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Mirela's recipe. (Crismir) Thank you Mirela, the blades are very good.
- 200 gr butter
- 200 gr powdered sugar
- 4 eggs
- 300 gr flour
- grated lemon peel
- 1 sachet of vanilla sugar
- 150 ml liquid cream
- 100 g dark chocolate
Preparation time: less than 60 minutes
RECIPE PREPARATION Chocolate pallets:
Soft butter mix with powdered sugar.
Add vanilla, lemon peel, eggs, flour, continuing to mix with the mixer. The result is a frothy composition, as can be seen in the picture.
The composition is put in a posh and weights are weighed. Leave a considerable distance between the piles because when baked they widen quite a lot. Mine are a bit sticky and don't look too nice.
Bake quickly, when the edges turn golden it is a sign that they are ready.
In a bowl put liquid cream, broken chocolate pieces and put on a steam bath, stirring until the chocolate melts. Put the cream in the fridge for at least two hours, then beat with a mixer until it becomes frothy.
Glue two cookies and then glaze them with chocolate.
INGREDIENTS for the dough
- 300 gr flour
- 150 gr sugar
- 200 gr butter at room temperature
- a baking powder
- 4 eggs
for ganache cream
- 150 ml liquid cream
- 200 gr chocolate (I used 100 gr milk chocolate, 100 gr dark chocolate with 75% cocoa)
for the glaze
WORK PLAN chocolate house pallets
- we start with the preparation of the cream, because it requires a long cooling time (preferably night spots).
Put the whipped cream with the broken chocolate on the bain-marie and let them melt completely. Take off the heat and put the cream in a bowl. Allow to cool to room temperature then put in the fridge and leave overnight.
- For the dough, mix the butter at room temperature together with the sugar, until you get the consistency of a cream. Add eggs one at a time and mix until completely homogenous. Add the flour mixed with the baking powder and incorporate with the help of a silicone spatula. We have to get a composition that is not very strong. Form the cookies with a posh, on an oven tray covered with baking paper.
- I got 60 cookies, so 30 pallets (combine with cream two).
- Bake in a preheated oven at 180 degrees for about 10-15 minutes. They should be lightly browned on the bottom, not too hard.
- Let them cool, then combine two by two with ganache cream in the middle.
- For the icing, melt 100 gr of chocolate on a bain-marie, then decorate with a posh on top.
- They are very tender, they melt in your mouth. I will definitely repeat the recipe because they were eaten very quickly.
- Good appetite for homemade pallets with chocolate cream. Thanks for the recipe & # 8220The recipe book & # 8220
Chocolate pallets & # 8211 the best cookies of childhood!
Palettes with chocolate recipes. Chocolate Palette recipe. Homemade cookies.
In a bowl mix the butter (at room temperature) with the powdered sugar, vanilla extract and salt powder
Gradually add eggs and mix until you get a homogeneous composition.
Add flour mixed with baking powder and mix well.
The obtained composition is placed in a pos provided with a round tip.
In a tray lined with baking paper we pour small hazelnuts with the distance between them, see photo.
Bake the cookies in the preheated oven at 180 C, about 10-12 minutes.
Let the cookies cool completely then place a cream avelina.
Decorate them with a melted chocolate grill and put them in the cold for at least 20 minutes.
Pale chocolate with old recipe
Among the cakes of yesteryear, chocolate pallets they are always in my childhood memories. At that time they were at the top for festive events and you usually found them in confectionery laboratories.
I always wondered how they are done, but I never mobilized in a concrete way. So, at the Easter Holidays, I decided to make something new, so I chose the chocolate blades according to the recipe of the famous Silvia Jurcovan.
Although I expected it to be a more complicated job, I was surprised by a recipe without headaches.
I hope it inspires you too.
Ingredients pale chocolate with old recipe:
- 200g butter
- 200g powdered sugar
- 4 husband eggs
- 200g flour
- 1 sachet of vanilla sugar
- 1 tablespoon rum
- 100g chocolate (with over 50% cocoa)
- 50g butter
- 250g sour cream with over 30% fat (I also used mascarpone)
How to prepare pallets with old chocolate-recipe:
Turn the oven to 180 degrees Celsius and line a tray with baking paper
Whisk the egg whites together with the powdered sugar and rum, not much but enough to melt the sugar a little. Add the yolks and melted and cooled butter over the foam.
