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Creams (cremsnit) like at home

Creams (cremsnit) like at home

The first time we make the sheets mixing very well the flour with the margarine and the lard. Add sour cream and salt, mix until you get a suitable soft crust. Divide the crust into 4, spread the sheets and bake them one by one in the tray.

Prepare the cream by boiling 1 l of milk. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, then add 125 g of sugar and beat well until they harden again. Beat the yolks well with 125 g of sugar until they froth. Add the vanilla sugar, flour and cold milk (700 ml) gradually. When the milk boils, add the composition with the yolks and mix quickly, stirring constantly. Work very quickly.

Soak the gelatin in 150 ml of water. Add 1/2 of the egg whites to the hot composition, after turning off the heat and with smooth movements incorporate all the egg whites. Then add the other 1/2 egg whites, mixing gently until you incorporate them. Add softened gelatin and mix until all the gelatin dissolves.

Make sure that if you want the cream to come out well, you have to move very quickly and have everything at hand.

Put 1/2 cream between two sheets, then the other 1/2 between the other two sheets and let the cream cool. After it cooled, I powdered it on top with powdered sugar.

Great appetite!


Classic puff pastry dough

Recipe of French dough or by pastry homemade with butter it is one of those "test stones" of the pastry chef, whether he is a professional or an amateur. It's not so easy to get those dozens of layers thinner than a cigarette sheet, alternating with layers of butter, but it's definitely not impossible.

The origin of this type of dough seems to be related to the phylo dough from the Middle East, but for the first time a recipe of puff pastry (pastry dough) in 1653, in the book & # 8222Pastissier françois & # 8221 by François Pierre La Varenne.

I decided to start this classic puff pastry right now because for the first time I accepted a Daring Baker's challenge. This month's theme was chosen by Steph, author of the blog A whisk and a spoon, and it is wind flight & # 8211 means some light-feathered pies, which could easily float on a windy wind, a classic piece of French pastry. The real challenge is that the puff pastry from which the pastries are made must be provided by the brave amateur pastry chefs who accept the challenge.

I confess, for me this challenge is not so difficult, I have already made puff pastry countless times, on top of that I came up with an innovative idea of ​​quick puff pastry & # 8211 but this time I have to follow the recipe proposed by Steph. The proposed dough recipe belongs to Michel Richard, from the book & # 8222Baking with Julia & # 8221 by Dorie Greenspan.

Although the recipe is really laborious, it is worth making at home. The quality of the puff pastry that we find in stores seems to be getting worse, we rarely come across a good one, which does not give the feeling that it has stuck to the roof of the mouth after eating it. I have not yet discovered any brand of puff pastry made with butter, all are with margarine, so if you are interested in this aspect, the effort to get a quality dough will really be rewarded.

The classic puff pastry can be stored in the freezer for months, and will be thawed slowly in the refrigerator when we need it. So let's get to work!

Ingredients classic puff pastry dough & # 8211 French dough

  • 500 grams of flour 000
  • 1 teaspoon grated salt
  • 300 ml. of very cold water
  • 1 teaspoon white vinegar
  • 450 grams of butter with 80% fat & # 8211 I used only 350 grams and the dough worked perfectly
  • in addition: flour for sprinkling the work surface

Preparing classic puff pastry & # 8211 French dough

1. From cold water, flour, vinegar and salt, knead a smooth, non-sticky dough. (Eventually add a little more flour, until the dough has a pleasant consistency, neither too soft nor too hard, and is completely non-sticky). Wrap the dough and put it in the fridge.

2. The cold butter, from the fridge, is flattened with the help of the rolling pin, between two plastic sheets & # 8211 I used baking paper & # 8211 until obtaining a rectangle of approximately 20/30 cm.


3. Place the butter back in the fridge, so wrapped in baking paper, it is very important that the butter does not soften. After about 10 minutes, take the dough out of the fridge and place it on a well-floured work surface:


4. Spread the dough in a rectangle twice as long as the butter. Place the butter on top, centered:


5. Pull the edges of the dough towards the center, covering the butter. In the middle, an almost perfect joint line of the two ends of the dough must be obtained.


6. Remove the excess flour with a brush and, on the line joining the two sides of the dough, fold it in half, as if closing a book:


7. Wrap and leave in the fridge for 30 minutes.
After this rest time, the dough is placed on the floured work surface. Gently press the extremities, pressing them, to keep the butter inside.


8. Roll out the dough again, keeping the proportions (the long side to be the longest) to a thickness of about 0.6 cm. Fold in three on the longest side.


9. Roll out the dough again and refrigerate for 30 minutes. Repeat step 8 5 more times. After the last packing, the dough is wrapped again. Leave in the fridge for at least 30 minutes. It is then spread on a 3 mm sheet. thickness. To make the dough easier to handle, I cut it in half and spread 2 separate sheets. This dough sheet is given the desired destination. It is preferable to cut the edges with a very sharp knife. We can use them for some saltines, for example.

To cut the puff pastry, use a sharp knife that is good to pass through flour, so as not to disturb the thin layers of dough alternating with those of solid butter.

The puff pastry is worked quickly, so as not to heat up in the kitchen temperature. After it is given the desired shape (sheets for cream, pies, rolls, etc.) it is good to put it in the fridge for another 15-20 minutes before baking. The indicated baking temperature is 180-190 ° C.

Below is a gallery of recipes for which I used the classic puff pastry dough. Click on any image to read the complete recipe:


Crispy, crispy, homemade creamy & # 8211 video recipe

This article is about creamy, crunchy, homemade cream & # 8211 video recipe. Creamy cake as in the past, with puff pastry with butter, homemade and vanilla chiboust cream. How to make a classic cream, step by step video recipe. Homemade pancake with puff pastry dough with butter and vanilla cream, video recipe.

Today's recipe is one that I have many fond memories of, this creamy, crunchy, homemade cream is one of my favorite grandmother's favorite cake recipes. There was a time in my life when the creamy cake was not missing from any of the Sunday lunches. With tasty sheets made of homemade puff pastry and the generous chiboust cream filling, o variant of the classic vanilla cream, it was very hard to get tired of this cake. Even though Buna actually made the cake sheets in a rustic way, from a dough identical to the one from Funny cake, we were looking for it and I published the recipe exactly in this form earlier, you can read it here, if you want to remember.

Variants of the cake

As I told you then, cream cheese is a cake that is found, in various variants, throughout the ancient Empire. In essence, all the variants are, in fact, some "cream pies" (that's exactly what the name means). All contain puff pastry base and vanilla cream. In Romania and Serbia, it is most often used to fill puff pastry sheets for creamy chiboust cream. This is actually a classic aerated pastry cream with whipped egg whites. The consistency of the cream becomes very pleasant and not sticky. In the Slovenian version Bled cremschnitte (referring to the city of Bled), a layer of whipped cream is spread over the classic vanilla cream.

Finally, the cream I propose to you is exactly as I remember it from childhood. And not only me, I consulted with several friends who have the same memories about this cake. Entered the recipe book of the Banat and Transylvanian villages hundreds of years ago, the cream appears in the memory of the taste of many gourmets. All the memories of the “greedy” respondents involve hard-working and skilled grandmothers, who combined boiled vanilla cream with shiny meringue and laid it in an appetizing layer between the puff pastry sheets.


Method of preparation


Prepare a shell of egg, water, vinegar and 100 g of flour and another composition of 100 g of flour and margarine (which is rubbed until it becomes foam).

Divide the first crust into 2 parts and spread 2 thin sheets. Grease each sheet with half of the second composition, fold and refrigerate for an hour.

Then take each half, spread it and bake it on the back of the tray (on which the flour is sprinkled).

Put the milk, sugar, pudding, and vanilla on low heat. Beat the egg whites and add the yolks mixed with the starch. on the fire and leave for 10 minutes, then add the margarine with a spoon and mix slowly. Separately, boil the gelatin in a little water, then add it to the cream taken from the heat.

Let it cool for a while but not at all. When it is warm, put it between the sheets and wrap it in plastic wrap and put it in the fridge.

Creams (cremsnit) like at home

The first time we make the sheets mixing very well the flour with the margarine and the lard. Add sour cream and salt

Post creams

Sheets: Make the number 1 crust of oil, vinegar, water, flour as it contains (so that it comes off


Cremsnit & # 8211 Creams

More gaby, since I've been looking for a good cream recipe & # 8230. Come on, how do you cut the cream into pieces so that the sheets don't break? Like me, it shatters.
Pup and pity you're a little far away, like now we were jumping to a portion.

Mai Brandusa :)):
1- the cream is put warm (almost hot) on the first sheet and this makes it soft and only good to cut. The fact that the top sheet is broken, makes the cut a flower in the ear :)).
2-You should know that the layer of whipped cream also matters a lot (I was lucky with the good sour cream as I had the vegetable one..bleah: D.) It's a combination that goes easily on the neck :))
I would have served you with great pleasure, but let me finish vacuuming because I'm ashamed to come and make a mess. Or keep your eyes on the plate :))).
big kisses!

Mersic. I also have big problems with sour cream. I can hardly find a good one.

I'm lucky to be in the country :))).
I really wanted to avoid gelatin, because I kept seeing it through recipes and it's a great cake like that, creamy, not like a cold :)))

I'm not looking for the recipe, I'd better come to you to serve me a portion & # 8230 & # 8230hihihi.

