Light chocolate cream (Creme leger au chocolat) Moulinex 7011

Category: Confectionery
Kitchen: french
Light chocolate cream (Creme leger au chocolat) Moulinex 7011

Ingredients

Milk 500 ml
Sugar 75 gram
Corn starch 22 g
Cocoa 22 g
Eggs 1 PC

Cooking method

  • This recipe is on the French menu Moulinex 7011.
  • It is prepared simply and quickly, it turns out tasty and non-nutritious
  • Many cakes in French pastry shops are stuffed with this cream. For example, eclairs.
  • 1. Mix well all the ingredients so that there are no lumps. I used a mixer with a whisk to beat the eggs.
  • 2. Pour the mixture into the bowl of the pressure cooker.
  • 3. Turn on "Preheat". The lid remains open.
  • 4. Bring the mixture to a boil.
  • 5. Let it boil a little, about 2-3 minutes.
  • The cream is ready!
  • You need to let it cool down a little. If, nevertheless, lumps have formed, then you can mix everything again with a mixer.
  • The cream can be served with pancakes, waffles, coated with cakes, stuffed with cakes or eaten as a separate dish.
  • I liked it the most warm.
  • Light chocolate cream (Creme leger au chocolat) Moulinex 7011
  • You can also make a coffee version (replace cocoa with instant coffee), vanilla (replace cocoa with vanilla)
  • Bon Appetit!

Time for preparing:

10 min

Cooking program:

Warming up

Galleon-6
Can I cook in a ladle on the stove?
Lisichkalal
Sure you may. In this case, the pressure cooker is simply heating the cream, so it can be done anywhere.
Nuta_
Very interesting! Especially for those with a sweet tooth who are afraid of extra pounds. Thank you very much for the recipe, Svetlana! : rose: Bookmark it.
Lisichkalal
Elena, today I made a cream in a gas pot. Scale has formed on the sides of the pan, well, such as when boiling milk or cocoa.
So I stirred the cream a little with a whisk and pieces of this scale got into it.
I realized this only when I began to eat.
In general, the recipe is wonderful, but my cooking technique is still lame (due to the lack of experience in making creams.
Lisichkalal
Anna, thank you for thank you!
Exactly, this cream is a find for those who are afraid to gain extra pounds.
I almost never make cakes, as I imagine cooking butter cream, or cream with cream, sour cream ...
And here is beauty! Tasty and no fat))
EagleB3
Thanks for the recipe!

But please clarify this: As far as I remember, the 7011 does not have a "Preheat" mode.
There is "Warming up" (mode in the menu).
And there is the "Preheating" stage (I can’t vouch for the lettering ...), which turns on automatically in the "Fast cooking", "Frying" modes, etc. What exactly does the recipe mean -
3. Turn on "Preheat"
?
Lisichkalal
My mule speaks French and writes préchauffage (preheating or reheating) in it and cooks.
This is a built-in recipe. Cooking time for a given amount of food is 5 minutes.
It turns out that this is a STAGE of preheating, a frying program, since quick cooking is not suitable here.
It does not switch to the program, the cream has time to cook during the warming up.
Perhaps there is a recipe in the Russian menu that is also prepared just for heating? Maybe you can do it on it?
EagleB3
So I, too, tend to think that this is "Preheat" before "Frying". (if you put "Fast cooking", then there will be a ringing with requests to close the lid), because the Russian "Warming up" (this is the lower left section of the "Manual cooking" menu) has a temperature of 73 degrees. Or, according to some sources, even only 70 degrees. Milk should not boil in this mode.

And what is in French left-below in the "Manual" section? Under "Quick Cook"?

The preheat mode makes an omelet great. Lubricate the bowl with oil, turn on "Frying", pour the mixture into a cold bowl. And the dish is ready even before the heating ends.

I also cook buckwheat in this mode. At about 23:00 I fall asleep cereals, salt, pour boiling water (I like the ratio of 100 grams of cereals to 300 milliliters of water), stir to dissolve the salt, close the lid, turn on "Warm up". It automatically stands for 3 hours on "Warming up", then it automatically switches to "Maintain temperature" for another 3 hours. And then it turns off, but it works like a thermos. And in the morning, getting up at the alarm clock at 6:15 am, I eat a wonderful hot porridge.
Lisichkalal
Yes, everything is the same as in the Russian version. As far as I remember, there was a "warm-up".
Differences are only in the built-in recipes, everything else is the same)
Good idea with buckwheat! Is it a crumbly porridge?
EagleB3
The most crumbly!

I prefer to mix buckwheat cooked in this way with soft low-fat cottage cheese (4% .. 5.5%; about 100..120 grams of cottage cheese for the initial 50 grams of buckwheat). My wife likes it with olive oil. The eldest son prefers with soy sauce.
And the younger son doesn't like buckwheat for some reason.

In general, in our slow cooker on the "Reheat" mode (not "Preheat" before "Frying", but on "Reheat" and "Maintain"!), You can cook almost Sous-Vidnye dishes. Look in the thread or in the "Collection ..." recipes from lega74 (aka Lena Smirnov).
Buckwheat recipe, by the way, is also from her.
Lisichkalal
I made pork and bananas in chocolate using the sous-vide technology in a mule)) on these 2 programs.
EagleB3
How interesting!

And a detailed recipe / technology? ..

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