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Grandma’s pastries filled with vanilla cream, ULTRA delicious!

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    500 g + 100 g + a little flour
    80 g sugar
    + 80 g sugar
    2 pck. Vanillin-Zucker
    Salt
    75 g soft butter
    + 75 g soft butter
    1 No (Gr. M)
    1/4 l milk
    1 cube (42 g) fresh yeast
    [Adisenter ampli]
    500 g whipped cream
    1 pck. Powdered sauce “Vanilla”
    Powdered sugar for sprinkling

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    Guide:
    1 O that’s okay, first mix 500 g flour, 80 g sugar, 1 vanilla sugar and 1 pinch of salt. Add 75 g butter flakes and the egg. Heat the lukewarm milk. Crumble in the yeast and dissolve. Pour into the flour mixture and knead everything with a hand mixer until smooth. Cover and let rise in a warm place for about 30 minutes
    2. Line 2 baking sheets with baking paper. Mix 100 g flour, 80 g sugar, 1 vanilla sugar, 1 pinch of salt and 75 g butter flakes, first with the dough hook of the hand mixer, then briefly with your hands to crumble
    3 Dust the yeast dough with a little flour, form a roll, divide into 15 pieces. Shape round patties (about 8 cm in diameter) with floured hands, place them on the trays. Sprinkle on top. Cover and leave to rise in a warm place for about 15 minutes

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    4 Bake in a preheated oven (electric oven: 175 °C / convection: 150 °C / gas: mark 2) for about 25 minutes. Leave to cool
    5 Cut the crumble cakes in half horizontally. Briefly mix the cream and sauce powder with a hand mixer on the lowest setting, then beat on the highest setting until stiff. Spoon into a piping bag fitted with a large star tip. Pipe the vanilla cream onto the bottom halves of the cakes. Place the lid on top. Serve the streuseltaler dusted with icing sugar

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