Cremes (cremsnit), Romanian vanilla custard pastry

Ingredients

For the puff pastry

• 2 sheets puff pastry

For the custard

• 700 ml milk
• 4 eggs
• 120 g sugar
• 90 g starch
• 1 teaspoon vanilla extract
• 150 ml liquid cream

For the whipped cream layer

• 150 ml liquid cream
• 30 g sour cream with 20% fat
• 20 g honey
• 125 g raspberries
• 10 g powdered sugar

Preparation

1. Let the 2 puff pastry sheets thaw at room temperature. Preheat the oven to 220°C. 2. Place each sheet on baking paper and bake them one at a time on the lowest rack for 20 minutes each. Take them out when puffed and golden, then leave to cool. 3. Beat 4 whole eggs with 120 g sugar, then whisk in 90 g starch and 1 teaspoon vanilla extract until smooth. 4. Heat 700 ml milk in a saucepan for 5 minutes, until it reaches boiling point. Take the saucepan off the heat, pour the egg mixture into the milk and stir well. 5. Put the saucepan back on the heat and stir for 8 minutes, until the custard thickens. Let it cool a little, cover with plastic wrap pressed directly onto the surface and refrigerate for 2 hours. 6. Transfer the cold custard to a bowl and beat it. Gradually add 150 ml liquid cream, beating until the custard is airy and firm enough. 7. Beat 150 ml liquid cream with 30 g 20% sour cream and 20 g honey. Place the first pastry sheet on a serving plate, spread over the vanilla custard, then the whipped cream and 125 g raspberries. 8. Crumble the second sheet over the raspberries and dust with 10 g powdered sugar. Refrigerate the dessert for 4 hours, until it is easy to cut.