It looks great, I really like your recipe. And I put the crushed top sheet because it is more attractive and easy to cut.


Creamy with vanilla cream & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dears, since I made the recipe for pastry dough, you bombarded me with requests for cremsnit cake. I received dozens of messages asking me for this recipe. I had planned to do it anyway, but because you wanted it, I hurried a little time to do it as soon as possible. Creamy cake is one of my favorites. I adore her since childhood and I remember fondly that my mother bought us cream when she came from work. I always found 4 huge pieces of cake, one for each family member.

Dad is a big fan of chocolate, but he never refuses a piece of cream. We eat our portion out of breath and end up eating half of our mother's, who never gets upset. The creamy cake recipe is not complicated. All you need is puff pastry, vanilla cream and a little whipped cream. For puff pastry, I recommend the homemade one, especially since you also have it video recipe.

Vanilla cream is simple and easy and you do not need many ingredients. I recommend using cornstarch for a finer and more velvety cream. However, starch can have a different clotting power, so if a cream turns out too hard, you can thin it with milk at any time. To flavor it, use vanilla pods, it is not expensive and the taste is incomparably better than that of vanilla essence. It is also quite easy to find in any large supermarket.

When assembling the cake, I prefer to crumble the sheet on top to make it easier to cut and to look more neat. You can also put the whole sheet if you want, but cut the cake carefully. After you have assembled the creamy cake, you must leave it to stand overnight. The puff pastry must have time to soften before serving. The taste is insane and I assure you that it will be the best cream you have ever eaten.


Cremsnit classic cream recipe

It's so good that everyone asks for 2 servings. Homemade sheets, vanilla egg cream, make a difference. Until the next recipe, have fun cooking) Anyta. I look forward to seeing you in my facebook group Culinary Recipes Together. How to prepare cream sheets. Homemade cream dishes step by step. Prepare creamy leaves in steps with.

Dessert creams with homemade dough & # 8211 like at home mom. This cake has a lot of names, including: fake creams, ready cream cake, cake. Discover other recipes from Ants Kitchen. Oetker without boiling 3 minutes 230 g. Preparation: In a bowl. When I was little I ate cream made by my grandmother.

Since I'm not a fan of confectionery cakes, I thought I should try it with dough. With Cream for Creamer from Dr.


How to make Cremșnit Cake recipe for Cremeș or Krémes Torta?

How to make vanilla cream with egg whites for Creamy Cake?

I started with the preparation of the cream because it needs a cooling time before assembling the cake.

I separated the yolks from the egg whites and put them in a bowl. I put 100 g of sugar, a little salt over the yolks and mixed them well with the mixer. If the mixture is too thick it can be diluted with 50 ml of cold milk. I added the 70 g of starch and continued mixing.

In a large pot I put the rest of the milk (the remaining 950 ml) and the vanilla bean. If you use vanilla extract or vanilla bourbon sugar then put them on the end. I put the pot of milk and vanilla on medium heat and waited for it to boil.

I put out the fire and strained the milk. I diluted the mixture of eggs, sugar and starch with this strained milk (hot) and mixed well. I poured the diluted mixture back into the pot and put it back on medium heat. I stirred constantly (be careful not to get caught!) Until it comes to a boil again. I hydrated the gelatin in cold water (granules or sheets).

After the cream boiled 2-3 times, I took it off the heat. It is thick and smooth, without lumps. If we use starch it boils instantly. If we use flour, we will have to boil the cream for a few minutes for it to cook. It is best to taste it and if you feel the flour then it is clear that you will have to boil the cream. Don't forget to stir constantly in it and the fire should be small / medium!

I quickly started beating the egg whites. When it had set, I put the 100 g of sugar and continued beating until I got a thick and shiny foam. If you haven't used a vanilla stick then now is the time to put the vanilla sugar or extract in the foam or in the slightly cooled vanilla cream. I gradually incorporated the foam (2 tablespoons at a time) immediately into the hot cream and mixed it lightly with the spatula, from top to bottom. The egg whites are cooked at 75 C and my cream is over 85 C, so rest assured they won't stay raw. If you have white spots (egg white bumps) left in the cream, you can mix it briefly with the mixer - only 10-15 seconds - so that the air in the foam is not lost. I immediately incorporated well-hydrated gelatin into it. I mixed well to melt evenly in the hot cream (max. 60 C). There is no need to melt the gelatin separately in this case.

I let the cream cool on the kitchen table. This vanilla cream with whipped egg whites is recorded in Larousse Gastronomique as "Chiboust cream".


Video: Prajitura Cremes. Vanilla Custard Cake Kremsnite (November 2021).