Kremówka Papieska

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to 200°C (390°F) and line a large baking sheet with parchment paper.

   Ongeveer 5 min

2. 2

   Roll out each sheet of puff pastry to about 3mm thickness. Cut each sheet into a rectangle that fits your baking pan, approximately 25x35 cm.

   Ongeveer 5 min

3. 3

   Place one puff pastry rectangle on the prepared baking sheet. Prick it all over with a fork to prevent excessive puffing.

   Ongeveer 2 min

4. 4

   Bake the first pastry sheet for 15-20 minutes, or until golden brown and crisp. Repeat with the second pastry sheet.

   Ongeveer 20 min

   Tip van de kok: If the pastry puffs up too much, gently press it down with another baking sheet while still warm.

5. 5

   Let the baked pastry sheets cool completely on a wire rack.

   Ongeveer 10 min

6. 6

   To make the custard, pour about two-thirds of the milk into a saucepan and bring it to a gentle simmer over medium heat.

   Ongeveer 5 min

7. 7

   In a separate bowl, whisk together the remaining milk, granulated sugar, egg yolks, whole egg, cornstarch, and all-purpose flour until smooth.

   Ongeveer 3 min

   Tip van de kok: Ensure there are no lumps for a silky custard.

8. 8

   Once the milk is simmering, slowly pour about half of it into the egg mixture, whisking continuously to temper the eggs.

   Ongeveer 2 min

   Tip van de kok: This prevents the eggs from scrambling.

9. 9

   Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, whisking constantly, until the custard thickens significantly and comes to a boil.

   Ongeveer 8 min

   Tip van de kok: Scrape the bottom of the pan to prevent sticking.

10. 10

    Remove the custard from the heat and stir in the vanilla extract and softened unsalted butter until fully incorporated and smooth.

    Ongeveer 2 min

11. 11

    Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Let it cool completely to room temperature, then chill in the refrigerator for at least 2 hours.

    Ongeveer 2 uur 30 min

    Tip van de kok: Chilling is crucial for the custard to set properly.

12. 12

    Once chilled, place one baked puff pastry sheet on your serving platter or a sturdy cutting board.

    Ongeveer 1 min

13. 13

    Spread the cooled, thickened custard evenly over the first pastry layer.

    Ongeveer 2 min

14. 14

    Carefully place the second puff pastry sheet on top of the custard layer.

    Ongeveer 1 min

15. 15

    Dust generously with powdered sugar before serving.

    Ongeveer 1 min