The composition is mixed 4-5 times by inverting with a fork, then put all the flour and mix well, also by inverting until incorporated. The composition will be soft and slightly frothy.
With a teaspoon, take only a small amount, about half a teaspoon, from the edge of the composition (without mixing it in the composition until the end) and put it in the tray. Do not forget to leave a distance of about 2 cm between the cookies because when baked they widen quite a lot.
Bake the chocolate blades for 12-15 minutes at 180 degrees, until slightly browned.
After baking they will be very fragile, but on cooling they become crispy.
From the prepared dough I baked almost three trays of cookies.
After cooling, they are kept in metal boxes and can be filled with cream or eaten plain or glazed.
How to prepare pale cream with chocolate-old recipe:
Put the sour cream in a saucepan over low heat to heat it (not to boil it). Add butter and chopped chocolate on top. Mix well with a whisk until the chocolate has completely melted and incorporated into the cream. Let the pot cool for about 2 hours then mix for a few minutes.
If we want to use mascarpone instead of sour cream, we proceed a little differently. Melt the chocolate in a bain marie with the butter. Add the mascarpone over it and mix well until fully incorporated.
Let the cream cool for at least 30 minutes.
For assembly, put about a teaspoon of chocolate cream on a cookie and then glue it with another.
The chocolate pallets must be decorated and we do this with melted chocolate. Melt the chocolate in a bain marie together with the milk and then put it in a harder bag. We cut very little from the top and glaze the blades.
Thus, we place them on a plate and let them cool enough to harden the glaze.
If we keep them for a longer time, we put them in a box or cover them with a foil so as not to pick up the smells from the refrigerator. They will become tender and are very good.
Another delicious variant of chocolate cookies would be crinkles, an addictive recipe.
"Paleuri" cookies with chocolate cream, video recipe
"Paleuri" cookies with chocolate cream, step by step recipe (video). A recipe for vanilla cookies, with decoration and chocolate cream. Video recipe for "Paleuri" cookies with chocolate.
I'm going to tell you a funny thing: until recently, I didn't know what those "pallets" were and how I often received messages asking my readers about the pallet recipe, in the end I went through the embarrassment and asked. A reader explained to me that they are delicious cookies, with decoration and chocolate cream. Okay, so I found out it was some cookies, but even though I was told that they weren't in confectioneries until recently, the rather vague description didn't help me identify them at all.
I don't know what the reason was, maybe I, as a child, was so absorbed in savarines, almonds and Albinița cake, that I couldn't notice anything else when I entered a confectionery, or in the confectioneries in my area they really didn't exist these cookies that the rest of the nation seems to know as "pales", the fact is that I lived for years without being able to find out exactly what they are.
It must have been about two years (maybe three) when I first came across a recipe for pallets, on the reteteinimagini.ro website. Suddenly, I understood what it was about: it was the vanilla cookies from Silvia Jurcovan's cookbook! I had made them countless times, filled with both chocolate cream and jam, decorating them with melted chocolate or cocoa icing, but I didn't know they were known as paleo!
And now, if I still found out (even) what those blades are, I thought I would share the recipe with you. To make everything as clear as possible, we have made for you a video recipe that you can watch immediately below the list of ingredients, and at the end of the article you will also find the text version (printable) of the preparation method.
Chocolate Pale: My Childhood Cookies
Now it's about the pales, the cookies of my childhood.
Because they were everywhere, everyone had the recipe but I don't think anyone made them at home. It's the first time I've done them.
I'm not hard to do either. The recipe is incredibly simple, with few ingredients.
For the dough you need: powdered sugar, margarine, yolks, flour, grated lemon peel and vanilla essence.
For the cream you need household chocolate, water, powdered sugar, margarine and rum essence.
The icing is just from a 75% cocoa chocolate bar.
Below are the quantities and how to prepare. But first, their story and mine.
The paleo recipe is with margarine because it comes from the time when you only saw butter in pictures or you could only buy half a package.
It was strange that you could find very good chocolate everywhere. And at the confectionery, plenty of cakes, especially pallets. Maybe chocolate and cakes were just a fad.
