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.
In the tray in which you baked the sheets, place a sheet and pour hot cream on top. I missed a few bumps, I was busy announcing that I was making cream :)
While the vanilla cream cools, whip the cream with the hardener. If you want it sweeter, you can add powdered sugar.
After the cream has cooled, spread the whipped cream over the entire surface.
Cover with the other sheet and put the tray in the fridge.
Leave overnight in the refrigerator. If you are impatient you can try a slice of whipped cream and faster. Before serving, powder with powdered sugar.
Sift the flour. Powdered milk dissolves in 5 1. lukewarm water.
Puff pastry preparation
The butter is pressed with the meringue to remove the water, then it is lightly mixed with 200 g. Flour in such a way that the flour is evenly distributed. Shape into a rectangle and leave to cool at + 4 ° C for about 30 minutes for the butter to harden.
Separately, knead a flour dough, about a liter of water, vinegar and salt until you get a crust of suitable consistency that is shaped round, cut to the surface diagonally with a knife and left on the plate to rest for about 25 minutes. . After the rest time has elapsed, the dough is spread with the shit on the plate sprinkled with flour. A sheet is obtained with the thick middle and thinner edges in which the butter is wrapped and the dough is first rolled. A rectangular sheet is obtained which is folded into 4. Leave to cool to + 4 ° C for about 20 minutes. This operation of rolling, folding and cooling is repeated 3 more times, so that in the end the dough is rolled, cooled and folded 4 times in four, obtaining the puff pastry.
Preparation and baking of sheets
The puff pastry obtained is divided into two equal parts that stretch with the shit on the plate sprinkled with flour. 2 sheets with a thickness of about 5-6 millimeters (the size of the frames) are obtained. Place in trays sprinkled with water, pierce with a fork or crochet over the entire surface, place in the oven and bake at high temperature at first (250-220 ° G) to allow the puff pastry to rise then at moderate temperature (220-180 ° C) to achieve uniform baking. After baking, remove from the oven and allow to cool.
Preparation of the cream
The sugar is dissolved in about 4,500 liters of milk and boiled. Separately, the juice or flour and salt are dissolved in about 500 ml. cold milk is then added over the hot milk (95-100 ° C) and continued boiling stirring so as not to stick to the bowl. The cream thickens quickly to form air bubbles that give the appearance that it is boiled. After the air bubbles appear, the cream continues to boil for another 15-20 minutes, until it begins to thin again. The cream is boiled when the sample taken on a knife blade is easily detached after cooling, removed from the heat, allowed to cool, stirring to prevent gelling, then add whipped cream, vanillin and mix until smooth.
Product modeling and finishing
The cream paper is placed on the board. Place the wooden frame on top of it, cut it into square or rectangular pieces, pour the hot cream (45-50 ° C), level the surface of the cream, leave it to cool and place the second sheet. Then cover the surface of the cream with a board and turn it over. Portion, remove the frame and powder with vanilla flour sugar.
About cataif, kadayif or künefe
At the Scala confectionery there was this wonderful cataif which at that time was prepared only with natural whipped cream. At that time there were no vegetable messes trying (unsuccessfully) to imitate cream. Through the years & # 821780 confectioneries began to no longer stick to the official recipe book and to improvise based on the few ingredients and surrogates provided by the communist state. This is how the creams with margarine appeared, the countertops syruped with essences instead of the natural flavors, the cream multiplied with egg foam, etc. Collection of authentic confectionery recipes a find here.
I consulted these Confectionery Recipe Book (1965) regarding the preparation of this cream cataif and I adapted that recipe. Cataiful is a cake with oriental origins that came to us (in the Kingdom) on the Turkish chain. In Transylvania, the world doesn't know much about cataif, only about baclava or sarailii. I ate cataif (kadayif or künefe) authentic even in Istanbul and differs a lot from our version. The thin strips of dough are not noodles but a kind of pancake-like fluid dough fried on a special machine with a hot rotating disk. See here a video with their preparation.
