Da li su isto fil od vanile i krem od vanile? (Are vanilla filling and vanilla cream the same?)

Nije isto – ali zavisi u kom kontekstu se koristi izraz. U praksi se često mešaju, ali postoji razlika:

Fil od vanile

„Fil“ je širi pojam. To je svaka smesa koja služi za punjenje kolača i torti.

Može biti: 

- kuvan (puding tip)

- sa puterom (buter-krem)

- sa šlagom

- sa maskarpone sirom

- bez kuvanja

Znači, fil od vanile može imati različitu teksturu i sastav – od laganog do vrlo masnog i čvrstog.

Krem od vanile

„Krem“ je konkretnija vrsta fila – najčešće kuvan i zgušnjen.

Najpoznatiji primer je:

- Poslasticarski krem - Crème pâtissière (en. pastry cream) – francuski poslastičarski krem od mleka, žumanaca, šećera, skroba i vanile.

Krem od vanile je obično:

- gušći

- gladak

- baršunaste teksture

- koristi se za princes krofne, eklere, voćne tartove

Ukratko

Svaki krem od vanile jeste fil. Ali svaki fil od vanile nije nužno krem (može biti i pena, mus, puter-krem itd.).

Razlike izmedju fila od vanile i krema od vanile?

1) Klasični krem od vanile (kuvani, tipa poslasticarski krem ili poslasticarski krem bez brasna)

A) Sastav:

- Mleko

- Žumanca

- Šećer

- Skrob (gustin ili brašno)

- Vanila ekstrakt

B) Tekstura:

- Gust, gladak, baršunast

- Drži oblik kada se ohladi

C) Stabilnost:

- Srednja

- Može da omekša ako stoji na toplom

D) Najbolji za:

- Princes krofne

- Eklere

- Voćne tartove

- Krempite

- Kolače sa korama koje ne nose veliku težinu

E) Prednost: prirodan ukus, laganiji osećaj.

F) Mana: kraći rok trajanja, nije idealan za visoke torte bez dodatne stabilizacije.

2) Fil od vanile sa puterom (puter-krem osnova)

A) Sastav:

- Kuvani krem od vanile + puter.

B) Tekstura:

- Čvršći

- Bogati, puniji ukus

C) Stabilnost:

- Visoka

- Odličan za slaganje torti

D) Najbolji za:

- Torte na sprat

- Dekoraciju

- Torte koje stoje van frižidera kraće vreme.

E) Prednost: stabilan, lepo se seče.

F) Mana: kaloričniji, teži.

3) Lagani fil od vanile sa šlagom

A) Sastav:

- Kuvani krem od vanile + umućena slatka pavlaka.

B) Tekstura:

- Penušav

- Lagan

- Prozračan

C) Stabilnost:

- Niža

- Mora u frižider

D) Najbolji za:

 - Voćne torte

- Letnje kolače

- Lagane biskvite

E) Prednost: nije težak.

F) Mana: ne podnosi toplotu i duže stajanje.

4) Krem od vanile bez kuvanja (puding instant tip - puding od vanile)

A)Sastav:

- Prah + mleko

B) Tekstura:

- Brzo se steže

- Manje aromatičan

C) Stabilnost:

- Zavisi od dodataka (puter, šlag)

D) Najbolji za:

- Brze kolače

- Nepečene torte

It is not the same - but it depends on the context in which the term is used. In practice, they are often confused, but there is a difference:

Vanilla filling

"Filling" is a broader term. It is any mixture that is used to fill cakes and tarts.

It can be:

- cooked (pudding type)

- with butter (butter-cream)

- with whipped cream

- with mascarpone cheese

- without cooking

So, vanilla filling can have a different texture and Ingredients - from light to very fatty and firm.

Vanilla cream

"Cream" is a more specific type of filling - usually cooked and thickened.

The most famous example is:

- Pastry cream - (fr. crème pâtissière) – French pastry cream made from milk, egg yolks, sugar, starch and vanilla.

Vanilla cream is usually:

- denser

- smooth

- velvety texture

- used for princess doughnuts, eclairs, fruit tarts.

In short

Every vanilla cream is a filling. But every vanilla filling is not necessarily a cream (it can be foam, mousse, buttercream, etc.).

Differences between vanilla filling and vanilla cream?

1) Classic vanilla cream (cooked, confectionary cream type or pastry cream without flour)

A) Ingredients:

- Milk

- Yolk

- Sugar

- Starch (corn starch or flour)

- Vanilla extract

B) Texture:

- Thick, smooth, velvety

- Holds its shape when cooled

C) Stability:

- Medium

- It can soften if it stands in a warm place

D) Best for:

- Princess donuts

- Eclairs

- Fruit tarts

- Creampie - custard cream cake

- Cakes with crusts that do not carry a lot of weight

E) Advantage: natural taste, lighter feel.

F) Disadvantage: shorter shelf life, not ideal for tall cakes without additional stabilization.

2) Vanilla filling with butter (butter-cream base)

A) Ingredients:

- Cooked vanilla cream + butter.

B) Texture:

- Harder

- Rich, fuller flavor

C) Stability:

- Tall

- Great for stacking cakes

D) Best for:

- Layer cakes

- Decoration

- Cakes that are left out of the fridge for a short time.

E) Advantage: stable, cuts well.

F) Disadvantage: more caloric, heavier.

3) Light vanilla filling with whipped cream

A) Ingredients:

- Cooked vanilla cream + whipped sweet cream.

B) Texture:

- Bubbly

- Light

- Airy

C) Stability:

- Shorter

- It has to go in the fridge

D) Best for: 

- Fruitcakes

- Summer cookies

- Light biscuits - sponge cakes.

E) Advantage: it is not heavy.

F) Disadvantage: does not tolerate heat and long standing.

4) Vanilla cream without cooking (pudding instant type - vanilla pudding)

A) Ingredients:

- Powder + milk

B) Texture:

- It tightens quickly

- Less aromatic

C) Stability:

- It depends on the additions (butter, whipped cream)

D) Best for:

- Quick cakes

- Unbaked cakes