Description
Mit diesem Rezept gelingt Ihnen eine köstliche Cremeschnitte, die mit wenig Aufwand zubereitet wird. Schnelle und Einfache Schnitten Rezepte.
Ingredients
Scale
- 1 Stk Eidotter (egg yolk)
- 1 Pk frischer Blätterteig (fresh puff pastry, approx. 250g)
- 12 Bl Gelatine (12 sheets gelatin)
- 60 g Kristallzucker (granulated sugar)
- 3 EL Marillenmarmelade (apricot jam)
- 250 ml Milch (milk)
- 20 g Puddingpulver (vanilla pudding powder)
- 2 EL Rum (80 Vol.-% alcohol)
- 1 Prise Salz (pinch of salt)
- 750 ml Schlagobers (whipping cream)
- 4 TL Staubzucker (powdered sugar)
- 1 Pk Vanillezucker (vanilla sugar)
- 1 Stk Zitrone (lemon)
Instructions
- Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper. Unroll the fresh puff pastry and place it on the tray. Use a fork to prick the pastry evenly all over, which will prevent it from puffing up excessively during baking. Place the tray in the preheated oven and bake the puff pastry for about 20 minutes, or until it is a light golden brown. Remove from the oven and let it cool completely.
- Pour most of the milk (reserve a few tablespoons) into a saucepan. Add the granulated sugar, vanilla sugar, and a pinch of salt. Heat the mixture over medium heat until it comes to a gentle boil, stirring occasionally to dissolve the sugar.
- In a separate bowl, mix the reserved milk with the vanilla pudding powder and the egg yolk, whisking until smooth and lump-free. Once the milk on the stove is boiling, slowly pour in the pudding mixture while whisking constantly. Continue cooking the mixture for about 1 minute, stirring all the while, until it thickens to a pudding consistency.
- Pour the finished pudding into a clean bowl. Sprinkle the surface evenly with powdered sugar to prevent a skin from forming, then cover tightly with plastic wrap so that it touches the surface of the pudding. Place the pudding in the refrigerator to chill and set.
- Once the baked puff pastry has cooled, carefully cut it in half crosswise so that you have two equal rectangular pieces. One half will serve as the base, and the other as the top of your Cremeschnitten.
- Gently heat the apricot jam in a small saucepan or microwave until it becomes spreadable. Using a pastry brush or the back of a spoon, evenly spread the warm jam over one of the pastry halves (this will become the top layer).
- To make the glaze, combine the powdered sugar with a few drops of freshly squeezed lemon juice and about 1 tablespoon of water in a small bowl. Stir until you have a thick but spreadable icing; it should be viscous and not runny. Adjust the consistency with a little more water or sugar as needed.
- Spread the glaze evenly over the jam-covered puff pastry half. Place this glazed pastry half in the refrigerator to allow the icing to set while you prepare the cream filling.
- Soak 8 sheets of gelatin in a bowl of cold water for about 5-10 minutes, or until softened. In the meantime, whip the cold whipping cream in a large bowl with an electric mixer until it holds stiff peaks. Set aside.
- Retrieve the chilled pudding from the refrigerator. Using a hand blender or whisk, blend the pudding until smooth. Add the finely sifted powdered sugar and the rum, mixing thoroughly until well combined.
- Remove the softened gelatin from the cold water and gently squeeze out the excess liquid. Place the gelatin in a small saucepan with a splash of water and heat over low heat, stirring, until the gelatin has completely dissolved (do not let it boil). Let it cool slightly, then quickly but thoroughly mix the liquid gelatin into the pudding mixture.
- Carefully fold the pudding-gelatin mixture into the whipped cream, using a spatula to ensure a smooth, even cream. Work gently to keep the cream airy and light.
- Place the unglazed puff pastry half (the base) on a serving platter or tray. Evenly spread the cream mixture over the entire surface of the pastry, smoothing the top with a spatula.
- Take the glazed puff pastry half from the refrigerator. Using a sharp knife, pre-cut it into serving-sized rectangles or squares (this will make cutting the finished dessert easier and neater). Carefully place the glazed pastry pieces, glaze side up, onto the cream layer to form the top of the Cremeschnitten.
- Transfer the assembled Cremeschnitten to the refrigerator and chill for at least 1 to 2 hours, or until the cream has set and the dessert holds its shape.
- Just before serving, use a sharp knife to cut along the pre-marked lines to portion the Cremeschnitten. Serve chilled and enjoy this classic creamy treat.
Notes
For best results, use a very sharp knife dipped in hot water to cut the Cremeschnitten cleanly. You can prepare the Cremeschnitten a day in advance; simply store it covered in the refrigerator. If you prefer a more intense flavor, you can add a bit more rum or use a vanilla bean instead of vanilla sugar. Make sure the cream layer is fully set before slicing to achieve neat, professional-looking pieces.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte, Kuchen Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg