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Creamy with homemade puff pastry


Sheets: From 350 g of flour, water, a pinch of salt and 4 tablespoons of oil I made a dough.

From butter (brought to room temperature), 6 tablespoons flour I made another dough.

I divided the first dough in two like the butter dough. Take the first half of the dough and mix with half the amount of butter dough. It stretches well, it rolls. the same is done with the second sheet, grease with the second part of the dough with butter, roll and let it cool. I kept it cold overnight because I used it the next day. When we use them we cut each sheet in half. Four servings of dough will come out. The cream sheets are stretched well and baked on the back of the tray.

Cream: Beat the eggs well with the sugar, vanilla essence and a pinch of salt. Add the starch, mix well. Add the cold milk, mix and put on the fire. Stir continuously so that it does not stick. It has to come out like a ciulama. At the end add the rubbed butter. Place it between the baking cream sheets on the back of the tray.


Simple recipe cake with vanilla cream and puff pastry

Vanilla cream cake and puff pastry is the homemade cake that cancels any top of homemade cakes, including the one with the best Romanian homemade cakes! It is delicious, fast and with a simple and interesting way of preparation.

At first glance, you compare it with a vanilla cream, in terms of taste and appearance. It is much easier to prepare and can be prepared with the little ones, the preparation method being very nice. We have prepared the cake with vanilla cream but you can replace it with any other cream you like. If you decide for vanilla cream, I leave you 2 options to choose from: a vanilla cream with butter and a version with whipped cream.

Vanilla cream for cakes and pies is a delicious basic cream used for many desserts, I made it for rolls.

Vanilla cream with whipped cream or vanilla mousse, a popular cream recipe for cake and cakes. This is also called vanilla cream princesse and is used in the choux recipe for creams, eclairs or tarts. It can also be used to fill rolls.

You must try this recipe for cake with vanilla cream and puff pastry. It is simple, fast and is prepared with very few ingredients. And in addition it will attract all eyes! We chose to add a little icing but you can powder it with powdered sugar in simple form or flavored with vanilla or rum. As well as you can turn the cake into an even faster one using vanilla pudding, sweetened cheese or nutella instead of cream. Let's move on to the recipe!


Festive cake recipes. The recipe for the most successful Cream with homemade sheets and vanilla cream

The cream cheese is the cake that fits perfectly on the cake tray for the winter holidays, not only for its simplicity and delicious taste, but also for its beautiful appearance, in the colors of the snow.

Homemade cream with vanilla leaves and cream

If you choose to prepare homemade cream and icircn sheets, see below The recipe for the most successful Homemade cream and vanilla cream and vanilla cream.

Creamy with homemade sheets & icircn homemade and vanilla cream

Here's what we need for the recipe for the most successful cream with homemade sheets & homemade icircn and vanilla cream:

  • Dough for 3 sheets of cream:
  • 300 g flour
  • 2 yolks
  • 2 tablespoons creamy yogurt
  • 100 g butter with 82% fat
  • 1 tablespoon vinegar
  • 1 pinch of salt
  • For anointed:
  • 150 g butter with 82% fat
  • 150 g of flour
  • For vanilla cream:
  • 1 l milk
  • 150 g sugar
  • 60 g starch
  • 1 pinch of salt
  • 3 teaspoons vanilla essence
  • 250 g butter with 82% fat
  • vanilla-flavored powdered sugar for decoration

Preparation for the most successful creamy recipe with homemade sheets & homemade icircn and vanilla cream

For the dough for the cream sheets, mix the egg yolks with salt in a bowl, then add the soft butter, yoghurt and vinegar. Homogenize the mixture and gradually incorporate the flour. The result will be a slightly soft dough, but non-sticky and easy to spread.

To grease the dough, mix the soft butter with the flour until smooth. Sprinkle flour on the work table and roll out the dough into a thin sheet, using a rolling pin.

Grease the dough with 2/3 of the flour composition with flour and fold it in three. Lightly press the dough and fold it in and grease it again with the rest of the composition. Again, fold in three, cover with cling film and refrigerate for 40 minutes, or until the composition inside is tightened.

Then, bake 3 sheets for cream on the back of a 20/30 cm tray.

For vanilla cream, mix the starch with 1/4 of the cold milk, and boil the rest of the milk & icircl with a pinch of salt and sugar. When it reaches the boiling point, add the starch composition and mix intensely until the cream is boiled and thickened like a pudding. We put out the fire and add the vanilla. Let the cream cool, then incorporate the soft butter with the mixer.

Spread the cream between the crumbling sheets and give the delicious creamy with homemade sheets & icircn homemade and vanilla cream in the cold, the leaves are fragile and can be portioned nicely.

We decorate the cream with powdered vanilla flavor, for extra taste and appearance.


Creamy with vanilla

Vanilla cream has become one of our favorite cakes in our house. A delicious cake with a crispy puff pastry, fluffy vanilla cream, and on top again powdered sugar puff pastry. The first time I tasted a cream was when I visited a neighbor. Dansa called it the vanilla cake, and that's how I knew it for a long time until I saw it for the first time in a confectionery. Unfortunately, I have to say that what I found in that confectionery does not compare to the much-loved cake I knew from my neighbor: a crispy, layered homemade top with a fluffy, vanilla-filled cream, and on top again crushed and powdered with sugar.

For this vanilla cream, I didn't make the tops at home, but I baked puff pastry dough I bought. But you can also use those puff pastry already cooked and specially prepared for cream.

I thought I would put this Vanilla Cremsnit on the blog today, maybe you want to have it on your Easter table. Also for these holidays, I recommend Easter without dough or Greek pie with vanilla. And if we keep talking about Greek pie, I also recommend Portokalopita.

Over time I have tried different variants of vanilla cream. I made vanilla cream, over which I put a thicker layer of whipped cream, in which case I had serious problems cutting it because the whipped cream came out of the cream. I made simple vanilla cream, without putting whipped cream on top and then it seemed much too sweet for my taste. Or, I made Cremsnit with 3 sheets each, that is, one sheet at the bottom, one in the middle and one on top, in which case I had problems cutting again because of the sheet in the middle. In the end I came to this version that I am writing today and I will not change it because I like it the most and I hope you like it too.

Vanilla cream is composed of 3 elements, as follows: egg cream, Italian meringue and whipped cream. All these 3 combined give this fluffy and delicious vanilla cream!

  • Ingredient:
  • 800 g puff pastry dough purchased (2 sheets)
  • for vanilla cream
  • 4 yolks
  • 50 g sugar
  • 70 g of starch
  • 500 ml of milk
  • 70 g butter
  • 1 pinch of salt
  • 3 teaspoons vanilla extract or vanilla sugar
  • 20 g gelatin granules
  • for Italian meringue:
  • 4 egg whites
  • 200 g sugar
  • 65 ml water
  • 400 ml liquid cream
  • powdered sugar for creamy finish

First, bake the puff pastry. Preheat the oven to 180 degrees Celsius. Place a baking paper in the large tray of the stove. Unwrap the dough from the package, sprinkle a little flour on the worktop and spread it lightly with a rolling pin. With the help of a fork, prick the puff pastry from place to place so as not to increase it too much when baking. Place the sheet of dough in the tray and cover it with another baking paper, press well. Put the tray in the hot oven for 20 minutes until the puff pastry is cooked. Remove the first puff pastry from the oven and do the same with the second sheet of dough. If, however, the dough sheets have swelled more when baked, you can press them as soon as you take them out of the oven with a heavier bottom or a chopper.

Prepare the vanilla cream: Hydrate gelatin granules in 6 tablespoons of water, set aside. Pour the milk into a saucepan, put it on the fire and bring to the boil. In a bowl put the yolks, sugar, and cornstarch and mix vigorously with a whisk until all are incorporated. Pour the hot milk thinly over the mixture of yolks, stirring constantly. Pour the composition back into the pan and let it boil for 2 minutes, stirring constantly until it starts and thickens like a pudding. Take the pan off the heat, add the butter and mix well until it is completely incorporated, then add the vanilla extract or vanilla sugar. Add the hydrated gelatin and mix again until the gelatin is completely melted. Set the composition aside to cool.

