Donut white glaze (quick-drying type)
Ingredients
1 cup rock sugar (rock sugar or frosting)
2-3 tablespoons milk or water
1/2 tsp vanilla extract (optional)
Production instructions
Sift rock sugar:
Sift the rock sugar into a medium bowl to prevent lumps.
Add the liquid:
Add a little milk or water at a time, starting with 2 tablespoons. Mix well with a whisk or spoon. If the frosting is too thick, add a little more milk or water, but only one tablespoon at a time.
Add vanilla extract (optional):
If you decide to use vanilla extract, add it to the mixture and stir thoroughly until well incorporated. The frosting should be a thick but smooth consistency.
Dip donuts:
Dip the donut in the frosting and flip so it covers the entire top.
Let stand:
Place the donuts on a rack and allow the excess frosting to drip off.
Fast drying:
Depending on the temperature and humidity in the room, leave the donuts for 10-15 minutes to allow the glaze to dry quickly.
That’s it! Now, you can taste delicious glazed donuts, and the finished product is perfect and dries quickly. 🍩 ✨
Croissant stuffed with cream
Ingredients
3 sheets of pastry dough
1 egg
Moderate sugar
500 g cream cheese
500 ml whipped cream
1 tablespoon vanilla extract
1 cup rock sugar
1/2 tsp yellow food coloring
Melted chocolate, chopped almonds, strawberries and edible glitter (for decoration)
Practice description:
Prepare the croissant:
Preheat oven to 190 °C (375 ° F).
Roll out 3 sheets of puff pastry on a flat surface and cut into triangles.
Roll each triangle of dough from the bottom towards the tip to form a croissant.
Place it on a baking sheet lined with oil paper.
Break up the eggs, then brush the croissants with egg wash.
Sprinkle the croissant with the right amount of sugar to sweeten it.
Bake at 190 °C for 15 minutes until golden and crispy.
Cool completely before filling.
Prepare the filling:
Beat the cream cheese in a bowl until smooth and creamy.
In a separate bowl beat the whipped cream until soft peaks form.
Mix a tablespoon of vanilla extract and rock sugar with the cream cheese.
Pour the whipped cream into the cream cheese in a surrounding fashion to keep it light.
Add the yellow food coloring and gently stir until the color is even.
Assemble the croissant:
Once cooled, cut the croissants in half.
Fill the buttercream mixture into both bread halves separately, making sure the bread is well coated with the buttercream mixture.
Decoration:
Decorate the croissant with melted chocolate, grated almonds, fresh strawberries, and less edible glitter to give it a special festive look.
That’s it! A delicious creamy croissant is ready, perfect for any special occasion or a hearty breakfast-enjoy! 😋 🍓 🍫
Cream cheese pancakes
Ingredients
190 g Philadelphia cheese
200 g butter
1 can of condensed milk
4 eggs
2 teaspoons vanilla extract
320 grams wheat flour
2 teaspoons baking powder
½ can evaporated milk
Preparation:
Prepare the base mixture:
In a large bowl, whisk the cream cheese with the butter thoroughly until smooth and creamy.
Add condensed milk:
Gradually add the condensed milk to the cheese and butter mixture, stirring constantly until well incorporated.
Whisk in eggs and vanilla:
Add one egg at a time while continuing to whisk to make it well mixed. Then add vanilla extract and evaporated milk and stir until well combined.
Add the dry ingredients:
Sift the flour together with the baking powder three times, making sure no lumps form.
Stir the flour:
Using a spatula or whisk, add sifted flour to the liquid mixture in a circumferential manner until well incorporated.
Roasting:
Pour the mixture into a baking dish that has been previously floured and buttered. Bake at 180 °C for 1 hour or until free of foreign matter is removed by inserting a toothpick into the center.
Cooling:
Once baked, until the pancakes have cooled before demolding.
Serve:
Feel free to eat. Serve on its own or with fresh fruit, jam or whipped cream.
Ready to go! Soft and delicate, this delicious cream cheese pancake is perfect for any occasion-enjoy! 🍰 ✨
