Cat's tongue (Chat languages)

Cat's tongue (Chat languages)

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Beat the butter with the sugar and vanilla.

Add the flour and mix well. A fairly thick mixture will come out.

Beat the egg whites with a pinch of salt.

Put the egg white foam over the butter mixture and mix well. The composition will thin.

Put the composition in a posh and draw sticks on a tray lined with baking paper.

Leave the distance between them as they widen at the stroke.

Bake for 7-8 minutes until golden on the edge.

Remove from the pan and leave to cool.

By cooling they become hard and crispy.

Good appetite!

Hungarian cake recipe

A very good cake, although it may seem more complicated. Gypsy with icing & quot & # 8211 One of the finest cakes that. For the cream: 500 ml milk 500 ml sour cream.

Recipes for sweets and cakes, simpler or more complicated, all the same. Cat tongues, chat tongues, fine cookies, recipe. Being a dish with Hungarian influences, it is necessary to. Cherry cake and mascarpone cream with white chocolate. Tags: almond cake, chocolate cake, almond cakes, almond recipe, almond cake. The three types of cream are & bdquobavarois au chocolat & rdquo (fine, aerated).

It is a Hungarian delicacy, a delicate and delicious foliage, with. Calories: 114 Oclockhy peasant food. Pork soup Hungarian recipe.

Fine meringue sheets with walnuts, vanilla cream with butter. Traditional Hungarian homemade bread - baked in a pot. When the cream is ready, you can start preparing the cake.

Place food foil in a tray and place the first sheet of dough on top.

Chat languages ​​& # 8211 cookies & # 8220cats & # 8221

We all know these cookies and I don't think there is anyone who hasn't bought something like this from confectioners at least once. Well, you need to know that you can prepare them very easily and quickly at home. It requires few ingredients, does not require great culinary skills and, in addition, offers you the opportunity to use the egg whites left over from cakes, mayonnaise and, especially during the summer, from ice cream: D. The only more meticulous part is the cracking of the cookies in the tray, since you have to put the stick dough (not the other way around, but during baking it stretches so there is a risk of losing its elongated shape).

This time, I went on some simple chat langues, that is, only with vanilla. Depending on your desire, you can glaze the cookies with chocolate (white, black or milk), you can perfume them with a little orange peel, pistachio and lemon, etc. But be careful, once done, to stop eating after a few pieces, because they are not only delicious, but also real caloric bombs: P.

From the quantities below, I got 58 pieces, about 300 g in total.

& # 8211 egg whites 3 pcs. (100 g)
& # 8211 old powder 100 g
& # 8211 flour 140 g
& # 8211 butter 100 g, at room temperature
& # 8211 vanilla essence 1/2 teaspoon
& # 8211 a pinch of salt

Preheat the oven to 170 degrees Celsius and line a stove tray with baking paper. Put the butter (I repeat, it must be at room temperature) in a bowl and mix it with the powdered sugar, until you get a homogeneous cream. Gradually incorporate the egg whites. Put the vanilla essence, salt powder and flour, sifted, continuing to mix at low speed. In the end, you must have a homogeneous and dense composition. Put it in a spirit and & # 8220draw & # 8221 sticks in the tray, about 8 cm long and 1 cm wide. Be careful, leave space between them, because they & # 8220expand & # 8221. Put in the hot oven and leave for about 8-10 minutes (or until the cookies have hardened a little on the surface and the edges start to brown). Close the oven and let them cool inside, with the door ajar.

When they have cooled completely, remove the chat tongues from the tray, on a plate. They can be kept, for a few days, in a hermetically sealed box.

Recipe Summary

  • 2/3 cup plus 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 7 tablespoons unsalted butter, softened
  • 3/4 cup confectioners' sugar, sifted
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Preheat oven to 375 degrees. Sift together flour and salt in a small bowl set aside.

Put butter into the bowl of an electric mixer fitted with the paddle attachment mix on medium speed until smooth and creamy. Mix in sugar. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla. Fold in flour mixture.

Transfer batter to a pastry bag fitted with a 3/8-inch plain round tip (such as Ateco # 804). Pipe 2-inch lengths, about 3/4 inch wide (the ends should be slightly wider than the center), onto baking sheets lined with parchment, spacing about 1 inch apart. (Battery should be refrigerated if not being used immediately.)

Bake until just golden around edges, 10 to 12 minutes. Let cool on sheets 3 minutes. Transfer to wire racks let cool completely. Cookies can be stored in airtight containers up to 3 days.

Joffre, the Marshal's cake, was invented in Romania

The name of the Capșa brothers, Grigore and Constantin, is related to the most famous Romanian cafe - confectionery, Capșa, on Calea Victoriei in Bucharest, consecrated in the history of the city as a place of bohemianism.

It should be remembered that in the 70s, when the famous director who climbed Romania, in 1965, on the podium at Cannes, Liviu Ciulei, staged the show "Power and Truth", on a screenplay signed by Titus Popovici, on the stage of the Baia Mare Municipal Theater was used a decoration made from the furniture and partitions of the most famous Romanian cafe, Capșa, married by the communists.

