vanilla cream

A recipe for sweet, yeasted doughnuts that are tossed in sugar and filled with a light vanilla cream.

Vanilla Cream-Filled Doughnuts

dry yeast

⅔ cup whole milk (at room temperature)

all-purpose flour

sugar

salt

eggs

unsalted butter, at room temperature, cut into 8 pieces ((3½ ounces))

milk

cake flour

vanilla extract

heavy cream

canola oil

Make the Dough: In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add the flour, sugar, salt and eggs; mix on low speed until the dough comes together, about 3 minutes. Add the butter, two pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, a total of 5 to 6 minutes. Remove the dough from the bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.

Make the Pastry Cream: While the dough is chilling, make the pastry cream. In a small bowl, whisk together the sugar, flour and salt. In a medium bowl, whisk together the egg yolks until well combined, about 30 seconds. Slowly whisk in the flour mixture until thick and pasty. In a medium saucepan over medium heat, warm the milk until bubbles just start to form around the edges (do not let the milk boil).

Remove the milk from the heat and slowly drizzle into the egg mixture, whisking constantly. Scrape the egg mixture back into the saucepan and place over medium heat, whisking constantly until the mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds (the cream will become thick and glossy and won't have any foam on top), then immediately remove from heat.

Pour the pastry cream through a fine mesh sieve set over a small bowl and whisk in the vanilla. Cover with plastic wrap, pressing the plastic wrap against the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 4 hours and up to 3 days.

Prepare the Doughnuts: Line a baking sheet with parchment paper and spray lightly with non-stick cooking spray; set aside. Place the refrigerated dough on a well-floured work surface and gently roll into a 12-inch square (it should be about ½-inch thick). Cut the dough into 9 doughnuts using a 3½-inch round cutter. Transfer the doughnuts to the prepared baking sheet, cover with a piece of plastic wrap that has been sprayed with non-stick cooking spray, and place in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.

Fry the Doughnuts: Fill a large, heavy-bottomed pot with 3 inches of oil and place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. While the oil heats, line a baking sheet with a double layer of paper towels for draining the doughnuts. Place the sugar in a small bowl and set aside.

Working with three doughnuts at a time, carefully lower the doughnuts into the hot oil and fry until golden brown on the underside, 2 to 3 minutes. Carefully turn the doughnuts over and fry for an additional 2 to 3 minutes, or until the other side is golden brown as well. Using a slotted spoon or a spider strainer, remove the doughnuts to the paper towel-lined baking sheet. Repeat with the remaining doughnuts.

As soon as the doughnuts are cool enough to handle, toss them in the sugar one at a time to evenly coat them. Return the doughnuts to the paper towel-lined pan and allow to cool completely, 30 to 40 minutes.

Fill the Doughnuts: While you're waiting for the doughnuts to cool, beat the 6 tablespoons of heavy cream on medium-high speed until still peaks form. Whisk the chilled pastry cream to loosen it up, then gently fold in one-third of the whipped cream. Fold in the remaining whipped cream until no white streaks remain.

Transfer the cream to a pastry bag fitting with a small round decorating tip (a Wilton #12 would work well for this). Poke a hole in the side of each doughnut and fill with pastry cream. The doughnuts should be served as soon as they are filled. They are best the same day they are made.

Here's what you need: nonstick cooking spray, vanilla wafer, unsalted butter, ripe bananas, sugar, vegetable oil, large egg, vanilla extract, salt, all-purpose flour, baking powder, whole milk, gelatin powder, banana pudding mix, sugar, vanilla extract, cream cheese, large eggs, large bananas, whipped cream, vanilla wafers

Banana Pudding Cheesecake Recipe by Tasty

nonstick cooking spray

oz vanilla wafer, 1 box, divided

unsalted butter, melted

bananas

vegetable oil

baking powder

milk,

gelatin powder

oz banana pudding mix, 2 boxes

oz cream cheese

bananas,

whipped cream

vanilla wafers

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Tasty

Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) springform pan with nonstick spray.

Make the banana bread crust: Set aside 7 vanilla wafers, then add the rest to a zip-top plastic bag and pound with a rolling pin into fine crumbs.

Transfer the crushed wafers to a medium bowl, add the melted butter, and stir to combine.

Pour the crust into the prepared pan and press against the bottom to about ¼ inch (6 mm) thick with a flat-bottomed measuring cup.

In a large bowl, mash the bananas with a fork until smooth. Add the sugar, oil, egg, vanilla, salt, flour, and baking powder. Beat with an electric hand mixer until well-combined.

Pour the banana bread mixture over the crust and spread evenly with a spatula.

Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Make the cheesecake filling: In a large bowl, combine the milk, gelatin, and banana pudding mix. Beat with an electric hand mixer until thick and smooth.

Add the sugar, vanilla, and cream cheese, and beat again until well-combined.

Add the eggs, 1 at a time, beating well after each addition.

Pour the cheesecake filling over the banana bread crust.

Bake for 1 hour, then turn off the oven and leave the cheesecake in the oven. Prop the oven door open slightly with a kitchen towel to let the hot air slowly escape. After 2 hours, remove the cheesecake from the oven. Refrigerate overnight.

