While this dessert is a bit complicated to consume with out creating a whole mess, it competitors any decadent layer cake.We say the crunchy layers of puff pastry and sparkling vanilla cream are really well worth any easy cleanup that would happen. You see, it’s the complete package.It’s ethereal and creamy and candy sufficient and all smashed with that little morsel of puff pastry.(A sprinkling of more powdered sugar would not harm either.)
It is based on a pastry popular throughout Central and Eastern Europe called “kremsnite”. Well, it has many names (kremsnita, cremeschnitte…) but most of them mean ‘a slice of cream’. We are sure they are all delicious.Our model is genuinely no-bake and capabilities a short vanilla custard crowned with an ethereal layer of whipped cream.
The ingredient that makes these slices unique is puff pastry.You bake sheets of puff pastry for most effective ten mins and allow them to cool at the same time as you figure at the fillings. Place parchment paper under pan, then layer with vanilla custard and whipped cream. Cut the other sheet into squares before placing it on top – this makes serving much easier – and sprinkle everything with powdered sugar. Put it in the fridge to chill for a few hours, but for such a lovely pastry, it’s really simple!
A note on the rum: We found that it cuts through any eggs stuck to the custard, but this is entirely optional, so feel free to leave it out if you prefer.
°2 sheets of puff pastry, thawed
°4 cups of full fat milk
°1 1/2 cups granulated sugar
°1 1/4 cups all-purpose flour
°8 eggs, separated
°3 teaspoon vanilla extract
°2 tablespoons of rum (optional)
°2 c heavy whipping cream
°2 tablespoons powdered sugar, plus more for drizzling
Preheat oven to 350 degrees Fahrenheit. Placing each sheet of puff pastry on baking sheet and bake for 10 mn, to golden brown. Let it cool.
Adding 3 cups of milk to a saucepan also bring to a boil on medium heat.
Meanwhile, in mixing bowl, whisking egg yolks and granulated sugar to mixture is light and fluffy. Adding flour, vanilla, and rum (if using), and rest 1 cup milk.
When milk boils, stirring egg yolk mixture into boil milk and stirring to it becomes thick. Remove from the fire.
In bowl, beating egg whites with an electric mixer until stiff peaks form also then slowly add them to custard mix.
Placing one of the puff pastry sheets in bottom of a 9″ x 13″ baking dish. Spread the pastry cream evenly over the face. Placing in refrigerator to chill until cold also firm, 1 to 2 hours.
When custard has cooled, beat the whipped cream and 2 tsps of the powdered sugar with an electric mixer to smooth. Spread evenly over the custard.
Cut the second sheet of puff pastry into 15 squares and place on top of the whipped cream. Return to the refrigerator to cool for an additional two hours.
Sprinkling with powder sugar before serving.
Credit: Happy Cooking