My favorite chocolate was called Ambassador. I rarely buy, it costs a lot, I was in high school. I fixed it, I collected pennies and once a month I bought my chocolate bar elegantly wrapped in golden-brown paper and interestingly inscribed. Or so I saw it with the eyes of a child.
I didn't feel unhappy that I couldn't buy it often, I was just happy when I reached my goal.
I kept my passion for chocolate.
Now that I think about those times, I realize that I was very miserable, but what you don't know doesn't even affect you, says a philosopher. I found a picture of that chocolate on the net.
I go back to the pallets, the cookies of my childhood.
So, for the dough you need 250 g powdered sugar, 250 g margarine, 7 yolks, 400 g flour, grated peel of a lemon and vanilla essence.
With the mixer or the robot (and with the goal if you want to relive the times), beat the powdered sugar with margarine until it becomes a cream.
Add the yolks. Put the yolks one by one, when you have finished with all the yolks, add the grated lemon peel and vanilla essence.
Put the flour and mix by hand, the composition.
Put the dough in a bag and pour it into the pan immediately because it hardens very quickly. It doesn't matter that it's spicy, the dough is spread when baked.
Bake in the preheated oven. Keep an eye on them because they are done immediately. I didn't know they stretched so much when baked. Next time I will make them rarer.
Let them cool and collect them in a bowl. Even if they don't look perfect after baking, when you glaze them, the imperfections will no longer be known.
On a steam bath (bain-marie) put 125 ml of water and 125 g of powdered sugar, to boil.
When the sugar dissolves, let it cool and then add 200 g of good quality household chocolate. Be careful, the chocolate only melts at 30 degrees.
When the chocolate melts, add 100 g of margarine and finally the rum essence. Take the cream off the heat and mix it with the mixer or robot. The chocolate cream is ready.
Let the cream cool and assemble the blades, ie stick two pieces of cookies with chocolate cream. If there aren't all the ones I baked on the plateau, it means that they disappeared on the route.
The icing is made of melted chocolate. If you don't have another one, make a posh out of baking paper and start glazing the blades.
Here they are closer. I'm starting to have a face. You can glaze in all directions.
They look chocolatey, they're really bad. Don't stop eating.
And I kept posing for them, I couldn't miss the moment.
They are even better the next day, the cream settles better, they are tender, tasty and gain volume.
You can start this morning.
At this picture my mouth is watering. With the wonderful dough wrapped in flowing chocolate, I'm sorry to invite you to indulge & # 8230
Pale with chocolate cream
I don't remember if I ever ate homemade pallets. They always seemed very hard to do, I don't know why. Maybe because I didn't know much about confectionery / pastry and anything but pancakes, blackberries and donuts seemed difficult to me. But, lately, since I discovered that I like to make cakes and I have researched what confectionery / pastry means, I have started to look at the preparation of cakes with different eyes. Today I was flipping through the recipe book and came across the recipe for pallets. I'm not sure where I got it from, but I decided to give it a try. As always, I remember taking pictures after I already start making the cakes or even at the end of them.
So even now we will have photos only with the final result. It is a very simple recipe, very fast and with results as expected.
& # 8211 200g butter at room temperature
& # 8211 150g sugar (I used the powder because it melts faster)
& # 8211 1 sachet of vanilla sugar or vanilla essence
* For chocolate cream
& # 8211 200ml cream for whipped cream or liquid cream
& # 8211 150g chocolate (I had chocolate icing with 52% cocoa)
& # 8211 100g chocolate (like the one used in cream)
METHOD OF PREPARATION
We mix the butter at room temperature with the sugar and vanilla sugar or essence and mix everything well until it becomes a cream and the sugar is no longer felt. Over this cream we add the eggs, one by one, waiting to be incorporated before putting the next one.
After we have finished with the eggs, we put the flour mixed with the baking powder and passed through a sieve. Mix everything with a spatula until smooth. When we were done, we lined a tray with baking paper. In a pos with a round dui we put the composition and form the blades in the tray, at a distance of a few centimeters between them because they will grow. We put them in the preheated oven at 170 degrees or the average stage for those with gas, for about 15 minutes or until they start to brown slightly on the sides, without burning them. Let them cool and then remove them from the baking paper.
For the chocolate cream, put the cream and the broken chocolate in the pieces in a saucepan and place it on low heat until it reaches the boiling point. Mix well and transfer to a stainless steel bowl, then put in the freezer until cool. Mix the cooled cream well until it becomes frothy.
