Vanilla sauce - basic recipe from the pastry shop (2024)

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Vanilla sauce is a real classic and I was surprised that it wasn't on my blog yet. So we are changing that now, just before Christmas. Vanilla sauce can actually be made almost the same as pastry cream. You only use more moisture and no cornstarch as a binding agent. You will also have to pay more attention to the temperature when making vanilla sauce. Can you really cook pastry cream, but you can't do that with vanilla sauce, because then the egg yolks will cook and it will curdle and you will end up with a kind of sweet, creamy scrambled egg 😉 .

It is useful to use a temperature gauge, especially the first times. Heat it to a maximum of 80C, above that things really go wrong! But a thermometer is not necessary. Make sure you don't have the heat too high, so that it doesn't go too fast and then you can check how far you have progressed in the meantime. To do this, dip a spoon in the warm vanilla sauce and when you draw a line on the back of the spoon with your finger and it remains 'standing', the sauce has thickened sufficiently and you can remove it from the heat.

For this sauce I use a different type of vanilla. Vanilla comes in two varieties, the planifolia and the tahitensis. I will explain the difference to you soon, but the bottom line is that the tahitensis vanilla has a slightly more refined taste with its slightly sweet aroma. This is therefore perfect for the patisserie and is preferably used in beautiful creams, ice cream or sauces, such as this vanilla sauce.This tahitensisbeans are often a bit larger, so you can make do with half a vanilla bean for this recipe.

Vanilla sauce is delicious with desserts or apple pie. In any case, I really like this oneApple crumbleor this oneapple bun

Recipe: Vanilla sauce

Ingredients

3.5 dl milk
2.5 dl whipped cream
115 grams of sugar
6 egg yolks
1/2 vanilla peul

Preparation method

  • Cut open the vanilla pod and scrape out the marrow. Save the stick to put it in homemade vanilla sugar or vanilla extract.
  • Place the milk, whipped cream, sugar and vanilla in a saucepan and heat until almost boiling.
  • Meanwhile, beat the egg yolks in a separate bowl.
  • Add some of the hot milk to the egg yolks and stir well
  • Pour the egg mixture back into the pan with the rest of the warm milk and let it thicken while stirring. Do not heat it warmer than 80C.
  • Check with a spoon whether it is sufficiently thickened by dipping the spoon in the vanilla sauce and using a finger to draw a line through the vanilla sauce on the rounded side of the spoon. If the line remains and does not continue, the vanilla sauce is sufficiently thickened.
  • Remove the pan from the heat and strain the sauce to filter out any overcooked pieces of the vanilla sauce and any pieces of the vanilla pod.
  • Serve the sauce lukewarm or cover it with cling film. Place the foil directly on the vanilla sauce and let it cool completely.
  • You can keep the vanilla sauce in the refrigerator for 1-3 days.
Vanilla sauce - basic recipe from the pastry shop (1)

Vanilla sauce - basic recipe from the pastry shop (2)

Vanilla sauce – basic recipe from the pastry shop

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Auteur:Tessa Couperus

Ingredients

  • 3,5 dl milk
  • 2,5 dl cream
  • 115 gr sugar
  • 6 egg yolks
  • 1/2 Fulani vanilla

Preparation method

  • Cut open the vanilla pod and scrape out the marrow. Save the stick to put it in homemade vanilla sugar or vanilla extract.

  • Place the milk, whipped cream, sugar and vanilla in a saucepan and heat until almost boiling.

  • Meanwhile, beat the egg yolks in a separate bowl.

  • Add some of the hot milk to the egg yolks and stir well

  • Pour the egg mixture back into the pan with the rest of the warm milk and let it thicken while stirring. Do not heat it warmer than 80C.

  • Check with a spoon whether it is sufficiently thickened by dipping the spoon in the vanilla sauce and using a finger to draw a line through the vanilla sauce on the rounded side of the spoon. If the line remains and does not continue, the vanilla sauce is sufficiently thickened.

  • Remove the pan from the heat and strain the sauce to filter out any overcooked pieces of the vanilla sauce and any pieces of the vanilla pod.

  • Serve the sauce lukewarm or cover it with cling film. Place the foil directly on the vanilla sauce and let it cool completely.

  • You can keep the vanilla sauce in the refrigerator for 1-3 days.

Have you made this recipe?Let me knowwhat you thought!

Vanilla sauce - basic recipe from the pastry shop (2024)

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