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Saturday, July 14, 2012

Soft Trubochki with Cream "Pizzele"

This is Russian style "cream horn" trubochki. The cream recipe is great to fill cream puffs or eclairs.


    Ingredients for batter:
2 sticks margarine
4 oz sugar
7 eggs
1/4 tsp baking soda pour 1 tsp vinegar on top
1 1/4 cup flour (I use Canadian flour) 
1 tsp vanilla


Another recipe for crunchy pizzele:

5 eggs** 1 cup of sugar** 1 cup of melted butter**2 teaspoons vanilla** 1 cup flour** 1 tablespoon corn starch**
( For chocolate flavor add 1/2 cup of cocoa powder)

  
      Cream:
1 stick butter
1/2 cup powder sugar
8 oz cream cheese
8 oz cool whip
1 can condensed milk
1 tsp vanilla



 Need a pizzele maker click here.




Mix eggs and sugar for a few min.
Add melted margarine.
Add baking soda and vinegar.  Add vanilla and mix.
Add flour mix well. If you have clumps use the strainer.
Pour a table spoon batter in the pizzele. Cook for a few min. 
When you take em out, roll right away. I used a plate to tuck em in  after i rolled it. 
Like this.












                                                                                    


Mix butter for a few min. 
Add powder sugar,mix for few min .
Add cream cheese, mix for a few min.


Add melted cool whip (at room temp). Mix well.
Add sweetened condensed milk while mixing. 
Now cream is done. Put it in the pastry bag. Fill in trubochki.














24 comments:

  1. those are deleisiouse thank you lea tanya linnik

    ReplyDelete
  2. Yummy.....I love trubochki. In Slovak we call them trubicky....I am actually making them today filled with cherry foam :)

    ReplyDelete
    Replies
    1. Great:) How do you make cherry foam?
      Thanks✿✿✿

      Delete
  3. Lea, could I possibly use ice cream horn maker instead if pizelle maker? Or those are two different things?!
    Thank you,
    Rita

    ReplyDelete
    Replies
    1. I think it should work, it does the same thing.
      Thanks, Rita✿✿✿

      Delete
  4. looks delish thanks hon-Alana

    ReplyDelete
  5. Yumm this looks sooo good lea you are definitly the cook in our family :)

    ReplyDelete
  6. Amazing recipe and stunning photos! :)

    ReplyDelete
  7. sweetie is there a difference by rolling the trubochka in a cone way like on pics or more like rolled as a tube? emma

    ReplyDelete
    Replies
    1. There is no difference. It's just looks prettier this way. Like my mom used to make:)

      Delete
  8. My mouth is watering. I am buying the pizzelle maker from amazon tommorow. Thanks for the recepies dear

    Natasha Kravets Bratkova

    ReplyDelete
    Replies
    1. You are welcome:)
      Enjoy, Natasha✿✿✿

      Delete
  9. OMG, I could eat a few of these. Love that the shell is soft, and filled with cream.. Yummm.. Saw it on TV before, and right now, I will make sure to have an ice-cream cone maker in my list. Thanks for showing the steps too.. Cheers, Jo

    ReplyDelete
  10. those look so YUMMMMY!! thank you(:
    Tanya

    ReplyDelete
  11. You are welcome Tanya:)))

    (¯`v´¯)
    `*.¸.*´
    ¸.•´¸.•*¨) ¸.•*¨)
    (¸.•´ (¸.•´ .•´ ¸¸.•¨¯`•.

    ReplyDelete
  12. HI, These trybochki, are they become really soft after a while? Because I'm thinking about making for party, but to get to my friends place like 2 hours

    ReplyDelete
    Replies
    1. Yes, these will be soft soon after you add cream in em:)

      Delete

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