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Separate eggs. Beat the egg whites with the sugar and a pinch of salt until they double in volume.
Rub the yolks with the oil. Add the vanilla essence and sifted flour over the yolks and mix well.
Add the baking powder quenched in a little lamiae or vinegar juice to the dough, mix and at the end, lightly incorporate the beaten egg white. Pour the dough into a thin layer in a tray lined with baking paper.
Bake the roll sheet in the preheated oven at 180 'for 10 minutes.
Boil the milk with a vial or a vanilla sachet.
Separate the yolks from the egg whites (use a larger pan, because we will also use it on the fire).
Add the sugar and mix with a whisk or a mixer.
Add a milk polish and mix the composition well.
Add sifted flour and mix well so that no chocolate remains.
Add the rest of the milk with a polish, always mixing with a wooden spoon or a whisk.
We put the concoction on the fire, stirring from time to time with the aim until it starts to thicken.
Turn off the heat and add the poppy seeds and butter and mix well.
Roll the roll sheet on a damp towel to form it.
Spread a layer of peach jam on the roll sheet.
After the cream has cooled, spread it on the rolling sheet and roll. Cool the roll covered with a damp towel for 2 hours.
When serving, sprinkle with powdered sugar.
Good appetite !
Vanilla cream (pastry cream)
Vanilla cream or pastry cream from the French & # 8222crème pâtissière & # 8221 is a cream used (to see!) In pastry. It is not a dish in itself (although it goes well with fruit, wonderful) but it is mainly used to fill cakes such as eclairs or cakes. It is a basic recipe that you can use in many other recipes, in many combinations! The possibilities are many, but I can tell you for sure that it is useful. As an idea, when you come across a recipe that says to put an envelope of pudding, make a pastry cream instead is much tastier!
How thick the cream is is adjusted from the starch. The less fluid the cream, the thicker it is. If you add more starch and let it cool in small forms, you get vanilla pudding!
- 500 ml of milk
- 100 g of sugar
- 4 yolks
- 40 g starch
- vanilla essence (ideal to have vanilla pods)
The milk is mixed with sugar and vanilla pods cut in half lengthwise. Bring to a boil over very low heat. Meanwhile, the yolks mix well with the starch. When the milk has almost boiled but has not boiled (it makes small bubbles on the edge), remove from the heat, remove the vanilla pod and start mixing with the yolks. Do not simply pour over them, because you risk making them an omelet. Put a tablespoon of hot milk, one at a time, and stir continuously with a whisk. Put about 12-15 tablespoons, and then pour the rest of the milk into a thin thread.
Prepare a bowl of water as cold as possible, in which you will cool the cream. Turn the composition over medium heat again, stirring constantly with a whisk. Be careful, you will suddenly feel that it is thickening. Turn the heat to low and continue to stir for 20-30 seconds, until it thickens even more, like a mayonnaise. Take the pot off the heat and put it in the pan with cold water, stirring constantly. If you use vanilla essence, now is the time to put it! Continue to stir in the cream until it cools, about 5-7 minutes. It should not cool completely, but should not burn, just be slightly warm.
If you do not use it immediately, cover the cream with a plastic wrap, which will come in direct contact with it, so as not to form a lump on top. Keep cool and use as needed! I enjoy cooking!