Vanilla Pastry von Food with Style, fertig angerichtet
Pastry

Vanillebirkes

Bløde, luftige gærkager fyldt med en delikat vaniljecreme. Et smukt bagværk, der smager helt himmelsk - både lunt og koldt.

Del
Portioner
10 stykker
Bagetid 18 minutter

Ingredienser

  • Til pensling og pynt

Fremgangsmåde

  1. 1
    Sigt melet i en skål og lav en fordybning. Kom gæren, 1 tsk sukker og lidt lunken mælk i. Lad det stå 8-10 minutter, til det skummer.
  2. 2
    Tilsæt resten af sukkeret, ægget, mælken, saltet og vaniljen. Ælt til en glat dej, ælt derefter smørret i og ælt videre 8-10 minutter, til dejen er blød, elastisk og let blank.
  3. 3
    Dæk dejen til og lad den hæve 60-90 minutter, til den er dobbelt så stor.
  4. 4
    Varm mælken op med vanilje (den må ikke koge). Pisk æggeblommer, sukker og majsstivelse sammen, pisk den varme mælk i og hæld det hele tilbage i gryden.
  5. 5
    Kog cremen op under konstant omrøring, til den er tyk og buddingagtig. Hæld den op i en skål, læg film direkte på overfladen og lad den køle helt af.
  6. 6
    Pisk den kolde creme glat og kom den i en sprøjtepose med en rund tyl.
  7. 7
    Del dejen i ca. 10 stykker (50 g), rul dem til kugler, rul hver ud til en rund plade og markér midten let med en lille udstikker.
  8. 8
    Klip den yderste del i fine strimler, så midten holdes hel.
  9. 9
    Sprøjt en lav ring vaniljecreme i midten, og fold derefter forsigtigt strimlerne ind mod midten, så de overlapper let.
  10. 10
    Læg et blåbær i midten, dæk kagerne til og lad dem efterhæve 20-30 minutter.
  11. 11
    Pisk æggeblomme og mælk sammen, pensl kagerne og bag dem ved 180 °C / 350 °F i 18-22 minutter, til de er gyldne. Lad dem køle lidt af og drys med flormelis. Bløde, delikate gærkager med et fint vaniljefyld - luftige, elegante og helt uimodståelige.

Video

Vanilla Pastry Questions

The vanilla cream is ideal for making ahead, since it has to cool completely anyway before it can be whisked smooth and piped. Cook it a day in advance, cover it directly on the surface so no skin forms, and chill it. The yeast dough is best shaped and baked the same day, but you can slow the 60-90 minute rise by letting it proof in the fridge and bringing it back to room temperature before dividing.

No, if nothing happens within the 8-10 minutes the yeast is either dead or the milk was too hot. The milk should be lukewarm, not hot, because heat above body temperature kills active dry yeast. Start that step again with fresh yeast and properly lukewarm milk, otherwise the dough will never double.

Yes, the 60 g soft butter can be swapped for a firm plant-based block butter, and both the 110 ml dough milk and the 250 ml milk for the cream can be replaced with a neutral, full-fat plant milk such as oat or soy. Keep the substitute butter genuinely soft, since it has to be kneaded into the already-smooth dough. The pastry cream still sets, because the thickening comes from the 25 g cornstarch and the 2 egg yolks, not the milk fat.

Lumps usually mean the hot milk went into the yolk mixture too fast, or the cream was not stirred constantly while cooking - pour the hot milk in gradually while whisking, and keep stirring the whole time in the saucepan. A runny cream means it did not cook long enough; the cornstarch needs to come up to a boil to thicken fully into a pudding-like consistency. If lumps appear anyway, pass the finished cream through a sieve before covering and cooling it.

Because they contain an egg-yolk-based cream, store them covered in the fridge rather than at room temperature. They taste best on the day they are baked, when the yeast dough is still soft. Let them sit out briefly before serving so the dough loses its chill, and dust with the powdered sugar only just before serving so it does not dissolve.

lækker, testet og klar til at inspirere

Udforsk 400+ Lækre Opskrifter

Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Mandelcroissantkage

Almond Croissant Galette von Food with Style, fertig angerichtet
Galette

Mandelcroissant galette

Apricot Cookies von Food with Style, fertig angerichtet
Cookies

Abrikoskager