CREMSNIT with homemade puff pastry
Dough (for a tray 34/44 cm):
– 300 g butter (65% – Pilos)
– 8 tablespoons oil
– 12 tablespoons water
– 2 yolks
– flour as much as you need
– 1 pinch of sodium bicarbonate
– 1 teaspoon vinegar (or lemon juice)
For the filling:
– 4 egg yolks
– 6 tablespoons sugar
– 1 pinch of salt
– 1 l milk
– 12 tablespoons flour
– 200g butter
– 2 teaspoons lemon essence
– 2 teaspoons lemon juice
PREPARATION – Cremsnit with homemade puff pastry:
Put the butter in a bowl and melt it over low heat, then give away, in another bowl, half the amount, and over the amount left on the heat add oil and keep it boil, then add 2 handfuls of flour.
Mix flour vigorously to homogenize well.
Will result a slightly fluid composition.
Rub the yolks with salt, then diluted slowly with water and mix them with the remaining butter slightly cooled.
Dissolve baking soda in vinegar and add the other ingredients, then begin to gradually incorporate the flour.
Mix the dough in the bowl first, until thickened, then turn it upside down on the table , gradually sprinkling flour over it until we get a sticky dough and slightly elastic.
I used approximately 750 g flour.
Stretch the dough by using the rolling pin in thin sheet, very thick and over half of it stretch half of the fluid composition.
Bend other half of dough, ungreased, over the composition with a light pressure, then stretch and half of the remaining composition, over half of the dough, and bend it and so on until finished composition and how it allows us to bend the dough.During this procedure, stretch slightly the corners .
We cover the dough with foil and put it in the fridge for a few hours until the composition will harden inside.
Divide the dough into two parts, not even equal and bake each side lying on the back tray for 30-35 minutes at 180 degrees, or until nicely browned on top will (depending on each oven).
The small part , designed to be placed over , we have to bake it more, because we shatter it .
For the filling, mix the egg yolks in a bowl with sugar, salt and a little cold milk, add flour and blend . Then add slowly, the remaining hot milk, stirring constantly.
Put the bowl on medium heat and mix in the cream continuously until it will thicken as a pudding.
Take the bowl aside from the heat and immediately add the butter cut into pieces.
Add essence and lemon juice and mix vigorously until the butter melts and thoroughly homogenized cream.
We place the sheet of dough (the largest) in the pan, pour the hot cream over it and over the cream crush the other sheet and a pressure slightly above the cream.
Cover the pan and put it on cold a few hours, after which we portion cake.
Above sprinkle some powdered sugar. I put in the vanilla flavor.
Servings: 24 Preparation time: Under 60 minutes