The Cottage Smallholder


stumbling self sufficiency in a small space

Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

No permission to create posts
sp_Feed Topic RSS sp_TopicIcon
Vanilla sugar sachets
Tue 11-Dec-12
11:26 am
Avatar
irist
Cornwall UK

Expert
Members

New members
Forum Posts: 730
Member Since:
Mon 23-May-11
sp_UserOfflineSmall Offline

Please can you knowledgeable people help?  I have been given recipes for 2 different continental biscuits by a friend of a friend.  One of the recipes calls for a sachet of vanilla sugar.  I imagine that I can substitute some vanilla essence but don't know how much extra sugar to add to the ingredients.  Does anyone have experience of using sachets of vanilla sugar, and if so, what weight are they?  Thanks in advance for your advice.

Tue 11-Dec-12
11:35 am
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16217
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Here you are Iris, good luck.  Personally I would just use what you normally would of vanilla extract.

I'll try that again!

Tue 11-Dec-12
11:47 am
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16217
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

I forgot to say, a sachet is tiny, about two teaspoonsful.  You can make your own in a jar with a screw top, just put enough sugar in it to almost fill it then split a vanilla pod and push it into the sugar, shake the jar frequently and you get your very own vanilla sugar.

I'll try that again!

Tue 11-Dec-12
3:31 pm
Avatar
irist
Cornwall UK

Expert
Members

New members
Forum Posts: 730
Member Since:
Mon 23-May-11
sp_UserOfflineSmall Offline

Thanks for your trouble, TA.  I guessed it would probably be a small amount of sugar.  I don't have any vanilla pods at the moment so essence will be used as I would normally for Victoria sponge etc.  The recipes come from a lady who lives in France, was born in Austria and works in Italy!  I know how delicious the little biscuits are as my son brought some home from a skiing trip with his family and the recipe-provider.  Very, very rich, full of nuts and sugar but good in moderation!

Tue 11-Dec-12
4:30 pm
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16217
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

They sound quite delicious Iris.

I'll try that again!

Tue 11-Dec-12
10:43 pm
Avatar
Terrier
York

Supreme Being
Members

New members
Forum Posts: 4518
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Sounds nice Iris...., recipe?

Wed 12-Dec-12
11:39 am
Avatar
irist
Cornwall UK

Expert
Members

New members
Forum Posts: 730
Member Since:
Mon 23-May-11
sp_UserOfflineSmall Offline

I'll post the recipes as they came to me.  They have been passed down the generations in various countries and have suffered somewhat but charmingly in translation but you can get the gist of it:

 

Waffle sandwich (Nussstangen, yellow very rich filling)
Make caramel out of 250g sugar
Mix 250g sugar with 8 yolks and 250g margarine
Cook it until is almost same consistence than an omelette but not too much
Add 250g walnuts/hazelnuts roughly chopped as well as the caramel
Pour the mixture on the waffle and put another waffle on top
Put something flat (board or a tray) then add some weight leave it to cool

Isabelle says this is quite tricky!  Her mother has mastered the technique of cooking the filling to perfection but she is still working on itchef

 

Cappuccino-Nut
For the cookie mix
150g flour + 1/2 tea spoon yeast
1 yolk and 1 soup spoon of milk
100g sugar + 1 pack of vanilla sugar
Mix alltogether, form it into a ball and leave it to rest for 30 minutes

For the topping
125g walnut/hazelnut roughly chopped
2 soup spoons of milk
25g sugar
1 soup spoon of cappuccino instant mix
Bring it to boil and then leave to cool down

flatten the dough 2mm height
cut off cookie 4cm diameter
cover each with the topping and leave it to rest for 10 minutes
preheat the oven at 180 degC
Cook for 10 minute
Leave the cookie to cool down on a grate

I have not tried making these biscuits yet but have tasted Isabelle's mother's versions and they were yummy.  I'm off shopping this afternoon so will add the ingredients missing from my storecupboard to my purchases and will probably try making some tomorrow.  From my memory of the little delicacies the "waffle" is our equivalent of ice cream wafers.  Think I shall halve the quantities for the first attempt.  The recipes are not detailed so I shall wing the method before leaving the cookies to cool on "the grate" (cake rack but lost in translation!! - I love it)

Wed 12-Dec-12
12:50 pm
Avatar
Hattie
Bucks/Oxon Border

Supreme Being
Members

New members
Forum Posts: 6920
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

Iris, that recipe looks very interesting (if very full of sugar, which is not very good for me) I think I might give it a go. I suspect that non-stick oven & pan-liner stuff would be a great help throughout the process. Thanks for posting it.  wave

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Wed 12-Dec-12
4:26 pm
Avatar
Gottaknit
South Lincolnshire

Expert
Members

New members
Forum Posts: 560
Member Since:
Tue 9-Nov-10
sp_UserOfflineSmall Offline

