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Vanilla Cream and Glaze

Vanilla Cream and Glaze

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makes about 2½ cups (enough to fill about 16 sufganiyot) Servings

Once you master the sufganiyot technique, you can fill it with whatever you like, including this vanilla cream.


  • ½ vanilla bean, split lengthwise
  • 2 tablespoons unsalted butter

Recipe Preparation

  • Pour milk into a medium saucepan; scrape in vanilla beans and add pod. Heat over medium heat until steaming. Remove vanilla pod; discard.

  • Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl. Whisking constantly, gradually add milk. Return to saucepan and cook over medium-low heat, whisking constantly, until thickened and whisk leaves a trail, about 2 minutes.

  • Remove from heat and whisk in butter until melted and mixture is smooth. Transfer to another medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours or up to 4 days.

  • Whisk powdered sugar and 1 Tbsp. water in a small bowl until smooth. Dip 1 side of warm sufganiyot in glaze; fill with vanilla cream.

Recipe by Uri Scheft, Rinat Tzadok,

Nutritional Content

Calories (kcal) 90 Fat (g) 3.5 Saturated Fat (g) 2 Cholesterol (mg) 60 Carbohydrates (g) 13 Dietary Fiber (g) 0 Total Sugars (g) 11 Protein (g) 2 Sodium (mg) 45Reviews Section

Watch the video: A night in Venice Cake Coconut and Cocoa Sponge Layers with Vanilla Cream and Chocolate Glaze (July 2022).


  1. Zulukree

    Well, and what further?

  2. Galt

    Bravo, it seems to me, is the magnificent phrase

  3. Claiborne

    In my opinion, you went the wrong way.

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