French crempita
Just crempita, crempita with cherries, or French crempita or whatever, I just want to share the recipe with you ...... I made it for my birthday and it really picked up positive reviews and disappeared in an instant .... we understand this is not an original recipe, no eggs, which is safe in the original, but I guarantee it is fantastic!
Preparation steps
- Stir the pudding into 1/2 liter of milk, add 3 tablespoons of sugar. Put the remaining liter of milk on the fire with the remaining 7 teaspoons of sugar to boil, add the pudding and mix vigorously so that there are no lumps. When slightly cooled, add 100 g of butter. When completely cooled, whisk the remaining butter and add it spoon by spoon to the pudding. Finally, when it is finely beaten, add the whipping cream and mix with a mixer. I didn't whip the sour cream first, but poured it directly into the filling and stirred. The filling should be nicely firm at the end, and later, when it stands, it will tighten even more.
- Puff pastry that I buy, and I believe most of you have two plates. Roll plate by plate to dimensions 30 * 35 cm and bake at 220 C on an overturned baking sheet. When I develop them, I stab them with a knife so that they don't swell and shrink too much.
- Hanging fillet. No problem, boil the cherries with sugar and in 1 dl of water, stir the density and pour in the cherries, stir and leave to cool, but not completely cool.
- Whisk the sweet milk cream carefully, ie be careful not to stir it so that it turns into butter. Whisk the whipped cream according to the instructions from the bag and combine with the sweet cream with a food processor.
- Filling: The crust, the larger half of the pudding filling, the lukewarm cherry filling, the other half of the filling, the icing, and the other crust that you crumble between your fingers and sprinkle generously over the creme.
- Cool well and enjoy!
- Bon appetit
