Vanilla cream puffs

Vanilla Cream Pockets - A Quick and Delicious Dessert

Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Number of servings: 4 pockets

Vanilla cream pockets are a dessert that brings a touch of joy to every day. These little delights, inspired by the classic pancake dish, are filled with a smooth vanilla cream and served with a sweet syrup made from beetroot jam. Easy to prepare, these pockets are perfect for a special breakfast or a tasty dessert at the end of a meal.

A bit of history

Over time, pancakes have been a beloved dish in many cultures, often associated with festive occasions and family gatherings. Our version, vanilla cream pockets, brings a fresh and innovative twist, combining tradition with a modern touch. The syrup from beetroot jam offers a unique flavor and vibrant color, turning these little bites into an unforgettable dessert.

Main ingredients

To achieve the best pockets, it is essential to choose quality ingredients. Here’s what you will need:

For the pockets:
- 2 eggs (use fresh eggs for better texture)
- 600 ml milk (whole milk provides excellent creaminess)
- 200-250 g flour (wheat flour is ideal, but you can experiment with whole flour for a healthier option)
- 1 tablespoon beetroot jam syrup (adds a note of natural sweetness)
- 50 ml oil (sunflower or canola oil is recommended)

For the vanilla cream:
- 1 egg (fresh, to achieve a smooth cream)
- 1 tablespoon granulated sugar (you can adjust the amount to your liking)
- 1 tablespoon cornstarch (helps thicken the cream)
- 200 ml milk (use the same type of milk as for the pancakes)
- 40 g butter (butter adds a rich flavor)
- 1 packet vanilla sugar (for an intense vanilla taste)

Step-by-step preparation

Now that you have all the ingredients ready, here’s how to turn them into delicious vanilla cream pockets.

1. Preparing the pancake batter:
- In a large mixing bowl, combine the 2 eggs with 600 ml of milk and 50 ml of oil. Mix well with a whisk or mixer.
- Add 200-250 g of flour and a pinch of salt. Mix until you obtain a smooth batter. Don’t worry if you need a little extra flour; each type of flour absorbs liquid differently. Let the batter rest for 5-10 minutes.

2. Cooking the pancakes:
- Heat a non-stick pan over medium heat. You can add a little oil to the pan to prevent the pancakes from sticking.
- Use a ladle to pour the batter, one ladle for each pancake. Cook until the edges turn golden and the pancake releases easily from the pan, then flip it to the other side. Each pancake should cook for about 1-2 minutes on each side. Continue until you finish all the batter.

3. Preparing the vanilla cream:
- In a 1-liter saucepan, add 1 egg, 1 tablespoon of granulated sugar, and 1 tablespoon of cornstarch. Mix well until smooth.
- Pour in 200 ml of cold milk and mix again. Place the saucepan over low-medium heat and stir continuously to prevent lumps from forming. When the cream starts to boil and thickens, remove it from the heat.
- Add 1 packet of vanilla sugar and 40 g of butter, stirring well until the butter completely melts and the cream becomes smooth.

4. Assembling the pockets:
- Take each pancake and place 2 tablespoons of vanilla cream in the center. Pinch the edges of the pancake to form a pocket. You can use a little water to seal them better.
- Arrange the pockets on a platter and drizzle the beetroot jam syrup over them.

Serving and variations

Vanilla cream pockets are served warm, being delicious and aromatic. You can decorate them with a little powdered sugar or fresh fruits for a more appealing look. Another option would be to replace the vanilla cream with chocolate cream or sweetened cottage cheese for a different twist.

Frequently asked questions

1. Can I use plant-based milk?
Yes, you can replace cow's milk with almond, soy, or oat milk, depending on your preferences.

2. How can I make these pockets gluten-free?
You can replace wheat flour with gluten-free flour, such as rice flour or dedicated blends.

3. What other toppings can I use?
Besides beetroot syrup, you can use maple syrup, honey, or fruit jam.

Nutritional benefits

These pockets are not only delicious but also nutritious. Eggs provide a good source of protein, while milk supplies essential calcium and vitamins. The syrup from beetroot jam adds antioxidants and a boost of vitamins, helping to strengthen the immune system.

Estimated calories: 400-500 calories for a serving of 2 pockets, depending on the ingredients used and portioning.

Now that you know how to prepare these vanilla cream pockets, it’s time to get cooking! Whether you serve them as a dessert for a special dinner or as a little treat for yourself and your loved ones, I’m sure they will be appreciated. Enjoy!