- Milk - 150 ml
- Flour - 250 ml
- Eggs - 1 pc.
- Vegetable oil - 2 tbsp. l.
- Salt - a pinch
- Almonds - 50 g
- Butter - 100 g
- Breadcrumbs - 60 g
- Sugar - 150 g
- Lemon - 1 pc.
- Apples - 800 g
- Calvados - 40 ml
- Dark rum - 40 ml
- Raisins - 50 g
- Ground cinnamon - 1/2 tsp
- Powdered sugar for sprinkling
- Vanilla - 1 pod
- Milk - 250 ml
- Whipped cream - 250 ml
- Egg yolks - 6 pcs.
- Powdered sugar - 80 g
- Orange - 1 pc.
- Vanilla sugar - 2 tsp
- Black tea - 4 pinches
- Carnation - 4 pcs.
Melting in your mouth thin dough and crispy combined with amazing juicy stuffing- it's a strudel. Vienna is famous for this delicacy. dessert is calling card Austrian confectionery art. As is commonly believed, original recipe classic apple strudel is stored in the Vienna City Library. However, at the same time, half a dozen countries of Eastern Europe attribute its authorship to themselves. The famous Oxford Companion to Food culinary guide diplomatically remarks: "All the countries in which the strudel is famous are proud of it, and some are convinced that they invented it."
Cooking strudel is a delicate art, but the effort expended will fully justify itself with the amazing taste of the finished dessert.
To make Viennese strudel with vanilla sauce you will need:
For test:
For vanilla sauce:
1. Flour, eggs, butter, a pinch of salt and milk (milk should be warm) - knead into a smooth, elastic dough.
Form a ball, grease with oil, cover and leave for two hours in a warm place.
2. For the filling: fry the almonds until golden brown.
Melt 50 g in an electric wok BORK butter. Add 50 g breadcrumbs and sugar. Keep over medium heat until golden brown.
3. Peel the apples, remove the core and cut into thin slices. Add lemon juice, remaining sugar, calvados, rum, raisins, cinnamon and almonds to them.
4. Melt remaining butter and set aside. Sprinkle a kitchen towel with water, and then sprinkle with flour; put dough on it. First roll out with a rolling pin, sprinkle with flour, then with your hands. The dough should be thinly rolled into a layer so that the pattern on the towel is visible. Brush the dough around the edges with melted butter.
5. Sprinkle with a mixture of breadcrumbs, retreating 5 cm from the edge. Lay out the apple filling.
6. Wrap the edges of the dough towards the center. Roll up the strudel with a kitchen towel. Place seam side down on baking paper; brush with melted butter.
Bake in a mini-oven BORK W500 at 200 degrees for about 30 minutes. Sprinkle the finished strudel with powdered sugar.
7. It remains to prepare the sauce. Cut open the vanilla pod and scrape out the seeds, bring to a boil with milk, cream and the pod itself. Remove the vanilla pod.
8. Beat egg yolks with sugar until creamy. While continuing to whisk, gradually pour in the hot milk.
9. Put the mixture on water bath(do not boil!). Keep stirring until the mixture thickens. Strain the sauce through a sieve.
Apple strudel Serve hot or cold with vanilla sauce. Put a cup of citrus tea with cloves nearby, and any evening will be cozy.
To prepare black tea with cloves and orange you will need:
1. Grate orange zest.
2. Put zest and cloves into the basket of the BORK K810 teapot, add tea, press the “Tea” button. The automatic brewing process will start.
Happy tea!
Vanilla sauce is one of confectionery bases. It is used in many dessert dishes. Each chef has his own secret recipe for its preparation, but the main ingredients are always the same. We offer you to learn how vanilla sauce is prepared and what is put in it.
Easy delicious sauce recipe
Vanilla sauces can be called traditional dish English cuisine. Residents of Foggy Albion are happy to season pancakes, pudding, strudel and other desserts with this sweet mass. It tastes very similar to custard but has a softer texture.
Ingredients:
- Fresh milk - 0.5 l;
- Egg yolks - 5 pcs.;
- Sugar - 100 g;
- Vanillin - 0.5 pod or 3 g of powder.
Cooking method:
- The recipe for vanilla sauce is very simple. To cook the cream, you need a small enamel pan or saucepan. If the preparation does not use a powder, but a pod, then they begin work with the assembly of vanilla. To do this, it is cut in half and the core is cleaned with the tip of a knife.
