Salads. 

Vanilla sauce for strit from Julia Vysotskaya. Apple strudel with vanilla sauce

Vanilla consignment of British cuisine. He is adored in Sweden, Germany, Austria. Today it is difficult to say who first came up with the use of a sweet sauce for desserts, but the fact that he has been the main addition to baking is a fact.

It is served to pieces, biscuits, pancakes, battlements and other tweezes. Sounded when cooking ice cream and other cold desserts based on it.

There are a lot of varieties of this fragrant sweet sauce, a lot of "secret ingredients", which can turn this sweetness into a real culinary masterpiece.

We suggest you to prepare what is called, the classic of the genre is a sauce for baking or ice cream from vanilla and cream.

Classic recipe

In order to prepare a classic sauce, you will need milk, cream, eggs, vanilla, sugar. From the equipment - a saucepan with a thick bottom (it is easier to protect the sauce from burning), a whip for a whip or blender, a blade for stirring.

Product composition:

  • Fresh milk - 200 ml;
  • Fat cream (at least 20%) - 200 ml;
  • Yolks of chicken eggs - 5 pcs.;
  • Vanilla - 1 pod or a complete teaspoon of vanilla sugar;
  • Sugar sand - 50 g

Procedure of cooking

If you are using non-vanilla sugar, but a real vanilla, then cooking sauce needs to be started with it.

Mix cream and milk. Vanilla wand cut along. To the sharp edge of the knife, remove the vanilla and lower the vanilla itself, and the wand in the milk and bring to a boil. Not giving boiling - remove from the fire. Straighten it to pick up vanilla, and let it cool.

While the vanilla milk cools, we will deal with the rest of the ingredients.

Yolks. Beat the wedge or a blender with sugar until they packed and do not turn into a white homogeneous mass.

We enter the warm milk into the yellow-sugar mixture. Then put this mixture onto a water bath and cook, continuously stirring until the sauce reaches the desired consistency.

Do not let him boil in no way, otherwise the sauce will be spoiled - he will simply stall. Only he thickens the way, - immediately turn off. To understand that the consistency of the sauce has reached the ideal, you need to lower the spoon in it. If the spoon when stretching is covered with a smooth layer of our cream, does not drain in the jets, it means that you all turned out as it should.

Let cool, and can be served to the table.

If you are using non-natural vanilla, but vanilla sugar, then you can add it already during the mixing of all ingredients - immediately before cooking.

Sweet sauce to the strzdel

Vanilla sauce universal. It can be served almost any dessert. But if you want to treat your guests with apples and vanilla sauce, then it is better to prepare it for such a recipe.

Product composition:

  • Milk - 400 ml;
  • Sugar - not a complete glass on the finger;
  • Corn starch - 1 teaspoon;
  • Vanilla sugar - 1 standard bag;
  • Chicken eggs - 4 yolks.

Cooking order:

Mix yolks, sugar, vanilla and corn starch and beat all the components with a wedge or blender. Heat milk, after which pour it with a thin flowing into the mixture. Do not forget to constantly stir the blade. The total consistency of the sauce depends on this.

Put the mixture on fire and boil until it starts to thicken. Do not let the sauce boil. It will deteriorate!

As soon as the sauce reaches the desired density, recover it into the glass dishes and serve it to the table.

Sweet sauce to pancakes

If your table is not just baking, but pancakes, then you need to serve sauce with berry. Such a gentle, vanilla-fruit combination can turn your pancakes to a real royal dish.

So, the prepaid School of Schools is a classic recipe. In parallel, prepare fruit. We took the strawberries to prepare it, but any other berries or fruits can be worn into a homogeneous mass. It is important.

To prepare this sauce to the pancakes we will need:

  • Strawberry - 200 g;
  • Sugar sand - 2 tablespoons;
  • Drinking water - 200 ml;
  • Starch potato or corn - 1 tablespoon.

Strawberry and sugar beat the blender to a homogeneous mass. Add 150 ml of water to berries. Starch Soam in 50 ml of water. Mix with strawberries, then put on the fire and bring the sauce to a boil. After boiling, turn off immediately and let it cool completely.

Innings

You can serve pancakes immediately in savages filled with two types of sauce. Place the pancakes portion, watering a thin weaving first with a red berry sauce, and then white - vanilla.

You can also mix two sauces. Then you get a vanilla-berry sauce of pink color. On its basis, you can also cook ice cream.

Try how you like it, and boldly experiment!

