Vanilla Hearts

26/04/2015 09:33

I have some news which are both good and very frightening....I found out that I went through to the final casting for the "Whole Sweden bakes '. Now we are only a few left of a fairly large number of applicants, and in about a week, the 12 participants will be selected for the program. A pretty tough final casting, but shared it with some amazing fine girls and could have a little fun too among all the thrilling stages. This whole experience so far has made me realize how much I really have learned during this year as a blogger, while trying all sorts of recipes .... but also how much I still have left. I get panicked by the thought of how much I do not have a clue. Luckily I am very stubborn and do not give up so easy ......... With that been said, I will now test baking some a little more classic recipes that I have not been so interested in the past ... .and vanilla hearts are first on the list now that I got to borrow fine molds from my colleague Monica. Have a nice  Sunday everyone!

Recipes for 16st.
4 cups flour
1 cup potato flour
1 cup sugar
225 grams of butter
Vanilla Cream Filling:

1 egg
1 tablespoon sugar
1 tablespoon potato flour
2 cups milk
1 tablespoon vanilla sugar

Here's how:
Dough: Lubricate heart shape metal molds. Mix together the flour, potato flour, sugar and butter into a smooth dough. Wrap the dough in
plastic foiland let it  rest for about 45 minutes in the refrigerator.
Filling: Mix the eggs, sugar, potato flour and milk in a saucepan. Let simmer while whisking over low heat until the cream thickens. Allow to cool and season then with vanilla sugar.

Preheat the oven to 200 degrees C. Roll the dough into a fairly thick plate. Dressing the molds with half of the dough. I usually put the dough between 2 pieces of plastic wrap and roll so that it does not stick to either the table or rolling pin. Add a dollop of cream in every form. Cover those with a cap of dough, pinch the dough well around the edges. Bake on a rack in the lower part of the oven for about 20 minutes (they should not be brown ... just easy start to get a little golden colour) Turn gently upside down the cakes on a flat surface while they are still warm (but not immediately after removing those from the oven) and remove the molds. Aim of little powdered sugar just before serving.

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden