Traditional recipes

Cremeschnitte

Cremeschnitte

This recipe has been waiting its turn since the beginning of December, and now it's its turn. As we have a new stove that also has a grill and toaster function, we thought we would see it at least once. My mother-in-law offered to come with the roast chicken, so I had to think of something else. As this cake is one of the few she eats and is her favorite, I went to work.

  • sheets of trade
  • 1 liter of milk
  • 250 gr sugar
  • 3 eggs
  • 100 gr starch
  • 50 gr butter
  • 2-3 vanilla sugar
  • grated from a lemon

Servings: -

Preparation time: less than 60 minutes

Cremsnit RECIPE PREPARATION:

Mix the sugar with the starch, then mix with the beaten eggs and a little milk. The rest of the milk is boiled in a non-stick pot with a pinch of salt. When it starts to boil, add the composition with eggs and stir constantly, until you get a cream as thick as cream. After setting aside, add the butter, vanilla sugar and lemon zest, then mix well.

Pour the cream over the first sheet of cream, place it on top of the second sheet and let it cool for a few hours.

Powder with sugar before slicing.

Tips sites

1

I bought the sheets from Boromir, before I used them from Pion, they were bigger, but more fragile. I liked these more and will continue to use them.

2

I don't put the vanilla sugar in the cream. I stop a part that I mix with powdered sugar and sprinkle it over the cake.


Cream preparation and assembly:

For the vanilla cream, boil 400 ml of milk. In another bowl beat the eggs with the sugar, the remaining 100 ml of milk and the starch. When the milk has started to boil, add here the egg mixture, stirring constantly. When the mixture has thickened, turn off the heat and put a cling film on the surface, then put the cream in the fridge. After the cream has cooled, add the butter here at room temperature. Beat the cream with the mixer.

We're making gelatin. Put the gelatin together with the water to soften for 10 minutes. Then we put it on the steam bath until it is homogenous. Gradually add it to the cream, beating it with the mixer on high speed.

In the tray (25 x 35cm) in which we will assemble the cake, we will spread a food film. We will put the first sheet, then the vanilla cream and we will put the tray in the fridge, until the cream will harden.

Separately, prepare the whipped cream. Beat the cream with the powdered sugar until you get a solid cream. Prepare the gelatin as above, then gradually add it to the whipped cream, beating it with the mixer on high speed. Spread over the vanilla cream already placed on the first sheet of the cake, level it lightly with a spatula, then put the second sheet. Put the cake in the fridge again for a few hours until the cream gets a solid consistency. The cake is ready. We carefully remove it from the tray, pulling the film on both sides. Serve powdered with sugar.


Vanilla cream cream (Kremschnitt)

Dough ingredients:

  • 250g flour
  • 250g butter
  • & frac12 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 1 glass of water

Cream ingredient:

  • 1 kg of milk
  • 5 tablespoons sugar
  • 5 yolks
  • & frac12 vanilla stick
  • 5 teaspoons flour

Method of preparation:

  1. For the dough you have a little more work, but don't be scared! The first step is to put the flour in a bowl, make a hole in the middle where you pour water, salt and vinegar, which you beat well and mix, gradually, with the flour, until a crust is formed.
  2. On a table sprinkled with flour, using a rolling pin, spread the dough so that it is 1.5 cm thick. Place the fresh butter in the fridge on the sheet. Spread it over the counter carefully, leaving the edges uncovered. Fold the crust like an envelope, from the top, bottom, left and right. Let it rest in the cold for 15 minutes.
  3. After that, spread it on the counter again and fold it, this time, in three parts: from the left once and from the right over the other side. Let it cool again for 20 minutes. Repeat the procedure four more times. Worked this way, you will get the famous dough that will unfold into sheets. That is if you don't cheat and buy it ready-made from the store!
  4. For the cream, rub the yolks with sugar, add flour and drizzle the warm milk, which you have previously boiled with vanilla. Mix well on a water bath or over low heat until thickened.

Roll out the dough cremeschnitte with delicious powdered cream. Recipe of cremeschnitte which I have proposed to you cannot fail!


