Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: isi on April 19, 2010, 08:16:00 pm
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Hello :) :) :)
Here at home we have a glass jar from IKEA where you live is always something sweet to accompany the nice cup of tea, the coffee or simply to devour the kids (only the kids of course)
I like making cookies, cupcakes or even a place Madalenes there! Always something that can endure for a while!
Among my recipes election are these mini mini mini Croissant whose validity has never been able to test ...
Anyone who has proved them will understand why !!!!!!!!!
It may sound a little strange mass but only tell you that the end result is heavenly!
Recipe Name:
Mini Mini Mini ... CROISSANT WITH NUTS
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0024-3.jpg)
Makes 64 Croissant
Ingredients:
200 grams of butter or margarine
200 grams of Philadelphia Cheese (homemade of course) http://www.forumthermomix.com/index.php?topic=3513.msg42986#new
300 grams of flour
50 grams White Sugar
50 grams brown sugar
50 grams of Dried Fruit (Hazelnut, Almond, Walnut)
Preparation:
Butter / Cheese / Flour - all inside the Thermomix and program level 3 - 4 minutes!
The mass is sooooo soft.
Remove the dough from the Thermomix with the help of the spatula!
Form a ball - Wrap up and Leave to rest in the Fridge for at least 2 hours
THE IDEAL IS OVER ALL NIGHT !!!!!!!
Now:
Mix the dried fruit (previously finely milled in Thermomix) with the Sugar and divide into 4 equal pieces
Divide the dough into 4 equal parts.
Take ONE and place the other 3 in the cold!!
Put 1/4 of the mixture of Sugar/Fruit on the bench - put the dough on top and form a circle with about 26cm!
Hope I made myself understood (the sugar/fruit mixture works as flour to stretch the dough on top :-)) :-)))
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0019-6.jpg)
After the circle is done divide it into 16 shares i (do not be alarmed because it is small anyway!) Lol
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0020-4.jpg)
Now just wrap each triangle from the widest part until the tip end and place in pan with the tip end down!
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0022-4.jpg)
Now do the same with the rest of the ingredients!
Bake in preheated oven at 180 º for 14 to 16 minuts until they are golden brown (notice the initial photo)!
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0023-4.jpg)
Allow to cool over a grid and after very cold store in boxes or well insulated glasses!
Endure at least 4 weeks will - if someone leaves them hidden this happen of course .... :D :D :D
Puhhhhh this was tiring - I think I'll take a Cafe with a Mini Mini ..... 8) 8) 8)
Hope you enjoy the Idea - they really are special and veeery nice
Regards
isi
members' comments
JulieO - I made the dough for these one night and got it out of the fridge about 30 mins before trying to roll it out next morning.
I'm afraid I didn't have much success with this part but I feel it's more to do with our weather at the moment (30C) and a little humid. Anyway it wouldn't roll out for me, kept sticking to the rolling pin even when I dusted with a bit of flour. It was almost like there wasn't enough flour in it so to save the day, instead I pulled off little pieces, rolled into balls and then rolled in the nuts and baked that way, perfect size for popping in your mouth with a coffee. I think I'd like to try again when we finally get cooler weather. Hoping others have better success than I did.
Tebasile - I was cheating and used Pleno organics puff pastry waiting in the fridge to be used. Thank you Isi.
Nay-nay - Ok - so I'm rolling these babies up and they actually look like the photos and I'm thinking I'm soooo master Chef but now I've cooked them they are a little doughy in centre. I am supposing they have to be very crispy, hard to last 4 weeks. I think I'll put them back in on a very low heat so they don't burn??
I turned off oven and just left them in there on cooling rack and they did crisp up but not the wonderful colour of Isi's. I think maybe I didn't roll them thin enough either. They are very tasty!! Julie I found you really need to roll straight away even as Isi said putting the rest of the mix back into fridge while you roll the rest. I had intentions of leaving in over night but couldn't wait and got it out after a couple hours and had the trouble you described but then left it a couple more hours and it was good to work with. I did mine in the cool of the night about 8.30 pm and was very happy with how they rolled up. Will definitely try again - Thanks Isi. If I left them at high heat any longer the underneath of them would have burnt - I think maybe they were to thick - I didn't roll them thin enough.
cookie1 - I made this yesterday and put it in the fridge over night. It was really firm to roll out today.I rolled it between two pieces of baking paper. I used hazelnuts ground up fairly fine and raw sugar on mine. They are very moorish, one is definitely not enough. I actually rolled them in the nut mix after I had rolled them into the croissant shape as well as having it under the dough being rolled out.
rainbow - Thank you Isi, these are beautiful. I prepared the dough last night and made them this morning for our Sunday morning coffee/hot chocolate and they are the best.
