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.

Vanilla sauce is one of the confectionery bases. It is used in many dessert dishes. Each chef has his own secret recipe for its preparation, but the main ingredients are always the same. We invite you to find out how vanilla sauce is prepared and what is put in it.

A simple recipe for delicious sauce

Vanilla sauces can be called a traditional dish of English cuisine. Residents of Foggy Albion gladly season pancakes, pudding, strudel and other desserts with this sweet mass. It tastes very similar to custard, but has a more delicate consistency.

Ingredients:

• Fresh milk – 0.5 l;
• Egg yolks – 5 pcs.;
• Granulated sugar – 100 g;
• Vanillin – 0.5 pod or 3 g powder.

Cooking method:

1. The vanilla sauce recipe itself is very simple. To cook the cream you will need a small enamel saucepan or saucepan. If the preparation uses not a powder, but a pod, then work begins by assembling the vanilla. To do this, cut it in half and remove the core with the tip of a knife.
2. Next, place a container of milk over high heat and add vanilla and pods to it. Bring the liquid to a boil, stirring constantly, then remove from the stove and leave to cool slightly. It turned out to be vanilla milk.
3. While it cools, fresh eggs are divided into 2 parts. To do this, the shell is carefully broken and, pouring from one half to the other, the white is separated from the yolk.
4. At the next stage you will have to use a whisk or mixer. Beat sugar with yolks until smooth. To get a sweeter cream, increase the amount of sugar and/or add a couple of packets of vanilla granulated sugar, but then you should use less vanilla.
5. Warm milk is filtered through a sieve.
6. Add warm milk to the yolks and sugar in a thin stream, constantly stirring the mixture with a whisk.
7. Place the pan with the contents on low heat. Constantly stirring, bring the mass to the desired consistency.
8. How do you know when sweet vanilla sauce is ready? As soon as the mass begins to thicken, you need to remove it from the stove without ceasing to stir. The gravy should never boil, otherwise the yolks will curdle.
9. It’s easy to check if it’s ready: dip a spoon into the mixture and immediately take it out, its surface should be covered with an even layer, the sweet cream drains very slowly.

This recipe is quite common. The cream prepared in this way can be stored in the refrigerator for no more than a day. You can make creamy vanilla sauce without using a stove.

Sweet dessert with vanilla

Ingredients:

• 100 g sour cream;
• 60 g cream cheese;
• 50 ml fresh milk;
• 50 g granulated sugar;
• 5 g vanilla or 2 packets of vanilla sugar;
• A little nutmeg.

Cooking method:

1. Sour cream is mixed with sugar and vanillin. For these purposes, use a kitchen whisk or blender.
2. When the mixture becomes homogeneous, add milk and cream cheese. Instead of the latter, you can add curd mass or non-sour cottage cheese.
3. All ingredients are thoroughly mixed using a whisk. To make the cream sweeter, more vanilla sugar is added to it.
4. After the mass has become homogeneous, put the creamy vanilla sauce in the refrigerator to thicken.
5. This recipe is perfect for dressing fruit salads, and for preparing an independent dish.
6. You can add various fruits, coconut flakes or cookies to the mixture. But the most delicious dish can be called apple strudel with vanilla sauce. It’s not difficult to prepare, the main thing is to know the recipe.

How to make strudel with apples and sauce?

What is apple strudel? This is a very thin airy dough, a crispy crust and a juicy sweet and sour filling made from apples and other fruits. This delicacy is very popular in Europe. Many countries proudly claim that this dessert was baked in their country for the first time. The recipe for this dish is simple, but you need to know some subtleties.

Ingredients:

• A glass of milk;
• a glass of flour;
• 1 chicken egg;
• a pinch of salt;
• 2 tbsp. spoons of vegetable oil;
• 800 g apples;
• lemon juice;
• 100 g sugar;
• 40 ml apple brandy;
• 40 ml rum;
• 50 g raisins;
• cinnamon;
• 50 g almonds;
• 50 g butter.

