Vanilla sauce for strudel from Yulia Vysotskaya. Vanilla sauce

Originally invented in England, vanilla sauce has now become beloved throughout the world. It can truly be called one of the most magnificent additions to desserts and baked goods, as it only emphasizes the exquisite taste of strudels, pancakes, pies and biscuits. It is rare to find a person who truly does not love this sweet splendor that leaves no sweet tooth impassive. This article will talk about various vanilla sauce recipes with photos that can be prepared quite simply at home.

Classic recipe

Now there are a huge variety of recipes that housewives can use to prepare vanilla sauce. In fact, it is quite easy to modify it, since there are a huge variety of additives that can significantly affect the taste. However, the classic recipe never goes out of style - creamy vanilla sauce, which is perfect for a variety of baked goods or ice cream.

Ingredients

To prepare classic vanilla sauce, you will need to first prepare:

200 ml milk;
200 ml heavy cream;
5 yolks;
50 grams of sugar.

As you can see, the food kit for preparing this sauce is very simple. In addition to the products, you should first prepare the necessary equipment - a good saucepan with a thick bottom, a blender (if you don’t have one, you can replace it with a simple whisk) and a spatula.

Step-by-step preparation

Once all the products are prepared, you can start cooking. To do this you need to follow the following steps:

Mix the cream and milk together in a saucepan, then put it on the fire and wait until the mixture boils. After that, you need to remove the pan from the heat and leave to cool.
While the milk mixture is cooling, you should begin preparing the remaining ingredients. Using a blender, beat the mixture of eggs and both types of sugar. Continue beating until the mixture becomes white and smooth.
After this, the cooled milk and cream should be gradually mixed into the mixture of sugar and yolks, stirring constantly.
The sauce mixture is placed in a water bath, after which you need to continue stirring and cooking until the sauce thickens to the desired consistency. Care must be taken to ensure that it does not boil, as this will spoil it.
The prepared sauce must be cooled and only then served.

Sauce for strudel

As mentioned earlier, this sauce is quite versatile and can be served with any baked goods. However, there is a special vanilla sauce for strudel, which has a slightly different recipe. To prepare it you will need to take:

200 ml milk;
half a bag of vanilla sugar;
75 grams of sugar;
2 chicken yolks;
1/2 teaspoon cornstarch.

Cooking features

Making this sauce is even easier than its classic counterpart. To do this, you will need to place all the ingredients except milk in a blender bowl, and then beat them thoroughly. The milk itself is preheated, after which it is added in a thin stream to the egg-sugar mixture. As the milk is poured in, the sauce must be stirred constantly, since at this stage the subsequent consistency depends on it.

Next, place the vanilla sauce mixture over medium heat and cook until it becomes thick. Once this is achieved, the sauce is poured into a suitable glass gravy boat and served with apple strudel.

Vanilla sauce for pancakes

If you decide to prepare one of the most famous Russian national desserts - pancakes, then it is also ideal to put vanilla sauce on the table. However, it would be most ideal to serve it in a mixture with another, namely berry, since together they will create a real masterpiece of culinary art from pancakes.

So, to prepare, the first thing you need to do is make a traditional sauce, the classic recipe for which has already been given above. At the same time, you should prepare the berry sauce. The chosen berry is not particularly important, so if you wish, you can replace the blueberries with another berry to your taste.

Preparation and serving

To prepare the berry sauce you will need:

about 200 grams of blueberries or other berries that turn well into a homogeneous mass;
2 tablespoons regular sugar;
one glass of water;
one tablespoon of cornstarch.

To prepare the sauce, blend blueberries and sugar in a blender until combined and smooth. In order to make the mixture more liquid, 150 ml of water is poured into it. You need to dissolve the starch in the remaining water, then add it to the berry-sugar mixture. Mix everything well, then put it in a saucepan on the fire and bring the sauce to a boil. As soon as it starts to boil, you need to immediately remove it from the heat and let it cool before serving.

You can serve this sauce with pancakes in different ways. The simplest option would be to simply mix the vanilla and berry sauces together, making them one. You can also just take each pancake and pour them separately, first with berries, and then with vanilla. Depending on the chosen serving method, pancakes will have different flavors.

