Cream ears with Thermomix
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Loading... (No Ratings Yet)Loading...Do Cream ears with Thermomix It is the dream of any European baking lover looking for professional results at home.
Many amateur bakers face the problem of a dough that is hard or a cream that spreads in the oven, ruining the aesthetics.
This stirring is common, but the solution lies in the precise temperature control and kneading that only our food processor can offer.
Therefore, in this article you will learn to master the technique of simplified puff pastry so that your pieces look like they came from a pastry shop.
Cream ears with Thermomix
Why Cream Ears with Thermomix is a trend this year
The search for comforting recipes has positioned Cream Ears with Thermomix as a favorite on social networks such as Pinterest and TikTok.
However, its success lies not only in its flavor, but in the significant savings involved in making these artisanal sweets compared to pastry prices.
Likewise, the versatility of the recipe allows it to be adapted to cold seasons with a touch of cinnamon or to light summers with red fruits.
The “Digital Chef”: Tricks for the perfection of Cream Ears with Thermomix
To achieve a professional finish, the secret lies in the temperature of the ingredients: the milk must be at exactly 37°C to activate the yeast.
Another key point is the use of Left turn during cream mixing to prevent the blades from breaking down the starch structure.
Without a doubt, an essential accessory here is the silicone spatula to scrape the glass well and not lose a gram of that delicious vanilla cream.
If you are passionate about leavened doughs, we recommend trying our recipe for Swiss Brioche in Thermomixwhich shares similar fermentation techniques.
Ingredients and “smart” variations
- 🍞 500g of strength flour (ideal for developing gluten).
- 🥛 250 ml of whole milk (provides juiciness to the crumb).
- 🧈 80g pomade butter (unsalted).
- 🥚 1 egg M + 1 yolk to brush.
- 🍦 1 envelope of vanilla pudding preparation or 40g of cornstarch.
- 🍬 70g white sugar.
- 🍞 20g fresh bakery yeast.
Long tail variations: If you are looking for an option Ketoreplace the flour with ground almonds and the sugar with erythritol, although the texture will be denser.
for a version Gluten Freeuse a quality baking mix and add a teaspoon of xanthan gum to improve the elasticity of the dough.
Step by step with visual blocks
STEP 1: Activation of the yeast.
Pour the milk, sugar and yeast into the glass. Program 2 min / 37°C / Speed 2. This ensures that the dough rises evenly.
STEP 2: Professional kneading.
Add the flour, butter and egg. Program 3 min / Kneading Function (Spike). The dough should be elastic and not stick to your hands.
STEP 3: Preparation of the pudding cream.
Clean the glass. Add 500ml of milk, the vanilla mixture and sugar. Program 7 min / 90°C / Speed 3 until it thickens. Let it cool, covered with film.
STEP 4: Formed and baked.
Form cords with the dough, cross them in the shape of a prezel and fill the gaps with the cold cream. Bake at 180°C for 15-20 minutes.
“Scan-and-Cook” programming table
| Phase | Time | Temp. | Speed |
|---|---|---|---|
| Initial Mix | 2 min | 37°C | Speed 2 |
| Kneading | 3 min | – | Spike |
| Cream | 7 min | 90°C | Speed 3 |
Questions People Really Ask (PAA)
Can Pudding Brezel be frozen in Thermomix?
Yes, you can freeze them once baked and cool. To consume them, heat them in the oven at 150°C to recover the crispy texture.
Why is my pudding cream liquid?
Cooking time was probably lacking or the temperature did not reach the 90°C necessary for the starch to gel correctly.
Can I use dry yeast instead of fresh?
Of course. Use one sachet (7g) of dry baker’s yeast. The result of the Pudding Brezel in Thermomix will be identical.
How to prevent the dough from sticking to the glass?
Make sure the butter is at room temperature and not melted. If this happens, add an extra tablespoon of flour and knead for 30 more seconds.
What jam to use to polish?
Strained and heated apricot jam is the professional standard to give that characteristic mirror shine.
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