For the icing, melt the chocolate in a baine marie, adding a tablespoon of milk, until we bring the icing to the desired consistency.
To assemble the pallets, we put the chocolate cream in a pos and we put a piece of cream on a cookie. We combine them two by two until we finish them all. Pour the icing into a pos and then glaze each cookie. Put them in the fridge until the cream and icing harden well.
Pale, childhood cookies
When it starts to boil, remove from the heat and pour over 100 g of chocolate. Leave it for 5 minutes to melt the chocolate.
Mix with a spatula until the two ingredients are homogeneous.
Leave it to cool for at least 2 hours in the refrigerator.
In the meantime we will prepare the dough.
Mix the butter that you have kept out of the fridge enough to reach room temperature.
Add powdered sugar, vanilla sugar, a pinch of salt and vanilla essence. Incorporate the sugar into the butter with a spatula, then mix the composition.
Gradually add the 4 eggs, stirring constantly, making sure each egg is well incorporated into the butter. Add the flour in 2 tranches, mix with a spatula until incorporated and finally mix.
You will get a soft dough.
Transfer it to a round-ended bag. On a tray lined with baking paper, you will make piles with a base diameter of 4-5 cm, with a distance of 5-6 cm between them to allow them to grow.
With your finger soaked in water, flatten the tips of the weights.
Put the tray in the preheated oven at 180 degrees for 12 min. 4-5 trays will come out.
Allow to cool slightly and then move to the bottom.
Using the Bain-Marin technique, in a bowl over the water, melt 100g of chocolate, mixing with a spatula.
Transfer the chocolate icing to a very fine-tipped pouch or plastic / paper cone and ziz-zag the front of the cookies.
Allow the glaze to harden completely, at least 30 minutes, in a cool place.
Take the chocolate out of the fridge and mix until it becomes creamy.
Transfer the cream to a round-tipped pouch. Pour half of the nut-sized piles of cookies.
Cover with the other half lightly.
The cookies are kept in a cool place.
They will become more and more fragile over time.
Recipe video PALEURI, CHILDREN'S JAMS lower:
Method of preparation
Mix the butter with the sugar foam.
Add the eggs and vanilla on top, and at the end add the sifted flour with the baking powder and salt.
The result is a soft dough from which lumps are formed on the tray lined with baking paper (at a distance of 2 or 3 cm from each other), which is baked at 180 degrees for 15 minutes. Remove to cool on a tray.
For the cream: boil the liquid cream together with the powdered sugar, then pour it over the broken chocolate. Leave it for a while, then mix the cream and put it in the fridge. & Icircbefore filling the pallets, mix a little.
To obtain the icing, melt the chocolate quickly in the microwave & icirc together with the oil.
The cooled spindles are glued two by two with cream and glazed with a cone made of baking paper.
Chocolate Sandwich Cookies
The chocolate sandwich cookies that I made today are made of two layers of butter cookies, glued together with some delicious chocolate ganache. When we had school parties or any other celebrations, these cookies were always present on our tables. You could find this Romanian dessert in any bakery, but you can easily make them at home and get the same delicious result.
These chocolate sandwich cookies require just a few simple ingredients, but you need to have some patience to bake the butter cookies. Since these cookies expand a lot after you place them in the oven, make sure you leave a decent amount of space between them when you spritz them in the tray. If they don’t have enough space between them, they’ll stick to each other and won’t have that pretty round shape anymore.
I baked 3 trays of cookies, so the baking part is a bit time-consuming. You can prepare the cream the night before you bake the cookies, because it needs to cool in the fridge for a few hours. Since I didn’t consider this, I just placed the chocolate cream in the freezer for about 40 minutes. If you’re going to do the same, make sure you don’t leave it too much in there - it will become too hard and you’ll have to wait to get it to room temperature again.
These cookies wouldn’t be called the original paleuri if they wouldn’t have that pretty design on top. To make it, I just melted some chocolate, transferred it to a small plastic sandwich bag, and cut one tip of the bag with some scissors. I drew some lines vertically and then horizontally, and I got a pretty design which perfectly resembled the one of the cookies that we can buy in bakeries.
I didn’t find this recipe in any cooking books, so I got inspired by a Romanian blog, Caietul cu Retete.