KL in the mix - my dough was very firm straight out of the fridge too. Rolled it between baking paper which I must say, is a brilliant idea!!! Was a bit of a workout though... I think I even raised a sweat!!! Sprinkled the sugar/nut dust on both sides prior to rolling. Goodness they were yummy!!! Still have half the dough left in the fridge which I froze for next time. Made a second batch with the frozen dough but put some grated dark chocolate sprinkled over too. Yum. Just as good as the first batch... maybe even a little tastier.
versaceyoyo - I must admit it was hard work rolling the dough as it was very firm, however, I got there and I am so pleased with how they turned out - another wonderful 'Isipe' (short for Isi-recipe!). They really are good - I have shared them with a few people now and they are a universal hit!
ILB - Isi, I made these for our cooking class recently and they were a huge hit!! Thank you.
rubyslippers - I love these. Very tasty. Thank you isi!
CP - delicious! (and now I know what she means by mini mini mini - they are just a mouthful). Will definitely make these again.
cookie - We love them. They freeze well too.
DJ - Very delicious, had too many for breakfast.... Oops.
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Isi they look fantastic. Thank you so much for all your hard work in describing what to do and in producing the very helpful photos.
At the moment I do not have an oven so i cannot cook these but as soon as it is fixed, I think I will be making them.
:-* :-* :-*
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Hi Katya!
Thank you so much. Sometimes I am afraid not be able to explain it as it needed :D So the photos are very helpful.
If you make these you wont regret ;)
regards
isi
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Isi, these sound really good, thanks for sharing. ;D
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What a lovely little recipe! Can't wait to try. What fruit do you use in them - sultanas, apricots, dates??
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I would like one with an espresso :) Thank you for sharing your recipe Isi.
What fruit do you use in them - sultanas, apricots, dates??
I have the feeling she means nuts ??? Is this correct Isi?
50 grams of Dried Fruit (Hazelnut, Almond, Walnut)
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They look lovely isi. I like this sort of sweet treat where it will last 4 weeks - but my family have trained themselves to sniff out food ;D I'm going to make these on the weekend (or sooner if I keep looking at the photo).
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Thanks again Isi, these will be perfect for morning tea. We will try and stop at 1. ;D
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These look great Isi. Can't wait to try one!!!
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These look tasty Isi. I might make a batch and take on holidays with me to feed the hords that come to our van at coffee time. (Can't complain, we go to theirs at other times of the day.
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Great work again Isi - like the idea of cutting the croissant out that way. Very easy, very nice. :-* :-* :-* :-*
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Thank you everyone ;)
Yes Tebasil I mean Nuts - I will change it in a sek.
Nay Nay - I do mine normally with Hazelnut. Once I tried with Sesame / Sugar / Cinnamon - they where lovely too!
Look forward for your results
isi
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I made the dough for these last night and got it out of the fridge about 30 mins before trying to roll it out this morning.
I'm afraid I didn't have much success with this part, but I feel it's more to do with our weather at the moment (30C) and a little humid. Anyway it wouldn't roll out for me, kept sticking to the rolling pin, even when I dusted with a bit of flour. It was almost like there wasn't enough flour in it, so to save the day, instead I pulled off little pieces, rolled into balls and then rolled in the nuts and baked that way, perfect size for popping in your mouth with a coffee.
I think I'd like to try again when we finally get cooler weather. Hoping others have better success than I did. :)
(http://i260.photobucket.com/albums/ii26/ragdoll128/IMG_4027.jpg)
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How do they taste Julie? After all, according to Gary on Masterchef, a broken pavlova is fine as long as it tastes right.
They look very cute.
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Isi they look fantastic :) I am amazed at your ability to write everything in English!