Cooking method:

1. These products should be kneaded into a smooth and elastic dough.
2. After kneading, form a ball and leave in a warm place for 2 hours. For everything to work out correctly, the milk needs to be warmed up a little.
3. While the dough “reaches”, the filling for the strudel is prepared. Take apples (0.8 kg), peel them, cut out the core and cut into small pieces.
4. Having placed them in a container, add juice from squeezed lemon, sugar (100 g), apple brandy (40 ml), rum (40 ml), raisins (50 g), a pinch of cinnamon and almonds (50 g), fried in a frying pan.
5. All ingredients are thoroughly mixed. Separately, in a deep frying pan over heat, mix 50 g of melted butter, breadcrumbs and sugar. All this is fried until golden brown. After this, they return to the test.
6. It is first rolled out with a rolling pin, then stretched with your hands. The layer should be very thin, almost transparent, but without holes.
7. The edges of the dough are greased with melted butter, the center is greased with “frying” of sweet breadcrumbs and butter.
8. The prepared filling is placed on this layer. Now you need to fold the apple envelope: fold the side edges towards the center, starting from the top, slowly roll up the roll.
9. The resulting envelope is placed on a baking sheet lined with baking paper, seam side down, and placed in the oven. Strudels are baked for 20–30 minutes at a temperature of 200 degrees.
10. Sprinkle the finished baked goods with powdered sugar, and while the dough is in the oven, prepare the vanilla strudel sauce according to the recipe.
11. You can use those described above, or you can do it differently. Buy vanilla sauce or use another recipe. For example, take 2 glasses of milk, a teaspoon of cornstarch, 4 egg yolks, half a glass of granulated sugar and a bag of vanilla sugar.
12. In a large metal container, beat the yolks, sugar, starch and vanilla with a blender. The milk is first heated and then added in a thin stream to the resulting mixture. Place the pan over low heat, stirring regularly, bringing the sauce to the required thickness.
13. When the apple strudel is ready, it is cooled and served, with a delicate milk cream with vanilla placed next to it.

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!

Vanilla sauce is an integral part of British cuisine. He is adored in Sweden, Germany, and Austria. Today it is difficult to say who was the first to use sweet sauce for desserts, but it is a fact that it has been the main addition to baked goods for several centuries.

It is served with pies, biscuits, pancakes, strudels and other baked goods. The sauce is irreplaceable when preparing ice cream and other cold desserts based on it.

There are many varieties of this aromatic sweet sauce, many “secret ingredients” that can turn this sweetness into a real culinary masterpiece.

We suggest you prepare what is called a classic of the genre - a sauce for baking or ice cream made from vanilla and cream.

Classic recipe

In order to prepare the classic sauce, you will need milk, cream, eggs, vanilla, sugar. Equipment: a saucepan with a thick bottom (it is easier to protect the sauce from burning), a whisk or blender, and a spatula for stirring.

Product composition:

• Fresh milk - 200 ml;
• Heavy cream (at least 20%) - 200 ml;
• Chicken egg yolks - 5 pcs.;
• Vanilla - 1 pod or a full teaspoon of vanilla sugar;
• Granulated sugar - 50 g.

Cooking procedure

If you are not using vanilla sugar, but real vanilla, then you need to start preparing the sauce with it.

Mix cream and milk. Cut the vanilla stick lengthwise. Using the sharp edge of a knife, remove the vanilla and dip both the vanilla and the stick into the milk and bring to a boil. Without letting it boil, remove from heat. Strain it to remove the vanilla and let cool.

While the vanilla milk cools, let's prepare the rest of the ingredients.

Beat the yolks with a whisk or blender with sugar until they turn white and turn into a white homogeneous mass.

Add warm milk into the yolk-sugar mixture in a thin stream. Then place this mixture in a water bath and cook, stirring continuously, until the sauce reaches the desired consistency.

