Cremeschnitte recipe, a fabulous dessert with a flaky puff pastry base, topped with a rich vanilla crème pâtissière and silky whipped cream and pastry flakes.
- 1 ready-rolled puff pastry
- 500 ml milk
- 100 g plain flour
- 80 g caster sugar
- 3 egg yolks
- 50 g butter
- 300 ml whipping cream
- 4 tsp vanilla sugar
Pour 250 ml of milk in a jug and add the flour. If you do not have flour, cornflour (corn starch) can be used instead.
- Whisk until smooth.
Add the other 250 ml of milk to a pan and simmer over a low heat for 1 minute, then add the milk and flour mixture and whisk well.
Add the caster sugar, 2 tbsp vanilla sugar and egg yolks and continue to whisk until the cream thickens.
- Remove from the heat and add the butter cut into small cubes. Mix well until the butter is fully incorporated and set aside to cool completely. This cream is the famous Crème pâtissière and can be used it lots of other cakes or tarts.
Pour the whipping cream in a large bowl together with the other 2 tsp of vanilla sugar and beat it with an electric mixer until it forms stiff peaks.
- Preheat the oven to 200 degrees C. (390 Fahrenheit).
Place the ready rolled puff pastry on the back of a baking tray, prick it with a fork in a few places, and pop it in the oven for about 15 minutes or until golden brown.
- Remove from the oven and leave it to cool.
- Cut the puff pastry in half. Place one half on a large plate and top it first with the cream, then with the whipped cream.
- Crush the other half of the puff pastry and use the flakes to sprinkle over the cake.
Refrigerate for at least 4 hours, ideally overnight before slicing the cake.
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
••••TASTE AND ENJOY THIS AMAZING DESSERT!!!
••••HERE’S THE VIDEO!!
••••HERE’S THE VIDEO!!
••••RECIPE BY DANIELA!!
No comments:
Post a Comment