Traditional recipes

Vanilla stars

Vanilla stars

Mix flour with caster sugar and vanilla sugar. Add vanilla essence and butter; with cold hands, knead the dough quickly. Form a ball of dough, wrap it in transparent foil and put it in the fridge for 30 minutes.

Preheat the oven to 180 degrees, on a plate lined with flour spread a 4 mm thick sheet of dough; about 50 stars with a special shape are cut from it. It is placed on trays lined with baking paper; Bake the cookies in the oven for about 12 minutes. Remove from the pan and let it cool. Powder with powdered sugar mixed with ground cloves, or cocoa.

Eclairs with vanilla cream and natural cream

There are many recipes for eclairs and choux with glazes and fillings that are more and more delicious. However, vanilla eclairs, although perhaps the simplest, are also the best known and most loved.

No one can refuse a delicate eclair filled with fine vanilla silk-like cream!

The eclaire recipe with vanilla cream and whipped cream brings together three of the most accessed recipes on the blog. At the end of the post you will find the complete recipe, but I leave below the 3 components of the recipe, treated separately, for the situation where you need more explanations for one of them.

We first need eclaughter shells or choux. We have this recipe both in written format & # 8211 you can find it here, as well as in video format.

Click on the photo below for the video posted on the YouTube channel.

The next component of the recipe is vanilla cream. For the eclairs, use the basic vanilla cream, without mixing it with butter, mascarpone or whipped cream.

You can find the basic recipe here in written format, and below you can watch it in video format on the YouTube channel.

We still need it and it is a natural cream, beaten correctly, which will keep its beautiful shape when we apply it with the posh.

With a click on the photo below you will find a complete article on how to beat whipped cream correctly. There I also explained what kind of cream we use, how we sweeten it, how long we beat it, etc.

Other eclaire and choux recipes you can find on the blog:

How we prepare the much-loved rolls of tender dough filled with vanilla cream

Even if it takes some time to assemble, it will be well worth the effort to prepare this recipe for tender dough rolls filled with vanilla cream. They are very appreciated, they are delicious, good-looking and spicy!

rolls of tender dough filled with vanilla cream

Even if it takes some time to assemble, it will be well worth the effort to prepare this recipe for tender dough rolls filled with vanilla cream. They are very appreciated, they are delicious, good-looking and spicy!

What we need for the recipe Rolls of tender dough filled with vanilla cream

For the dough:
500 gr flour
250 gr butter (82%)
50 gr sugar
1 or
10 gr baking powder
1 v & acircrf teaspoon baking soda
1 tablespoon vinegar or lemon juice
250 ml milk
2 teaspoons vanilla essence
1 pinch of salt
For vanilla cream:
1500 ml of milk
150 gr sugar
50 g of vanilla sugar
50 gr flour
150 gr starch
400 gr butter with 82% fat
3 teaspoons vanilla essence.

How to proceed for the recipe Rolls of tender dough filled with vanilla cream.

For tender dough rub the soft butter with the sugar until it froths. Add the egg and a pinch of salt, then the essence, the baking soda and icircn vinegar, milk and finally the flour sifted with baking powder.
Cover the dough and let it rest for 20-30 minutes.
Spread it on a thin sheet and cut it into 2-3 cm wide pieces, which will be rolled on special forms for rolls, greased, beforehand, with a little oil.
The rolls of tender dough are placed on a tray lined with baking paper and baked for 35-40 minutes at 180 degrees.

rolls of tender dough filled with vanilla cream

For vanilla cream, mix a little cold milk with flour and starch.
This mixture will add a thin thread over the hot milk and mix quickly.
Boil the cream, stirring constantly, until it thickens, add a pinch of salt and sugar, then turn off the heat and add the essence. Apply the cold cream covered with foil. After cooling, add the soft butter, rubbed with the vanilla sugar, into the cream.
Using a posh, fill the rolls of tender dough with vanilla cream and powder with sugar.


I haven't prepared a vanilla cake with butter cream in a long time, although it is one of my favorites. I recommend it to you for any special occasion or birthday anniversary because you will not fail, for sure. And as I always like to change something in the recipe, this time I chose to make a vanilla cake with a butter cream without eggs. A kind of buttercream without egg whites. It is a little sweeter, but also more resistant in the stability of a cake, which is quite satisfying for when you have to transport it over a longer distance.

In fact, the top is more consistent due to the butter used instead of oil. It is your decision whether to syrup it or not because it is a rather damp vanilla top. However, it is important to take it out of the fridge a few minutes before serving so that it reaches room temperature. I assure you that this way you will feel its delicate vanilla aroma much better and you will fully enjoy the fine butter cream.


