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Desert cremsnit Duo

Desert cremsnit Duo

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First we prepare the creams.

Mix the yolks with a pinch of salt, then with the sugar until creamy.

Then dilute them with 100 ml of cold milk and add the starch.

Homogenize the composition well.

Bring the rest of the milk to a boil, then add a little over the composition of the yolks with starch, stirring intensely.

When the composition is well diluted, pour it over the milk on the fire, stirring intensely for homogenization.

Boil the yolk cream with starch until it thickens like a pudding, stirring constantly in it.

We then divide it into two equal parts.

Quickly incorporate, in the first part, the dark chocolate broken into pieces and 2 teaspoons of rum essence.

In the second part we incorporate the white chocolate broken into pieces and 2 teaspoons of lemon essence.

Mix well in hot creams until the chocolates melt and the creams are homogenous.

Cover them with cling film so they don't get crusted and let them cool.

Spread the cooled creams between the creaming sheets and give the delicious quick creaming with creams in two colors cold, covered and lightly pressed.

Leave it for a few hours, until the sheets are well hydrated and can be portioned.

We powder it with vanilla powdered sugar and serve it with great appetite, along with a good tea, a coffee, or even plain.

Scottish cream

& Icirc & # 539i need & # 8232for sheets:
300 g f & # 259in & # 259
100 g margarine & # 259
50 g zah & # 259r pudr & # 259
1 or
1 sachet of baking powder
60 g sm & acircnt & acircn & # 259
2 tablespoons milk
& Icirc & # 539i need & # 8232for cream & # 259:
1 l milk
250 g zah & # 259r
3 or & # 259
10 tablespoons f & # 259in & # 259
1 esen & # 539 & # 259 & # 8232de vanilie
150 g margarine & # 259

Prepare the sheet:
Incorporate the margarine into the mixture, mix it with the sugar, egg, baking powder, cream and milk. The dough should be softer. & Icircmpar & # 539i dough & icircn 3 pieces & # 259 & # 539i & # 537i & icircl put for 1-2 hours in the refrigerator. & Icircntinzi 3 sheets sub & # 539iri & # 537i le coci pe fundul t & # 259vii.
Preg & # 259te & # 537ti cream:
Ba & # 539i g & # 259lbenu & # 537urile with sugar, flour and a few tablespoons of milk. Put the rest of the milk on the fire and, when it is hot, pour the mixture of egg yolks. Boil over low heat, stirring constantly. Quickly whisk the hard foams with vanilla sugar and pour them over the cream set aside from the heat. Mix the cream and put the cream between the sheets. Give the cake a cold, cut it and sprinkle it with powdered sugar and vanilla sugar.

20 por & # 539ii & # 8232Preg & # 259tire: 50 minutes COOKING: 20 minutes
Re & # 539et & # 259 by Mihaela Bugeanu, Lunca commune, Teleorman county

From the ingredients, knead a well-worked dough that is easy to spread. Divide into two parts, spread out sheets. The lard is mixed with flour and divided into two parts. Each sheet is spread and greased with lard mixed with flour. It runs very tight.

We lift the roll from one end and fold it. Then spread the sheet the size of the tray again. Bake the sheets on the back of the tray greased with very little oil. We handle the sheets carefully because they are fragile, they break quickly.

Cream: Mix pudding powder in milk, add beaten egg yolks with sugar. The vanilla pod is cut and the seeds are removed and put in the milk. Boil the cream over low heat until it thickens. Remove from the heat and add the diced butter. Mix well and cover the cream with cling film. Let the cream cool.

To mount the cream, proceed as follows: On a sheet, spread the cream in an even layer. Spread whipped cream over the cream. On top we put the second sheet that we broke. Powder with vanilla powdered sugar.

Homemade creams or creams

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It's so good that everyone asks for 2 servings. Homemade sheets, vanilla egg cream, make a difference.

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It can be found in any confectionery. Commercial puff pastry creams - What to cook today?

First we prepare the cream sheets. Divide the puff pastry 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.

Cover with the other sheet and put the tray in the fridge.

It is normally left in the fridge overnight. If you do not have patience you can try a slice of Creamy with whipped cream and faster. Before serving, powder with powdered sugar.

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100 g vanilla powdered sugar

cream: 1 l milk, 250 g sugar, 200 g butter, 8 tablespoons flour, 3 sachets vanilla sugar

Method of preparation

1. Bake the first sheet: lightly spread it with the rolling pin, prick it and brown it nicely in the stove tray.

2. Bake the second sheet: spread it a little, prick it (with a fork) and cut it into small rectangles, place them in the same order when baking at the end, when we assemble the cake, place them nicely, in the same order on top of the cream.

3. We make the cream: 300ml milk we mix them with the sugar and flour, then in the hot milk we put this composition and we mix, on the fire until it thickens like a more consistent cream. When it has cooled, add the butter, kept at room temperature and the vanilla sugar. Mix well until we have a fluffy, creamy, homogeneous composition!

4. Assembly: over the first baked sheet we put the cream and at the end we place the pieces (taken in a row) from the second sheet.