It turns out that creams are popular not only in Poland. Croats are also eager to eat this simple and tasty dessert. On the Balkan Peninsula They bear the namesę “creamy” and specifically come from the city of Samobor. The confectioner Duro Lukačić is considered the author of this sweet recipe. He developed the recipe in the 1920s and was based on the German dessert “CREMESSchnitte”.
Samoborskie creams stand out light, yellow cream. Is prepared from eggs, milk, sugar and flour and closed between two fragments of puff pastry. Additionally, under the upper part of the dough is located thin layer of whipped creamwhich gives even more delicacy. Finally, the whole is sprinkled with powdered sugar, adding even more sweets.
Each fan of traditional papal creams should eat Croatian cream at least once. I tried Kremšnite for the first time on vacation. Initially, I was skeptical and did not believe that this cream is better than Wadowicka.
The first bite has already dispelled my doubts. Yellow cream that fills it, has a unique taste. It is perfectly complemented by a delicate whipped cream. In addition, it is a shortcrust puff pastry. This combination is like a dream. Be sure to prepare for the whole family. I guarantee that you will be delighted.
Ingredients:
- 1 pack of puff pastry,
- 50 g of butter,
- 750 ml of milk,
- 6 yolks,
- 50 g of cake flour,
- 50 g of corn starch,
- 130 g cukru,
- 15 g of vanilla sugar,
- 250 ml cream 36%,
- icing sugar.
Preparation method:
1. Puff pastry Expand and a piece of cross -section in half. Prick it with a fork and put it on 2 sheets lined with baking paper. Bake the dough for 20 minutes in an oven preheated to 175 degrees C. After this time, leave it to cool.
2. Grate the yolks with 100 g of sugar to a light, fluffy mass. Add flour, potato starch and vanilla sugar sifted through a sieve. Mix to combine the ingredients. Add 250 ml of milk, combine with a mixer again.
3. In a saucepan, boil the remaining milk with butter. Add the mass with yolks to it. Stirring all the time, boil the contents of the pot again. Set aside to cool.
4. Transfer one of the baked bottoms into the mold and pour a cooled cream on it. Put the form in the fridge for 20 minutes.
5. At the end of the time, beat the cream with other sugar stiffly. Pull the dough out of the fridge, and spread the whipped cream evenly at the top of the cream. Apply the second piece of puff pastry. Put in the fridge again for 20 minutes.
6. Before serving, cut the dough into square pieces. Sprinkle with powdered sugar. Croatian creams are ready to eat.
Source: Croatia.hr, Terazpoczy.pl
