Snack Cake Crème Recipe
- 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)
- 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.
- 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.