  • If you are cooking sauce, we advise not to put a saucepan on an open fire. It is fraught with the fact that you can easily cover the saucepan. This sauce is very easily burning. Therefore, Ideal - use a water bath. It is quite simple to organize. Take two saucepans: one bigger, other smaller. The one that is more, fill in half water and let it boil. Then put on it from above the saucepan of smaller, where and fill our sauce. If you cook sauce in this way, it is not guaranteed.
  • Yolks for sauce you need to take warm. Unlike proteins, yolks are well whipped so.
  • If you are preparing vanilla sweets together with berry for pancakes, control yourself the amount of sugar. If there are 3 spoons of sugar for sweet strawberries, then for red currants it will need to take more - 4-5 spoons.
  • If the composition of the vanilla cream add a tablespoon of Roma, it will acquire some liking fragrance. Many people like it. In addition to Roma, Cognac can be added to the sauce.
  • If you like sour and sweet taste, then you can add to the already cooked sauce from vanilla teaspoon of fresh lemon juice or a third of a teaspoon of citric acid.
  • Spices can also diversify the taste. Excellent complements cinnamon cinnamon sauce gamut. But do not overdo it. If the cinnamon add too much, it will break the taste of vanilla.
  • But the cocoa in such a sauce is better not to add - he is completely eager for vanilla, and you will have no vanilla sauce, but a chocolate cream.
  • Sauce can be prepared without welding. To do this, it is necessary to simply mix 100 g of nonclicat sour cream of any fat, 50 g of raw cottage cheese, 50 g of sugar powder, 5 g of vanilla sugar and a little nutmeg and beat everything pretty. After that, simply put the mixture in the refrigerator, it thickens there. If it seems to you that in the finished sauce is not sugar, you can increase the content of vanilla sugar or powder. This variant of vanilla sauce is good to use not only for baking and pancakes, but also for fruit salads, berries, meringues. And such a sauce can be served as an independent curd dessert.

Enjoy your meal!

    Melting thin dough and crispy crust combined with surprisingly juicy stuffing is strudel. This delicacy is famous for Vienna. Dessert is a business card of Austrian confectionery art. As it is believed to be the original recipe for a classic apple strzdel stored in the Vienna City Library. However, with half a dozen of Eastern European countries, they attribute its authorship. The famous Culinary Directory of Oxford Companion to Food Diplomatically notes: "All countries in which Strudel knows are proud of them, and some are convinced that they invented it."

    Cooking Strudel - Slim art, but spent forces fully justify themselves with an amazing taste of a finished dessert.

    For the preparation of the Vienna Stemer with vanilla sauce, you will need:

    For dough:

    • Milk - 150 ml
    • Flour - 250 ml
    • Eggs - 1 pc.
    • Vegetable oil - 2 tbsp. l.
    • Salt - chipotch
    • Almond - 50 g
    • Oil - 100 g
    • Bread crushers - 60 g
    • Sugar - 150 g
    • Lemon - 1 pc.
    • Apples - 800 g
    • Calvados - 40 ml
    • Dark rum - 40 ml
    • Raisin - 50 g
    • Hammer cinnamon - 1/2 h. L.
    • Sugar powder for sprinkling

    For vanilla sauce:

    • Vanilla - 1 pod
    • Milk - 250 ml
    • Whipped cream - 250 ml
    • Egg yolks - 6 pcs.
    • Sugar powder - 80 g

    1. Flour, eggs, oil, chopping salt and milk (milk must be warm) - knead the smooth, elastic dough.
    Form the ball, smear the oil, cover and leave for two hours in a warm place.

    2. For filling: Almonds, fry until golden color.

    In the electric Woku Bork melt 50 g of butter. Add 50 g of breadcrumbs and sugar. Keep on medium heat until golden color.

    3. Clean the apples from the peel, remove the core and cut into thin slices. Add lemon juice, remaining sugar, caldos, rum, raisins, cinnamon and almonds.

    4. Melt the remaining oil and register to the side. Kitchen towel sprinkle with water, and then sprinkle with flour; Put the dough on it. First roll off the rolling pin, sprinkling flour, then with your hands. The dough should be finely rolled into the reservoir, so that the pattern is visible on the towel. Lubricate the dough with melted oil across the edges.

    5. Plush the mixture with breadcrumbs, retreating 5 cm from the edge. Put an apple filling.

    6. Wanted the edges of the test to the center. Using a kitchen towel turn strudel. Put the seam down on baking paper, lubricate with melted cream oil.

    Bake the Bork W500 mini ovens at 200 degrees about 30 minutes. Ready strudel Spring with powdered sugar.

    7. It remains to cook sauce. Cut the pod of vanilla and dawn out the seeds, bring to a boil with milk, cream and pod himself. Remove the vanilla pod.

    8. Egg yolks to scare with sugar to cream consistency. Continuing to beat, gradually pour hot milk.

    9. Put a mixture on a water bath (not boiling!). Keep, stirring until the mixture thickens. Sauce strain through the sieve.

    Apple strudel. Serve hot or cold with vanilla sauce. Put a cup of citrus tea with a carnation, and any evening will be cozy.

    For the preparation of black tea with carnation and orange, you will need:

    • Orange - 1 pc.
    • Vanilla sugar - 2 h.
    • Black tea - 4 chopping
    • Carnation - 4 pcs.

    1. Sattail the orange zest.

    2. Put the Bork K810 kettle and carnation in the basket, pour tea, press the "TEA" button. The automatic brewing process will begin.

    Pleasant tea drinking!

Initially invented in England, now vanilla sauce has become hotly loved worldwide. It can truly be called one of the most magnificent additions to desserts and pastries, since it only emphasizes the exquisite taste of the strzdel, pancakes, pies and biscuits. You can rarely find a person who really did not love this sweet splendor, which does not leave a fearless sweet tooth. This article will be told about the various recipes of vanilla sauce with photos that can be prepared at home easy enough.

Classic recipe

Now there are a huge variety of recipes that hostesses can use for the preparation of vanilla sauce. In fact, it is enough to simply change, because there is a huge number of diverse additives that may noticeably affect. However, the classic recipe never comes from fashion - a creamy-vanilla sauce that is perfect for a variety of baking or ice cream.

Ingredients

To prepare the classic vanilla sauce, you will need to pre-prepare:

  • 200 ml of milk;
  • 200 ml of oily cream;
  • 5 yolks;
  • 50 grams of sugar.

As you can see, the grocery kit for the preparation of this sauce is very simple. In addition to products, it is pre-prepared to prepare and the necessary equipment - a good pan having a thick bottom, a blender (in the case of its absence, it is possible to replace it with a simple wedge) and the blade.

Step-by-step cooking

Once all products are prepared, you can begin cooking. To do this, follow the following steps:

  1. Mix in a saucepan with a cream and milk, and then put it on fire and wait until the mixture boils. After you need to remove the saucepan from the fire and leave cool.
  2. While the milk mixture cools, it is necessary to start cooking the remaining ingredients. With the help of a blender, it is necessary to beat the mixture of eggs and both types of sugar. It is necessary to continue to beat until the mixture becomes white and homogeneous.
  3. After that, the cooled milk with cream should be gradually interwing into a mixture of sugar with yolks, while stirring constantly.
  4. The billet for the sauce is placed on a water bath, after which it is necessary to continue to stir and cook until the sauce thickens to the desired consistency. It should be carefully monitoring that it does not boil, because in that case it will deteriorate.
  5. Cooked sauce must be cooled and only after that serve to the table.

Sauce to Strodel

As mentioned earlier, such a sauce is quite universal and can be served to any pastry. However, there is a special vanilla sauce for the strit, which differs slightly in the recipe. To make it you will need to take:

  • 200 ml of milk;
  • half the bag of vanilla sugar;
  • 75 grams of sugar;
  • 2 chicken yolk;
  • 1/2 teaspoon of corn starch.

Features of cooking

Prepare such a sauce even easier than its classic analogue. To do this, you will need to place all ingredients in the bowl of the blender, and then thoroughly beat them. Milk itself is preheated, after which the thin flowing is added to the egg-sugar mixture. As milk inflicts, sauce must be constantly stirred, because the subsequent consistency depends on this stage.

After that, the mixture for vanilla sauce put on the middle fire and boiled until it becomes thick. As soon as it turns out to be achieved, the sauce is overflowing into a suitable glass sauce and serve to the table with apple strit.

Vanilla pancake sauce

If you decide to prepare one of the most famous Russian national desserts - pancakes, then they are also ideal for them to put a sauce from Vanilla. However, it will be most ideal to serve it in a mixture with another, namely berry, since together they will create a real masterpiece of culinary art from pancakes.

So, for the preparation of the first thing you will need to make a traditional sauce, whose classic recipe has already been given above. At the same time, a berry sauce should be prepared. There is no special meaning of the selected berry, so it is possible to replace the blueberries on another berry to taste.

Preparation and feed

To prepare a berry sauce, you will need:

  • about 200 grams of blueberries or other berries that are well converted into a homogeneous mass;
  • 2 tablespoons of ordinary sugar;
  • one glass of water;
  • one tablespoon of corn starch.

