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Cones of brioche

Cones of brioche


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Recipe Cones of brioche of of 03-07-2015 [Updated on 14-06-2016]

These brioche cones are a very nice idea to serve for a buffet, a standing dinner or as an appetizer for a dinner with friends. The dough is very soft and to get the shape, just create some cords of dough to be rolled around paper cones (here for the guide) lined with aluminum paper, and then stuff them as we like. Given the African heat these days, I stuffed the brioche cones with a fresh salad, but also stuffed with kebabs will be perfect, in short, do them and indulge yourself in stuffing them in all the ways you can think of and then let me know;) to the recipe of the day, this afternoon there will be the first appointment with the summer edition recipes, as I had anticipated, they will be videos a little more "free" and I hope you like them. I greet you and we will read you later with the hot comments;)

Method

How to make brioche cones

Put the flour in a bowl, make a hole in the center, pour in the egg and start kneading.

Dissolve yeast and sugar in water at room temperature, add them to the bowl and mix.

Then add the softened butter and salt as well.

Knead the dough until you get a smooth dough, then cover the bowl with a little cling film and let it rise for at least 1 hour or until doubled.

Form paper cones by rolling A4-size paper onto themselves.

Line them with aluminum foil.

Then divide the dough into 4 loaves.

Knead the dough until it forms long and thin cords.

Wrap each cord around a cone, starting at the tip.

Place the cones on a baking sheet covered with parchment paper.

Brush with some lightly beaten egg and sprinkle with sesame seeds.

Let it rise again for at least half an hour, and in the meantime preheat the oven to 200 ° C.
Then bake in a convection oven at 200 ° C, and bake for about 15 minutes or until golden brown.

In a bowl, prepare your filling. I chose cherry tomatoes, olives, lettuce and mayonnaise as a rich salad.

Let the brioche cones cool, then gently remove the paper molds and stuff them.

Serve immediately.


Brioche Cones - Recipes

I really like these cones! Good Alice .. a kiss and good morning!

It hurts, even a lot, to discover that sometimes reality is different from how we have believed and seen it up to that moment. But I'm sure I'm not fooling myself they think these cones are very tasty :)
You gave me a great idea for my dad who comes to the we, he loves mortadella. A big kiss, have a good day

It is true many times appearances can be deceiving both in life and in the kitchen! Think I thought they were sweet sheaths and instead surprise they have a delicious mortadella mousse :)
I embrace you dearest

Dear Alice, the hardest thing to accept is to see that what they really believed was just an illusion, even in human relationships.
Fortunately, with food everything is simpler and often a pleasant surprise comes out of an illusion, unlike in real life.

You were really good at making these cones.

what a beautiful illusion. I like this one yes. I dare not imagine what goodness!
ps do you want to go to me? )
sbaciuckkkkkkkk

How tasty . one pulls the other thanks for the idea a simmy hug

I have long learned not to give weight to the first impression because even if the sixth sense does not deceive me, sometimes it is possible to be influenced by other factors: D. these cones are tasty little favors darling !! Kisses, Imma

O_O buoniii to do absolutely! Hello!

a very greedy idea, I'll copy it to you!

What a nice idea! Delicious and very beautiful to look at. Bye!

Very inviting and original. Well done. Happy day

Good cones with a salty filling, the one you have chosen I really like.

be among this excellent salty cannoli :-)

Well yes!! I really love to fool the palate! what is sweet becomes salty and vice versa: D very good ..

I like & quot deceiving & quot dishes. And these cannoli are perfect. Recipe saved and presto. copied. kisses

beautiful cones .. always delicious to present .. and eat! kisses

Yes, how many times illusions hurt and we realize that we have invested our sensations badly.
Luckily there are also some nice surprises like these delicious cones that lend themselves to a thousand sweet and savory interpretations that never disappoint.
Kisses

What a nice idea! Tasty and spectacular!

girl but they are great !! Deceptive to the eye but not to the palate. I would love to taste one !! big kisses

Hi Alice, how good these mortadella cones are, really delicious.
Very good as always.
Big kisses.

This salty idea is beautiful, you know I never thought about it ..
Not Only Sugar

They are great little masterpieces.

truly a fanciful idea with a scenographic presentation!

It is true appearances are deceiving and we do not always notice them.Beautiful these cones but do you know that I prepared them too the other day? Feel like summer? Kisses

I've never tried to make puff pastry cones (and maybe it's better because I like them so much that I'd end up eating TOO MANY: P). Aside from the fact that they have a really perfect shape, the salty version makes me even hungrier.
Kisses and good weekend

In reality they are as they appear, greedy. Your mousse then. To try!