In addition, the Turkish version of cataif is made with a special cheese (similar to mozzarella or halloumi) that melts nicely in the oven. The recipe also describes this method of preparing dough crumbs and I suspect that some laboratories had this equipment. In some stores with oriental specifics you can find these niches (I think cp and online). However, Silvia Jurcovan's book indicates the preparation of a noodle sheet and its cutting into very thin noodle strips. In this case I used noodles with ready-made and dried eggs from the soup one.
The technique of preparing the cataif with cream is a very simple one: the noodles are browned in the oven, they are abundantly syruped with sweet and aromatic syrup, they are cut into squares that are filled with whipped cream and vanilla. The typical aromas of the syrup are those of vanilla, lemon peel and rose water or orange blossoms. If you don't have the last ones in the house, it's ok to put vanilla and lemon.
The browned noodle sheet should be prepared 4-5 hours in advance because it must be refrigerated before being filled with cream. You can do it in the evening and fill it the next day.
On top I made a decoration of chopped pistachios but also walnuts, hazelnuts or almonds are very suitable. Cream for cream should be a natural one that contains at least 30% fat and is necessarily very cold (keep in the fridge 6-8 hours before beating). I did not use cream hardener because it is not needed.
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From the ingredients below results a cataif tray with cream of approx. 30 x 35 cm from which you can cut 18-24 pieces which are then assembled in pairs (so 9-12 slices of cake).
Creamy with vanilla cream and whipped cream
Creamy with vanilla cream and whipped cream
Cake cremeschnitte with vanilla cream and whipped cream it's part of my childhood cakes besides bohemian, almond, savarin, profiterole .
Only when I think about them do I remember the days when I could not wait to go to the confectionery where I enjoyed with great pleasure one of these cakes.
Today, biscuit they no longer taste the same as before, so I prepare them with great pleasure being some of the the best homemade cakes
If you want to make homemade cream cheese then try this recipe pastry dough
If you serve your guests with a slice of cream, be sure to honor them with a glass of wine. Franz Reh Late Harvest of Crama Oprisor
Creamy with vanilla cream and whipped cream-Ingredients
400 g puff pastry
500 ml of milk
85 g starch
1/2 vanilla stick
200 gr sugar
400 ml fresh
Creamy with vanilla cream and whipped cream-Preparation
The defrosted puff pastry dough is baked in the oven until nicely browned.
Mix eggs with sugar, then add starch dissolved in a little cold milk.
The remaining milk is boiled together with the vanilla bar cut lengthwise.
When the milk has boiled, remove the vanilla bean and pour over the egg, sugar and starch mixture.
Homogenize quickly and bring the mixture to a boil, stirring constantly.
It is ready when the composition has thickened.
Let it cool then mix it, adding the whipped cream at the beginning little by little until the mixture is homogeneous and thin a little.
Then we put the rest of the whipped cream and incorporate it with a spatula.
Cut about a quarter of the baking sheet and keep it on top
We place the sheet in a metal frame, we pour the composition on top and we decorate with crumbs from the sheet stopped for decoration.
Let cool for a few hours and then portion according to preference,
Serve powdered with vanilla powdered sugar.
Creamy with whipped cream
Rub the yolks with the sugar and 1 sachet of vanilla sugar then add the warm milk and boil on steam (bain-marie), until it thickens a little.
Separately dissolve the gelatin in 100 ml of water then pour into hot cream and mix well
Put it in the cold and when it thickens a little, mix it with the beaten egg whites
Spread the cream over the sheet, then add the whipped cream
The second sheet is crushed finely (I cut it into pieces), sprinkle over the whipped cream, then put the powdered sugar and let it cool for a few hours.
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Creamy with vanilla cream & # 8211 video recipe
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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 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 much, 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 top sheet 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 assembling the creamy cake, you must leave it to stand overnight. The puff pastry should 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.