Vanilla sauce for strudel recipe. Vanilla sauce. Vanilla sauce for pancakes

Vanilla sauce is an integral part of British cuisine. He is adored in Sweden, Germany, and Austria. Today it is difficult to say who was the first to use sweet sauce for desserts, but it is a fact that it has been the main addition to baked goods for several centuries.

It is served with pies, biscuits, pancakes, strudels and other baked goods. The sauce is irreplaceable when preparing ice cream and other cold desserts based on it.

There are many varieties of this aromatic sweet sauce, many “secret ingredients” that can turn this sweetness into a real culinary masterpiece.

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

Classic recipe

In order to prepare the classic sauce, you will need milk, cream, eggs, vanilla, sugar. Equipment: a saucepan with a thick bottom (it is easier to protect the sauce from burning), a whisk or blender, and a spatula for stirring.

Product composition:

Fresh milk - 200 ml;
Heavy cream (at least 20%) - 200 ml;
Chicken egg yolks - 5 pcs.;
Vanilla - 1 pod or a full teaspoon of vanilla sugar;
Granulated sugar - 50 g.

Cooking procedure

If you are not using vanilla sugar, but real vanilla, then you need to start preparing the sauce with it.

Mix cream and milk. Cut the vanilla stick lengthwise. Using the sharp edge of a knife, remove the vanilla and dip both the vanilla and the stick into the milk and bring to a boil. Without letting it boil, remove from heat. Strain it to remove the vanilla and let cool.

While the vanilla milk cools, let's prepare the rest of the ingredients.

Beat the yolks with a whisk or blender with sugar until they turn white and turn into a white homogeneous mass.

Add warm milk into the yolk-sugar mixture in a thin stream. Then place this mixture in a water bath and cook, stirring continuously, until the sauce reaches the desired consistency.

Do not let it boil under any circumstances, otherwise the sauce will be spoiled - it will simply separate. As soon as it thickens as needed, turn it off immediately. To understand that the sauce has reached the ideal consistency, you need to dip a spoon into it. If, when pulled out, the spoon is covered with an even layer of our cream and does not flow down in streams, then everything turned out as it should.

Let cool and you can serve.

If you are not using natural vanilla, but vanilla sugar, then you can add it during the process of mixing all the ingredients - just before cooking.

Sweet sauce for strudel

Vanilla sauce is universal. It can be served with almost any dessert. But if you want to treat your guests to strudel with apples and vanilla sauce, then it is better to cook it according to this recipe.

Product composition:

Milk - 400 ml;
Sugar - not a full glass;
Corn starch - 1 teaspoon;
Vanilla sugar - 1 standard sachet;
Chicken eggs - 4 yolks.

Preparation procedure:

Combine the yolks, sugar, vanilla and cornstarch and whisk all ingredients with a whisk or blender. Heat the milk, then pour it into the mixture in a thin stream. Don't forget to stir constantly with a spatula. The final consistency of the sauce depends on this.

Place the mixture on the heat and cook until it begins to thicken. Do not let the sauce boil. It will spoil!

Once the sauce reaches the desired thickness, pour it into a glass container and serve.

Sweet sauce for pancakes

If you have not just pastries on the table, but pancakes, then you need to serve the sauce along with the berry sauce. Such a delicate, vanilla-fruit combination can turn your pancakes into a real royal dish.

So, let's prepare vanilla sauce according to the classic recipe. At the same time, prepare the fruit one. We used strawberries to prepare it, but you can also use any other berries or fruits that grind well into a homogeneous mass. It is important.

To prepare this sauce for pancakes we will need:

Strawberries - 200 g;
Granulated sugar - 2 tablespoons;
Drinking water - 200 ml;
Potato or corn starch - 1 tablespoon.

Beat strawberries and sugar in a blender until smooth. Add 150 ml of water to the berries. Soak the starch in 50 ml of water. Mix with strawberries, then put on fire and bring the sauce to a boil. After boiling, turn off immediately and let cool completely.

Innings

You can serve pancakes immediately in gravy boats filled with two types of sauce. Place the pancakes in portions, pouring a thin stream of red berry sauce first, and then white vanilla sauce.

You can also mix the two sauces. Then you will have a pink vanilla-berry sauce. You can also make ice cream based on it.

Try what you like and feel free to experiment!