Wowwwwwwwwwwwwwww you gave me a great idea for the appetizer that I will make tomorrow night for my birthday dinner. I won't be able to make the cones .. I don't have the molds .. but I'll invent something else. kisses and good w.e. .-)

And yes ! To see them they look like sweets!
Come on, I have a present for you!
Hello

Beautiful and very tasty.

It's bad to say it, but we have learned that appearing is so much more important than being!
Your croissants are delicious and easy to make!
a big kiss

It takes eyes that look and not simply see, to go beyond appearing. In any case, these cannons appear and are. Have a nice weekend, Alice!

Simply phenomenal. Very, very good!

what good Alice .. then they are really versatile! Good weekend!

I like this salty version, indeed it teases me more than the sweet one.
CMq great idea, they are also very tasty to see!
Have a nice Sunday.

What a delicious deception, darling, very good.

I always prefer to be than to appear, but in this case, since we are talking about cones, an exception can be made kisses

Sometimes appearances can be deceiving… pleasantly! :)


Brioche cones filled with cream: the recipe for soft and delicious cakes


The brioche cones filled with cream are a soft and delicious variant of the cannoncini with cream, ideal to serve as a delicious dessert. The cones will be made with a mixture of soft brioche bread and stuffed with exquisite custard and flaked almonds. Making them is really simple, it will only be necessary to wait for the rising times to obtain very soft and irresisible brioche cones.
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Easy Recipes is a free portal of recipes in real time, on the site you can find all the most important recipes of the day published on the web. Most of the recipes that are published through an automatic process are taken from online journals and verified sites. The purpose of Easy Recipes is to have a unique collection of all the most important recipes of the day, so as to be able to give as many culinary ideas as possible to the reader in a simple way.


Cones of pizza

A'funny idea to propose i classic pizza ingredients in a guise of the whole unusual And original! These pizza cones they are in fact filled with mozzarella, oregano and tomato and are perfect for a buffet or casual dinner. A recipe much curious how delicious, absolutely to try!

RECIPE EXECUTION AVERAGE
PREPARATION 30 MIN
COOKING 20 MIN
LEAVENING 2H AND 15 MIN
PORTIONS 4 PORTIONS
  • 500 g of flour 0
  • 50 g of water
  • 5 g of salt
  • 4 g of powdered brewer's yeast or 12 g of fresh brewer's yeast
  • 20 g of sugar
  • 2 eggs
  • 170 ml of milk
  • 60 g of butter at room temperature
  • FOR THE STUFFING
  • 1 pizza mozzarella
  • 1 cup of tomato puree
  • Origan
  • 1 yolk and 20 ml of milk for brushing
  • FOR THE GASKET
  • Sesame seeds
  • poppy seeds

These pizza cones they are an idea nice And original to prepare for a buffet, one informal dinner or, why not, for one snack greedy and substantial.

L'soft and fragrant dough will take the cone shape easily and in a few steps, just use the sheets of baking paper and of aluminum.

Stuffed with mozzarella, tomato and oregano and covered of sesame and poppy seeds, these pizza cones I'm a delicious recipe from guaranteed success to re-propose to propose i classic pizza ingredients in a guise of the whole unusual And original!

For other delicious and unusual recipes based on tomato and oregano, you can try the savory rolls or the focaccia all'origano with tomatoes.

To get a perfect shape we recommend using the kit for pizza cones, for sale on Amazon.


Russian salmon cones quick appetizer

Russian salmon cones quick appetizer

How nice it is to have a friend Russian that passes you the traditional Christmas recipes of his country! I had eyed this recipe of salmon cones but not having the certainty of originality, I asked her.

Some variations compared to those on the web, starting from the recipe of the& # 8216 Russian salad which is absolutely not like the one that is sold in supermarkets but this HERE I have had confirmation.

The recipe of salmon cones it is, as you will see, very simple, you have to cook the eggs and the potatoes then it takes a moment and you can even prepare them in advance.

It goes without saying that they are delicious and can be eaten with real pleasure.

follow me in the kitchen today there are Russian-style salmon cones, original recipe!


The Sweet Oven of Claudia


In the Ken bowl I mixed the milk, sugar and yeast with a fork. Far rest 15 minutes.

To the leavened dough, in the bowl, put the egg, the flour, the salt, insert the ken hook and operate the kneading machine well, at the end add the butter into small pieces. Then mix let it rise for 1h.

After the time has elapsed, deflate to form a loaf then cut out 8 pieces. Roll out the dough with a rolling pin, spread the Nutella on one half while the other side make cuts and then wrap.

In a baking dish, put paper oven and start putting, rolling them in a spiral, the stuffed serpentelli. Continue until they finish.