Sauce with chocolate and vanilla

Chocolate and vanilla are two strong flavors that take desserts to the next level. However, if you wish, you can make a chocolate vanilla sauce that will combine both flavors. It’s quite simple to prepare, because for this you will need:

70 grams of dark dark chocolate;
1 tablespoon cornstarch;
200 ml water;
1 teaspoon vanilla sugar;
30 grams of quality butter;
about 50 grams of sugar.

How to cook:

You need to first set up a water bath, and then break the chocolate into small pieces into a bowl. About half a glass of water is added to them, after which you need to wait until the chocolate has completely melted.
While the chocolate is being prepared, it is worth preparing a mixture of water and starch. They mix with each other. Then everything is put on fire and heated to a boil.
Starch water is first added to chocolate, and then both types of sugar. Cook everything in a water bath for about one more minute. In this case, the mixture must be constantly stirred so that the chocolate does not burn. The prepared sauce is poured into a gravy boat and served. It's best served while still warm.

Thin dough that melts in your mouth and a crispy crust combined with a surprisingly juicy filling is strudel. Vienna is famous for this delicacy. The dessert is the hallmark of Austrian confectionery art. As is commonly believed, the original recipe for the classic apple strudel is kept in the Vienna City Library. However, at the same time, half a dozen countries in Eastern Europe attribute its authorship to themselves. The famous Oxford Companion to Food diplomatically notes: “All countries in which strudel is known are proud of it, and some are convinced that they invented it.”

Making strudel is a delicate art, but the effort expended will be fully justified by the amazing taste of the finished dessert.

To prepare Viennese strudel with vanilla sauce you will need:

For the test:

Milk – 150 ml
Flour - 250 ml
Eggs - 1 pc.
Vegetable oil - 2 tbsp. l.
Salt - a pinch

Almonds – 50 g
Oil - 100 g
Breadcrumbs - 60 g
Sugar - 150 g
Lemon - 1 pc.
Apples – 800 g
Calvados – 40 ml
Dark rum – 40 ml
Raisins – 50 g
Ground cinnamon - 1/2 tsp.
Powdered sugar for sprinkling

For the vanilla sauce:

Vanilla - 1 pod
Milk – 250 ml
Whipped cream – 250 ml
Egg yolks - 6 pcs.
Powdered sugar - 80 g

1. Flour, eggs, butter, a pinch of salt and milk (the milk should be warm) - knead a smooth, elastic dough.
Form into a ball, brush with oil, cover and leave in a warm place for two hours.

2. For the filling: fry the almonds until golden brown.

Melt 50 g of butter in a BORK electric wok. Add 50 g breadcrumbs and sugar. Keep on medium heat until golden brown.

3. Peel the apples, remove the core and cut into thin slices. Add lemon juice, remaining sugar, Calvados, rum, raisins, cinnamon and almonds.

4. Melt the remaining butter and set aside. Sprinkle a kitchen towel with water and then sprinkle with flour; place the dough on it. First roll out with a rolling pin, sprinkle with flour, then with your hands. The dough should be rolled out thinly so that the pattern on the towel is visible. Brush the edges of the dough with melted butter.

5. Sprinkle with breadcrumb mixture, leaving 5 cm from the edge. Spread the apple filling.

6. Fold the edges of the dough towards the center. Using a kitchen towel, roll up the strudel. Place seam side down on baking paper and brush with melted butter.

Bake in a BORK W500 mini-oven at 200 degrees for about 30 minutes. Sprinkle the finished strudel with powdered sugar.

7. All that remains is to prepare the sauce. Cut the vanilla bean and scrape out the seeds, bring to a boil with the milk, cream and the bean itself. Remove the vanilla pod.

8. Beat the egg yolks with sugar until creamy. Continuing to whisk, gradually pour in the hot milk.

9. Place the mixture in a water bath (do not boil!). Keep stirring until the mixture thickens. Strain the sauce through a sieve.

Serve apple strudel hot or cold with vanilla sauce. Place a cup of citrus tea with cloves next to you, and any evening will be cozy.

To prepare black tea with cloves and orange you will need:

Orange - 1 pc.
Vanilla sugar - 2 tsp.
Black tea – 4 pinches
Cloves - 4 pcs.

1. Grate the orange zest.

2. Place zest and cloves into the basket of the BORK K810 teapot, add tea, press the “Tea” button. The automatic brewing process will begin.

Enjoy your tea!

Such a delicate consistency of this warm, winter sauce complements so well, which is still best served cold, that your soul becomes warmer from such a dessert.