For the countertop:

  • 170 gr. butter (fat 82%)
  • 200 gr. granulated sugar
  • 3 eggs husband
  • 260 gr. flour
  • 1 pinch of salt
  • 5 gr. baking powder
  • 5 gr. vanilla essence
  • 180 ml. milk

For vanilla butter cream:

  • 180 gr. butter (fat 82%)
  • 250 gr. powdered sugar
  • 5 gr. vanilla essence
  • 3-4 tablespoons of milk
  • food coloring according to preferences

Preparation method:

1 To start, set the oven temperature to 170 ° C (190 ° C / gas) and line a 20 cm diameter tray. It can be made simple if it is greased with oil and sprinkled with flour, then it is easily rotated and shaken well to remove the excess flour, or it can be greased with butter and lined with baking paper. I made a single countertop that I cut into three, but if you want, you can opt for two countertops baked in separate trays.

2 Always keep in mind that it is good to use most ingredients at room temperature. So prepare a bowl and mix the soft butter for a few seconds. Start gradually adding the sugar and continue mixing until you get a fairly fine and light buttery foam. Add one egg until completely incorporated then add the vanilla essence.

3 In a separate bowl sift the flour together with a pinch of salt and a teaspoon of baking powder (1/2 of an envelope). I also forget about salt sometimes, but I assure you that it balances the taste and enhances the aroma of any type of countertop. Incorporate the flour in three tranches in the butter foam, alternating twice with half of the amount of milk. So you start with flour and you end with flour.

4 Pour the mixture into the pan and bake the top for about 30-35 minutes. However, check it with a toothpick. If it comes out dry, it means it is ready. After removing it from the oven, wait 5-10 minutes, then take it out on a grill and place it upside down. It doesn't matter if it grew unevenly. Before mounting, you can level it a little so that you get some straight and uniform layers.

5 For egg-free butter cream, or buttercream as I like to call it, always use as much butter as possible left at room temperature. Mix it for a few seconds to get a soft foam, then add the vanilla essence and start gradually adding the powdered sugar. It is advisable to sift it beforehand to avoid the presence of unwanted lumps. From time to time add another tablespoon of milk and do not rush to add the next slice of sugar before you feel that the previously added one has melted. It takes a while, but I assure you that in the end you will get an extremely fine and fluffy cream.

6 For assembly, cut the top into three sheets as evenly as possible, syrup it lightly and divide the cream so that you can distribute it evenly over all the layers. If you have thought of a more colorful decor, don't forget to keep a part of the cream separately and add your favorite color. I think it's more effective, isn't it ?!

Christmas stars

1. Add the powdered sugar, vanilla essence, homemade egg and butter in a bowl and beat the composition until it thickens. Add the flour and mix until a firm dough is formed. Shape the crust into round shapes, cover them with foil and put them in the fridge for 1 hour.

2. Preheat the oven. Take the dough out of the fridge and let it soften a little. Spread the biscuit crust over a 5 mm surface and sprinkle flour over it. Use star-shaped patterns of different sizes. Put the stars on a greased tray and remember to make a hole to hang the edible balls in the tree. Grease the biscuits with the beaten egg and bake for 12-15 minutes or until they turn brown. Let them cool.

3. For the icing, use a wooden spoon and mix half the powdered sugar with the egg white, lemon juice and glycerin until the mixture becomes creamy. Gradually add the remaining powdered sugar until the whole composition is homogeneous. Use a Sprite to decorate cookies. Finally, add the edible silver pearls before the icing hardens.

125 g old powder
2.5 ml vanilla essence
1 or
250 g butter (at room temperature)
375 g flour
1 beaten egg
1 egg white
juice of 1/2 lemon
425 g of old powder
5 ml glycerin
edible silver pearls

Vanilla cream with whipped cream for cakes

I know and make many vanilla creams, either based on boiled cream, combined with mascarpone or whipped cream, or with white chocolate or condensed milk, but vanilla cream with whipped cream for cakes it's DIVINE! Aerated, fluffy, fragrant, creamy and extremely good!

It works great for filling eclairs, rolls or for a cake with biscuits, for filling a cake, in desserts by the glass or eaten with a spoon :)))

From the given quantities, successfully fill a cake (it goes well either with a simple vanilla top or on 3 rows of cocoa top / vanilla top / cocoa top). But I do not guarantee that it is enough for decoration. I ended up filling a double portion with eclairs, so quite a lot, about 50. About 1 kg of cream comes out.