For Italian meringue: in a kettle put the water together with the sugar, and boil for 8 minutes. It is best to have a kitchen thermometer and get a temperature of 118 degrees Celsius. In parallel, start foaming the egg whites until you get a light foam. Start pouring the syrup thinly over the egg whites and mix until you get a glossy meringue. As you beat the meringue, the composition begins to cool.

In the cooled vanilla cream, slowly add the prepared Italian meringue. Set aside to cool to room temperature.

Remove the liquid cream from the refrigerator, with the help of a hand mixer or vertical mixer, beat the whipped cream until you get a dense foam. With the help of a spatula, whipped cream whipped in vanilla cream mixed with Italian meringue. Use this cream immediately.

Put the first sheet of dough in a tray suitable for this sheet. Pour the whole cream composition over the dough sheet and level very well. Take the second sheet of dough and cut it with a knife into square pieces suitable for serving. If you want larger pieces, you can cut it into 9 pieces or for smaller pieces into 12 pieces. Place the cut pieces over the vanilla cream without leaving space between them. Press them lightly by hand to fix them in the vanilla cream.

If this part with the dough cut on top seems too meticulous, you can crush the dough sheet on top into small pieces that you sprinkle all over the vanilla cream.

Refrigerate the pan for 12 hours or preferably overnight.

When serving, cut the cream into pieces as you placed the pieces of dough on top. Finally powder with powdered sugar.


Cremsnit cake

I really like puff pastry desserts, but Cremsnit cake is preferred. Vanilla cream with butter it is fine and aromatic, together with the puff pastry we get an extremely good dessert, on which we have become addicted sometimes. I adore Cremsnit cake !

Preparation time:

Servings:

Ingredient:

Preparation instructions

Cremsnit recipe. How do we make Cremsnit cake? Cremsnit recipe step by step. Cremsnit cake. Cremsnit recipes. Creamy with vanilla cream.

Puff pastry preparation

Recipe Homemade puff pastry you find it here , I used half a serving.

The recipe is explained in pictures, step by step and you will definitely get the desired result.

I spread the puff pastry (with the help of flour) in a single sheet and I got two sheets for cream.

I cut them according to the size of the tray, but I left in length 1-2 cm more & # 8211 see photo.

The dough for the second sheet is kept in the refrigerator.

The first sheet of pastry dough prick from place to place and bake at 220C for about 10 minutes (on the back of the tray).

After baking, the cream sheet is left to cool completely.

The second sheet of puff pastry is pricked from place to place and cut a little, drawing the number of portions & # 8211 see photo.

After baking, the sheet is cut completely and left to cool & # 8211 see photo.

The tray (which I used to form the sheets) is lined with baking paper and the first sheet of pastry.

Preparation Vanilla cream

Bring the milk to a boil (600 ml) over low heat.
In a bowl, mix the eggs well with the sugar, starch, salt powder and the rest of the cold milk.
When the milk has started to boil, add the composition formed above, turn the heat to low and stir continuously until it thickens (maximum 1 minute).
Take the book off the heat, add the vanilla extract, the diced butter and mix until you get a homogeneous composition.

Pour quickly into the pan, over the puff pastry sheet and spread evenly over the entire surface.

Place the second sheet (portioned) over the hot cream.

Cremsnit cake it is formed and let it cool completely, about 1 hour.


Homemade creams or creams

Cream is a dessert adored by many people. The truth is that you may not like crispy & # 8211 crispy sheets and lots of vanilla cream.

I didn't grow up with this dessert, or at least I don't remember my mother ever making cream. I think I discovered cream cheese when I came to Bucharest and bought it out of a confectionery out of curiosity. I was very disappointed because it was practically made with whipped cream from the tube. Some time later, I ate the homemade version and it was a difference from heaven to earth.

