Recipes with Vanilla pod

Cinnamon stalk with scallops and apples

Stir the yeast into the lukewarm milk. Add sugar, Cheasy A-38 and the battered eggs. Flour and salt are mixed and added gradually. The dough is kneaded well and raised to a slight place with a moist cloth over 25 minutes. Beat the dough and roll it out on a fl

Neapolitan Easter dinner

Milk and butter are crumbled together. Mixed egg and water are added and it is kneaded together into a dough. Leave the dough to rest in the fridge for one ½ hour. The dough rolls out and comes in a greased pie shape about 27 cm. Almonds chopped fine. All

Creme Lenses

Crumble the fat into the flour. Add flour and mix the dough with egg yolks. Put the dough cold for at least 1 hour. Make up during the cream. Bring milk and the battered vanilla pole into the boil. Whip eggs, sugar and corn together. Pour a little of the b

Small Vanilla Cakes

Finmal nuts. Cut the vanilla cut into pieces, chop it well with 1 tablespoon. sugar. Cut the fat into pieces. Crumble it in the flour. Add sugar, vanilla and the finely ground nuts. Gather the dough quickly. Set it cold for approx. ½ hour. Turn on the

Vaniliekager

Finmal nuts. Cut the vanilla cut into pieces, chop it well with 1 tablespoon. sugar. Cut the fat into pieces. Crumble it in the flour. Add sugar, vanilla and the finely ground nuts. Gather the dough quickly. Set it cold for approx. ½ hour. Turn on the

Creme brüle

Cut the vanilla and scrape the marrow out. Mix the vanilla in the sugar and stir the egg yolks. Add milk and cream while stirring and leave for half an hour. Remove foam from the surface on cream and spread it into 6 small refractory dishes. Put them in the

Petits-choux wreath with berries

Boil water and grease in a thickened saucepan. Add the flour of several turns during strong whipping. Stir until you get a smooth dough that leaves the saucepan bottom. Remove the casserole from the heat and stir in the dough so that it cools something. Add th

Raw cream 02

Whip egg yolks with icing sugar and vanilla seed to make it light and airy. Whip the cream stiff and gently turn it into the egg mass. tips: The cream can be cooked with pasteurized egg yolks.