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Cream for princesses

Cream for princesses

Name: Princess cream
Total time: 45 min
Ingredients: 450 ml of milk; 100 g sugar; 4 large egg yolks; 40 g cornstarch; 2 tablespoons BAM vanilla paste; 2 tablespoons unsalted butter, softened; Or BAM vanilla cream

(1)

Preparation time: 45 min
Difficulty:
Number of ingredients: 7

Princesses are a dessert based on a rolled pastry and a filling. The preparation of the pastry itself is usually associated with the thought of a nightmare, as it often fails on the first attempt, and often fails on the second. But if you prepare well before baking, you are more likely to succeed. We suggest sticking exactly to the ingredients and quantities in the recipe, and another important rule is not to open the oven door while baking.

When properly prepared, the dough is smooth, elastic and shiny, and when scooped, the dough slides off the scoop in a V-shape. This dough creates the right base for the princess cookies, which are usually filled with vanilla custard.

If the dough is not exactly the same, you can find tricks and tips to correct the mistake here.

Vanilla cream is the most commonly used filling for princesses. Vanilla cream is also essentially a confectioner's cream. We are talking about a thick cream made of milk, sugar, eggs and cornstarch or flour. To make vanilla custard, don't forget the main ingredient - vanilla.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Cream for princesses

Preparation time: 45 min
Difficulty:
Number of ingredients: 7

Ingredients:

FOR THE VANILLA CREAM:

450 ml of milk
100 g sugar
4 large egg yolks
40 g cornstarch
2 tablespoons BAM vanilla paste
2 tablespoons unsalted butter, softened
Or BAM vanilla cream

Instructions:

FOR THE VANILLA CREAM:

1. Step Heat the milk in a medium saucepan over a medium heat until it comes to the boil. Remove from the heat. In a separate bowl, whisk the sugar and egg yolks and whisk until pale and creamy. Add the cornstarch and whisk until smooth.

2. Step Slowly pour the hot milk into the egg mixture, stirring constantly to prevent the yolks from cooking. When all the milk has been added, pour the mixture back into the bowl.Cook the mixture over a medium heat, stirring constantly with a wooden spoon or whisk, until it thickens and comes to the boil. This should take approximately 5 to 7 minutes.

3. Step When the mixture comes to the boil, cook it for another 1 to 2 minutes, stirring constantly, until it becomes very thick and smooth. Remove the pan from the heat and stir in the BAM vanilla paste and butter, stirring until completely mixed.

4. Step Strain the mixture through a fine mesh sieve into a bowl. This removes any lumps. Cover the surface of the vanilla cream with plastic wrap to prevent a skin from forming and place in the fridge until completely chilled. When you're in a hurry, you can make vanilla custard using the BAM Vanilla Custard Mix.

Order ingredients with a 10% discount:

Premium BAM baking products.

Vanilla Cream Mix, 350 g

5,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-1,58 €

Total:

15,80 €14,22 €

-10%

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Cream for princesses

Preparation time: 45 min

Difficulty: 3

Number of ingredients: 7

If the dough is not exactly the same, you can find tricks and tips to correct the mistake here.

Ingredients:

FOR THE VANILLA CREAM:

450 ml of milk
100 g sugar
4 large egg yolks
40 g cornstarch
2 tablespoons BAM vanilla paste
2 tablespoons unsalted butter, softened
Or BAM vanilla cream

Instructions:

FOR THE VANILLA CREAM:

1. Korak

Heat the milk in a medium saucepan over a medium heat until it comes to the boil. Remove from the heat. In a separate bowl, whisk the sugar and egg yolks and whisk until pale and creamy. Add the cornstarch and whisk until smooth.

2. Korak

Slowly pour the hot milk into the egg mixture, stirring constantly to prevent the yolks from cooking. When all the milk has been added, pour the mixture back into the bowl.Cook the mixture over a medium heat, stirring constantly with a wooden spoon or whisk, until it thickens and comes to the boil. This should take approximately 5 to 7 minutes.

3. Korak

When the mixture comes to the boil, cook it for another 1 to 2 minutes, stirring constantly, until it becomes very thick and smooth. Remove the pan from the heat and stir in the BAM vanilla paste and butter, stirring until completely mixed.

4. Korak

Strain the mixture through a fine mesh sieve into a bowl. This removes any lumps. Cover the surface of the vanilla cream with plastic wrap to prevent a skin from forming and place in the fridge until completely chilled. When you're in a hurry, you can make vanilla custard using the BAM Vanilla Custard Mix.

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