Do not let it boil under any circumstances, otherwise the sauce will be spoiled - it will simply separate. As soon as it thickens as needed, turn it off immediately. To understand that the sauce has reached the ideal consistency, you need to dip a spoon into it. If, when pulled out, the spoon is covered with an even layer of our cream and does not flow down in streams, then everything turned out as it should.

Let cool and you can serve.

If you are not using natural vanilla, but vanilla sugar, then you can add it during the process of mixing all the ingredients - just before cooking.

Sweet sauce for strudel

Vanilla sauce is universal. It can be served with almost any dessert. But if you want to treat your guests to strudel with apples and vanilla sauce, then it is better to cook it according to this recipe.

Product composition:

• Milk - 400 ml;
• Sugar - not a full glass;
• Corn starch - 1 teaspoon;
• Vanilla sugar - 1 standard sachet;
• Chicken eggs - 4 yolks.

Preparation procedure:

Combine the yolks, sugar, vanilla and cornstarch and whisk all ingredients with a whisk or blender. Heat the milk, then pour it into the mixture in a thin stream. Don't forget to stir constantly with a spatula. The final consistency of the sauce depends on this.

Place the mixture on the heat and cook until it begins to thicken. Do not let the sauce boil. It will spoil!

Once the sauce reaches the desired thickness, pour it into a glass container and serve.

Sweet sauce for pancakes

If you have not just pastries on the table, but pancakes, then you need to serve the sauce along with the berry sauce. Such a delicate, vanilla-fruit combination can turn your pancakes into a real royal dish.

So, let's prepare vanilla sauce according to the classic recipe. At the same time, prepare the fruit one. We used strawberries to prepare it, but you can also use any other berries or fruits that grind well into a homogeneous mass. It is important.

To prepare this sauce for pancakes we will need:

• Strawberries - 200 g;
• Granulated sugar - 2 tablespoons;
• Drinking water - 200 ml;
• Potato or corn starch - 1 tablespoon.

Beat strawberries and sugar in a blender until smooth. Add 150 ml of water to the berries. Soak the starch in 50 ml of water. Mix with strawberries, then put on fire and bring the sauce to a boil. After boiling, turn off immediately and let cool completely.

Innings

You can serve pancakes immediately in gravy boats filled with two types of sauce. Place the pancakes in portions, pouring a thin stream of red berry sauce first, and then white vanilla sauce.

You can also mix the two sauces. Then you will have a pink vanilla-berry sauce. You can also make ice cream based on it.

Try what you like and feel free to experiment!

• If you are preparing the sauce, we advise you not to place the saucepan on an open fire. This risks the fact that you can easily burn the pan. This sauce burns very easily. Therefore, it is ideal to use a water bath. It's quite easy to organize. Take two saucepans: one larger, the other smaller. Fill the larger one halfway with water and let it boil. Then place a smaller saucepan on top of it and pour our sauce into it. If you cook the sauce this way, it is guaranteed not to burn.
• The yolks for the sauce should be taken warm. Unlike whites, yolks beat well this way.
• If you prepare vanilla sweetness along with berries for pancakes, control the amount of sugar yourself. If 3 tablespoons of sugar are enough for sweet strawberries, then for red currants you will need to take more - 4-5 spoons.
• If you add a tablespoon of rum to the vanilla cream, it will acquire some liqueur aroma. Many people really like it. In addition to rum, you can add cognac to the sauce.
• If you like a sweet and sour taste, then you can add a teaspoon of freshly squeezed lemon juice or a third of a teaspoon of citric acid to the already prepared vanilla sauce.
• Spices can also add variety to the taste. Cinnamon perfectly complements the flavor of vanilla sauce. But don't overdo it. If you add too much cinnamon, it will overwhelm the vanilla flavor.
• But it’s better not to add cocoa to such a sauce - it will completely overshadow the vanilla, and you will no longer have vanilla sauce, but chocolate cream.
• The sauce can be prepared without boiling. To do this, you just need to mix 100 g of non-acidic sour cream of any fat content, 50 g of cheese curd mass, 50 g of powdered sugar, 5 g of vanilla sugar and a little nutmeg and beat everything well. After that, simply put the mixture in the refrigerator, it will thicken there. If you feel that the finished sauce does not have enough sugar, you can increase the content of vanilla sugar or powder. This version of vanilla sauce is good to use not only for baking and pancakes, but also for fruit salads, berries, and meringues. This sauce can also be served as an independent curd dessert.

