Cremsnit (Cremes)

  1. Bake 2 sheets of puff pastry — one will be used as the base of the cake, and the other will go on top.
    (Bake them according to the instructions on the packaging.)

Cream Filling:

  • 1 liter of milk

  • 160 g cornstarch

  • 5 egg yolks + 200 g sugar

  • 5 egg whites + 100 g sugar

  • 60 g butter (82% fat)

  • 2 vials vanilla essence (e.g., Dr. Oetker)

Instructions:

  1. Dissolve the cornstarch in about 300 ml of the total milk. Add the egg yolks and 200 g of sugar and mix well.

  2. Heat the remaining 700 ml of milk in a saucepan.

  3. Once hot, pour the milk over the egg–cornstarch mixture, whisking continuously.

  4. Return the entire mixture to the pot and stir constantly until the cream thickens and begins to boil.

  5. In a separate bowl, beat the egg whites with a pinch of salt and 100 g of sugar until stiff peaks form.

  6. After the cream has boiled for a few minutes, add the cubed butter and vanilla essence, mixing until incorporated.

  7. Remove from heat and gently fold in the beaten egg whites with upward motions to create an airy, fluffy cream.

  8. Pour the hot cream over the already-baked puff pastry base.

  9. Once fully cooled, whip 500 ml of whipping cream (minimum 32% fat) with 80–100 g powdered sugar and, optionally, 1 vial of vanilla essence. Spread the whipped cream evenly on top of the filling.

  10. Place the second baked puff pastry sheet on top — either whole or broken into small pieces. Dust generously with powdered sugar.

 

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