Creams

Cremes with delicate layers and fine cream: a recipe that will win you over

If you are looking for an elegant dessert that will impress on any occasion, you have come to the right place! The cremes recipe, inspired by pastry traditions, combines delicate layers with a delicious and airy cream, perfect for indulging your taste buds. In this recipe, I will guide you step by step, providing you with tricks and useful tips to achieve a flawless result. Let's get to work!

Preparation and baking time
- Preparation time: 1 hour
- Cooling time: 3 hours
- Total time: 4 hours
- Number of servings: 12 servings

Ingredients

For the layers:
- 450 g flour
- 2 egg yolks
- 2 heaping tablespoons of yogurt
- A pinch of baking soda
- A pinch of salt
- Cold water, as needed, to form a non-sticky dough
- 250 g lard (or butter)
- 120 g flour (for dusting the dough)

For the cream:
- 1 liter milk
- 6 eggs
- 12 tablespoons of sugar
- 200 g flour
- 1 packet of gelatin
- Vanilla essence

A brief history
Cremes, also known as cremșnit in some regions, is a classic dessert appreciated for its fine texture and delicate taste. Its origins are lost in the mists of time, but it has certainly become a favorite in patisseries around the world. This cremes recipe we will prepare today is a simplified yet equally delicious version that can be made at home.

Step by step

1. Preparing the dough for the layers
Start by preparing the ingredients for the layers. In a large bowl, combine the flour, egg yolks, yogurt, baking soda, and salt. Mix well until you obtain a homogeneous mixture. Gradually add cold water, stirring continuously, until the dough becomes non-sticky and easy to handle.

2. Lard
In another bowl, mix the lard with 120 g of flour. This combination will add flavor and flakiness to your layers. Make sure the lard is soft enough to mix easily.

3. Chilling the dough
Wrap each dough (both the layer dough and the one for greasing) in plastic wrap and let them rest in the refrigerator for 30 minutes. This step will help solidify the fat and create crispier layers.

4. Forming the layers
After the dough has rested in the refrigerator, take it out and divide it into 3 parts. Roll out the layer dough into a sheet of suitable thickness. Using a spatula or brush, spread a layer of lard over the entire surface of the dough. Then, fold the sheet from left to right and then from right to left, so that the edges meet in the middle. Fold again along the center line, then wrap the dough lengthwise. Repeat this process with the other two parts of dough.

5. Chilling again
Put the dough back in the refrigerator for another 30 minutes. This will help maintain the shape of the layers during baking.

6. Baking the layers
Preheat the oven to 180°C. Take the dough out of the refrigerator and roll it out again into 2 thin sheets. Prick them with a fork to prevent puffing during baking. Place the layers on a baking tray lined with parchment paper and bake for 15-20 minutes, or until golden and crispy. Let them cool completely.

7. Preparing the cream
In a pot, bring the milk close to a boil. Meanwhile, in a bowl, mix the egg yolks with the sugar and flour, adding a little cold milk to achieve a homogeneous mixture. When the milk starts to boil, gradually add the egg yolk mixture, stirring continuously to prevent lumps from forming. Cook on low heat until the cream thickens.

8. Gelatin
Hydrate the gelatin in cold water according to the instructions on the package. Once the cream is ready, remove it from the heat and add the hydrated gelatin, stirring until completely dissolved. Add vanilla essence for a sublime taste and let the cream cool slightly.

9. Beating the egg whites
In another bowl, beat the egg whites with the remaining sugar until you obtain a firm and shiny meringue. Add the meringue to the warm egg yolk cream, gently folding from top to bottom to preserve the airiness of the mixture.

10. Assembling the cake
Place the first layer of dough on a platter. Pour all the warm cream over the layer, smoothing it out with a spatula. Crumble the second layer of dough and sprinkle the crumbs over the cream on the first layer. This layer will provide a delicious textural contrast.

11. Final cooling
Sprinkle powdered vanilla sugar on top, then let the cake chill in the refrigerator for at least 3 hours. This cooling time will help stabilize the cream and make it easier to cut the cake into perfect portions.

Serving and variations
Cremes is served cold, cut into squares or triangles. You can add fresh berries or caramel for an extra flavor boost. You can also experiment with different flavors by adding almond or lemon essence to the cream.

Useful tips
- Make sure all ingredients are at room temperature before starting the cooking process.
- Use a silicone spatula to avoid breaking the meringue when incorporating it into the cream.
- If you don't have lard, you can use butter, but the taste will be slightly different.
- If you like sweeter desserts, feel free to add more sugar to the cream.

Calories and nutritional benefits
A serving of cremes contains approximately 250 calories, providing a balance of carbohydrates, proteins, and fats. Eggs and milk are excellent sources of protein and calcium, contributing to a healthy diet.

Frequently asked questions
1. Can cremes be frozen?
Yes, but it is recommended to keep it without the powdered sugar and crumbs, which you can add after thawing.

2. Can I use plant-based milk?
Sure! You can adapt the recipe using almond, soy, or coconut milk, but make sure to choose unsweetened milk.

3. What is the secret to flakier layers?
Patience is key. Chilling the dough helps achieve flakier and crispier layers.

Now that you have all the information you need, it's time to start cooking! This cremes recipe will not only bring joy to your tables but will also be a source of personal satisfaction, knowing that you have prepared a delicious dessert with your own hands. Enjoy!