One of my daughters brought back some of those sachets when she went inter-railing . The amount of sugar is miniscule - no more than a teaspoon at most, and I would be inclined to just ignore the amount of sugar and add a teaspoon of proper vanilla extract. After all, we don't make allowances for the amount of liquid in the vanilla flavouring, so the tiny amount of sugar, more or less, is not going to wreck the recipe. The lack of that most delicious flavour could though!wavei_am_hungry

Fri 14-Dec-12
7:21 pm
Avatar
irist
Cornwall UK

Expert
Members

New members
Forum Posts: 730
Member Since:
Mon 23-May-11
sp_UserOfflineSmall Offline

If anyone was thinking of trying out the Cappuccino Cookies, please don't. frown There was a problem with the cookie dough mixture.  My recipe supplier specified yeast and I took this at face value since the instructions were to leave the dough to rest for 30 mins.  Unfortunately, having messaged Isabelle, there appears to have been a mistranslation and it should have been baking powder not yeast.  Either way, the ingredients given for the dough make a very very dry mix.  I'm inclined to think there should have been some butter in the mix to make a sweet pastry-like base rather than an enriched bread-type dough base.  I'll have another attempt, tweaking the base mix and see what happens.

 

The Nusstangen turned out just like Isabelle's version I had tasted last year.  The only tricky bit I found was keeping the caramel at the right temperature to add to the hot egg, sugar & marg mix and then combining the two quickly to spread on the wafers before it started to firm up.  I used about 10 wafers top and bottom which gave a biscuit about 1 cm deep.  I shall cut the finished article into small squares ready to serve as petit four - very rich but delicious.

Thu 10-Jan-13
12:10 pm
Avatar
eileen54
Somerset

Supreme Being
Members

New members
Forum Posts: 4396
Member Since:
Tue 1-Jan-13
sp_UserOfflineSmall Offline

irist said:

Please can you knowledgeable people help?  I have been given recipes for 2 different continental biscuits by a friend of a friend.  One of the recipes calls for a sachet of vanilla sugar.  I imagine that I can substitute some vanilla essence but don't know how much extra sugar to add to the ingredients.  Does anyone have experience of using sachets of vanilla sugar, and if so, what weight are they?  Thanks in advance for your advice.

you can buy vanilla sugar from http://www.germandeli.co.uk they are £1.60 for 10 sachets, they are made by dr oetker so if you look around you may find them is some supermarkets as there seems to be a lot of dr oetker products around now

Never give up Tomorrow is another day.

Thu 10-Jan-13
5:02 pm
Avatar
JoannaS
Latvia

Supreme Being
Members
Forum Posts: 4800
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

I just put vanilla pods in a pot of sugar and that spreads its flavour nicely.cheers

Thu 10-Jan-13
6:04 pm
Avatar
brightspark
Wilts

Supreme Being
Members
Forum Posts: 10485
Member Since:
Wed 30-Dec-09
sp_UserOfflineSmall Offline

Me too, Joanna - have done that for years now.  ok

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Thu 10-Jan-13
6:18 pm
Avatar
brightspark
Wilts

Supreme Being
Members
Forum Posts: 10485
Member Since:
Wed 30-Dec-09
sp_UserOfflineSmall Offline

The German deli site does indeed have the vanilla sugar (or, Dr.Oetker Bourbon-Vanillezucker), but they don't give a quantity in each sachet doh - and there are only 3 sachets for £1.60, not 10, Eileen, unless you have found a different source on the site confused !

Another thought is vanilla paste instead of vanilla sugar or essence - but I think Iris that you needed the quantity of sugar, didn't you?

I agree with Jean (Gottaknit) - the sachets are not unlike the dried yeast sachets, very small amounts.

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Thu 10-Jan-13
6:48 pm
Avatar
irist
Cornwall UK

Expert
Members

New members
Forum Posts: 730
Member Since:
Mon 23-May-11
sp_UserOfflineSmall Offline

Thank you all for your input.  I'm not sure that I shall make these delicacies again.  They were quite fiddly and everyone was so stuffed with all the other Christmas food that hubby and I have only just finished the last ones.  There's still Christmas cake sitting on my worktop and boxes of fudge, After Eights, sugared almonds and various chocolates to see us through to Easter.  I'm happy to be back to eating everyday meals in sensible size portions.

No permission to create posts
Forum Timezone: Europe/London

Most Users Ever Online: 262

Currently Online:
20 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

brightspark: 10485

danast: 10232

Aly: 9421

Sooliz: 7980

Hattie: 6920

Ambersparkle: 6665

JoannaS: 4800

Terrier: 4518

eileen54: 4396

Xahha: 4231

Member Stats:

Guest Posters: 9

Members: 15372

Moderators: 2

Admins: 2

Forum Stats:

Groups: 6

Forums: 25

Topics: 2244

Posts: 122511

Newest Members:

Michael68, gbalychik, nesrupulbingfa, euiuloru, aletajewah, ricktorilomquai

Moderators: Toffeeapple: 16217, AdminTA: 10

Administrators: fn: 321, Danny: 5514


Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder