Cremsnit – Original Recipe
- 300 ml liquid cream
- 150 g sugar
- 200 g starch
- 100 g butter
- 5 yolks
- 1 liter of milk
- 1 vanilla pod
- 900 g puff pastry
To be served:
- powdered sugar
If you want to make a homemade cake with vanilla cream, simple and delicious, we recommend this cream, recipe with whipped cream, where you can even use puff pastry from the store, if you do not want to make that version with cream sheets bought or prepared at home in its entirety.
The first thing you need to do is dissolve the starch. How do you do that? Adding cold milk over it. Chew everything lightly, until you get a liquid composition.
What is left of the milk you will use for the cream cream that you can make very easily, in a pan, on the stove, over medium heat. Add the milk, then one by one the starch, the yolks and the sugar. Mix everything well with a whisk, then add the seeds from the vanilla pod and the pod. Leave it on the fire until it thickens and a dense cream is formed. In the obtained composition, add the diced butter. To make a cream cream as fine as possible, add it gradually and keep stirring until it melts.
The cream cheese is ready when you have finished adding all the butter. If you think it lacks sugar, salt or vanilla essence, you can add more at this time. Then cover the vanilla cream for creaming with a piece of foil, gluing it over the composition, to avoid the formation of the crust, and let everything cool.
To continue this creamy recipe with purchased sheets, they must be prepared. Remove the puff pastry from the package and divide it into two equal parts. Spread some flour on the worktop, then place the piece of dough. Over it, add a little flour again and spread it as well as possible, enough to be the size of the tray you will use to make French creams. Cut the edges with a kitchen utensil such as a squeegee or a knife so that the shape is beautiful.
The well-stretched sheet is placed on the bottom of a tray, pricked with a fork and kept in the fridge for 20 minutes. Meanwhile, heat the oven, because this sheet for creaming, the classic recipe, is baked at 200 degrees Celsius, for 10-15 minutes, in the preheated oven. Do the same with the other piece of dough.
Next, follow the preparation of the cream that will come over the cream for cream. Beat in a bowl with a mixer.
All you have to do now is assemble this cream, whipped cream recipe and a single sheet. On the baked puff pastry, add creamy cream, level everything well with a spatula, then add whipped cream.
Now, over the whole composition you can either add the other whole sheet, just like you do when you use commercially creamy sheets, or break it into smaller pieces and sprinkle it over the layer of cream. If you choose this last option, you will have a homemade cream that will cut very easily.
An even simpler cream recipe could be the one where you buy special sheets from the store and fill them with a cream of pudding, which will be prepared much faster. It may not be the same taste, but if time does not allow, it is the option. The commercial sheets have a taste similar to those you could make at home, because it's not like other desserts with fluffy cake sheets, but they use about the same ingredients.