If you are preparing the sauce, we advise you not to place the saucepan on an open fire. This risks the fact that you can easily burn the pan. This sauce burns very easily. Therefore, it is ideal to use a water bath. It's quite easy to organize. Take two saucepans: one larger, the other smaller. Fill the larger one halfway with water and let it boil. Then place a smaller saucepan on top of it and pour our sauce into it. If you cook the sauce this way, it is guaranteed not to burn.
The yolks for the sauce should be taken warm. Unlike whites, yolks beat well this way.
If you prepare vanilla sweetness along with berries for pancakes, control the amount of sugar yourself. If 3 tablespoons of sugar are enough for sweet strawberries, then for red currants you will need to take more - 4-5 spoons.
If you add a tablespoon of rum to the vanilla cream, it will acquire some liqueur aroma. Many people really like it. In addition to rum, you can add cognac to the sauce.
If you like a sweet and sour taste, then you can add a teaspoon of freshly squeezed lemon juice or a third of a teaspoon of citric acid to the already prepared vanilla sauce.
Spices can also add variety to the taste. Cinnamon perfectly complements the flavor of vanilla sauce. But don't overdo it. If you add too much cinnamon, it will overwhelm the vanilla flavor.
But it’s better not to add cocoa to such a sauce - it will completely overshadow the vanilla, and you will no longer have vanilla sauce, but chocolate cream.
The sauce can be prepared without boiling. To do this, you just need to mix 100 g of non-acidic sour cream of any fat content, 50 g of cheese curd mass, 50 g of powdered sugar, 5 g of vanilla sugar and a little nutmeg and beat everything well. After that, simply put the mixture in the refrigerator, it will thicken there. If you feel that the finished sauce does not have enough sugar, you can increase the content of vanilla sugar or powder. This version of vanilla sauce is good to use not only for baking and pancakes, but also for fruit salads, berries, and meringues. This sauce can also be served as an independent curd dessert.

Enjoy your meal!

Originally invented in England, vanilla sauce has now become beloved throughout the world. It can truly be called one of the most magnificent additions to desserts and baked goods, as it only emphasizes the exquisite taste of strudels, pancakes, pies and biscuits. It is rare to find a person who truly does not love this sweet splendor that leaves no sweet tooth impassive. This article will talk about various vanilla sauce recipes with photos that can be prepared quite simply at home.

Classic recipe

Now there are a huge variety of recipes that housewives can use to prepare vanilla sauce. In fact, it is quite easy to modify it, since there are a huge variety of additives that can significantly affect the taste. However, the classic recipe never goes out of style - creamy vanilla sauce, which is perfect for a variety of baked goods or ice cream.

Ingredients

To prepare classic vanilla sauce, you will need to first prepare:

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

As you can see, the food kit for preparing this sauce is very simple. In addition to the products, you should first prepare the necessary equipment - a good saucepan with a thick bottom, a blender (if you don’t have one, you can replace it with a simple whisk) and a spatula.

Step-by-step preparation

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

Mix the cream and milk together in a saucepan, 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 begin preparing the remaining ingredients. Using a blender, beat the mixture of eggs and both types of sugar. Continue beating until the mixture becomes white and smooth.
After this, the cooled milk and cream should be gradually mixed into the mixture of sugar and yolks, stirring constantly.
The sauce mixture is placed in a water bath, after which you need to continue stirring and cooking until the sauce thickens to the desired consistency. Care must be taken to ensure that it does not boil, as this will spoil it.
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 baked goods. However, there is a special vanilla sauce for strudel, which has a slightly different recipe. To prepare it you will need to take:

200 ml milk;
half a bag of vanilla sugar;
75 grams of sugar;
2 chicken yolks;
1/2 teaspoon cornstarch.

Cooking features

Making this sauce is even easier than its classic counterpart. To do this, you will need to place all the ingredients except milk in a blender bowl, and then beat them thoroughly. 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 stirred constantly, since at this stage the subsequent consistency depends on it.

Next, place the vanilla sauce mixture over medium heat and cook until it becomes thick. Once 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 prepare one of the most famous Russian national desserts - pancakes, then it is also ideal to put vanilla sauce on the table. However, it would 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, to prepare, the first thing you need to do is make a traditional sauce, the classic recipe for which has already been given above. At the same time, you should prepare the berry sauce. The chosen berry is not particularly important, so if you wish, you can replace the blueberries with another berry to your 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 regular sugar;
one glass of water;
one tablespoon of cornstarch.

To prepare the sauce, blend the blueberries and sugar in a blender until combined and smooth. In order to make the mixture more liquid, 150 ml of water is poured into it. You need to dissolve the starch in the remaining water, then add it to the berry-sugar mixture. Mix everything well, then put it in a saucepan on the 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 in different ways. The simplest option would be to simply mix the vanilla and berry sauces together, making them one. You can also just take each pancake and pour them separately, first with berries, and then with vanilla. Depending on the chosen serving method, pancakes will have different flavors.

Sauce with chocolate and vanilla

Chocolate and vanilla are two strong flavors that take desserts to the next level. However, if you wish, you can make a chocolate vanilla sauce that will combine both flavors. It’s quite simple to prepare, because for this you will need:

70 grams of dark dark chocolate;
1 tablespoon cornstarch;
200 ml water;
1 teaspoon vanilla sugar;
30 grams of quality butter;
about 50 grams of sugar.

How to cook:

You need to first set up a water bath, and then break the chocolate into small pieces into a 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.
Starch water is first added to chocolate, and then both types of sugar. Cook everything 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. It's best served while still warm.

Thin dough that melts in your mouth and a crispy crust combined with a surprisingly juicy filling is strudel. Vienna is famous for this delicacy. The dessert is the hallmark of Austrian confectionery art. As is commonly believed, the original recipe for the classic apple strudel is kept in the Vienna City Library. However, at the same time, half a dozen countries in Eastern Europe attribute its authorship to themselves. The famous Oxford Companion to Food diplomatically notes: “All countries in which strudel is known are proud of it, and some are convinced that they invented it.”

Making strudel is a delicate art, but the effort expended will be fully justified by the amazing taste of the finished dessert.

To prepare Viennese strudel with vanilla sauce you will need:

For the test:

Milk – 150 ml
Flour - 250 ml
Eggs - 1 pc.
Vegetable oil - 2 tbsp. l.
Salt - a pinch

Almonds – 50 g
Oil - 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

For the vanilla sauce:

Vanilla - 1 pod
Milk – 250 ml
Whipped cream - 250 ml
Egg yolks - 6 pcs.
Powdered sugar - 80 g

1. Flour, eggs, butter, a pinch of salt and milk (the milk should be warm) - knead a smooth, elastic dough.
Form into a ball, brush with oil, cover and leave in a warm place for two hours.

2. For the filling: fry the almonds until golden brown.

Melt 50 g of butter in a BORK electric wok. Add 50 g breadcrumbs and sugar. Keep on 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.

4. Melt the remaining butter and set aside. Sprinkle a kitchen towel with water and then sprinkle with flour; place the dough on it. First roll out with a rolling pin, sprinkle with flour, then with your hands. The dough should be rolled out thinly so that the pattern on the towel is visible. Brush the edges of the dough with melted butter.

5. Sprinkle with breadcrumb mixture, leaving 5 cm from the edge. Spread the apple filling.

6. Fold the edges of the dough towards the center. Using a kitchen towel, roll up the strudel. Place seam side down on baking paper and brush with melted butter.

Bake in a BORK W500 mini-oven at 200 degrees for about 30 minutes. Sprinkle the finished strudel with powdered sugar.

7. All that remains is to prepare the sauce. Cut the vanilla bean and scrape out the seeds, bring to a boil with the milk, cream and the bean itself. Remove the vanilla pod.

8. Beat the egg yolks with sugar until creamy. Continuing to whisk, gradually pour in the hot milk.

9. Place the mixture in a water bath (do not boil!). Keep stirring until the mixture thickens. Strain the sauce through a sieve.

Serve apple strudel hot or cold with vanilla sauce. Place a cup of citrus tea with cloves next to you, and any evening will be cozy.

To prepare black tea with cloves and orange you will need:

Orange - 1 pc.
Vanilla sugar - 2 tsp.
Black tea – 4 pinches
Cloves - 4 pcs.

1. Grate the orange zest.

2. Place zest and cloves into the basket of the BORK K810 teapot, add tea, press the “Tea” button. The automatic brewing process will begin.

Enjoy your tea!

Vanilla sauce is one of the 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 invite you to find out how vanilla sauce is prepared and what is put in it.

A simple recipe for delicious sauce

Vanilla sauces can be called a traditional dish of English cuisine. Residents of Foggy Albion gladly season pancakes, pudding, strudel and other desserts with this sweet mass. It tastes very similar to custard, but has a more delicate consistency.

Ingredients:

Fresh milk – 0.5 l;
Egg yolks – 5 pcs.;
Granulated sugar – 100 g;
Vanillin – 0.5 pod or 3 g powder.

Cooking method:

The vanilla sauce recipe itself is very simple. To cook the cream you will need a small enamel saucepan or saucepan. If the preparation uses not a powder, but a pod, then work begins by assembling the vanilla. To do this, cut it in half and remove the core with the tip of a knife.
Next, place a container of milk over high heat and add vanilla and pods to it. Bring the liquid to a boil, stirring constantly, then remove from the stove and leave to cool slightly. It turned out to be vanilla milk.
While it cools, fresh eggs are divided into 2 parts. To do this, the shell is carefully broken and, pouring from one half to the other, the white is separated from the yolk.
At the next stage you will have 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 packets of vanilla granulated sugar, but then you should use less vanilla.
Warm milk is filtered through a sieve.
Add warm milk to the yolks and sugar in a thin stream, constantly stirring the mixture with a whisk.
Place the pan with the contents on low heat. 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. The gravy should never boil, otherwise the yolks will curdle.
It’s easy to check if it’s ready: dip a spoon into the mixture 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. You can make creamy vanilla sauce without using a stove.

Sweet dessert with vanilla

Ingredients:

100 g sour cream;
60 g cream cheese;
50 ml fresh milk;
50 g granulated sugar;
5 g vanilla or 2 packets of vanilla sugar;
A little nutmeg.

Cooking method:

Sour cream is mixed with sugar and vanillin. For these purposes, use a kitchen whisk or blender.
When the mixture becomes homogeneous, add milk and cream cheese. Instead of the latter, you can add curd mass or non-sour cottage cheese.
All ingredients are thoroughly mixed using a whisk. To make the cream sweeter, more vanilla sugar is added to it.
After the mass has become homogeneous, put the creamy vanilla sauce in the refrigerator to thicken.
This recipe is perfect for dressing fruit salads, and for preparing an independent dish.
You can add various fruits, coconut flakes or cookies to the mixture. But the most delicious dish can be called apple strudel with vanilla sauce. It’s not difficult to prepare, the main thing is to know the recipe.

How to make strudel with apples and sauce?

What is apple strudel? This is a very thin airy dough, a crispy crust and a juicy sweet and sour filling made from apples and other fruits. This delicacy is very popular in Europe. Many countries proudly claim that this dessert was baked in their country for the first time. 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. spoons of vegetable oil;
800 g apples;
lemon juice;
100 g sugar;
40 ml apple brandy;
40 ml rum;
50 g raisins;
cinnamon;
50 g almonds;
50 g butter.

Cooking method:

These products should be kneaded into a smooth and elastic dough.
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 “reaches”, the filling for the strudel is prepared. Take apples (0.8 kg), peel them, cut out the core and cut into small pieces.
Having placed them in a container, add juice from 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 frying pan.
All ingredients are thoroughly mixed. Separately, in a deep frying pan over heat, mix 50 g of melted butter, breadcrumbs and sugar. All this is fried until golden brown. After this, they return to the test.
It is first rolled out with a rolling pin, then stretched with your hands. The layer should be very thin, almost transparent, but without holes.
The edges of the dough are greased with melted butter, the center is greased with “frying” of sweet breadcrumbs and butter.
The prepared filling is placed on this layer. Now you need to fold the apple envelope: fold the side edges towards the center, starting from the top, slowly roll up the roll.
The resulting envelope is placed on a baking sheet lined with baking paper, seam side down, and placed in the oven. Strudels are baked for 20–30 minutes at a temperature of 200 degrees.
Sprinkle the finished baked goods with powdered sugar, and while the dough is in the oven, prepare the vanilla strudel sauce according to the recipe.
You can use those described above, or you can do it differently. Buy vanilla sauce or use another recipe. For example, take 2 glasses of milk, a teaspoon of cornstarch, 4 egg yolks, half a glass of granulated sugar and a bag of vanilla sugar.
In a large metal container, beat the yolks, sugar, starch and vanilla with a blender. The milk is first heated and then added in a thin stream to the resulting mixture. Place the pan over low heat, stirring regularly, bringing the sauce to the required thickness.
When the apple strudel is ready, it is cooled and served, with a delicate milk cream with vanilla placed next to it.