Romanian Cremsnit Recipe

Cremeschnitte (Cremsnit)

This delicious Cremsnit / Cremeschnitte recipe is very hard to share, I promise you. With a unique, sweet, and fluffy filling, it is very similar to the Dutch ‘Tompouce’, but a bit softer (and messier). I would personally like to crown this as one of my favorite treats to have when watching my favorite Netflix series, alongside 15 pillows and 5 blankets.

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Cremesnit / Cremeschnitte

Servings

10

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 550 g puff pastry sheets

  • 1 L milk

  • 8 yolks

  • 200 g sugar

  • 70 g starch (equivalent to 140 g flour) + 10 g gelatin

  • a pinch of salt

  • a vanilla pod

  • 5 egg whites

  • 100 g sugar

  • vanilla powdered sugar (optional, for decoration)

Directions

  • To make the Cremsnit separate the yolks from the egg whites and put them in a bowl. Of the 8 egg whites, I kept only 5. I put 200 g of sugar and a little salt over the yolks and I 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 stick 

  • I placed the pot of milk and vanilla on medium heat and waited for it to boil. I extinguished the fire and strained the milk so that the small pieces of vanilla pods in the cream did not pass. 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 (I use sheets).

  • After the cream boiled 2-3 times, I took it off the heat. It is thick and smooth, without lumps.

  • I quickly started to beat the 5 egg whites hard. I added another 100 g of sugar and continued beating until I got a thick and shiny foam. I immediately incorporated it into the hot cream and mixed it lightly with the spatula, from top to bottom. The cream increases in volume and becomes aerated. The egg whites are cooked at 75 C and my cream is over 85 C, so rest assured that they will not remain raw. If you are left with white spots (egg whites) through the cream, you can mix it briefly with the mixer - only 10-15 seconds - so as not to lose the air from the foam. I immediately incorporated the sheets soaked in gelatin into it. I mixed them well to melt evenly in hot cream (max. 60 C).

  • let the cream cool for about 45 minutes, during which time I took care of the sheets.

  • choose the tray in which to assemble the cake and  cover it with a baking paper. Take the puff pastry and cut a 550 g piece out of it - it is enough for both sheets.

  • set the oven to 200 C

  • I divided the 550 g piece into 2 and stretched the first sheet, taking into account the dimensions of the tray (26 x 33) in which I was going to mount the cream. The cream sheet stretches thinly (2-4 mm) because it will increase a lot in height when baked. I lightly dusted the worktop with flour and got to work. I moved the sheet with the rolling pin on a baking paper and I pulled it with it in a large oven tray (not in the one where I put the cake!). I pricked the sheet with a fork  and put it in the freezer for 5 minutes (or 15 minutes in the fridge).

  • I baked the first cream sheet (bottom) for 18 minutes at 200 C. After 15 minutes it didn't look quite golden and baked and it's important to bake it inside. The puff pastry is more fragile when cooked well. The insufficiently baked has a more gummy texture because the inner layers of raw dough remain.

  • I immediately took it out on a grill to cool and ventilate. I can't describe the aroma of butter!

  • portion the raw sheet into squares and bake them individually.

  • I spread out the second sheet of cream just like the first one (26 x 33), although I had to make it a little bigger because my tray widens discreetly towards the lip. I calculated how many squares to divide it and I decided to have 20 (4 x 5). From here the thing is simple math and we reached squares with a side of 6.5 cm. With the ruler I divided my sheet and cut the squares with a roller for cutting pizza (it doesn't work with a knife only if it is hot in the flame). I moved each square to a tray lined with baking paper. I stabbed them with a fork.

  • I baked these squares for 16-18 minutes, until they became golden and brown.

  • The sheets must be completely cold and the cream must be warm. In the 26 x 33 tray I placed the whole sheet. I had to adjust its edges a little (a few mm) to fit perfectly in my tray. I poured warm cream on top. Don't panic! The cream is as warm as it is warm but it will harden in the fridge! Over the cream I lined the squares of puff pastry and…. ready! I crushed the excess edges and sprinkled them on one of the free edges. 

  • I put the cream tray in the fridge (covered with food foil) and left it there for about 3 good hours (it is best left overnight). After well cooled, the cream is powdered with sugar

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