Simple Vanilla Cream Recipe

Simple Vanilla Cream Recipe

Ingredients:

1/2 L / 2 cups milk

2 egg yolks, 50 g / 1.7 oz sugar

20 g / 4 flat teaspoons corn/potato starch

2 egg whites

2 - 3 tablespoons whipping cream (optional)

1 tablespoon lemon juice, 1 teaspoon pure vanilla extract or 1 tablespoon rum (optional)

Preparation

Mix the egg yolks, sugar and starch with some of the reserved milk to a smooth consistency. Bring the remaining milk to a boil, do not scorch the milk, reduce to low heat.

Stir in the egg yolk mixture into the boiling milk while quickly mixing with a whisk. Let mixture puff up once then remove from heat immediately and continue mixing for a short while.

Now is the time to add flavors if desired (rum, vanilla or lemon). To make the cream mixture light in texture stir it while still hot into the stiffened egg whites or fold the whipped cream into the cooled cream mixture.
http://www.bavariankitchen.com/desserts/basic_simplevanillacream.aspx

German Windbeutel - Cream Puffs PUFFS for Chicken Salad

German Windbeutel - Cream Puffs Recipe

Ingredients:

basic Brandteig (cooked dough)recipe *** SEE THIS BLOG UNDER GERMAN  RECIPES *****

butter and flour for the cookie sheet

for the filling: 
1/2 L / 2 cups whipping cream

20 g / 0.7 oz sugar

pure vanilla extract

Simple Vanilla Cream Recipe

Ingredients:

1/2 L / 2 cups milk

2 egg yolks, 50 g / 1.7 oz sugar

20 g / 4 flat teaspoons corn/potato starch

2 egg whites

2 - 3 tablespoons whipping cream (optional)

1 tablespoon lemon juice, 1 teaspoon pure vanilla extract or 1 tablespoon rum (optional)

Preparation

Mix the egg yolks, sugar and starch with some of the reserved milk to a smooth consistency. Bring the remaining milk to a boil, do not scorch the milk, reduce to low heat.

Stir in the egg yolk mixture into the boiling milk while quickly mixing with a whisk. Let mixture puff up once then remove from heat immediately and continue mixing for a short while.

Now is the time to add flavors if desired (rum, vanilla or lemon). To make the cream mixture light in texture stir it while still hot into the stiffened egg whites or fold the whipped cream into the cooled cream mixture.

Windbeutel (Cream Puffs) are hollow inside and therefore an ideal pastry for filling. They are similar to Éclairs except round in shape without the chocolate glaze on top and are made from the same type 'cooked dough'. You can prepare them with a savory or sweet filling, they are great for parties. Store bought Cream Puffs come pre-filled but if you make them yourself you can put inside anything you wish i.e. a chicken salad. (this blogger has used for chicken salad @ wedding reception).

Preparation

Prepare the Brandteig (cooked dough)according to the basic recipe. After the dough has cooled make walnut size balls using a tablespoon or piping bag on a with butter greased and floured cookie sheet making sure the distance between each is large enough because Windbeutel will double in size.

Bake in a preheated (410-430°F) oven on medium or lower rack for about 30 minutes. Do not open oven in the first half time of baking! Windbeutel should be light and hollow inside. If necessary 5 minutes can be added to the baking time after turning off the oven and while baking with open oven door. Protect Windbeutel from any drafts and cut them open in half while they are still hot. Let them cool and fill with sweetened whipped cream and dust with powdered sugar.

Alternatively they can be filled with a simple vanilla cream (made with 3/4 L / 3 cups milk) or a refined vanilla cream which is enhanced with 1/8-1/4 L / 1/2-1 cup cream.

http://www.bavariankitchen.com/desserts/windbeutel.aspx

BEST MEASUREMENT CONVERSION I HAVE FOUND

http://southernfood.about.com/library/info/blconv.htm

http://www.convert-me.com/en/convert/cooking/

DRY MEASUREMENT CONVERSIONS

Dry Measures
3 teaspoons	1 tablespoon	1/2 ounce	14.3 grams
2 tablespoons	1/8 cup	1 fluid ounce	28.3 grams
4 tablespoons	1/4 cup	2 fluid ounces	56.7 grams
5 1/3 tablespoons	1/3 cup	2.6 fluid ounces	75.6 grams
8 tablespoons	1/2 cup	4 ounces	113.4 grams	1 stick butter
12 tablespoons	3/4 cup	6 ounces	.375 pound	170 grams
32 tablespoons	2 cups	16 ounces	1 pound	453.6 grams
64 tablespoons	4 cups	32 ounces	2 pounds	907 grams

