VANILLA FRANCHONETTES
Make and share this Vanilla Franchonettes recipe from Food.com.
Provided by Tarteausucre
Categories Pie
Time 1h30m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter, add flour, and beat till smooth. Cook over fire for 2 minutes then add milk and stir till boiling.
- Beat yolks of eggs and sugar; add to mixture and cook without boiling. Remove from fire, add cream, vanilla and lemon juice, beat well and allow to cool.
- Make pastry and roll evenly. Cut out pastry and line some patty tins. To prevent rising unevenly line cases with paper and fill with barley.
- Bake in a moderate oven 8 to 10 minutes. Remove grain and paper; return pastry to oven to dry for a few minutes.
- Place on a cooler to cool.
- Place one teaspoonful of mixture in each case.
- Make meringue from egg whites and sugar, flavoured with lemon juice. Decorate top of custard with meringue.
- Place in a very slow oven to dry the meringue without browning around 1 hour.
Nutrition Facts : Calories 104.3, Fat 7, SaturatedFat 2.6, Cholesterol 26.5, Sodium 88.3, Carbohydrate 9.1, Fiber 0.5, Sugar 2.7, Protein 1.2
FRENCH VANILLA ALMOND GRANOLA
My husband loves the french vanilla almond granola found in the bulk bins at the grocery store. It is so expensive, I decided to come up with my own recipe. Slow baking and lots of vanilla make this granola crunchy and delicious. I have found that when I increase the recipe, it requires more baking time. When I double the recipe, I have to bake it for 3 hours or more. Just keep baking until dry to the touch.
Provided by DeliciousAsItLooks
Categories Breakfast
Time 2h10m
Yield 12 1/2 cup servings, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 200 degrees F. Line a large, rimmed cookie sheet with parchment paper.
- In a large bowl mix together the oats and almonds.
- In a small saucepan over medium heat, stir the sugar and salt into the water. Cook and stir until sugar is dissolved. Remove from heat. Stir in canola oil and vanilla. Pour into the oat and almond mixture and stir until thoroughly combined.
- Spread mixture out on the lined cookie sheet and bake for 2 hours, or until dry to the touch. Do not stir! Remove from oven and let cool before breaking apart into chunks. Store in an air-tight container.
Nutrition Facts : Calories 187.1, Fat 8, SaturatedFat 0.7, Sodium 50.4, Carbohydrate 25.3, Fiber 2.9, Sugar 8.8, Protein 3.9
FRENCH VANILLA CAKE WITH FRENCH VANILLA BUTTERCREAM FROSTING
The difference between French vanilla flavor and traditional vanilla flavor resides in the fact that French vanilla is said to resemble the flavor of a rich French vanilla custard. This cake uses similar ingredients to that custard to achieve a true French vanilla flavor without artificial ingredients.
Provided by Kim
Categories Yellow Cake
Time 2h30m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
- Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
- Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
- Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
- Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
- While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
- When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
- Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
- Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.
Nutrition Facts : Calories 766.5 calories, Carbohydrate 96.6 g, Cholesterol 201.7 mg, Fat 40.7 g, Fiber 0.7 g, Protein 6.1 g, SaturatedFat 24.9 g, Sodium 307 mg
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CONCHAS DE VAINILLA RECIPE | BON APPéTIT
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5/5 (2)Estimated Reading Time 7 minsServings 12
- Whisk yeast and milk in the bowl of a stand mixer to combine. Let sit 10 minutes for yeast to dissolve.
- Whisk eggs, granulated sugar, and salt in a small bowl. Add egg mixture, milk powder, and 3 cups bread flour to yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Fit bowl onto stand mixer fitted with dough hook and mix on medium speed until dough comes together but is still slightly tough, about 3 minutes. Increase speed to medium high and beat, adding butter a piece at a time and waiting until absorbed before adding the next piece, until dough is smooth, elastic, and very tacky but pulls away from sides of bowl (dough will look broken as you add the butter, but don’t worry; it will eventually come together), about 15 minutes. This may seem like a long knead time, but it will improve the final texture of the bread.
- Cover bowl tightly and chill until doubled in volume, at least 12 hours. Letting dough rise in the fridge for a longer period of time will produce a dough with the best flavor, but if you don’t have the time, cover dough and let rise in a warm (about 80° is ideal), draft-free spot until doubled in volume, 35–50 minutes. The visual cue is more important here than the time. How long your dough takes to proof will depend on how warm your kitchen is. You don’t want to overproof the dough, so check it at 35 minutes. Finished dough will smell buttery and yeasty and have doubled in size. If it is not there, check again in 10 minutes.
- Gently deflate dough by pressing it down and folding it over onto itself. Repeat until completely deflated.
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- Divide the dough into 4 equal pieces, shape each into a ball. Place the balls in a sealed plastic bag or covered bowl in the refrigerator for at least half an hour, up to 2 days, to develop flavor.
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