Creams 2

Name: Creams 2 - Lucia A.
Ingredients: SHEET 2: 400 g puff pastry DOUGH: 3 eggs 500 ml milk 5 tablespoons sugar Dr.Oetker vanilla essence 5 tablespoons Gustin starch (Dr.Oetker) 250 ml liquid cream one packet of Dr.Oetker gelatin (10 g)

Dessert - Creams 2 by Lucia A. - Recipia

The cream puff is made from two sheets of puff pastry and a cooked cream with milk, egg yolks, and starch. Once the cream cools down, beaten egg whites, whipped cream, and gelatin are added to make the filling lighter and hold well between the sheets. For finishing, the second sheet can be crumbled on top and dusted with powdered sugar or placed whole. Quick info Total time: not specified in the original recipe Preparation time: not specified Baking time: until the sheets are golden brown, at a moderate heat Servings: number not specified; depends on the size of the pieces Difficulty: medium Recipe type: pastry dessert with vanilla cream Ingredients For the sheets 400 g puff pastry For the cream 3 eggs 500 ml milk 5 tablespoons sugar Vanilla essence Dr. Oetker 5 tablespoons starch Gustin, Dr. Oetker 250 ml liquid cream 1 packet gelatin Dr. Oetker, about 10 g For assembly 3-4 tablespoons water, for hydrating the gelatin Powdered sugar, for decoration Preparation method 1. Preparing the sheets Divide the puff pastry into two equal pieces. Roll out each piece and place it in a 30 x 35 cm baking tray lined with parchment paper. Bake the sheets one at a time at moderate heat until golden brown. The exact time is not mentioned in the original recipe, so pay attention to the color of the sheet. After baking, let them cool. The sheets should be handled carefully after baking, especially if they have puffed up or are very fragile. It is important that they are completely cool before placing the cream between them. 2. Base of the cream Separate the eggs. Put the yolks in a bowl and beat them with the sugar and vanilla essence. Gradually add 400 ml of milk, mixing after each portion. Place the bowl on the heat and warm the mixture. Separately, use the remaining 100 ml of milk to dissolve the starch. Mix well so that no lumps remain. When the milk on the heat starts to boil, pour in the dissolved starch and continuously stir. The cream will thicken as it boils. Turn off the heat after it has thickened and let it cool. Do not add the egg whites or whipped cream to the warm cream. They should only be incorporated after the yolk and starch base has cooled. 3. Incorporating the egg whites and whipped cream Beat the egg whites until stiff peaks form. When the cooked cream is cool, gradually fold in the egg whites with gentle mixing until the mixture is homogeneous. Separately, whip the liquid cream, then add it to the cream. Mix until the cream is evenly distributed and has an airy texture. 4. Preparing the gelatin Place the gelatin in a small bowl and hydrate it with 3-4 tablespoons of water. Let it sit for about 5 minutes. After hydration, dissolve the gelatin in the microwave. The source does not specify an exact time, so heat it just until it becomes liquid and mix it before use. Do not boil it. Pour the dissolved gelatin over the cream with whipped cream and egg whites, then mix well. The gelatin should be evenly distributed throughout the cream. 5. Assembling the cake Line the tray with foil. Place the first baked sheet at the bottom and pour the cream over it. Level it as much as possible. The second sheet can be used in two ways. The recipe's version is to crumble it and sprinkle the pieces over the cream. Finally, dust the surface with powdered sugar. If you prefer, you can place the second sheet whole over the cream without crumbling it. In this case, press down very gently so that the sheet sits on the cream without crushing it. Why I make this recipe often It is a practical version of a cream puff when you have store-bought puff pastry and want a vanilla cream dessert without making the sheets from scratch. The cream is lighter than one based solely on butter, and the gelatin helps the filling stay between the sheets after cutting. The cake can be finished quickly, depending on how you want to serve it. The crumbled top sheet is easier to portion, while the whole sheet maintains the classic look of a layered cream puff. Tips and variations Tips Let the sheets cool before assembly. If they are still hot or warm, they can soften the cream, and the dessert will be harder to cut. The starch must be dissolved separately in cold milk. If added directly to hot milk, it can form lumps more easily. Stir continuously when adding the starch to the milk and yolk base. The cream thickens relatively quickly at this stage. Egg whites and whipped cream are only added to the cooled cream. If the base is warm, the egg whites will lose their texture, and the whipped cream may become soft. The hydrated gelatin only needs to be dissolved. Do not boil it, as the recipe uses gelatin after hydration and dissolution, not after boiling. Substitutions The recipe uses Gustin starch and Dr. Oetker gelatin, but equivalent products can be used while keeping the quantities from the recipe. The vanilla essence can be replaced with another vanilla essence without changing the other ingredients. For the sheet, the recipe indicates 400 g of puff pastry divided into two. No alternative is indicated for this, as the texture of the puff pastry is important for the result. Variations You can assemble the dessert with the second sheet whole or crumble it on top. This is the variation mentioned in the original recipe and mainly changes the appearance and portioning method. If you choose the whole sheet, it is easier to cut the cake using a sharp knife and a gentle press. If you crumble it, the pieces of sheet fit more simply over the cream and do not need to be cut beforehand. Serving ideas Sprinkle powdered sugar before serving, especially if using the crumbled sheet. Portion the dessert after the cream has set and serve the pieces cold. Frequently asked questions Can the second sheet be used whole? Yes. The recipe allows you to place the second sheet whole over the cream. Alternatively, you can crumble it and sprinkle it on top, then add powdered sugar. When are the egg whites and whipped cream added? Both are incorporated after the cooked cream of yolks, milk, sugar, and starch has cooled. The egg whites are beaten until stiff, and the whipped cream is beaten separately before being added. How long should the sheets be baked? The recipe does not specify an exact number of minutes. The sheets are baked at moderate heat until golden brown, then left to cool. Why is milk used in two stages? Out of the 500 ml of milk, 400 ml is gradually added to the yolks and sugar, while 100 ml is used to dissolve the starch. This way, the starch can be added more easily to the hot cream without forming lumps. Is the crumbled sheet on top mandatory? No. You can also place the second sheet whole. Crumbling is just the finishing method indicated in the base recipe. Nutritional values The values are estimated and depend on the brand of puff pastry, the type of liquid cream, and the size of the pieces. For approximately 100 g of cream puff, the following can be considered: Calories: approximately 230-270 kcal Proteins: approximately 5-6 g Carbohydrates: approximately 27-32 g Fats: approximately 12-16 g The estimate includes puff pastry, milk, eggs, sugar, starch, and cream. It does not represent an exact value for each serving, as the recipe does not indicate the number of pieces obtained, and commercial ingredients may have different values. Storage and reheating The cream puff should be stored in the refrigerator, covered, as it contains cream with milk, eggs, whipped cream, and egg whites. It is recommended to keep it cold until serving. The cake should not be reheated. The sheets and cream change texture with heat, and the dessert is served cold. If using the crumbled sheet, it may gradually soften from contact with the cream, so it is better to keep the cake covered and consume it as fresh as possible.

Creams 2

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