Рет қаралды 77,169
Vanilla slice, Kremšnita, Kremschnitt is a widely and widely known delicacy in our region and beyond, and can be found in countless variations and recipes. Most people like the taste of the one they were used to in childhood. I have researched and tried many different recipes over the years. I have several of them that are excellent in terms of appearance and firmness, but now I decided to present to you the one that I actually consider the most delicious and which is definitely the taste of the homemade Krempita that I ate as a child, without even waiting for it to cool down when my mother made it: ) If you prefer it with the addition of sweet cream and gelatin, feel free to add it :)
RECIPE
CREAM PIE
- puff pastry 2 crusts
-1.25 l of milk
-10 eggs (smaller size)
- 400g of sugar
-2 vanilla sugars
-100g of flour (and an additional 50g if the eggs are large)
-70g density
- powdered sugar for sprinkling
Bake the skins according to the instructions on the packaging. Before that, roll them out in relation to the size of the pan (if you haven't already bought a thin one - which is a tip for beginners). Prick with a fork. The upper crust can be cut with a knife on the surface, thus making squares or pieces of cream later. If you want, you can cut them all the way through before baking and then stack them one square at a time on top. The third way is to crumble the entire crust from the top, which pastry chefs often do because it's easier to cut. Separate the yolk and the white. Beat the egg yolks with half the sugar and 2 vanilla sugars (or vanilla extract, or a vanilla stick). Beat until the sugar is dissolved and frothy. Add flour and thickener and beat on low speed. Pour into the milk that is already boiling (in a large pot) and stir until it thickens on low heat so it doesn't burn. Beat the egg whites and the other half of the sugar into a thick batter, then add to the cooked hot yellow cream (due to heat treatment) and mix with a spatula or spoon until everything is combined. Put the bottom crust in the pan, pour the whole filling and then the top crust. Powdered sugar goes over. It should sit in the fridge overnight before cutting.
***Note: Given the large amount of eggs, the difference in their size can significantly affect the density of the filling. If the eggs you use are large, feel free to add more flour or thickeners. Also, this is a recipe for those with a sweet tooth who like the taste of old-fashioned homemade Krempita, but if you still need to be sure of firmness, add gelatin to the filling.
Either way, no doubt you'll enjoy it :)
Because when it's tastiest, it's Mmm BRE!