Description
Knuspriger Blätterteig trifft auf luftig-vanillige Creme, verfeinert mit Ribiselmarmelade, einem Hauch Rum und Zitrus. Zartschmelzend, süß-säuerlich, mit schimmerndem Zucker bestäubt – ein himmlischer Genuss für alle Sinne.
Ingredients
Scale
- 30 g Staubzucker (powdered sugar)
- 1 Packung Blätterteig (puff pastry)
- 1 EL heißes Wasser (1 tablespoon hot water)
- 2 Spritzer Zitronensaft (2 splashes lemon juice)
- 3 EL Ribiselmarmelade (3 tablespoons red currant jam)
- 1 Packung Vanillezucker (vanilla sugar)
- 1 Schuss Rum (a splash of rum)
- 1 Prise Salz (a pinch of salt)
- 8 Blatt Gelatine (8 sheets gelatin)
- 0.5 Packung Vanillepuddingpulver (half a packet vanilla pudding powder)
- 4 TL Staubzucker (4 teaspoons powdered sugar)
- 750 ml Schlagobers (whipping cream)
- 260 ml Milch (milk)
- 55 g Kristallzucker (granulated sugar)
Instructions
- Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper to prevent sticking and ensure easy removal of the pastry later.
- Roll out the puff pastry (Blätterteig) onto the prepared baking sheet. Use a fork to prick the surface of the pastry all over; this helps prevent excessive puffing during baking. Bake the pastry in the preheated oven for about 20 minutes or until it turns a light golden brown. Remove from the oven and let it cool slightly.
- While the pastry is baking, prepare the vanilla pudding for the cream. In a small bowl, mix the vanilla pudding powder with a small amount of the milk to create a smooth slurry with no lumps.
- Pour the remaining milk into a saucepan. Add the pinch of salt, granulated sugar, and vanilla sugar. Heat the mixture over medium heat, stirring until the sugars dissolve and the milk begins to steam.
- Once the milk mixture is hot, whisk in the pudding slurry. Continue stirring constantly and bring the mixture to a gentle boil. Cook for about 1 minute, stirring, until the pudding thickens to a firm, custard-like consistency. Remove from heat and allow the pudding to cool slightly, stirring occasionally to prevent a skin from forming.
- Once the puff pastry has cooled enough to handle, use a sharp knife to cut it in half, creating two equal rectangles. If the pastry puffs up unevenly, gently press it down with a clean towel. Set both halves aside.
- Take one of the pastry rectangles. If the red currant jam (Ribiselmarmelade) is too thick to spread, heat it gently in a small saucepan or in the microwave until it is just softened. Spread the jam evenly over the surface of one pastry rectangle using a spatula or the back of a spoon.
- In a small bowl, mix 4 teaspoons powdered sugar with the lemon juice and hot water to make a smooth glaze. The consistency should be thick but pourable; add more water or sugar as needed to adjust. Pour the glaze over the jam-covered pastry and use a spatula to spread it evenly to the edges. Set this glazed pastry aside to set.
- For the cream filling, soak the gelatin sheets in a bowl of cold water for about 5-10 minutes, or until softened. Meanwhile, whip the chilled whipping cream (Schlagobers) in a large mixing bowl until stiff peaks form. Be careful not to overwhip.
- Once the gelatin is softened, squeeze out excess water. Place the gelatin in a small saucepan with just a little water, and heat gently, stirring, until the gelatin dissolves completely (do not boil).
- Add the dissolved gelatin to the slightly cooled pudding, along with a splash of rum and the remaining powdered sugar. Use an electric mixer or whisk to blend thoroughly until the mixture is smooth.
- Gently fold the whipped cream into the pudding mixture in batches, using a spatula. Work carefully to keep the mixture light and airy. The finished cream should be smooth, fluffy, and well combined.
- Spread the cream filling evenly over the unglazed pastry rectangle, smoothing the top with a spatula.
- Using a sharp knife, pre-cut the glazed pastry rectangle into even squares or rectangles, as this will make slicing the finished Cremeschnitten easier.
- Carefully place the glazed, pre-cut pastry pieces on top of the cream layer, aligning them so that each piece forms a tidy sandwich with the cream below.
- Refrigerate the assembled Cremeschnitten for at least 2 hours, or until the cream filling is fully set and firm. This will make slicing and serving easier.
- Once chilled, use a sharp knife to slice through the cream layer, following the cuts in the top pastry. Serve chilled and enjoy your heavenly Cremeschnitten.
Notes
For best results, use high-quality puff pastry and allow the assembled Cremeschnitten to chill thoroughly before slicing. Pre-cutting the glazed pastry makes serving much neater. Ribiselmarmelade (red currant jam) gives a tart contrast to the sweet cream, but you can substitute with raspberry or apricot jam if needed. Take care not to overheat the gelatin, as it may lose its setting power. The cream filling can be made ahead and assembled later, if desired.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert 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
