Creams
Cremes or cremsnit, this classic pastry with crumbly layers and vanilla cream, is a true delicacy that will delight your senses at any celebration. Preparing this recipe may seem like a challenge, but with a few helpful tips and a step-by-step approach, you will achieve a perfect result, worthy of the most discerning gourmets.
Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour and 30 minutes
Number of servings: 12
Ingredients for the cremes layers:
- 500 gr flour
- 1 egg
- 200 ml sour cream
- 250 gr margarine
- a pinch of salt
Ingredients for the cremes cream:
- 5 eggs
- 350 gr sugar
- 100 gr starch
- 1L milk
- vanilla (a pod or essence)
- 200 gr butter or margarine
Preparing the cremes layers:
1. Start by preparing the two types of dough. From the 500 gr of flour, take 300 gr and add the egg, sour cream, and a pinch of salt. Knead well until you obtain a soft dough, similar to that for noodles. This will be the base of your layers.
2. In a separate bowl, mix the remaining 200 gr of flour with the margarine to obtain a softer dough. It is important that this dough is soft enough to roll out easily.
3. On a floured work surface, roll out the first dough (the one with sour cream) into a rectangle. Then, roll out the second dough on top, smoothing it out. This technique is similar to that used for making 'haios' dough.
4. Fold the obtained dough into 4 and cut it into 4 equal parts. Bake the 4 layers on the back of the tray at a temperature of 180 °C for about 15-20 minutes. It is essential to prick two of the layers with a fork to prevent puffing. The other two layers should be cut invisibly to facilitate later serving.
Preparing the cremes cream:
1. In a mixer, beat the egg whites with the sugar until you obtain a stiff and shiny foam. This is the key to a light and airy cream.
2. Gradually add the egg yolks and then the starch, mixing well to avoid lumps.
3. In a pot, bring the milk to a boil along with the vanilla. When the milk reaches boiling point, pour the egg cream in a thin stream, constantly stirring with a wooden spoon. This step is crucial for obtaining a smooth cream.
4. Continue stirring over low heat until the cream thickens. When it reaches the desired consistency, remove it from heat and add the butter in cubes, stirring continuously until completely melted.
5. Let the cream cool, then refrigerate for a few hours so that it sets and becomes easier to use.
Assembling the cremes:
1. After the layers and cream have cooled, place one layer on a platter and spread the cream evenly on top.
2. You can add another layer on top or crumble the remaining layers to sprinkle over the cream. This technique not only looks good but also helps achieve an interesting texture.
3. Wrap the cake in aluminum foil and refrigerate for a few hours so that the layers soften and blend with the cream.
Serving:
When serving, dust with powdered sugar for an elegant appearance. You can accompany the cremes with a caramel sauce or fresh fruits for a contrast of flavors and textures.
Variations:
You can experiment with different flavors for the cream, adding melted chocolate or coffee for a more sophisticated touch. You can also try using cocoa-flavored butter for a unique result.
Cremes is a quick dessert, perfect for any occasion. With a little patience and attention to detail, you will succeed in creating this delicious cake, admired by all who taste it!
Ingredients: For the cream puffs: 500g flour, 1 egg, 200ml sour cream, 250g margarine, salt. For the cream filling: 5 eggs, 350g sugar, 100g starch, 1L milk, vanilla, 200g butter/margarine.
