Vanilla Pastry von Food with Style, fertig angerichtet
Pastry

Recept za pecivo s vanilijom

Mekana, prhka peciva od dizanog tijesta punjena nježnom kremom od vanilije. Prekrasan uradak koji je božanstven i topao i hladan.

Podijeli
Porcije
10 komada
Pečenje 18 minuta

Sastojci

  • Za premazivanje i završni sloj

Priprema

  1. 1
    Brašno prosijte u zdjelu i napravite udubljenje. Dodajte kvasac, 1 tsp šećera i malo mlakog mlijeka. Ostavite 8-10 minuta da se zapjeni.
  2. 2
    Dodajte ostatak šećera, jaje, mlijeko, sol i vaniliju. Umijesite glatko tijesto, zatim umiješajte maslac i mijesite 8-10 minuta dok tijesto ne postane mekano, elastično i lagano sjajno.
  3. 3
    Pokrijte i ostavite da se diže 60-90 minuta, dok se ne udvostruči.
  4. 4
    Mlijeko zagrijte s vanilijom (nemojte kuhati). Žumanjke, šećer i gustin umutite pjenjačom, zatim uz miješanje ulijte vruće mlijeko i vratite u lonac.
  5. 5
    Kuhajte uz stalno miješanje dok se ne zgusne u puding. Prebacite u zdjelu, pokrijte folijom uz samu površinu i ostavite da se potpuno ohladi.
  6. 6
    Hladnu kremu umutite da bude glatka i prebacite u slastičarsku vrećicu s okruglim nastavkom.
  7. 7
    Tijesto podijelite na otprilike 10 dijelova (50 g), oblikujte kuglice, svaku razvaljajte u krug i sredinu lagano označite manjim modlicom.
  8. 8
    Vanjski dio narežite na tanke trakice, a sredinu ostavite cijelu.
  9. 9
    U sredinu ispršcajte niski prsten kreme od vanilije, zatim trakice nježno preklopite prema sredini, malo ih preklapajući jednu preko druge.
  10. 10
    U sredinu stavite borovnicu, pokrijte i ostavite da odstoji 20-30 minuta.
  11. 11
    Umutite žumanjak s mlijekom, premažite peciva i pecite na 180 °C / 350 °F 18-22 minute dok ne porumene. Kratko ohladite i pospite šećerom u prahu. Mekana, nježna peciva od dizanog tijesta s finim nadjevom od vanilije - prozračna, elegantna i jednostavno neodoljiva.

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.

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