Vanilla cream cream (Kremschnitt)

Dough ingredients:

  • 250g flour
  • 250g butter
  • & frac12 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 1 glass of water

Cream ingredient:

  • 1 kg of milk
  • 5 tablespoons sugar
  • 5 yolks
  • & frac12 vanilla stick
  • 5 teaspoons flour

Method of preparation:

  1. For the dough you have a little more work, but don't be scared! The first step is to put the flour in a bowl, make a hole in the middle where you pour water, salt and vinegar, which you beat well and mix, gradually, with the flour, until a crust is formed.
  2. On a table sprinkled with flour, using a rolling pin, spread the dough so that it is 1.5 cm thick. Place the fresh butter in the fridge on the sheet. Spread it over the counter carefully, leaving the edges uncovered. Fold the crust like an envelope, from the top, bottom, left and right. Let it rest in the cold for 15 minutes.
  3. After that, spread it on the counter again and fold it, this time, in three parts: from the left once and from the right over the other side. Let it cool again for 20 minutes. Repeat the procedure four more times. Worked this way, you will get the famous dough that will unfold into sheets. That is if you don't cheat and buy it ready-made from the store!
  4. For the cream, rub the yolks with sugar, add flour and drizzle the warm milk, which you have previously boiled with vanilla. Mix well on a water bath or over low heat until thickened.

Roll out the dough cremeschnitte with delicious powdered cream. Recipe of cremeschnitte which I have proposed to you cannot fail!


Cream preparation and assembly:

For the vanilla cream, boil 400 ml of milk. In another bowl beat the eggs with the sugar, the remaining 100 ml of milk and the starch. When the milk has started to boil, add here the egg mixture, stirring constantly. When the mixture has thickened, turn off the heat and put a cling film on the surface, then put the cream in the fridge. After the cream has cooled, add the butter here at room temperature. Beat the cream with the mixer.

We're making gelatin. Put the gelatin together with the water to soften for 10 minutes. Then we put it on the steam bath until it is homogenous. Gradually add it to the cream, beating it with the mixer on high speed.

In the tray (25 x 35cm) in which we will assemble the cake, we will spread a food film. We will put the first sheet, then the vanilla cream and we will put the tray in the fridge, until the cream will harden.

Separately, prepare the whipped cream. Beat the cream with the powdered sugar until you get a solid cream. Prepare the gelatin as above, then gradually add it to the whipped cream, beating it with the mixer on high speed. Spread over the vanilla cream already placed on the first sheet of the cake, level it lightly with a spatula, then put the second sheet. Put the cake in the fridge again for a few hours until the cream gets a solid consistency. The cake is ready. We carefully remove it from the tray, pulling the film on both sides. Serve powdered with sugar.


Cremeș / Cremșnit

Today we will do Creamy. This recipe is never missing from my holiday table. I will show you both how to make the cream and how to make the sheets. Between two tender sheets we put a thick layer of fluffy and fragrant cream.

Sheet ingredients:
300 grams of flour
100-110 ml of warm water
2 tablespoons oil
2 yolks
1 tablespoon of vinegar
1 teaspoon salt
300 grams of oats + 100 grams of flour

In a bowl put the flour, salt, egg yolks, oil, vinegar and water. We start to knead the dough by hand, adding water gradually until we have the dough formed. We leave the dough a little aside.
In the same bowl in which we made the dough we put the flour and the osanza. This way we have fewer dishes to wash. We mix them until the osanza has covered all the flour. We divide it into 3 balls.
Sprinkle flour over the worktop and start spreading the dough with a rolling pin until it is half a centimeter thick.

We take the first ball of bread and grease the entire surface of the dough. We keep a little osanza to grease the dough a little later. Now fold the dough. This step is very important. We fold it from half to half, then the top half. Grease with the remaining bone from the first ball, then fold from left to middle. Grease with what is left of the first ball, then fold from the right over the middle. We put the dough on a plate on which we put flour, cover it with a kitchen towel and let it sit in the fridge for 30 minutes.

