Creams with simple egg yolk cream

Cremes is a traditional homemade cake, delicate and refined, that adds a touch of elegance to any festive table. With a rich yolk cream and fine dough, this dessert is perfect for special moments as well as for a gathering with friends. I invite you to discover together the recipe for cremes with traditional cream, a simple and delicious recipe that will impress anyone!

Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12 servings

Ingredients

For the dough:
- 250 g flour
- 70 g butter (preferably at room temperature)
- 50 g sugar
- 1 teaspoon ammonia
- 2 cups of milk (approximately 200 ml)

For the cream:
- 5 eggs (separate the yolks from the whites)
- 300 g sugar
- 160 g flour
- 50-60 g butter (melted)
- 1 vanilla bean or seeds from a pod
- 1 l milk

Necessary utensils
- A baking tray
- Double boiler for cooking the cream
- Mixer or whisk for beating the egg whites
- Spatula for mixing
- Grater for vanilla (if using a pod)

Step by step: Preparing the Cremes

1. Preparing the dough:
- In a large bowl, cream the butter with the sugar until it becomes a creamy and fluffy mixture. This is an essential step to achieve a soft and delicious dough.
- In another bowl, dissolve the ammonia in warm milk, then add the flour and mix well until you obtain a homogeneous mixture.
- Add this mixture to the creamed butter and sugar and mix well. Then, knead the dough until it becomes elastic and smooth. If necessary, you can add a little milk to adjust the texture.
- Divide the dough into two equal parts and roll each part into a thin sheet. Use flour to prevent sticking.

2. Baking the sheets:
- Preheat the oven to 180°C (350°F).
- Place the sheets of dough in the baking tray, making sure they do not overlap. Bake them for 15-20 minutes until golden. It is important to check them periodically to prevent burning.

3. Preparing the cream:
- In a double boiler, mix the yolks with 200 g of sugar well. This mixture will become the base for your cream.
- Add the flour and a little cold milk, mixing until you obtain a homogeneous paste.
- In another pot, heat the remaining milk with the vanilla. When the milk starts to boil, gradually pour it over the yolk mixture, constantly stirring to avoid lumps.
- Place the mixture over low heat and continue to stir until the cream thickens. It is essential to stir constantly to prevent sticking to the bottom of the pot.
- After the cream has thickened and the raw flour smell has disappeared, remove it from the heat and add the butter, mixing well until completely melted.

4. Beating the egg whites:
- In a clean bowl, beat the egg whites until they form a foam. Then, gradually add 100 g of sugar and continue beating until you obtain a firm and glossy meringue.
- Carefully fold the egg whites into the warm cream using a spatula. Mix with gentle, upward motions to maintain the airiness of the meringue.

5. Assembling the cake:
- Place the first sheet of dough on a platter. Spread the yolk cream evenly on top.
- Place the second sheet of dough over the cream, pressing gently to adhere.
- Let the cake chill for a few hours, preferably overnight, to firm up well.

6. Serving:
- Before serving, you can sprinkle a layer of powdered sugar on top or add a thin layer of whipped cream for extra flavor and an elegant presentation.
- Cremes is served cold, cut into squares or rectangles, and is ideal alongside a fragrant coffee or a relaxing tea.

Useful tips:
- Quality ingredients: Make sure to use high-quality butter and fresh eggs, as these will influence the flavor and texture of the cream.
- Ammonia: Traditionally used in recipes, ammonia helps achieve a flaky dough. If you don’t have it, you can use baking soda, but it will slightly change the texture.
- Variations: You can add flavors like lemon or orange zest to the cream for a fresh note. You can also experiment with various toppings, such as caramelized nuts or grated chocolate.
- Storage: Keep the cake in an airtight container in the refrigerator, where it can last up to a week.

Nutritional benefits:
Cremes is a cake rich in protein due to the eggs and contains healthy fats from the butter. Additionally, vanilla provides antioxidants, while sugar offers quick energy. However, it’s good to know that it is a higher-calorie cake, so moderate consumption is recommended.

Frequently asked questions:
- Can I change the ingredients? Yes, you can experiment with different types of flour or add your favorite flavors for a personalized touch.
- Why should I use ammonia instead of baking powder? Ammonia provides a flakier texture and is traditionally used in thin-layer cakes.
- How do I know when the cream is done? The cream is done when it becomes thick and coats the back of a spoon.

Cremes is more than just a simple cake; it is a culinary experience that combines tradition with the joy of sharing special moments with loved ones. So put on your apron and let’s enjoy this wonderful recipe!