Snack Cake Crème

Name: Snack Cake Crème
Ingredients: 2 tablespoons white spelt or ground millet flour; 1/2 cup milk; 1/2 cup (100 grams) cane sugar; 1/2 teaspoon vanilla extract; 4 tablespoons (1/2 stick) unsalted butter, cut into pieces; 4 tablespoons coconut oil; Dash of salt (optional)

7 ingredients

2 steps

Ingredients

2 tablespoons white spelt or ground millet flour
1/2 cup milk
1/2 cup (100 grams) cane sugar
1/2 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
4 tablespoons coconut oil
Dash of salt (optional)

Directions

1

Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely.
2

In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days.