Vanilla cream perfect complement to many pastries. Due to its ease of preparation and pleasant aroma, this masterpiece of French cuisine come to taste sweet tooth all of Europe. Its smooth, thick, almost velvety texture leads to admiration and gives a feeling of joyful anticipation of a magnificent dessert!
Ingredients for vanilla cream:
- egg yolk 5 items
- Sugar Sand - 150 grams
- Vanilla extract (liquid) 2 teaspoons
- Potato starch 3 tablespoons (no slides)
- Whole milk, pasteurized 500 milliliters
A deep bowl, bowls, saucers - 2 pcs, tablespoon, teaspoon, Measuring cup (for milk), Stove, Corolla, deep saucepan, Pan, Saucepan
Preparation of vanilla cream:
Step 1: whisk eggs with sugar.
First of all separate the egg whites from the yolks and shift the last in a deep bowl.
Squirrels use for the preparation of other equally tasty dishes and add sugar to yolks.
There also pour the liquid vanilla extract.
Thoroughly whisk whisk products to partially dissolve the sugar grains.
When texture mixed product will resemble the cream, put the bowl aside and proceed to the next step.
Step 2: Prepare potato starch.
Cast in a little glass of cold milk, it would be enough for 50 milliliters, and add to it the potato starch.
Mix a tablespoon of them until smooth without lumps.
Step 3: Prepare the milk.
Others pour the milk in a saucepan, put it on a medium heat and heat the up to 32 - 35 degrees Celsius. Milk should not be hot, and warm!
Step 4: Prepare a water bath.
At the same time prepare a water bath milk. Turn on the next burner on medium heat, put it deep pot half filled ordinary tap water, and top it set a smaller pot - will prepare the cream in it.
Step 5: Connect the milk and beaten egg yolks.
When the milk heats up, very carefully pour it into a bowl with beaten eggs, while stirring the liquid whisk until smooth.
We give this process 2 - 3 minutes.
Step 6: cook vanilla cream.
Then pour the mixture into a small saucepan water bath.
We give the opportunity to warm up a little liquid.
Thereafter adding thereto starch, dissolved in the milk.
Cook until cream thickening, stirring constantly with a whisk, so that he did not stick to the sides of the saucepan.
When it becomes the consistency similar to butter and cream will flow from the corolla heavy flows, swap the pan from the water bath and allowed to cool on the counter cream to room temperature. Then we use it for other purposes.
Step 7: Post vanilla cream.
Vanilla cream cooled after cooking. Basically it is used for layer cakes, pies, cakes and rolls. Sometimes they are filled with small cakes, cupcakes, eclairs, wafer rolls. It can also be supplied as a standalone dessert, spreading cream portions kremanki expanding each grated chocolate, chopped nuts, balls of ice cream, crushed biscuits or waffles. Any of these options will find its fan. Enjoy!
Tips to the recipe:
- Instead of liquid vanilla extract can be used a couple of sachets of vanilla sugar.
- Sometimes in the cooled vanilla cream add heavy cream or sour cream. Then again whipped products to the air and use the finished cream as directed.
- Potato starch may be replaced with corn.
- Unpasteurized milk is better than before using the boil again and cool to the desired temperature.