Tag: VANILLA

Vanilla sauce for desserts – Gordon Ramsay’s version

There vanilla sauce for desserts it is a delicious preparation that adds a touch of sweetness and irresistible aroma to numerous dessert. This sauce is versatile and lends itself perfectly to accompany many desserts including puddings, ice creams, Pancake, apple piesfruit cakes and even simple fresh fruit.

Its consistency creamy and the enveloping taste of vanilla they make every bite a unique experience. It is used a lot as an accompanying sauce in some recipes Swedish sweets. Especially strudels and apple pies.

To make vanilla sauce, you typically use simple ingredients such as milk, cream, sugar, and, of course, vanilla seeds or vanilla extract.

We start by heating the milk and cream, gradually adding the sugar and egg to obtain a sweet and velvety mixture. The end result is a vanilla sauce that envelops the palate with its balanced sweetness and rich vanilla flavor.

Poured over ice cream or a piece of freshly baked cake, this sauce elevates any dessert, transforming it into a decadent and delicious experience.

There vanilla sauce it’s a simple addition that transforms sweet dishes into gourmet delicaciesconquering the palates of anyone who loves the classic and enveloping flavors of vanilla.

Try it on the soft orange cake, or on the soft ricotta apple cake.

Easy recipe for making vanilla and cocoa biscuits – Gordon Ramsay’s version

THE Black and white cookies they are greedy Biscuits, of the two-colored biscuits made with a double dough of shortcrust pastry vanilla And with cocoa it's a very easy technique : Yes they carve the bases with a cookie cutter and yes replace the missing pieces with inserts of different taste and color ! one will come out spotted shortcrust pastry base and from here you can obtain the two-tone black and white biscuits! than once baked in the oven they will give birth to gods Vanilla and cocoa biscuits crumbly and greedy !

The recipe is from very old date ; and it's born by chance, to consume leftover pastry scraps! Since then it has become a real catchphrase of my site, made and redone by many and also made in a two-tone tart version

It is a preparation very simple! Once the two black and white doughs have been prepared, it will take 10 minutes to make the base and carve the cookies! In this case I made some hearts, but you can choose to make black and white cookies from shape you prefer: stars, flowers, spring and Christmas subjects… to depending on the occasion where you have to prepare them!

Given their appearance, they are ideal together with Valentine's Day biscuits, to be prepared for February 14; but also for Birthdays, Children's parties, Baptisms, Christmas and from packaging and gifting (since they keep for a very long time)!

Recipe Black and White Cookies

PREPARATION TIMES

Preparation	Cooking	Total
30 minutes	12 minutes minutes	43 minutes

Ingrediants

Quantity for 40 pieces
175 grams of flour (for the white dough) 145 grams of flour (for the cocoa mixture) 15 grams of unsweetened cocoa powder 165 gr of soft butter 130 grams of sugar 2 small egg yolks 1 medium egg 2 sachets of vanillin or 2 tablespoons of vanilla 1 pinch of salt 1 tablespoon of powdered sugar

Method

How to make black and white biscuits (vanilla and cocoa biscuits)

First of all whip the butter with sugar and vanilla until the mixture is light and blended.

Then add the eggs. One by one. Whipping very well, until a smooth and compact dough is obtained:

Then in a bowl weigh 175 grams of flour and set aside.

In another bowl, weigh 145 grams of flour, sift in the cocoa and add a spoonful of powdered sugar.

At this point you can make the two-colored doughs.

Finally, weigh the butter-sugar-egg mixture and divide it in half.

In one half add the white flour and mix it quickly until it forms a ball. If it sticks, add 1 more teaspoon of flour.

Finally, proceed in the same way with the cocoa mixture.

Finally, seal the dough in cling film and place in the fridge for 1 hour or in the freezer for 15 minutes.

For the realization I used a heart-shaped cookie cutter of 2.5 cm and an average size of 6 cm

Here's where you can buy: the HEART SHAPED COOKIE CUTTER SET

How to make black and white dough

First of all, roll out both the vanilla and cocoa shortcrust pastry to a thickness of 4 – 5 mm on a perfectly floured work surface. Touch the pastry.

They must be cold and solid. If they are not, put them in the fridge! for at least 20 minutes!

Then cut the shortcrust pastry with the smaller hearts. As you get the hearts, add them directly to the pastry of different taste:

Finally pass the rolling pin over the pastry as soon as you have finished the work of cutting and inserting. Do it lightly, just to even out any puffs.

Then make the biscuits with a clean cut by lifting it with a spatula so that the various pieces do not fall.

and place them in a baking tray lined with baking paper:

Place in the fridge for 15 minutes.

Finally bake in a hot oven at 180 degrees for about 12 minutes until golden brown.

Remove from the oven and let it cool completely!

Your Black and white cookies they are ready to be served!

You can keep yours Vanilla and Cocoa Cookies even 3 weeks closed in a tin or biscuit tin.

In anticipation of gifts you can also make yourself a: BOX FOR DO IT YOURSELF COOKIES

Original recipe of Vanilla croissants biscuits – Gordon Ramsay’s version

THE Vanillekipferl they are gods treats typical greedy Austrian Christmas tradition, also widespread in Germany, Bohemia, South Tyrol . It is about Vanilla cookies to croissant shape indeed "Kirpfel"Really means"Crescent moon"; made with butter, sugar, eggs, almonds pulverized e vanilla who give a taste And crazy scent! Once baked in the oven they come sprinkled with powdered sugar they assume a so crumbly texture from literally melt in your mouth! A truly unique goodness!

Like any traditional recipe they exist different versions and variants! What I give you today is there Original recipe of the Vanillekipferl from Vienna, from my book of Austrian sweets from which I also took the Sacher and the Linzer Cake

It's about a very easy and quick preparation! Theremeal in minutes, with a simple mixer. The time of rest in the fridge and you can form the croissants.

Just like the classic Christmas Cookies, they are great cold when all perfumes have settled, in any time of day: They are ideal for breakfast, snack and dessert; but especially to give as gifts together with gingerbreads, Pepparkakor, Cannalla Biscuits! Yes they also keep 1 month!

Vanillekipferl recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes + rest in the fridge	12 minutes	32 minutes

Ingrediants

Quantity for 16 pieces
100 grams of flour '00 100 gr of peeled almonds to pulverize or almond flour (it's the same thing!) 50 grams of sugar 80 gr of butter 1 yolk seeds of 1 vanilla bean or extract or vanillin powdered sugar to finish

Method

How to make Vanillekipferl (vanilla cookies)

First of all whisk the butter with sugar and vanilla until you get a frothy mixture

then add the yolk, always whip at high speed.

Finally add the flours and knead by hand to incorporate them for a few seconds.

Finally, put the dough in the fridge and let it rest for 40 minutes.

Then from the dough, pre-tied balls of 10 – 15 g each; stretch them and form croissants:

As you make the half moons, place them in a baking tray lined with parchment paper.

Finally bake in a static oven at 180 ° hot in the central part for about 11 – 12 minutes, the time that they can brown on the surface.

Remove from the oven and leave to cool completely, before sprinkling with icing sugar.

Yours are ready Vanillekipferl

They can be kept in a tin or biscuit box for more than 1 month.

Chef Gordon Ramsay Recipes