After 30 minutes we spread it and grease it with the second ball of osanza. We folded it and put it in the fridge again. Then we do the same with the third ball.

After forming the layers, sprinkle flour over the worktop and start spreading the dough. When we stretch it, we must make sure that it is in the same position in which we folded it, that is, with the seam to the left.

After spreading the dough a little, we divide it into four equal pieces, to make four sheets. We spread one sheet at a time, until it is the size of the tray in which we want to bake it. The dough will stretch very thin, because it will rise in the oven.

Put the sheet on a baking sheet and put it in the oven at 200 degrees Celsius for about 15-20 minutes or until it turns golden on top.

While the first sheet is in the oven, we can spread the second one. When the first sheet is baked, we take it out on a tray and on the same baking paper that we baked, we will bake the first one and the second one.

The cream I'm going to show you is enough to fill two sheets. If you want to fill all four then you will have to double the recipe.

Cream ingredients:
2 l of milk
350 grams of sugar
5 tablespoons flour
3 eggs
3 vanilla puddings

In a bowl put the eggs, pudding powder, flour, sugar and about 10 tablespoons of milk. With a goal we homogenize everything well.

Put the rest of the milk in a saucepan and let it boil. When it boils, put the pudding mixture in it and mix continuously with a wooden spoon until it thickens. Turn off the heat and let the cream sit for about 10 minutes.

After 10 minutes we can start filling the sheets. Put a layer of cream and spread it evenly. Let it sit for 5 minutes then add the rest of the cream. Put the second sheet on top. I chose to break it before, but you can put it whole. Sprinkle powdered sugar on top.

Let the cake stand for a few hours until the cream hardens.

Look how good it looks! The layer of cream is very thick and I assure you that it is very tasty. The leaves are very fluffy and tender. A cake that should not be missing from your holiday table.


Culinary news with a similar topic:

Biscuits with black tea and lemon

Glazed gingerbread & # 8211 step by step recipe

Macarons

Cake with sweet cheese and caramelized apples

Roll with strawberries and cream cheese

Strawberry cupcakes

They tried this recipe:

Leave an answer Cancel reply

89 reviews on Cremsnit & # 8211 Cremes & # 8211 Crempita

Raw egg whites block the absorption of biotin (vitamin B7).
The cream can't be hot enough to cook the egg whites. And if it were (ie over 60 degrees) then the gelatin would spoil. The solution is, dear Laura, if you want to take into account my humble opinion, remove the egg whites and put whipped cream instead. That is, to get the diplomat cream. And if you put starch instead of flour, it comes out much finer.

I wish I had real food at the table too. But mine are a bit gritty and crooked from the nose if it tastes like raw egg white or is too sticky from the flour. But I think I taught them badly.

Dear Livia, even if those egg whites were completely raw, and even if we take 100% of the statement circulating on the internet regarding the blocking of biotin absorption, given that we do not consume raw egg whites every day, it has nothing to cause us to long term. I am not a fan of eating raw egg whites either, however I admit that in my childhood my grandmother did not make me strawberry mousse in bain-marie or Italian meringue, but from raw egg whites, which I ate with great pleasure and nothing really happened to me.
Regarding the starch in patisserie creams, I would rather share the recommendation of Larousse Gastronomique, the edition supervised by Joel Robuchon who says that a pastry vanilla cream is made of "50 g plain (all purpose flour), 175 g caster sugar, a pinch of salt, 1 vanilla pod, 500 ml. milk, 4 whole eggs ”.
Of course, everyone is free to do as they wish, according to their own tastes and requirements, but in my area this cake is traditional, like many other sweets of Viennese / Austro-Hungarian origin and in our country it is not usual to put in cremeschnitte Creme-Diplomate but rather a variant of Chiboust cream (which is also specific to Saint Honore cake) and about which the same bible of gastronomy (Larousse Gastronomique) says that it is made like this: “Soak 4 leaves of gelatin in cold water, then dissolve over hot water. Boil 500 ml milk with half a vanilla pod. Beat 4 egg yolks with 125 gr caster sugar until the mixture lightens in color. Add 75 gr plain flour and mix well. Gradually pour in the boiling milk, whisking continuously. Pour the mixture into a sauce pan, add the disolved gelatine and heat gently, stirring continuously. Remove from the heat as soon as it begins to boil. Add a pinch of salt to the 4 egg whites and beat into stuff peaks. Reheat the cream until it starts to simmer and pour immediately over the egg whites. Mix with a spatula, lifting the mixture, but taking care not to beat it, until smooth. ” So with flour, boiled gelatin and raw egg whites :). In my opinion, in this cream gelatin has the role of contributing something to the texture rather than binding the cream, which is quite thick anyway from flour and eggs.
So different places, different people, different approaches. It is important to please us and those who eat us at the table.