- Next, a container with milk is placed on a strong fire, vanilla and pods are added to it. The liquid, stirring constantly, is brought to a boil, then removed from the stove and left to cool slightly. This is vanilla milk.
- While it cools down fresh eggs divided into 2 parts. To do this, the shell is carefully broken and, pouring from one half to the other, the protein is separated from the yolk.
- The next step is to use a whisk or mixer. Beat sugar with yolks until smooth. To get a sweeter cream, increase the amount of sugar and / or add a couple of bags of vanilla sugar, but then you should use less vanilla.
- Warm milk is filtered through a sieve.
- Warm milk is added in a thin stream to the yolks with sugar, constantly stirring the mixture with a whisk.
- The saucepan with the contents is placed on a small fire. Constantly stirring, bring the mass to the desired consistency.
- How do you know when sweet vanilla sauce is ready? As soon as the mass begins to thicken, you need to remove it from the stove, without ceasing to stir. In no case should the gravy boil, otherwise the yolks will curl.
- It is easy to check the readiness: they lower the spoon into the mass and immediately take it out, its surface should be covered with an even layer, the sweet cream drains very slowly.
This recipe is quite common. The cream prepared in this way can be stored in the refrigerator for no more than a day. Without using the stove, you can make a creamy vanilla sauce.
Sweet dessert with vanilla
Ingredients:
- 100 g sour cream;
- 60 g cream cheese;
- 50 ml fresh milk;
- 50 g of granulated sugar;
- 5 g vanilla or 2 sachets of vanilla sugar;
- A little nutmeg.
Cooking method:
- Sour cream is mixed with sugar and vanilla. For these purposes, use a kitchen whisk or blender.
- When the mixture becomes homogeneous, milk is added to it and cream cheese. Instead of the latter, you can add cheese mass or non-sour cottage cheese.
- All ingredients are thoroughly mixed with a whisk. To make the cream sweeter, more vanilla sugar is added to it.
- After the mass has become homogeneous, the creamy vanilla sauce is removed in the refrigerator so that it thickens.
- This recipe is also great for dressing. fruit salads, and for preparing an independent meal.
- Various fruits can be added to the mass, coconut flakes or cookies. But, most delicious dish you can call apple strudel with vanilla sauce. It is easy to prepare, the main thing is to know the recipe.
How to cook strudel with apples and sauce?
What is apple strudel? It's very subtle air dough, crispy crust and juicy sweet and sour filling of apples and other fruits. This delicacy is very popular in Europe. Many countries proudly declare that it was they who first baked this dessert. The recipe for this dish is simple, but you need to know some subtleties.
Ingredients:
- a glass of milk;
- a glass of flour;
- 1 chicken egg;
- a pinch of salt;
- 2 tbsp. tablespoons of vegetable oil;
- 800 g of apples;
- lemon juice;
- 100 g of sugar;
- 40 ml apple brandy;
- 40 ml rum;
- 50 g raisins;
- cinnamon;
- 50 g almonds;
- 50 g butter.
Cooking method:
- From these products, a smooth and elastic dough should be kneaded.
- After kneading, form a ball and leave in a warm place for 2 hours. For everything to work out correctly, the milk needs to be warmed up a little.
- While the dough is “reaching”, the filling for the strudel is being prepared. Take apples (0.8 kg), peel, cut out the core and cut into small pieces.
- Putting them in a container, add juice from a squeezed lemon, sugar (100 g), apple brandy (40 ml), rum (40 ml), raisins (50 g), a pinch of cinnamon and almonds (50 g), fried in a pan.
- All ingredients are thoroughly mixed. Separately, in a deep frying pan over a fire, mix 50 g of melted butter, breadcrumbs and sugar. All this is fried until golden brown. After that, they return to the test.
- It is first rolled out with a rolling pin, then stretched by hand. The layer should be very thin, almost transparent, but without holes.
- The dough is smeared around the edges with melted butter, the center is smeared with “fried” from sweet breadcrumbs and butter.
- Spread the prepared filling on this layer. Now you need to fold the apple envelope: the side edges are folded to the center, starting from the top, the roll is slowly rolled up.
- The resulting envelope is placed on a baking sheet covered with baking paper, seam down, and placed in the oven. The strudel is baked for 20-30 minutes at a temperature of 200 degrees.
- The finished pastries are sprinkled with powdered sugar, and while the dough is in the oven, vanilla strudel sauce is prepared according to the recipe.