The story of the Joffre cake

"In 1920, the famous French Marshal Joseph Jacques Césaire Joffre, also known as Pope Joffre, arrived in Bucharest, at the invitation of King Ferdinand and Queen Maria. The marshal was sent to decorate the King of Romania with the "French Military Medal". To honor the visit of the illustrious French guest, the famous confectioner Grigore Capșa, supplier of the Royal House, created a chocolate cake whose cylindrical shape suggested that of the French military caps.

And because the marshal was suffering from diabetes, the master confectioner with studies in Paris prepared a cake that was neither too small nor too big to be eaten without risk by the one in whose honor it had been invented. The cake that bore the marshal's name was made of butter, sugar, eggs, flour, flavors and, especially, the best quality cocoa, all dressed in a delicious chocolate icing ", explains Emanuel Ciocu, from Cevabun.ro, gastronomic culture magazine.

Joffre's cake not only turned his back on the marshal, who took the recipe with him to France, but also drove the Romanian gourmets crazy. For them, shortly after the visit of the illustrious French military, Capșa also created the Joffre cake. It had two thin countertops of "langues de chat" cookies (n.r. & # 8211 cat tongues),

a rich filling of ganache chocolate cream, all bordered by a wavy border made by the alignment in the shape of a circle of dozens of Joffre cakes, the whole construction being covered with melted chocolate.

RECIPE: Joffre Cake

Ingredient: 95 g powdered sugar, 120 g flour, 120 ml liquid cream, 3 egg whites, 25 g egg white sugar (chat langues / cat tongues) 200 ml liquid cream, 200 g chocolate with high concentration of cocoa, rum essence (cream ganache) 200 g chocolate, a little oil (icing)

Preparation: For the cat's tongues, mix the cream with the sugar until it melts, then add the flour. Beat the egg whites separately until the sugar melts, and mix with the first composition. Pour on baking paper circles with a diameter of 2 cm and bake at 200 degrees.

For the ganache, mix the cream and chocolate, put them on the fire and heat them until almost boiling. Leave to cool in the fridge, then mix until the cream becomes a light foam with an increased volume. Finally add rum.

Countertop circles split in two. Pour the cream, 4-5 cm high, on one of them, and place another top on top. The juices thus made are refrigerated to harden the cream. Only then melt the chocolate for the icing, thin it with a little oil, and glaze the cakes.

5 o'clock tea sofas (Bacalbașa's recipes)

Some time ago, it was good to receive guests for tea on fragrant (and hot) summer afternoons. Look, on a July afternoon, like this, from now on, in the garden of the house, under the curtain of wisteria or the mother-in-law of the mother or under the vines. & quotThe tea at 5 o'clock was - on the bank of D & acircmbovița, like that of the Thames, or as in the quiet & bdquomoșie of the country & quot - a social gathering.

Opportunity for chatter, to show the ladies the last dress or the last hat bought, a jewel received from a secret admirer. For the host, the tea was the opportunity to display a certain well-being, because in addition to the cup of aromatic and hot liquid were brought in front of the guests trays of canapés, hors-d & # 39oeuvres (entrees), biscuits and cookies. Let's take a look at a possible tea menu one afternoon. Watercress sandwiches, caviar sofas, oyster tartlets, cream cheese sandwiches, olive and foie gras sandwiches, chocolate balls, walnut waffles, langues-de-chat (cat tongues), tangerine tarts.

French Cat Tongue Cookies

This is my second posting for The Secret Recipe Club! In the Secret Recipe Club, each blogger is assigned a different blog each month. They secretly choose a recipe, prepare it, and post it on a designated day. This month, I was assigned The More Than Occasional Baker.

Ros & # 8217 blog was new to me and it was difficult to decide on just one recipe. I finally settled on these Langues de Chat, but other recipes now on my list include Portuguese Egg Tarts, Rose Cupcakes, and London Almond Cookies. She has a baking goldmine of both sweet and savory posts, with a large assortment of cakes, cupcakes, cookies, breads, brownies, and pastries.

Chat languages ​​are French cookies called Cat Tongues. These light cookies are soft in the middle and crisp around the edges. Egg whites are beaten until stiff and folded into butter, sugar, and flour. The mixture is piped into thin strips and baked until the edges are golden brown. They can be plain with vanilla extract or flavored with various garnishes.

Really watch the temperature when baking these cookies. They can darken quickly. The cookies are best the day they are made, but store extras in an airtight container and eat within 2 days. I live in Florida with high humidity. They may last a little longer in a dryer area.

I used a mixture of garnishes on my cookies. I left a few plain, sprinkled some with lavender or cinnamon, and dipped the others in chocolate. My favorites were the cinnamon Chat Languages. For chocolate, use your favorite- dark, white, or semi-sweet.