Arrange the sliced bananas on top of the cheesecake. Release the springform, then pipe whipped cream on top of 7 of the bananas. Place the reserved vanilla wafer cookies on top of the whipped cream.

https://vid.tasty.co/output/102862/landscape_480/1532383245

Sweet yeasted buns filled with vanilla cream and dusted with powdered sugar, these Vanillekrapfen are a classic German bakery item perfect for an afternoon snack!

Vanillekrapfen | Sweet Cream filled buns

vanilla pudding mix

ml milk

ap flour

instant yeast or dry active yeast

butter (softened)

tsp vanilla extract

granulated sugar

butter (melted)

Follow the instructions for the instant or cooked vanilla pudding but use only half of the milk that is called for on the box.

If you made cooked pudding, lay a piece of plastic wrap onto the surface of the pudding to keep it from forming a skin as it cools. Place the finished pudding into the fridge to chill for an hour.

Vanilla Cream

In the bowl of a stand mixer, add in the flour and sugar. Then whisk it together by hand and make a well in the center of the flour.

Pour the yeast into the well and then add in the warmed milk.

Stir some of the flour/sugar mixture into the milk and yeast mixture from the edges of the well - no more than 1/4 cup of the dry mixture.

Cover the bowl with a towel for 10 minutes.

After the ten minutes, use a rubber spatula give the whole bowl a brief mix.

Add in the egg, egg yolk, butter, and vanilla extract. Knead the mixture with the dough hook on the stand mixer for 10-15 minutes on low speed until it is smooth and the bowl is clean.

Remove the dough and shape it into a ball. Lightly grease the mixing bowl and place the ball of dough back in.

Cover the bowl with a towel or plastic and place somewhere warm for 30-45 min. The dough should double in size.

Dough

Preheat the oven to 350 F or 325 F if baking on convection.

Arrange two racks so that they divide the oven into thirds and line two baking sheets with silicone mats or parchment paper.

Divide the dough into 12 equal portions.

Shape each portion into a ball by first flattening it slightly into a disk and then tucking all the edges of the disk under.

Shape your hand into a claw over the ball of dough with the smooth side face up. Roll the ball around in your hand on a clean work surface to create tension on the dough and seal the seem on the bottom of the ball.

Place 6 rolls onto each baking sheet, leaving at least 2 inches between each roll.

Leave the rolls to rest for 20 minutes somewhere warm to proof.

Then bake for 15 minutes - rotate the baking sheets halfway through if not baking on convection.

When the krapfen are finished baking, work one at a time and brush them with butter, then roll them in granulated sugar.

Leave to cool before assembling.

Shape &amp; Bake

If the vanilla pudding is very stiff, use an electric whisk to beat the chilled vanilla pudding until smooth.

Then whisk the heavy cream on medium high speed until stiff peaks form.

Gently fold the stiff whipped cream into the vanilla pudding and fill it into a piping bag fitted with a metal piping tip.

Poke a hole into the side of each bun with the end of a spoon and wiggle it around to create a whole inside the bun.

Push the piping tip into the hole of each cooled bun and fill until the cream starts to come back out of the opening.

Assembling

Crème Diplomate is one of the many delicious French classic cream fillings, made by combining the vanilla pastry cream with heavy whipped cream. It&#039;s an incredibly versatile, scrumptious, light cream that serves as a great filling for various desserts.

Vanilla Crème Diplomate (Diplomat cream)

500 g whole milk

corn starch

g sugar

fine sea salt

vanilla extract vanilla

g unsalted butter

heavy cream (cold)

In a medium-sized saucepan, heat the milk just until boiling point. 

In the meantime, in a separate bowl, combine the egg yolks, egg, corn starch, sugar and salt using a whisk. 

Once the milk has reached scalding point, pour 2/3 of it to the egg mixture, in a slow and steady stream, whisking continuously so you don&#39;t cook the eggs. Once you tempered the egg mixture, return it to the saucepan with the remaining milk and continue cooking, whisking constantly, until it thickens.Cook for another 1-2 minutes to make sure there isn&#39;t any cornstarch aftertaste.

When it&#39;s done, add in the vanilla and butter and whisk until everything is combined, silky and smooth.

Strain the pastry cream to a clean bowl through a sieve, to get rid of any cooked egg bits and lumps. Cover with cling film (plastic wrap) touching the surface to prevent skin forming. Let it cool at room temperature for about an hour, then place it in the fridge to cool completely.

Transfer the cold pastry cream to a mixing bowl (it will be stiff, gelatinous-like) and give it a mix with an electric hand mixer to make it creamy again.In a separate bowl, whisk the cold heavy cream to stiff peaks and add it to the pastry cream. Mix everything together at medium-high speed until fully combined and smooth.

Place the creme diplomate in a disposable piping bag fitted with a piping nozzle to fill choux, eclairs, doughnuts or cake! :)

To make the diplomat cream:

Great recipe thank you!
Do you think I could freeze the ‘crème pâtissière’? I’d like to make it in advance, so I just have to do add the cream on the day.

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