- You can use the ones described above, or you can do it differently. Buy vanilla sauce or use another recipe. For example, take 2 cups of milk, a teaspoon of cornstarch, 4 egg yolks, an incomplete glass of granulated sugar and a bag of vanilla sugar.
- In a large metal bowl, beat the yolks, sugar, starch and vanilla with a blender. Milk is first heated, and then a thin stream is added to the resulting mixture. Put the pan on a slow fire, stirring regularly, bring the sauce to the desired density.
- When the apple strudel is ready, it is cooled and served on the table, next to it is a delicate milk cream with vanilla.
Originally invented in England, vanilla sauce has now become a favorite all over the world. It truly can be called one of the most magnificent additions to desserts and pastries, as it only emphasizes refined taste strudel, pancakes, pies and biscuits. It is rare to find a person who really would not love this sweet splendor that leaves no sweet tooth impassive. This article will talk about various recipes vanilla sauce with a photo that you can cook at home is quite simple.
Classic recipe
Now there are a huge variety of recipes that housewives can use to make vanilla sauce. In fact, it is quite simple to modify it, since there are a huge number of various additives that can significantly affect the taste. However, it never goes out of fashion. classic recipe- creamy vanilla sauce, which is perfect for a variety of pastries or ice cream.
Ingredients
To prepare a classic vanilla sauce, you will need to pre-prepare:
- 200 ml of milk;
- 200 ml of heavy cream;
- 5 yolks;
- 50 grams of sugar.
As you can see, the food kit for making this sauce is very simple. In addition to the products, you should first prepare the necessary equipment - a good pan with a thick bottom, a blender (if it is not available, you can replace it with a simple whisk) and a spatula.
Step by step cooking
As soon as all the products are prepared, you can start cooking. For this you need to follow the following steps:
- Stir the cream and milk together in a saucepan, and then put it on the fire and wait until the mixture boils. After that, you need to remove the pan from the heat and leave to cool.
- While the milk mixture is cooling, you should start preparing the rest of the ingredients. Using a blender, you need to beat a mixture of eggs and both types of sugar. Continue whisking until the mixture is white and smooth.
- After that, the cooled milk with cream should be gradually mixed into the mixture of sugar and yolks, while stirring constantly.
- The preparation for the sauce is placed in a water bath, after which it is necessary to continue stirring and cooking until the sauce thickens to the desired consistency. Care must be taken to ensure that it does not boil, because in this case it will deteriorate.
- The prepared sauce must be cooled and only then served.
Sauce for strudel
As mentioned earlier, this sauce is quite versatile and can be served with any pastry. However, there is a special vanilla sauce for strudel, which is slightly different in recipe. To prepare it you will need to take:
- 200 ml of milk;
- half a bag of vanilla sugar;
- 75 grams of sugar;
- 2 chicken yolks;
- 1/2 teaspoon cornstarch.
Cooking features
To prepare such a sauce is even easier than his classical analogue. To do this, you need to place all the ingredients except milk in the blender bowl, and then beat them well. The milk itself is preheated, after which it is added in a thin stream to the egg-sugar mixture. As the milk is poured in, the sauce must be constantly stirred, since at this stage the subsequent consistency depends on it.
After that, the vanilla sauce mixture is put on medium heat and boiled until it becomes thick. As soon as this is achieved, the sauce is poured into a suitable glass gravy boat and served with apple strudel.
Vanilla sauce for pancakes
If you decide to cook one of the most famous Russian national desserts - pancakes, then vanilla sauce is also ideal for them. However, it will be most ideally served mixed with another, namely berry, since together they will create a real masterpiece of culinary art from pancakes.
So, for cooking, the first thing you need to do is make a traditional sauce, whose classic recipe has already been given above. At the same time, berry sauce should be prepared. The selected berry does not matter much, so if you wish, you can replace the blueberries with another berry to taste.
Preparation and serving
To prepare the berry sauce you will need:
- about 200 grams of blueberries or other berries that turn well into a homogeneous mass;
- 2 tablespoons of regular sugar;
- one glass of water;
- one tablespoon of cornstarch.
To prepare the sauce, you need to beat blueberries and sugar in a blender until they mix and become a homogeneous mass. In order to make the mixture more liquid, 150 ml of water is poured into it. In the remaining water, you need to dissolve the starch, and then add it to the berry-sugar mixture. All you need to mix well, and then put in a saucepan on fire and bring the sauce to a boil. As soon as it starts to boil, you need to immediately remove it from the heat and let it cool before serving.