Enjoy your meal!

Strudel is a famous Austrian dessert that has conquered the whole world thanks to its wonderful taste. The essence of strudel is simple, like everything ingenious: it is a dough product with various fillings, rolled into a roll. Sweet strudels with berries and fruits are especially popular. Here is a classic recipe based on which you can experiment with fillings and serving.

CLASSIC STRUDEL WITH APPLES AND RAISINS
For the dough you will need: 250 g flour, 200 ml vegetable oil, 125 ml water, 1 yolk, 1/4 tsp. salt.
For the filling: 1 kg apples, 100 g raisins, 100 g chopped almonds, 130 g butter, 1 tsp. cinnamon, 1 g vanillin (or 1 tsp vanilla sugar), 3 tbsp. l. lemon juice, 3 tbsp. l. breadcrumbs, 30 ml rum.

COOKING METHOD:
Mix the dough. Sift the flour so that the structure of the future dough becomes more uniform and airy. Add salt, yolk to the sifted flour, pour in warm water. Knead thoroughly until smooth and roll into a ball. Transfer the dough to a small deep container and pour in vegetable oil until the dough is completely covered. Place in the refrigerator for 1 hour. The dough itself will absorb the required amount of oil, become elastic and strong, i.e. will not tear. Pour warm water over the raisins for a few minutes, then dry. Wash the apples and dry them. Cut into 4-6 slices, remove the core, cut the slices crosswise into thin slices, immediately mix with lemon juice, almonds, cinnamon, raisins, rum, vanillin or vanilla sugar. Remove the dough from the oil and blot excess oil with napkins. We spread a clean linen towel on the table and roll out the dough directly on it in the widest possible thin layer. Grease the dough with melted butter (60 g) using a brush, sprinkle with breadcrumbs, distribute the filling evenly. Next, the strudel must be rolled into an even roll. We make the first turn with our hands. Then, gradually lifting one edge of the towel, we continue to roll it to the end. There should be no voids, but there is no need to press down the strudel. Carefully pinch the ends of the roll. Using the same towel, transfer the strudel onto a baking sheet covered with parchment paper, seam side down. Bake in an oven preheated to 180-200° for 40 minutes, periodically pouring butter. The strudel can be served warm or cold. You can serve a piece of hot strudel with a scoop of creamy ice cream on one plate. The classic way to serve cold strudel is with vanilla sauce.

VANILLA SAUCE
You will need: 500 ml milk, 60 g sugar, 1 tsp. butter, 2 yolks, 2 tsp. starch (potato or corn), 1 tsp. vanilla sugar or 1/2 vanilla pod.
Pour the milk into a saucepan, add vanilla sugar or vanilla seeds (to do this, cut the pod lengthwise and scrape it out). Bring the milk to a boil and remove from heat.
Beat the yolks with sugar until white. Continuing whipping, add starch and pour in milk in a thin stream. Pour the mixture into a saucepan and cook over low heat, stirring constantly, until the sauce has reduced to a thick cream. Remember that the sauce will become even thicker as it cools. Strain the sauce through a sieve.
Store the sauce in the refrigerator. To avoid the formation of a crust on it, cover the container with the sauce with cling film. When serving, heat the sauce over low heat. For long-term storage, strain again before serving.