Ingredients :
For the vanilla cream:
- 2 eggs (size M)
- 1 tablespoon vanilla sugar
- 1 pinch of salt
- 1/2 vanilla bean , its marrow
- 1/2 tsp orange paste
- 150 g of sugar
- 70 g of starch
- 500 ml vanilla milk (I had oat milk)
- 160 g of soft butter
For 2 choux pastry rings, each 20 cm in diameter:
- 100 ml of water
- 100 ml vanilla milk (or milk)
- 1 pinch salt
- 2 tablespoons of sugar
- 80 g of softened butter
- 120 g of flour
- 4 eggs (size M), beaten (leave about 1 for the
- A handful of flaked almonds for covering
- A little icing sugar for dusting
Preparation :
Prepare the vanilla cream:
Mix the two eggs with the vanilla sugar, sugar, vanilla extract, orange paste and salt in a saucepan until well combined.
Add the starch and mix.
Gradually add the cold milk and mix until smooth.
At this point, let everything boil, stirring constantly, until it forms a pudding. Pour the pudding into a bowl and cover with cling film to prevent a skin from forming.
Leave to cool completely at room temperature (you can prepare the day before).
Once the pudding has reached room temperature, the hot butter can be gradually incorporated in small chunks with the whisk of the mixer until a smooth buttercream with peaks forms. Don’t over mix!
Alternatively, cream the soft butter first and gradually add the custard. Again, don’t over mix.
The buttercream can be left to cool for an hour before pouring, this way it keeps its shape even better!
This cream can also be used as a wonderful cake filling! It is also called “German butter cream”!