Last saturday / sunday I participated in the synchronized jaw # 8, hosted by Sandra and Zorra , and watched the progress of the other live via instagram with the hashtag #synchronbacking. Of course, I also baked 🙂 And what was good? Ofenberliner !
Berliners, donuts, pancakes or whatever
Thanks to my countless moves I know the most common names, I usually prefer the name donuts, after all, I have lived 18 years in Franconia and learned so. But I adapt to my local environment and now say Berliners to it. I like these little round things, but I have not done them yet – Why I do not know. So I just had to try it out.
Incidentally, you can find the recipe on Zorra von Kochtopf.me . I was also very strict about it, after all, it was my first attempt and I wanted to be a little more careful. Would have been a pity, if I had only Teigkleckse on the plate in the end. I found the end result a bit too dry. On Monday, I baked it again with a sip of more milk (and changed everything else). However, I did not let the dough go overnight in the fridge. The result was already fluffier and softer – the next day then dry – as well as with real donut 🙂 The recipe I share with you another time.
The most important…
.. with donuts and Berliners is and remains the filling. Of course they do not taste good, but they are not that good. My favorite filling is still Hiffenmark . So of course I wanted to fill my Ofenberliner exactly with it … Of course I have to buy Hiffenkonfitüre and the time was too short my mum to ask if she sends me theirs. So what do you do on Saturday evening without jam and especially without filling tools? Fortunately, I had previously had the idea to make an advocaat cream. Eggnog was there.
How do I make now only a EierlikörCREME? Quite unsuccessful, I rolled through a few cookbooks and Pinterest without finding what I had in mind. I wanted a cream that you can easily inject into the cut Berlin without everything runs out again, but at the same time with everything I’ve so feasible. After some pondering I remembered once again that I made a cream of whipped egg yolk and boiling milk YEARS AGAIN. So I ran into the girls room (is only meaning that way, because it is actually my study, but there is also Luna’s little tinkling …). In a party cookbook (publisher Zabert Sandman) I found the recipe for a peach trifle with vanilla cream . So I studied the recipe exactly. Since I wanted to make an advocaat cream, I replaced the milk with a mixture of milk and eggnog and wanted to add some eggnog after cooking. The whole thing should have a good shot. That was the basis!
Incidentally, I already prepared the cream on Saturdays, so that the next morning everything is nice and cold and I have no stress in the morning.
Whenever I try something completely new, I get a bit chaotic and run around in panic, sure looks funny when I jump from one side to the other for the tenth time. That’s what happened here too. First I scratched the marrow out of the vanilla bean and put both into the milk together. Milk and eggnog boil and meanwhile I let the egg yolk with the sugar beat until frothy. Thank god I own a food processor! Thanks dad and Uli! Of course, the milk started cooking too early, because I set the temperature too high. So milk again and continue. Corn starch and flour quickly sifted and added to the whipped egg-sugar mass. Why cornstarch in addition? I had the hope of giving the cream that little bit more hold! Of course, my milk did not boil anymore, so switch it on again quickly and boil it up. With the hot pot, the side changed and slowly added to the egg mixture, while still let the machine beat (on the second highest level with splash guard). Let stir briefly, then back to the stove and the cream in the pot. Now muscle power was announced! I stirred the cream with the whisk (medium heat) until it got pretty thick, which became more and more tiring over time. Quickly the remaining eggnog (40 ml) stirred in, stir briefly and schwupp landed the cream in a suitable bowl. Sprinkle some sugar over it and cover with plastic wrap and let it cool before the cream comes into the fridge overnight.
The next morning, I examined the cream thoroughly. Taste good, but consistency … I expected more. But you can save everything. The cream so quickly pitched and found that it is too liquid. As a filling for reinspritzen she would have been just right, but I wanted to cut open the Ofenberliner and then filling … How do you get a cream? CHOCOLATE suddenly came to my head and I fished a platter of good dark chocolate out of the back drawer. I had the hope that this would sufficiently thicken the cream without me gelatin or similar. have to try. Quickly melt the chocolate in a water bath and then add in a thin stream to the eggnog cream (which was meanwhile further hit by the food processor).
The moment of truth
After such a mess, I’m very curious about the result and I had already resigned myself to my Berliners simply to paint with my favorite jam. But then I cost the result and thought only HOW GEIL! In fact, I was immediately tempted to empty this whole bowl, but I controlled myself. In fact, my chocolate emergency plan had worked.
The cream had just the right consistency, neither too fluid nor too firm. A small eggnog chocolate dream. So after cooling off so that in the spout and on the sliced Ofenberliner. Result: DELICIOUS !!!
Also works great as a small chocolate chip 🙂
In my case, I’ll make this cream again soon, but this time with Baileys and as a dessert with crumbled biscuits or a biscuit bottom.
Sandra – From-Snuggs-Kitchen
Birgit D – Creativity in the Kitchen, Home & Garden
Elisabeth von De Oostenrijkse Paplepel
Ingrid of what
Anja von KüchenMampf
Franziska cost only once
Katrin from Summsi’s hobby kitchen
Dagmar von Dagmar’s Brotecke
Kornelia of kitchen theater
Klaudia of cooking with hearts
Susi from the cook girls
Felisa from kleinekücheblog
Karina of Karamba Karina’s World
Melissa of Gourmandises Vegetariennes
Zorra from the cooking pot
Jeanette of Cuisine Violette
Martina by Mrs B.
Caro from Caro’s kitchen
Tamara of Cakes, Cookies and more
Tanja from Greenway36
If I have forgotten someone, then please have a short message in the comments or an e-mail to yours truly and I’ll write you in quickly 🙂 I would like to thank Zorra and Sandra for this beautiful event. This is great and was really fun and you could meet new people again.
A big thank you!
Strangely I feel like Oreos now … I know what a recipe there is for the weekend for you dear 😉 But first of all the bread chips this evening!
All the best!
- 5 egg yolks
- 80 g of sugar
- 25 g of flour
- 15 g of corn starch
- 300 ml of milk
- 150 ml eggnog + 40 ml eggnog
- 1 vanilla pod
- 100 g dark chocolate
- Mix flour and cornstarch and sift in a bowl.
- Slice the vanilla pod and scratch out the marrow. Mix 300 ml of milk with 150 ml of egg liqueur. Add the vanilla seeds and bring to a boil over medium heat.
- While egg yolk and sugar frothy (may take up to 5 minutes), then stir in the flour-cornstarch (the milk should now boil).
- Quickly remove the vanilla pod from the hot milk-egg liqueur mixture and stir the mixture under the egg-flour mixture. Stir well so that no lumps remain in the mixture.
- Pour the cream back into the pot and bring to a boil over medium heat while stirring to make the cream thicken.
- Stir in the remaining 40 ml of egg liqueur and keep it on the hob for about 1 minute, stirring constantly. Remove from the hob and stir briefly.
- Put the cream in a suitable bowl and cover with cling film to prevent skin from forming. Let cool down.
- Once the mixture is cold, break the chocolate into pieces and melt in a hot water bath.
- Beat the cream with the electric whisk and add the melted chocolate in a thin stream while beating. Continue mixing briefly.
- Allow the cream to cool for a short time, maybe open it again and then continue to use it.