Before baking, put the yogurt on it and spread it with a brush (This time I mixed a little milk with yogurt but from next time I will put it without mixing the yogurt).

Bake at 180 & # 176, ventilated for 35/40 minutes. Once baked, brush the brioche with honey, sprinkle with icing sugar.


The Sweet Oven of Claudia


I used the Ken excellent mixer and also the bread machine.

It's for my breakfast! Thanks!

nice every now and then to cook without eggs!

very similar to my brioche. also egg-free. I'll try yours!

Claudia qué rico este brioche y el molde es precise. besitos y feliz día

Boah. Liebe Claudia, die Brioche ist Dir super gut gelungen, mit dem Schoko zu füllen ist eine gute Idee o)) werde ich beim nächste mal auch machen.
Liebe Grüße,
Irène
PS: Darf ich Deine Bilder in meinem Blog veröffentlichen? Selbstverständlich mit Deinem Link o))

Thanks to you Irene for the recipe, try them with chocolate because it is excellent.

PS: of course you can insert my photos in your post with the link, I am very pleased.


Valeria's bistro

For some time now I have been looking at the steel cones that I keep in the cabinet where I keep the pots, and I was wondering when I would use them. they were still in their packaging, and I was a little sorry. Generally when I buy kitchen tools, I don't have time to get home that I already have them open at least!
So I decided: I make cones of Parmesan, which go great with zucchini. Ready go!

The recipe for the cones is the same used for parmesan baskets which this time I formed on the steel cones instead of on the cups.

Ingredients for the filling:

2 courgettes
1 potato
2 tablespoons of Parmesan cheese
salt
extra virgin olive oil
chives
fresh mint

Method:


Clean the potato and courgettes and cut them into large pieces. Steam them in a pressure cooker for 5 minutes from the whistle.

Once cooked, pass them through a vegetable mill, eliminating the water that comes out of the courgettes, and then in the mixer until they are reduced to a cream. Add the grated Parmesan, salt, oil and separate the mixture into two parts. In one add chopped fresh mint leaves, and in the other the chopped chives.

Use the pastry chef's pocket to distribute the mixture into the parmesan cones.

Garnish with chives or mint leaves, depending on the filling.

With the leftover zucchini mixture, I made spumini that I covered with breadcrumbs and baked in the grill oven for 10 minutes.


Cooking recipes

Ingredients: 2 egg whites, 60 g of flour, 25 g of granulated sugar, 60 g of powdered sugar, 3 dl of fresh cream, 50 g of pistachios, 140 g of butter, salt.

Preparation: MELT 100 g of butter in a small saucepan. Let it cool to room temperature. Blanch the pistachios, peel them, dry them and chop them. Sift the flour into a bowl and mix it with 50 g of powdered sugar. Add the melted butter and mix well. WHIP the egg whites until stiff. When you are done, add the granulated sugar and mix everything into the flour. LINER the plate with a sheet of parchment paper and brush it with butter. Spread the mixture into well-spaced piles, flattening them with the back of a teaspoon until you get thin discs with a diameter of about 10 centimeters. COOK the discs in the preheated oven at 180 ° for 6-8 minutes. Remove them with a spatula and wrap them on the special cone-shaped molds. Continue like this until you finish the compound. Let it cool. The preparation and cooking of the croissants can also be done the day (or several days) before. The important thing is that they are stored in a dry place and at room temperature. MAKE the chantilly cream. Whip the cold cream in a rather large and capacious bowl. When the cream is firm (adheres to the whisk without dripping), add the remaining icing sugar. Pour the cream into a pocket for sweets with the notched nozzle, using a spoon and fill the cones. Attention, however: this operation must be done only at the last moment, because the pastry of the croissants tends to moisten very quickly. Sprinkle the chantilly with the chopped pistachios and serve.

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How to prepare: Cones of chocolate and fresh fruit

First, melt the dark chocolate in a double boiler. When it is melted, let it cool slightly and immerse the edges of each cone in it, so that a delicious and wide coating forms along the entire inner and outer edge.

Now dip the chocolate-coated cone in a bowl with the chopped pistachio or hazelnut or with the coconut powder. The chocolate must still be soft, only in this way will the grains adhere well. You will get crunchy and tasty decorated cones. Let the cones cool by placing them in the appropriate tool or in glasses that support them.

Cut the fruit into cubes and let it rest with lemon for 10 minutes.

When the chocolate cones have solidified, you can fill them with fruit. To make the fresh fruit chocolate cones a more complete and summery dessert, you can complete them with a scoop of cream ice cream.


Video: Cones de brioche recheados com creme: o docinho delicioso que todo mundo vai amar! (May 2022).