White chocolate mousse with strawberries and tomato jelly at Masterchef

Photo credit: Paul Diaconu / PROTV

This dessert is a miracle! I confess that the one who inspired me is Pierre Herme - a kind of desert alien. He is the author of Larousse des Desserts. I respect and admire him a lot. Everything I tried to cook from his nets came out great. When I first tried to make this dessert, I found it strange to combine tomato jelly with strawberries and white chocolate mousse. But the result is exceptional, very fine. To the original recipe I added some elements to my taste. I came with orange blossom water and biscuits (langue de chat) and I made the white chocolate mousse with brandy but not with olive oil.

Photo credit: Paul Diaconu / PROTV

Here's how I did it. I grabbed the tomato jelly. I turned the oven to 200 degrees. I washed the tomatoes, removed the stalks, cut them in four, put them in a heat-resistant dish and put them in the oven for 15 minutes (no more). I put gelatin in cold water to hydrate. I took the tomatoes out of the oven and blended them until I got a puree that I strained to be very fine. In the hot puree I added gelatin, a little sugar and a little water.

I made the white chocolate ganache like this: I cut the chocolate into small pieces and melted it on a bain marie, I added flambéed brandy, a little heated whipped cream (50 ml) and vanilla seeds. I took it off the heat and when the composition reached 35 max 40 degrees (so you can keep your finger in it) I started to mix little by little with the rest of the whipped cream (very light).

I cut the strawberries in four, added mint, lemon juice, candied lemon and orange blossom water.

Biscuits: I mixed the butter with the sugar, the egg and the flour. I baked them and folded them warm to make the shapes I wanted. I decorated it with chocolate flakes.

Photo credit: Paul Diaconu / PROTV

Ingredients for 8 people:

Cookies: 50 gr butter, 50 gr sugar, 50 gr flour, 1 egg.

Strawberry compote: 800 gr strawberries, 50 gr candied lemon, 1 lemon, a tablespoon of orange blossom water, 8 mint leaves

Tomato jelly: 500 gr tomatoes, 3 sheets of gelatin, 35 gr powdered sugar

White chocolate mousse: 400 ml liquid whipped cream, 1/4 vanilla pod, 120 gr white chocolate, 50 ml brandy brandy

Cat's tongue

Träume nicht dein Leben - sondern lebe deinen Traum.

# 7 Vicky81

I promise that on Saturday I will do my best to get the recipe and if just last night my husband bought a camera, you will realize that I will make them with the greatest pleasure and I will post them, I can't wait, I just hope the baby is at home.

# 8 Vicky81

# 9 Higeia

I see you don't have a recipe yet & # 33 & # 33 & # 33 I who am also a grandmother (elderly person) give you 2 classic recipes from well-known cookbooks: Sanda Marin, Didi Balmez. I put them here, maybe I need someone, in fact their place is Sweets
They are dry, cream-free cookies.


4 foam egg whites, 200gr. powdered sugar, 220gr. flour, 150 gr. whipped cream, vanilla powder or essence.

Mix the flour with the sugar, vanilla and then a little whipped cream, mix until you get a thin dough. Beat the egg whites until stiff and carefully incorporate them into the dough. In a tray that is greased with butter and floured (there are special trays with the respective shapes - like small biscuits), or on baking paper make a stick with a cone. about 8 cm and the thickness of the little finger. Leave a distance between them.
Bake in the right oven until golden on the edges (10min.) Remove with a knife blade.

2 FOAM WHITES, 150 GR, SUGAR POWDER, 160 GR. FAINA, 130 GR. BUTTER (true not margarine), vanilla sugar.
Prepare as above. The butter should be soft at room temperature.

"Brighten the days of your life, and they will no longer be what they are" Chateaubriand
Good luck Higeia

# 10 mon

The ones my mother made looked something like this (a little narrower and longer)

If these are the recipe and the picture on the net, at this address:
http: //www.cfaitmais. rts-other.html

* 100 g of butter at room temperature,
* 100 g of icing sugar,
* 1 tbsp vanilla extract,
* 3 egg whites,
* 140 g of wheat flour.

In a bowl, combine butter, icing sugar and vanilla. The mixture should have the consistency of an ointment.
Beat the egg whites in the snow in another container. Add the mixture to the butter while continuing to beat and then pour in the flour.
With a sleeve pouch, spread the dough in the shape of cat tongues on a baking sheet lined with greaseproof or buttered and floured paper or on a baking sheet.
Leave enough space between the cat tongues because they are good at cooking.
Bake in a preheated oven at 180 ° C and bake for 10 to 15 minutes, watching. Cat tongues should be clear with a slightly darker edge. Allow to cool on the plate.

Video: Katzenzunge (May 2022).


  1. Kealy

    O! Interesting interesting.

  2. Arashilkis

    Even though I am a student of a financial university, the topic is not entirely for my brains. But, it should be noted that it is very useful for ordinary life. Better to see the experience of others

  3. Luzige

    You are making a mistake. I can prove it. Email me at PM, we will discuss.

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