Homemade French Cremes

1. Preparation and baking of pastry

puff pastry 1.1 lb (500 g)

Use a rolling pin to spread the puff pastry until thin so that one package of pastry fits into 2 larger baking tins. Place the pastry on the baking tin, prick it with fork and bake in preheated oven.

2. Cream in cremes

semi skimmed milk 1,5% 3.4 cup (800 ml) • sugar granulated 3.5 oz (100 g) • vanilla sugar 1.5 oz (40 g) • egg yolk 6 pcs • semi skimmed milk 1,5% ¾ cup (200 ml) • corn starch 3.5 oz (100 g)

Add sugar, vanilla sugar in milk and bring to boil. Pour egg yolks in and corn starch - maizena - stirred in milk. Cook dense cream.

3. Finishing of the cream

egg white 6 pcs

Beat egg whites into stiff foam. Add them into prepared pudding cream and easily mix until foamy.

4. Cream on the baked pastry

Equally spread cream in cremes on top of one of the baked puff pastries.

5. Chocolate on the baked pastry

cooking chocolate 7 oz (200 g) • sweet cream for cooking 2 tbsp

Melt chocolate over a water bath and add sweet cream for cooking in. Stir until smooth and spread it equally on top of the second baked puff pastry.

6. 

Once the chocolate on top of the pastry starts slightly stiffen, cut the pastry into equal squares.

7. 

Place the cut out squares on top of the pastry with cream spread on the surface. Let such prepared cremes stiffen in the cold place. Once they are stiff, the best one day after they were baked, cut the stiff cream and bottom pastry in the foreshadowed lines.

8. Serving

double cream

Serve without whipped cream, or if you serve it with whipped cream then raise up top pastry with chocolate on each cremes and spray the whipped cream on top of the cream and again cover it with the chocolate top.