Memories of my student days, when I ordered apple strudel with vanilla sauce at the Lviv confectionery “Tsukernya”. By a funny coincidence, I returned to my hometown, and the same confectionery “Tsukernya” as in Lvov also opened here. But the strudel doesn't taste the same anymore. Don't think, it's no worse. The circumstances are just different. Then there were apple strudels in Austria, and even in Germany, but it was not the same. Tasty, but without emotions.

But when I prepared everything at home, somehow even my heart sank with sentimentality...:-) Without the vanilla sauce, everything would have been different. Worse!

Everything is prepared very simply, the main thing is not to miss when the sauce begins to thicken and remove it from the heat in time.

The sauce reheats perfectly. You need to heat it over low heat, stirring constantly, and after heating, it’s better to pass it through a sieve a second time before serving. This will ensure the sauce is silky and smooth.

550 ml

Ingredients

1/2 pod vanilla (or 8 grams vanilla sugar)
2 yolks
500 ml milk
60 grams of sugar
2 tsp corn starch (can be replaced with potato starch)
1 tsp butter, cool

Cooking time: 20 minutes

1. Pour milk into a saucepan and scrape out the vanilla beans (to do this, cut the pod in half). Bring milk to a boil and remove from heat.

2. Beat the yolks with sugar until white.

Little by little, continuing to whisk, add starch and pour in milk in a stream. When the mixture becomes homogeneous, pour everything back into the saucepan.

We discussed strudel (be sure to watch Irina’s post!), and I remembered that I had just recently seen a recipe for it on the Essen&Trinken website.
You can watch text comments and videos. And then I will show you what has already been translated, with all the comments and additions. Don't be afraid of the dough, it will stretch like a little one, so be brave!
By the way, Sveta ingwervanille I’ve already let you know that vanilla sauce goes better with cottage cheese strudel...do you feel where this is going? :) Of course, I’ll make that too. Sveta, you have the recipe!

We boldly get down to business.

We need:
For the test
150 ml milk
250 g flour
1 egg
2 tablespoons vegetable oil (30 ml)
1/2 tablespoon white wine
salt

Filling:
50 g almonds
100 g butter
60 g breadcrumbs
150 g sugar
1 lemon
800 g apples
40 ml Calvados
40 ml dark rum
50 g raisins
1/2 teaspoon ground cinnamon
Powdered sugar for sprinkling

Vanilla sauce
1 vanilla pod
250 ml milk
250 ml whipped cream
6 egg yolks
80 g powdered sugar

What we do:

1. Flour, eggs, butter, white wine, a pinch of salt and milk (the milk should be warm) - knead into a smooth, elastic dough.
Form into a ball, grease with oil, cover and leave for 2 hours in a warm place.

2. For the filling: fry the almonds until golden brown.
In a separate frying pan, melt 50 grams of butter. Add 50 g breadcrumbs and sugar. Keep on medium heat until golden brown.

3. Peel the apples, remove the core and cut into thin slices. Add to them: lemon juice, remaining sugar, Calvados, rum, raisins, cinnamon and almonds.

4. Melt the remaining butter (50 g) and set aside. Sprinkle a kitchen towel with water and then sprinkle with flour; put the dough on it. First, roll out with a rolling pin, sprinkling with flour (a couple of pinches of flour, a couple of movements with the rolling pin, then with your hands). Take the dough in your hands and pull with the outer sides of your palms. Return the dough to the towel and pull the thick edges from the center to the sides, trim off the excess. The dough should be thinly rolled out into a layer so that the pattern on the towel is visible. Brush the edges of the dough with melted butter.

5. Sprinkle with breadcrumb mixture, leaving 5 cm from the edges. Spread the apple filling.

6. Fold the edges of the dough towards the center. Using a kitchen towel, roll up the strudel. Place seam side down on baking paper and brush with melted butter.

Bake at 200 degrees for about 30 minutes. Sprinkle the finished strudel with powdered sugar.

SAUCE
7. Cut the vanilla pod and scrape out the seeds, bring to a boil with milk, cream and the pod itself. Remove vanilla pod.
8. Beat the egg yolks with sugar until creamy, while continuing to beat, gradually pour in the hot milk.
9. Place the mixture in a water bath (do not boil!), Keep stirring until the mixture thickens. Strain the sauce through a sieve.

Apple strudel served hot or cold with vanilla sauce.

It's time to go to the table!