Liquid Measurement Converter Cup Quart Pint Pecks Gallon ML Liters

Liquid Measures
1 cup	8 fluid ounces	1/2 pint	237 ml
2 cups	16 fluid ounces	1 pint	474 ml
4 cups	32 fluid ounces	1 quart	946 ml
2 pints	32 fluid ounces	1 quart	946 ml
4 quarts	128 fluid ounces	1 gallon	3.784 liters
8 quarts	one peck
4 pecks	one bushel
dash	less than 1/4 teaspoon

Conversion of Metric to US Standard

Liquid Ingredients by Volume

1/4 tsp	=	1 ml
1/2 tsp	=	2 ml
1 tsp	=	5 ml
3 tsp	=	1 tbl	=	1/2 fl oz	=	15 ml
2 tbls	=	1/8 cup	=	1 fl oz	=	30 ml
4 tbls	=	1/4 cup	=	2 fl oz	=	60 ml
5 1/3 tbls	=	1/3 cup	=	3 fl oz	=	80 ml
8 tbls	=	1/2 cup	=	4 fl oz	=	120 ml
10 2/3	=	2/3 cup	=	5 fl oz	=	160 ml
12 tbls	=	3/4 cup	=	6 fl oz	=	180 ml
16 tbls	=	1 cup	=	8 fl oz	=	240 ml
1 pt	=	2 cups	=	16 fl oz	=	480 ml
1 qt	=	4 cups	=	32 fl oz	=	960 ml
				33 fl oz	=	1000 ml	=	1 l

Cooking/Oven Temperatures

	Fahrenheit	Celsius	Gas Mark
Freeze Water	32° F	0° C
Room Temp.	68° F	20° C
Boil Water	212° F	100° C
Bake	325° F 350° F 375° F 400° F 425° F 450° F	160° C 180° C 190° C 200° C 220° C 230° C	3 4 5 6 7 8
Broil			Grill

Equivalents for Different Types of Ingredients

Standard Cup	Fine Powder (ex. flour)	Grain (ex. rice)	Granular (ex. sugar)	Liquid Solids (ex. butter)	Liquid (ex. milk)
1	140 g	150 g	190 g	200 g	240 ml
3/4	105 g	113 g	143 g	150 g	180 ml
2/3	93 g	100 g	125 g	133 g	160 ml
1/2	70 g	75 g	95 g	100 g	120 ml
1/3	47 g	50 g	63 g	67 g	80 ml
1/4	35 g	38 g	48 g	50 g	60 ml
1/8	18 g	19 g	24 g	25 g	30 m

Dry Ingredients by Weight

(To convert ounces to grams, multiply the number of ounces by 30.)

1 oz	=	1/16 lb	=	30 g
4 oz	=	1/4 lb	=	120 g
8 oz	=	1/2 lb	=	240 g
12 oz	=	3/4 lb	=	360 g
16 oz	=	1 lb	=	480 g

Length

1 in	=					2.5 cm
6 in	=	1/2 ft			=	15 cm
12 in	=	1 ft			=	30 cm
36 in	=	3 ft	=	1 yd	=	90 cm
40 in	=					100 cm	=	1 m

Recipe Conversion Metric to US Standard

Equivalents for Different Types of Ingredients

Standard Cup	Fine Powder (ex. flour)	Grain (ex. rice)	Granular (ex. sugar)	Liquid Solids (ex. butter)	Liquid (ex. milk)
1	140 g	150 g	190 g	200 g	240 ml
3/4	105 g	113 g	143 g	150 g	180 ml
2/3	93 g	100 g	125 g	133 g	160 ml
1/2	70 g	75 g	95 g	100 g	120 ml
1/3	47 g	50 g	63 g	67 g	80 ml
1/4	35 g	38 g	48 g	50 g	60 ml
1/8	18 g	19 g	24 g	25 g	30 m