You can serve this sauce with pancakes. different ways. Most simple option it will be simple to mix vanilla and berry sauces together, making them one. You can also just take each pancake and water them separately, first with berries, and then with vanilla. Depending on the chosen method of serving, pancakes will play with different shades of taste.
Sauce with chocolate and vanilla
Chocolate and vanilla are two strong flavors that take desserts to the next level. However, if desired, you can make a chocolate vanilla sauce that will combine both flavors. Preparing it is quite simple, because for this you will need:
- 70 grams of dark dark chocolate;
- 1 tablespoon cornstarch;
- 200 ml of water;
- 1 teaspoon vanilla sugar;
- 30 grams of high-quality butter;
- about 50 grams of sugar.
How to cook:
- You must first set the water bath, and then break the chocolate into small pieces into the bowl. About half a glass of water is added to them, after which you need to wait until the chocolate has completely melted.
- While the chocolate is being prepared, it is worth preparing a mixture of water and starch. They mix with each other. Then everything is put on fire and heated to a boil.
- In chocolate, starch water is first added, and then both types of sugar. Everything is cooked in a water bath for about one more minute. In this case, the mixture must be constantly stirred so that the chocolate does not burn. The prepared sauce is poured into a gravy boat and served at the table. It is best served while still warm.
Strudel is a famous Austrian dessert that has conquered the whole world thanks to its wonderful taste. The essence of strudel is simple, like everything ingenious: it is a dough product with various fillings rolled up. Sweet strudels are especially popular - with berries and fruits. Here is a classic recipe based on which you can experiment with toppings and serving.
CLASSIC APPLE AND RAISIN Strudel
For the test you will need: 250 g flour, 200 ml vegetable oil, 125 ml water, 1 yolk, 1/4 tsp. salt.
For the filling: 1 kg apples, 100 g raisins, 100 g chopped almonds, 130 g butter, 1 tsp. cinnamon, 1 g vanillin (or 1 tsp vanilla sugar), 3 tbsp. l. lemon juice, 3 tbsp. l. breadcrumbs, 30 ml of rum.
COOKING METHOD:
We knead the dough. Sift the flour so that the structure of the future dough becomes more uniform and airy. In the sifted flour, add salt, yolk, pour in warm water. Mix thoroughly until smooth, roll into a ball. We shift the dough into a small deep container and pour vegetable oil so that the dough is completely covered. Put in the refrigerator for 1 hour. The dough itself will absorb the right amount of oil, become elastic and strong, i.e. will not tear. Pour raisins with warm water for a few minutes, then dry. Wash apples, dry them. We cut into 4-6 slices, remove the core, cut the slices across into thin slices, immediately mix with lemon juice, almonds, cinnamon, raisins, rum, vanillin or vanilla sugar. We take out the dough from the oil, blot with napkins from excess oil. We spread a clean linen towel on the table and roll out the dough directly on it with the thinnest wide layer possible. Lubricate the dough with a brush with melted butter (60 g), sprinkle with breadcrumbs, evenly distribute the filling. Next, the strudel must be rolled into an even roll. The first turn is done by hand. Then, gradually lifting one edge of the towel, continue to fold to the end. No voids should be allowed, but the strudel should not be pressed down either. We carefully pinch the ends of the roll. Using the same towel, transfer the strudel to a baking sheet covered with parchment paper, seam down. We bake in the oven, heated to 180-200 °, for 40 minutes, periodically basting with butter. Strudel can be served both warm and cold. You can serve on one plate a piece of hot strudel with a scoop of creamy ice cream. Classic serving of cold strudel - with vanilla sauce.
VANILLA SAUCE
Required: 500 ml of milk, 60 g of sugar, 1 tsp. butter, 2 yolks, 2 tsp. starch (potato or corn), 1 tsp. vanilla sugar or 1/2 vanilla pod.
Pour milk into a saucepan, add vanilla sugar or vanilla seeds (for this, cut the pod lengthwise and scrape it out). Bring milk to a boil and remove from heat.
Beat the yolks with sugar until white. Continuing to beat, add starch and pour milk in a thin stream. Pour the mixture into a saucepan and cook over low heat, stirring constantly, until the sauce has evaporated to a thick cream. Keep in mind that the sauce will thicken as it cools. Strain the sauce through a sieve.
Store the sauce in the refrigerator. To avoid the formation of a crust on it, cover the container with the sauce with cling film. When serving, heat the sauce over low heat. At long-term storage strain again before serving.
