Vanilla butter cream
Description
The recipe won't take much time. This cream is not only simple to prepare, but also incredibly aromatic thanks to vanilla. Moreover, you can add a bit of cognac or your favorite liqueur to give it a special touch. The cream's consistency makes it perfect for éclairs or other pastries, so I highly recommend remembering this recipe. Serve chilled.
Instructions
- 1
Step 1
1. Pour the milk and cream into a small saucepan, if using. Carefully scrape the vanilla seeds from the pod.
- 2
Step 2
2. Add a pinch of salt and sugar. For those who prefer less sweet desserts, I recommend adding about 1/4 cup. Place the saucepan over heat. The sugar should dissolve, and bubbles should appear on the surface of the milk.
- 3
Step 3
3. Meanwhile, beat the yolks with 2 tablespoons of sugar.
- 4
Step 4
4. Add flour or starch and mix thoroughly.
- 5
Step 5
5. Pour the milk mixture in a thin stream to prevent the eggs from curdling.
- 6
Step 6
6. Mix thoroughly and return to the heat.
- 7
Step 7
7. The cream should be cooked over low heat, constantly stirring. It is ready when the line drawn with a spoon does not immediately disappear from the surface.
- 8
Step 8
8. It is advisable to strain the cream through a sieve to avoid lumps.
- 9
Step 9
9. All that remains is to add butter and, if desired, brandy. Beat everything thoroughly until smooth.
- 10
Step 10
10. The cream may seem a bit runny at first, but it will cool down and thicken slightly.