[& # 8230] (find the original recipe at Savori Urbane) and cream of cream, cremsnit (find the recipe at Laura Laurentiu). I did not detail that the good recipes have already been written on the links, I gugaled and took [& # 8230]

[& # 8230] either with 70 g of starch (140 g of flour) and 10 g of gelatin. I'm telling you this because I also successfully tested Laura Laurentiu's cream recipe and it also contains [& # 8230]

450 kg of white flour for sheets seems exaggerated

The amount of flour is balanced with the other ingredients. In addition, the sheets do not have the size of those to be bought, of 25 & # 21535 cm, but are as big as the tray.

Beautifully noticed! What's even funnier is Laura's comment, which obviously didn't catch the subtle joke :)

Certain subtleties exceed me, what to do, I also have my limits. No matter how hard I try to understand what is funny in the statement that I would have recommended a quantity of flour that would not respect the relationship with the other ingredients, I do not succeed and I do not even feel like smiling. Maybe you help me, I'm overwhelmed, obviously it's not the kind of humor I taste.

You wrote 450 kg of flour instead of 450 grams & # 8230.

dear laura I also made cream and it turned out great all my family loves it congratulations for recipes

I think it is very good and easy to do

I'm waiting for other equally good recipes.

I would like to do it. I hope a dune comes out. As my son really likes cream. Good luck.

I'm sorry, I hope I didn't upset someone,

too much flour, it tastes like cream flour, otherwise it's ok

It looks delicious, I'm trying it today. I can not wait .

now I have finished the cream & # 8230 I tasted the hot cream and it is very tasty & # 8230 I put it in the fridge and I wait for it to cool to pap.

It should be added what is done with the rest of the flour, after using the 6 tablespoons of flour & # 8230..in the rest
it's OK cream, a little soft (using only the 6 tablespoons of flour) but ff good, I think all the flour is too much! SPOR :)

It looks delicious, I immediately make the cream too. I can not wait .

hello LAURA, I steal a cream recipe from you too, because I don't know exactly how to make it anymore, and I miss CIMISOREANCA, banata, you are very talented but you also sing very beautifully. la uspat pa cine si pa vuchy.LA MULTI ANI!

Hi ... I also have a question. If I don't have big lard, can't it be replaced with butter?

Laura congratulations for your site is wonderful! I made many recipes and they all came out perfectly following the steps described by you. But tonight I tried the cream and I did not put gelatin. all my friends but now a question: tomorrow I really want to do it again at my mother's house & # 8221 but please tell me how many sheets of gelatin to go because I can't find granules here? Wonderful recipe!

do we have to put gelatin?

It is not necessary, you can add 1 tablespoon of flour, so that the cream is very well coagulated. Gelatin gives it that special texture, slightly shaky. :)

Hi! I love cream, although I'm from Bukovina, I had a neighbor from Banat who was married to a boy from our country, she brought us the recipe, but now that I'm in Italy I have a big problem with osanza, can I use butter or lard?

I'm glad that your recipe didn't start with: two sheets of creams :))) and that I can see how the sheets are made.
Thanks for the recipe!


First we prepare the cream sheets. Divide the puff pastry dough into two equal parts and spread them with the rolling pin on a work table on which we sprinkled flour. Bake them, and cut the sheet we will use on top as in the picture, to make it easier to cut the cake.