I had to giggle at this part though..............
something sweet to accompany the nice cup of tea, the coffee or simply to devour the kids (only the kids of course)
:D ;D I think you meant 'or simply for the kids to devour' ;D
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:D
Great work isi! Thanks for that. I'll try them as soon as our weather cools down!
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Ok - so I'm rolling these babies up and they actually look like the photos and I'm thinking I'm soooo master Chef but now I've cooked them they are a little doughy in centre. I am supposing they have to be very crispy hard to last 4 weeks. ??? I think I'll put them back in on a very low heat so they don't burn?? ???
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How'd they go Nay?
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I was cheating ;) and used Pleno organics puff pastry waiting in the fridge to be used. Thank you Isi :-*
(http://www.fotos-hochladen.net/p1130917copy4or3mxvn.jpg) (http://www.fotos-hochladen.net)
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Come on girls, this is not fair !!!!!!!!! >:( >:( >:(
I never had bad results with this recipe - why does this have to happen - grrrrrr.
The only justification I can find for you Julie is actually the heat ....
Nay Nay - they really have to be crisp and crunchy. ??? ???
I'm really sad about this.
Tebasile - what a deliciouse cheating - :) :)
Yes you are right Megan ;D ;D ;D - I will leave it like this so its more funny!
I'm so sorry guys that you have no good results because they are really very good :-[ :-[ :-[ :-[
isi
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No, not your lovely recipe at all Isi just me or I could blame my oven. But a tradesman can't blame his tools so I better not either! :-)) I turned off oven and just left them in there on cooling rack and they did crisp up but not the wonderful colour of Isi's. I think maybe I didn't roll them thin enough either. They are very tasty!! Julie I found you really need to roll straight away even as Isi said putting the rest of the mix back into fridge while you roll the rest. I had intentions of leaving in over night but couldn't wait and got it out after a couple hours and had the trouble you described but then left it a couple more hours and it was good to work with. I did mine in the cool of the night about 8.30pm and was very happy with how they rolled up. Will definitely try again - Thanks Isi. :-* :-*
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If I left them at high heat any longer the underneath of them would have burnt - I think maybe they were to thick - I didn't roll them thin enough. :-\
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Think it was the oven - If they had cooked faster then the bottom wouldn't have browned so much. Give it another go. don't think they would be too thick.
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So you think hotter and quicker TMXer??
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For your oven - yes, worth a try.
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Thanks will try next time and maybe on top self not middle. ;)
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Thanks for all these hints, I plan to make these in the next couple of days. I will try rolling them between baking paper. Have a heap of family descending tomorrow afternoon, these will be a nice treat.
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200 grams of Philadelphia Cheese (homemade of course)
Can you please tell me who you make this?
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200 grams of Philadelphia Cheese (homemade of course)
Can you please tell me who you make this?
Yes - I would be very interested - My hubby was just asking me to find this very recipe as he said we haven't eaten sooo much philly cheese (thanks to baf65 chicken) in our lives before and he thought it was just for cheese cakes. LOL! :D
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I was wondering the same thing. Would love the recipe Isi. ;D
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I found this Utube video for making cream cheese. :)
http://www.youtube.com/watch?v=3Kz0v4rJNOY
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Thanks for your tips NayNay and your little rolls look perfect! I couldn't roll at all, if I tried to pick up the dough, it was stuck to the bench even though it was on the nuts, it would just pull apart and when I tried to roll out, big clumps were sticking to the pin. I really think the humidity in the air was the problem or the scales weren't reading right for the flour because the dough did seem like it needed more flour to make more rollable, Anyway, not to worry, it certainly wouldn't be Isi's recipe, really believe it was the weather. :)
I wonder what they'd be like with some of the nuts in the roll, not just on the outside? :)
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another gem from Isi for me to try!! Maybe the nuts/sugar/cinnammon version I think.
Of course it will be Anzac biscuits this weekend too though.
LEST WE FORGET!!
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I made the dough for these this afternoon. It seemed fairly firm, but tomorrow when I roll it will be the big test.
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There is a cream cheese recipe in the german book: 500 g quark, 250 g butter, 200 g sour cream and 1/2 tsp salt mixed for 5-6 min/70*C/speed 4.