Duration: 1 h

Difficulty: average

Servings: 1 tray (25 & # 21535 cm)

Ingredient:

  • 450-500 gr puff pastry dough
  • 500 ml of milk
  • 200 ml whipped cream (optional)
  • 4 eggs
  • 100 gr sugar cough
  • 2 sachets of vanilla sugar
  • 60 gr flour
  • 1 pinch of salt

Preheat the oven to 190ºC to bake the sheets. We take the puff pastry dough and divide it into two equal parts. Wallpaper the worktop with flour and spread the dough sheet on the dimensions of the tray. Prick the dough sheet with a fork, place it in the pan. Put the tray in the oven for 10-15 minutes, until golden brown. Repeat the operation with the second half of the dough. We can cut the second sheet directly into squares (before baking it), considering that it is quite difficult to cut the cream with a knife, after you put the cream.

Separate the egg white from the yolk. In a bowl, rub the yolks with the vanilla sugar and 50 g of caster sugar until it doubles in volume. Add 50 ml of cold milk and incorporate it into the composition. Put the flour and mix so that it does not remain lumpy. Pour the rest of the heated milk over the mixture and mix well. Pour everything into a pot with a thicker bottom and let it simmer. Be very careful to stir constantly in the cream, so as not to stick to the bottom. As it warms up, the cream will thicken. Let it boil a few times and take the pot off the heat.

Separately, beat the egg whites with a pinch of salt and the difference in caster sugar (50 gr). When the egg whites have hardened, incorporate them into the hot vanilla cream so that they cook. Stir with the spoon from bottom to top, so as not to lose volume.

For the preparation of the cream, you can find several options: use a larger amount of flour, respectively 100 gr per 500 ml of milk, but personally it seems to me that the taste of flour in the cream is too strong and that is why I use a smaller amount . At the same time, there is also the option to add 5 gr of gelatin in addition to the flour, in order to obtain a stronger cream. I prefer not to include gelatin, as the cream will have a different consistency and will not be as fluffy and airy.

For assembly, put a cream sheet in a tray, and pour hot cream (not cold) on top. Level the cream, and place the second sheet on top. To make it easier to cut, you can crush it and sprinkle it over the cream. Put the cream in the fridge for a few hours (preferably overnight), so that the cream hardens.


Prepare the ready-made cream sheets. For those who know and dare, there is also the version of homemade puff pastry, but the cake comes out very well and with ready-made sheets, only to be 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. Put the pan aside on the fire and continue to stir until the cream begins to cool, then cover it with a foil, so as not to 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!


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 and with ready-made sheets, only to be 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. Put the pan aside on the fire and continue to stir until the cream begins to cool, then cover it with a foil, so as not to 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!


Ingredients for the recipe for creams, creams, crepes (puff pastry, whipped cream and vanilla cream)

  • 1 kg puff pastry
  • For vanilla cream:
  • 1 l milk
  • 200 g flour
  • 8 yolks
  • 300 g sugar
  • vanilla
  • For whipped cream
  • 500 g liquid cream, whipped cream
  • 50 g sugar
  • vanilla

Nutritional values ​​cremsnit

Extremely easy to make, extremely tasty, probably high in calories, obviously. Preparation of a cream cake with commercial sheets and cream cream. Servings 8-10 servings Dr. Creamy Just a few sips of the highest calorie foods can't do too much harm. This creamy homemade puff pastry and strawberries are very tasty and good-looking! You can put any kind of fruit, according to everyone's preferences. Cream recipe - A delicacy that all housewives will prepare from now on - Food for you. Cream mix, without boiling This product was requested by one. New or old baked potatoes. Creams, frothy cake or strawberry cream. Low-calorie Szafi Free cream (vegan HCLF, gluten-free, milk, eggs, fat, sugar). Foamy cake, creamy with strawberries or creams.

Contains slowly absorbed carbohydrates. Homemade Dessert presents a variety of recipes for desserts and. Vanilla cream & # 8211 universal pastry cream (pasticcera).

How to make homemade cream cheese. Iulia CrtzFood and Drinks: Cookies, Sweets, Pies.