Ingredients Vanilla cream with whipped cream for cakes

  • 4 yolks
  • 300 g mascarpone or cream cheese, Philadelphia
  • 14 tablespoons sugar
  • 50 ml milk
  • 350 ml sour cream fermented with 32% fat
  • 350 ml whipped cream (Pilos, LaDorna & # 8211 that's what I recommend or Hulala, Megle, if you use)
  • 2 sealing envelopes for whipped cream
  • 3 sachets of vanilla sugar or a vanilla stick or 2 teaspoons of vanilla concentrated essence (I had something German, very fragrant and good)

Preparation Vanilla cream with whipped cream for cakes

Put the yolks together with half the amount of sugar and milk in a double-bottomed bowl.

Put the pot on low heat and mix with a continuous pear, so as not to stick to the pot and smoke. Stir for 3-4 minutes, vigorously, until the sugar is diluted and the mixture is frothy, fine, creamy.

Put the bowl in another in which you put cold water and mix gently, from time to time, until the cream cools completely. When cold, add mascarpone and mix until smooth. Now add the vanilla.

In another bowl, which you have previously kept in the fridge, together with the mixer blades, put the whipped cream, sour cream and the remaining sugar and mix until it starts to take on consistency, to become firm. Gradually add, in 3 steps, egg cream.

When you add the last step, put the envelopes with the whipping cream hardener and mix well until the cream is fluffy, well bound and homogeneous.

Let it cool for 20 minutes, then you can use it for whatever you need, just in case you can't resist eating it from the bowl & # 8230 :)))


Who doesn't like eclairs?! & # 8230 I can be with chocolate, ness or a little vanilla cream and whipped cream… It's like I see my friend Ionela with two eclairs in the package when we managed to see each other more often . Because he is still waiting for me to pay him a visit, I decided to surprise him with a plate full of these star cakes.

I also share with you the recipe for eclairs with vanilla cream and whipped cream that I make today and I hope you have a reason to rejoice when you enjoy them with your loved ones.


  • 125 ml. milk
  • 125 ml. the water
  • 125 gr. butter
  • a pinch of salt
  • 150 gr. flour
  • 5 medium eggs
  • 500 ml. milk
  • 3 eggs
  • 30 gr. powder sweetener (or 60 gr. sugar)
  • 25 gr. vanilla sugar (3 sachets)
  • 30 gr. starch (or 50 gr. flour)
  • optional 25 gr. butter

The process of preparing the ecler shells is very simple, although at first sight it seems a bit complicated. Put the milk, water, butter and a pinch of salt in a saucepan over low heat and when they start to boil, set aside a little and add all the flour at once. Continue to mix vigorously with a spatula until it is incorporated, the resulting dough becomes elastic and homogeneous like a ball. I put it on the fire for another 3-4 minutes, stirring constantly until it feels like it's sticking a little on the bottom of the pan.

Turn off the heat and set the composition aside to cool for about 20-25 minutes to reach room temperature. Now I start to add the 5 eggs in turn, mixing after each with a mixer.

I put the crust thus obtained in a pos (if you don't have it you can use a stronger bag to which you cut a corner) and I model the eclairs in a tray in which I put baking paper (the tray is not greased because the dough has enough butter in it and the eclairs will come off very easily). Out of the whole composition, 22 pieces with about 10 cm came out. length that we baked in two trays, especially since we have to leave space between them for when they will grow and double in size in the oven heated to 220 °.

Do not open the oven door in any way for the first 20-25 minutes. Only then can you lower the temperature to 170-180 ° and then leave them in the oven for at least another 15-20 minutes. until they brown enough. This way you will be sure that they will not soften after a while. The shells will remain firm and crunchy even after they are filled with cream.

For the vanilla cream, this time I used whole eggs, which I mixed a little with the sweetener and vanilla sugar. I lightly added the starch until it was incorporated into the creamy egg mixture. Meanwhile, I boiled the milk, and when it boiled, I took it off the heat and added it little by little to the mixture of eggs and starch, stirring constantly. I overturned the composition in the pan in which the milk had been and left it on low heat only until the first boil, always stirring. It is very important to stop the fire otherwise the temperature will be too high and the eggs will coagulate. I stopped this process by placing the vessel in a bowl of cold water.

It is optional, but I added a cube of butter of about 25 grams which seems to me to make the cream finer and more creamy, I covered it with a plastic wrap so as not to catch the crust and I left it to cool .

In the meantime, I cut the eclairs in half and I prepared another 400 ml of cream for the whipped cream, which I will add over the cream.

I filled my eclairs with a layer of cream and a layer of whipped cream and powdered them with vanilla-flavored sugar.

I've kind of lost my dexterity since I didn't prepare any more eclairs, it can be seen that they are not uniform, but I assure you that they are very tasty.