Straining yogurt or kefir is healthier. I use this Yogurt Cheese Maker (http://www.cuisipro.com/site/eng/product_detail.aspx?category_id=category_007&subcategory_id=subcategory_053&product_id=prod_0144)
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As I said above I made this yesterday and put it in the fridge over night. It was really firm to roll out today.I rolled it between two pieces of baking paper. I used hazelnuts ground up fairly fine and raw sugar on mine. They are very moorish, one is definitely not enough. I actually rolled them in the nut mix after I had rolled them into the croussant shape as well as having it under the dough being rolled out.
Photo to follow.
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croissant dough waiting in the fridge for breakfast tomorrow!!!!
:)
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Thank you Isi, these are beautiful. I prepared the dough last night and made them this morning for our Sunday morning coffee/hot chocolate and they are the best. :) :) :)
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my dough was very firm straight out of the fridge too.
Rolled it between baking paper which I must say, is a brilliant idea!!!
Was a bit of a workout though... I think I even raised a sweat!!!
Sprinkled the sugar/nut dust on both sides prior to rolling.
Forgot to take photos but goodness they were yummy!!!
Still have half the dought left in the fridge. Any idea on if it would freeze OK??????????
:D
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It should freeze OK. No reason not to.
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I'm so glad there have been already positive results!
I really was getting worried ... :-))
Hope you enjoy!
@rainbow - yes it freezes ok ;)
Thanks Thermo
isi
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yep - freezes just fine.
Made a second batch with the frozen dough but put some grated dark chocolate sprinkled over too.
Yum. Just as good as the first batch... maybe even a little tastier.
;)
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Have the first lot sitting in the fridge at the moment and hopefully rolled tonight... if I get time.
But while driving somewhere the other day my mind wandered to these (as you do :-))) and thought how nice these would be with some crushed hazelnuts in melted chocolate spooned into the middle before you start rolling these. You'd only need a little bit, then use hazelnuts and the sugar on the outside ??? :P
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I made the cream cheese and then made these croissants - both recipes are great. I must admit it was hard work rolling the dough as it was very firm, however, I got there and I am so pleased with how they turned out - another wonderful 'Isipe' (short for Isi-recipe!).
this is a few of them before going in the oven:
(http://thermomixdiary.files.wordpress.com/2010/05/p_1600_1200_7c4b9846-bcae-4d05-84f8-c361bf9fbc81.jpeg)
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Look good - did we get an after photo - or did they all get eaten ??
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I thought the same thing Thermomixer but I went to her blog and there they were, dozens of the little devils ;D ;D
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Yes JD - they look great.
http://thermomixdiary.wordpress.com/2010/05/04/4-may-2010/ (http://thermomixdiary.wordpress.com/2010/05/04/4-may-2010/)
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LOL I didn't post that photo because it looked like a mountain of them! ...and it was a bit blurry.
they really are good though - I have shared them with a few people now and they are a universal hit!
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Isi, I made these for our cooking class recently and they were a huge hit!! Thank you :-*
These sorts of things are a great advertisment for the forum ;) ;D
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... and for the TMX ;)
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Oh wow... how did I miss this?!
They look delicious, thank you for all your fantastic recipes, Isi. I can't wait to try these.
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Thanks sooo much :)
They really are great.
:) :) :) :) :)
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Another for my list! I'm sure I could bake for a week and still have recipes left to try!
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I <3 these. Very tasty. Thank you isi!
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You have been cooking up a storm RS. Love the reviews. :)
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I have been meaning to make these since isi posted them. delicious! (and now I know what she means by mini mini mini ;) - they are just a mouthful).
Will definitely make these again
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We love them. They freeze well too.
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oh missed this one...love the idea of the sugar nut mix on the outside..yum! thanks for posting isi :)
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Dough chilling in fridge.
Thermy had hard time making, so used :: for half the time when it got stuck then back on normal when unstuck.
They sound delic!
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DJ they are lovely. Quite Impressive.
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Very delicious,
Had too many for breakfast.... Oops. ;D
(http://i1255.photobucket.com/albums/hh621/Droverjess/1d05a19811355e34581af77f42d43d93.jpg)
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not thanking you for the bump :-))
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Why not Uni ..... ;D