mrs. Lucreția Dr. Opreanu, a household teacher at the & # 8221Regina Maria & # 8221 High School in Cluj, with a degree in science, reports Agerpres.

Goose liver paste
  • 250 gr. goose liver
  • 50 gr. butter
  • 50 gr. smoked bacon
  • 1 small bagel (2 lei)
  • 2 eggs
  • salt
  • paste spice (found in large groceries)

The liver, cleaned of skins, is cut into pieces, passed through a meat machine, from here through a sieve. Put the butter rubbed with foam and mix well with the egg yolks, add the bagel soaked in milk, squeezed and passed through a sieve, salt, ground bacon, beaten egg whites and pasta spices to taste.

After all have been well mixed, the composition is put in greased form with butter. Cover tightly with the lid and simmer for half an hour. Pour over the cold on the serving plate and garnish to taste.

Pogacele with butter
  • 250 gr. butter
  • half a kg. flour
  • 2 egg yolks
  • 1 tablespoon powdered sugar
  • 10 gr. yeast
  • sweet cream as it will contain
  • a little salt

The butter placed in a porcelain bowl is rubbed frothy with a wooden spoon. And stirring constantly add flour, egg yolks, salt, sugar, yeast and so much sweet cream to form a suitable dough (not too hard).

This dough is placed on the floured board, spread in a rectangular size and folded into 3 parts, then it rests for a quarter of an hour, putting it in the cold. This folding is done three times. The fourth time it is stretched to the thickness of a finger, it is cut with a round shape of biscuits, it is fermented in the kitchen for half an hour. Top with a small square-shaped knife, grease with egg yolk and bake over high heat.

Vanilla Cornlets Recipe

300 g flour, 200 g butter, 100 g powdered sugar, 2 egg yolks “a pinch of salt.

For powdering: 100 g powdered sugar, one sachet with Vanilla Sugar for any variant.

In a bowl, rub the soft butter with the sugar and salt, add the yolks one by one, mixing after each one and, finally, the flour. The dough is mixed by hand, without kneading, then left to cool for 30 minutes, in order to harden the fat, so that not too much flour will be needed for processing.

Take a piece of dough, about the size of an egg, shape it into a shape! with a diameter of about 2 cm which is then cut into 2 cm pieces. Each piece is twisted under the palm, on the table, in such a way as to have thinner ends and a thicker middle and is placed in the tray, in the form of a croissant (slightly curved).

Bake over medium heat, 20 minutes (very lightly browned). Cold or hot, pass well through vanilla sugar. When hot, the sugar adheres better.

250 g flour, 200 g butter, 100 g ground nuts, 70 g powdered sugar.

The soft butter is rubbed with the sugar, then the flour is added together with the ground walnuts and mixed by hand, until it is incorporated, without kneading (if the fat is cold, at the heat of the hand it softens better and mixes more easily with the flour ). After the dough has cooled, make croissants from it as shown in recipe I and pass, hot or cold, through powdered sugar and vanilla sugar.

125 g flour, 125 g ground nuts, 125 g butter, a yolk and a whole egg, a pinch of fine salt.

320 g flour, 200 g margarine, 100 g ground nuts, 70 g sugar, a whole egg, a pinch of fine salt.

300 g flour, 200 g butter, 100 g sugar, a whole egg, 2 egg yolks.

From all these variants of dough, other forms of cookies can be made: slices, wreaths, balls, etc.

Vanilla croissants: A dessert that will remind you of childhood

Vanilla croissants will remind anyone of their childhood.


Dough: 300 g flour, 200 g butter, 100 g powdered sugar, 2 egg yolks, a pinch of salt. For powdering: 100 g powdered sugar, an envelope with vanilla sugar.

Method of preparation

In a bowl, rub the soft butter with the sugar and salt, add the yolks one by one, mixing after each one, and, finally, the flour. Mix the dough with your hand, without kneading, then leave it to cool for 30 minutes, in order to harden the fat, so you won't need too much flour to process it.

Take one piece out of the dough, about the size of an egg, shape it into a roll with a diameter of about 2 cm, which is then cut into 2 cm pieces.

Each piece is twisted under the palm, on the table, in such a way as to have thinner ends and a thicker middle, and is placed in the tray, in the form of a croissant (slightly curved). Bake over medium heat, 20 minutes (very lightly browned) Cold or hot, the croissants are well passed through vanilla sugar. When hot, the sugar adheres better.