Cream pie

Cream Puff Pastry

I made this cake for my family, this time using homemade pastry sheets instead of store-bought ones. I took the lard dough out of the freezer two days in advance, so I could roll it out leisurely when I had time. It's not a quick recipe, but it's not too complicated either; it just requires a bit of patience for the sheets and the cream. For me, it's the dessert my boys often request.

Quick Info

Total time: about 3-4 hours (includes preparing the sheets, baking, cooling, and assembling)
Active preparation time: 1.5 hours
Baking time for sheets: 30-35 minutes
Servings: 12-15, depending on size
Difficulty: medium
Recipe type: homemade cake, festive dessert

Ingredients

The Sheets
1 kg lard dough (see separate recipe if you don't have it prepared)

The Cream
5 egg yolks
300 g sugar
160 g sifted flour
1 liter milk
60 g butter
vanilla essence, to taste

Finishing
500 ml sweetened whipped cream
grated chocolate, for decoration

Preparation Method

1. Preparing the Sheets
Take the lard dough out of the freezer at least a few hours beforehand, so it is completely thawed. Divide it into two parts. Roll out each piece directly onto baking paper, into sheets about 30x40 cm. If the dough is soft, you can sprinkle a little flour, but don't overdo it. Transfer the sheet with the paper into the baking tray.

Prick the sheets well with a fork to prevent them from puffing up unattractively while baking. Bake them one at a time in a preheated oven at medium heat (180°C) for about 30-35 minutes, until they take on a light golden color. Remove them and let them cool completely on the paper.

2. The Cooked Cream
Beat the egg yolks with the sugar for a few minutes until you achieve a frothy mixture. Gradually incorporate the sifted flour, mixing gently. Slowly pour in the milk while continuously stirring to avoid lumps.

Place everything over low heat in a heavy-bottomed pot. Stir constantly with a wooden spoon or whisk, scraping the edges and bottom of the pot well. When the cream starts to thicken, remove it from the heat. Add the vanilla essence and diced butter, mixing until fully incorporated. Let the cream cool for about 10 minutes, no longer – it should still be slightly warm for assembly, but not hot.

3. Assembly
Line the tray in which you baked the sheets with plastic wrap. Place the first whole sheet at the bottom, with the flatter side down. Pour the warm cream over it and level it out.

Whip the sweetened cream with a mixer until it holds firm peaks. Break or crumble the second (cold) sheet, then fold the pieces into 300 ml of the whipped cream. Carefully spread this mixture over the cream layer.

With the remaining whipped cream (about 200 ml), cover the cake in a thin layer to smooth the surface. Finally, grate chocolate over the top.

4. Chill
Place the tray in the refrigerator, ideally overnight, to soften the sheets and blend the flavors. It tastes much better the next day.

Why I Make This Recipe Often

This is the kind of dessert everyone in our house loves. It can be made in advance and keeps well in the fridge. Since it uses homemade sheets, it's definitely worth the patience. I also like that I can make the cream and sheets separately, depending on how much time I have.

Tips and Variations

Tips

If the sheets seem too rigid when you take them out of the oven, don't panic. They will soften once they sit with the cream.
Use sweetened whipped cream, not because it's "lighter," but because it's already sweetened and holds up well in the fridge.
The cream must be stirred constantly over heat; otherwise, it can quickly stick to the bottom.
For clean cuts, let the cake chill for at least 8 hours in the fridge and use a knife dipped in hot water and wiped dry.

Substitutions

The lard dough can be replaced with classic puff pastry, but the result will not have the same flavor.
Animal cream works, but it needs to be sweetened to taste and whipped firmly.
Grated chocolate can be replaced with cocoa powder if you don't have anything else on hand.

Variations

You can add a bit of lemon zest to the cream for a slightly different note.
Feel free to sprinkle a little cinnamon or powdered sugar on top, according to your preference.
If you want a softer cream, slightly reduce the amount of flour.

Serving Ideas

Serve chilled, cut into generous portions.
It pairs well with coffee or as a dessert for family meals.
It's also suitable for packing, if you portion it beforehand and place it in boxes.

Frequently Asked Questions

1. Can I make the lard dough in advance and freeze it?
Yes. The dough freezes well; just make sure to let it thaw completely at room temperature before rolling out the sheets.

2. Can I use liquid cream instead of whipped cream?
Yes, but it needs to be whipped very well and sweetened; otherwise, it will be too soft, and the cake won't hold up as well.

3. If I don't have a large tray, can I bake the sheets in two smaller trays?
Yes. You can divide the dough and roll out two smaller sheets, but adjust the baking time if the sheets are thicker.

4. What should I do if the cream curdles on the stove?
If you notice it separating or forming lumps, remove the pot from the heat and whisk vigorously. You can blend it for a few seconds with a mixer if that doesn't resolve it.

5. Can the cake be left at room temperature?
Only for a few hours. It's safer in the fridge, especially because of the cream and whipped cream.

Nutritional Values

Values are approximate, per serving (from 12):

Calories: 420 kcal
Protein: 6 g
Carbohydrates: 57 g
Fat: 18 g

The cream puff pastry has a rich cream and generous layers, so it’s not a "diet" dessert, but it’s not something you eat every day. The sheets made with fat provide the specific texture.

Storage and Reheating

The cake is best stored in the fridge, covered, for up to 4 days. I do not recommend reheating; it is always served cold, straight from the fridge. If left out for more than a few hours, the cream may start to soften too much. It can be portioned and stored in a box, but it needs to be kept cool; otherwise, it spoils quickly.

That's it – the classic cream puff pastry made at home. For anyone wanting a homemade dessert, it's the kind of recipe that won't leave you with leftovers.

First, we prepare the sheets. I made the dough 2 days in advance, so I took it out of the freezer and let it thaw. I rolled out 2 sheets, 30/40 cm, directly on the baking paper and then placed them in the tray, pricked them with a fork, and baked them. The preheated oven at medium heat for about 30-35 minutes. Let it cool. Cream: Mix the egg yolks with the sugar well, add the sifted flour, and dilute with milk. Place the pot on the heat to boil and continuously stir to avoid lumps; it's done when it thickens. Remove from heat, add vanilla essence and butter, and let it cool for about 10 minutes. In the tray where I baked, put plastic wrap, place one sheet, pour the cream. Whip the cream well; being plant-based, it is already sweet. In the whipped cream, crumble the second sheet and then place it on top of the cream. Finally, decorate with the remaining whipped cream and grate chocolate. It tastes better the next day to allow the sheets to soften well.

 Ingredients: Sheets 1 kg of dough with lard - the recipe can be found on my recipe page Cream 5 egg yolks 300 g sugar 160 g flour 1 l milk 60 g butter vanilla essence 500 ml vegetable whipped cream.. grated chocolate

 Tags:  cream cake