Old Dessert Recipes | KRÉMES | CREMESCHNITTE | CREMSNIT | From Scratch

Today we will share one of our favorite desserts. This dish is popular in many former Austro-Hungarian regions in various variations. In Hungarian it is called Krémes, kremeschnitte in german, kremówka in poland, krempita in serbian and the list goes on.
-------------------------------------------------------------------------------------------------------------------------------------
Old Dessert Recipes | KRÉMES | CREMESCHNITTE | CREMSNIT | From Scratch
--------------------------------------------------------------------------------------------------------------------------------------
For this recipe we used:
Vanilla Custard:
2000 gr / 70 oz Milk (fat content at least 2.8 %)
20 Egg yolks
2 Vanilla sticks
500 gr / 17 oz oz Sugar
280 gr / 10 oz Flour
Whipped Egg whites:
15 Egg whites
100 gr / 3.5 oz Sugar
Puff Pastry:
500 gr / 17 oz Flour
500 gr / 17 oz Butter
300 gr / 10.5 oz Water
5 gr / 0.17 oz Salt
Topping:
30 gr / 1 oz Caramel sauce
3 tbs Powdered sugar
This quantity is enough for 20 servings or 10 big servings.
We start by making the puff pastry. In a big bowl we add the flour followed by the salt.We pour the water and we mix it for at least 5 minutes until we get a smooth dough. We cut it open with a knife and we let it rest in the fridge for 1 hour covered with plastic wrap. In one hour our dough is softer and easier to work with. We need to bring the butter to the same consistency as the dough so we will gently bash it with the rolling pin. When done we take the dough and we flatten it as you see in a star or cross shape. In the center we leave some dough to compensate with the excess that we will have on top after folding it. We add the butter and we gently fold the dough on top. In this old dessert recipe people used pork fat instead of butter.
We will flatten and fold it 2 times before putting it to the fridge so it hardens up for the next folding process. You can see that we fold it in 3. If you have excess flour between the layers then brush it off to be sure that it will stick to each other. We give it a turn and we repeat the process. If feel that the dough is too soft the put it in the fridge to rest for 30 minutes to be firm. We usually can do 2 turns before letting it to rest in the fridge. We will make a total of 6 turns and in the end we will get more than 700 layers. After all 6 turns we flatten the dough on a baking paper until it has a thickness of 2 to 3 mm. We will cut out as much as we need for our kremes or kremeschnitte in german. We will bake 2 one for bottom and one for the top of our dessert. The rest can be stored in the freezer. Just cut it the size you want and roll it as you see here. It can be stored for months. We pre-heat the oven at 200 c or 392 F and we bake our puff pastry for roughly 20-22 minutes until you see that it gets a nice golden color. Our puff pastry is done so we proceed to our vanilla custard. We split the egg whites from the yolks. We add sugar to the egg yolks while mixing constantly. We use a mixer to incorporate as much air as possible. We use vanilla sticks not vanilla extract because it has a better more rounded flavor. Many don`t use it because the small grains can be seen in the custard. On medium heat we heat up some milk. We don`t want to bring it to boiling point just below it. We add the vanilla, we give it a mix and we proceed by adding the egg yolks that we mixed earlier. We incorporate it with the milk and we continue by mixing in the flour. Small amounts at a time. This is the consistency we want. When done we take it of the heat and we let it to cool down . While it is cooling we whip some egg whites with the sugar until firm. Be careful to not overheat them. We add it to the cream gently without breaking it. Our vanilla custard is ready. We evenly pour it on a layer of puff pastry and we add the top layer of puff pastry. Noticed that we`ve cut the top layer of puff pastry it in shapes before baking so it will be easier to serve. An optional step is to brush the pastry with some caramel sauce. You can miss this step if you want. Last we sprinkle powdered sugar on top. The kremes needs to rest in the fridge for a few hours but we recommend to let it rest overnight. Serving is easy. Use a knife soaked in warm water.
This old dessert recipe is just a delicious treat that we can`t get enough of.
Try it out and let us know what you think.
See you next time
----------------------------------------------------------------------------------------------------------
The music we use:
www.epidemicso...
Also check us out on:
/ admerosfood
/ adm3ro
/ admeros

[@canadapainter658]

sweet,,,

[@AdmerosFood]

Thanks!

[@PandaMoolin]

omg!!!!!

[@bgwildlife7715]

Super happy to see dessert recipe video here ! Subscribers really pumping up my friends good to se your progress !

[@AdmerosFood]

Thanks a lot🙏! We had a craving for desert, so we had to make one 😀

[@Nufeelvr]

Looks delicious, I would love it if someone would make it for me.
Looks like a lot of work.
Could Cheat by buying crescent dough already made?

[@AdmerosFood]

Thank you for stopping by! ❤🙏👍Sure, you can use dough already made... its way easier, and you wont make a mess in your kitchen 😀. We wanted to show how to make everything from scratch, and with a bit of practice the dough you make at home is way better than the regular ones in the market. Try it out and let us know what you think. (spoiler: its delicious 😀)