To prepare the sauce, you need to beat the blueberry and sugar in the blender until they are mixed and will not become a homogeneous mass. In order to make a mixture with a more liquid, 150 ml of water is poured into it. In the remaining water, you need to dissolve starch, and then add to the berry-sugar mixture. Everything needs 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, then you need to immediately remove it from the fire and give to cool until you come to the table.

Serve this sauce to pancakes can be in different ways. The easiest way will simply mix vanilla and berry sauces among themselves by making them one. You can also just take each pancake and separate them first berry, and then vanilla. Depending on the selected method of filing Pancakes will play various shades of taste.

Chocolate and Vanilla Sauce

Chocolate and vanilla are two strong tastes that remove desserts to a new level. However, if you wish, you can cook chocolate vanilla sauce, which will combine both tastes. It is easy to cook enough, because it will be needed for this:

  • 70 grams of black bitter chocolate;
  • 1 tablespoon of corn starch;
  • 200 ml of water;
  • 1 teaspoon of vanilla sugar;
  • 30 grams of high-quality butter;
  • about 50 grams of sugar.

How to cook:

  1. It is necessary to pre-install the water bath, and then block chocolate into small pieces into the bowl. About half of the glass of water is added to them, after which you need to wait until the chocolate is completely melting.
  2. While the chocolate is preparing, it is worth preparation of a mixture of water and starch. They are mixed with each other. Then everyone put on fire and heated to boil.
  3. In chocolate, first add starch water, and then both types of sugar. Everyone is prepared in the water bath for about one minute. At the same time, the mixture must be constantly stirring so that the chocolate is burned. Cooked sauce poured into a sauce and serve to the table. It is best to serve it still warm.

Discussed strudel (Irin post to watch certainly!), And I remembered that I just saw his recipe on Essen & Trinken's website.
You can see text comments and videos. And immediately show already translated, with all comments and additions. Do not be afraid of the test, it will draw like a nice, so, bolder!
By the way, light ingwervanille Already gave to know that the vanilla sauce is more suitable for cottage cheesewood ... Feel what it is going to? :) Of course, I will prepare it. Light, with you a recipe!

Let's safely take care.

We need:
For dough
150 ml of milk
250 g of flour
1 egg
2 tablespoons of vegetable oil (30 ml)
1/2 tablespoon of white wine
salt

Filling:
50 g almonds
100 g of oil
60 g breadcrumbs
150 g of Sahara
1 lemon
800 g of apples
40 ml Calvados
40 ml of Dark Roma
50 g of Izyuma
1/2 teaspoon ground cinnamon
Sugar powder for sprinkling

Vanilla sauce
1 pod of Vanilla
250 ml of milk
250 ml of whipped cream
6 egg yolks
80 g of sugar powder

What do:

1. Flour, eggs, oil, white wine, pinch of salt and milk (milk should be warm) - knead the smooth, elastic dough.
Shape a ball, lubricate with oil, cover and leave for 2 hours in a warm place.

2. For filling: almonds fry until golden color.
In a separate frying pan, 50 g of cream oil melt. Add 50 g of breadcrumbs and sugar. Keep on medium heat until golden color.

3. Clear apples from the peel, remove the core and cut into thin slices. Add to them: Lemon juice, remaining sugar, calvados, rum, raisins, cinnamon and almonds.

4. Melt the remaining oil (50 gr) and set aside. Kitchen towel sprinkle with water, and then sprinkle with flour; Share on it the dough. First rolling the rolling pin, sprinkling flour (flour a pair of pinch, a couple of movements of the rolling pin, then - with their hands). Take the dough into the hands and pull the outside of the palms. Return the dough on the towel and tighten the thick edges from the center to the sides, too much to cut. The dough should be finely rolled into the reservoir, so that the pattern was visible on the towel. Lubricate the dough with melted oil at the edges.

5. Plush the mixture with breadcrumbs, retreating 5 cm from the edges. Share apple fill.

6. Wanted the edges of the test to the center. Using a kitchen towel to roll strudel. Shut down the seam down on baking paper, lubricate with melted cream oil.

Bake at 200 degrees about 30 minutes. Ready strudel sprinkled with powdered sugar.

SAUCE
7. Cut the pod of vanilla and stroke the seeds, bring to a boil with milk, cream and the pod himself. Remove vanilla pod.
8. Egg yolks to beat with sugar to cream consistency, continuing to beat, gradually pour hot milk.
9. Put a mixture on a water bath (not boiling!), Keep, stirring until the mixture thickens. Sauce strain through a sieve.

Apple strudel is served hot or cold with vanilla sauce.

It's time to the table!