We prepare the ingredients for the cream. We break the eggs one by one, one by one in a separate plate, to make sure we don't have rotten eggs. We sift the starch.
In a bowl, beat eggs with sugar and starch and a third of the milk. We put the rest of the milk on the fire and we put the vanilla beans in it. When it starts to boil, take the pot off the heat, mix the egg composition once more and pour it over the milk, stirring constantly. Put the pot back on the fire and cook for about 10 minutes on low heat, stirring often and being careful not to stick.

When ready, set aside, add the butter and mix well.

Cover with the other sheet and put the tray in the fridge.

It is normally left in the fridge overnight. If you do not have patience you can try a slice of Creamy with whipped cream and faster. Before serving, sprinkle with powdered sugar.


Cremeschnitte

Mix the yolks with a third of the sugar and add the flour.

Heat the milk with the rest of the sugar and the grated core from the vanilla pod. When it boils, slowly pour the hot milk over the yolks rubbed with sugar, stirring constantly. Put back on the heat and simmer for 2 minutes, stirring constantly.

Strain through a sieve and let the cream covered with a plastic food foil cool.

When it has cooled, add the whipped cream.

Place one of the cream film in a tray, pour the cream and place the other cream sheet on top of it. Leave the cake to cool for a few hours or, better, overnight.

Powder with powdered sugar and portion.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Prepare the ready-made cream sheets. For those who know and dare, there is also the option of homemade puff pastry, but the cake comes out very well with ready-made sheets, only fresh.

Then, in 500ml of milk, dissolve the starch: mix with a whisk until all the lumps are homogenized, then add the yolks, one by one, mixing very well after each one. In a large saucepan, possibly with a double bottom (if you don't have one, use a hob), so as not to burn and smoke the cream, put the rest of the milk, the vanilla bean core and the sugar. Mix well, over low heat, until all the sugar has melted and the milk is warm, then add the mixture of yolks and starch. Remove the pan from the heat and mix vigorously, quickly, until the starch mixture is perfectly incorporated into the milk. You will see how the cream starts to thicken we continue to mix well, until it gains consistency and it becomes difficult to mix with the aim. Set the pan aside on the fire and continue to stir until the cream starts to cool, then cover it with a foil, so that it does not form a crust, and let it cool completely. The final operation follows, that of filling the sheets with this wonderful cream. Over the cream placed on the base sheet comes a layer of whipped cream very well, then the second sheet. I recommend that this second sheet, the last one, practically, cut it into squares and then place it over the cream and whipped cream. Thus, when cutting, the cream of the cream will not come out on the sides and the appearance will be impeccable. Leave the cream in the fridge overnight, and the next day powder it with powdered sugar before serving.

My personal tip is this: when serving, place on the plate, next to the piece of cream, a few pieces of fresh fruit: orange, pineapple, banana. I'm going great!


Cremsnit classic cream recipe. Cream: 3 sachets of vanilla pudding. Homemade creamy recipes with vanilla cream - how to make creamy, creamy or crimpy. Creamy or creamy recipe with purchased leaves and cream.

The cremsnit cake (krémes, crempita, Kremschnitte, cremeschnitte) consists of 2 sheets of puff pastry and a cream of. Tosca cake, egg white cake recipe with coconut and poppy seeds and vanilla cream with butter. Tasty taste, great days look. It's so good that everyone asks for 2 servings. Homemade sheets, vanilla egg cream, make a difference. The simplest cream recipe or Millefeuille. Preparation of a creamy cake with commercial sheets and cream for cream Dr. Dr. The recipe for the most successful creamy with homemade sheets and cream. Homemade Dessert presents a variety of recipes for desserts and homemade sweets that you can cook easily and quickly. Creamy blackberry & # 8211 Culinary recipes & # 8211 Romanian and from Kitchen.

Make a lump of flour and in the middle of it. I've loved her since I was a child and I remember that. Thanks to Alina for the recipe.

Let it cool and spread the cream between the 2 sheets of dough. After it has cooled, mix the cream with the whipped cream. Put a layer of baking sheets, a layer. Oetker is cooked without boiling and is more delicious than you expect.