Kremówka Papieska Or Papal Cream Cake Polish Housewife Recipes

KREMóWKA PAPIESKA OR PAPAL CREAM CAKE - POLISH HOUSEWIFE

Steps:

• Preheat oven to 425 F, divide frozen puff pastry into two equal pieces, poke at 1 inch intervals with a fork, place on a parchment lined baking sheet, top with parchment, and an upside down cooling rack, bake for 15 minutes, remove top parchment and cooling rack, bake at least 2 minutes more or until golden brown, cool
• Pour milk into saucepan, slice vanilla bean lengthwise and scrape out seeds and add to milk (or vanilla extract) heat almost to boil
• In a bowl beat egg yolks and sugar until light yellow and fluffy, add corn starch and mix until well combined, very slowly (a spoonful at a time in the beginning) add hot milk, stirring constantly
• Return mixture to saucepan and cook over medium heat, stirring until very thick, some say it should coat the back of a spoon and running your finger through it should leave a clear path, cool to room temp covered with plastic wrap, pushed down on top of the custard to prevent a skin from forming
• When completely cool, whisk in softened butter
• Depending on the height of the puff pastry, either use one piece as the bottom crust or spilt one and use the bottom half, spread with pastry cream, cover with the second, top half and press gently, use a spatula to smooth out the sides, refrigerate overnight
• The next day cut into rectangles with a light sawing motion, not with pressure
• Before serving, generously dust with powdered sugar.

KREMOWKA

Steps:

• Preheat oven to 400 degrees with racks in upper and lower third position and line two baking sheets with nonstick baking mats. Divide puff pastry into two equal pieces. Sprinkle work surface with granulated sugar and roll out each piece of pastry to a 9-inch-by-13-inch rectangle. Transfer to prepared baking sheets and bake, rotating halfway, until puffed and deep golden brown, about 35 minutes. Cool completely on a wire rack.
• Whisk together 3/4 cup granulated sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with 3 tablespoons butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove pastry cream from heat.
• Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
• Place remaining 3 sticks of butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Reduce speed to low and add vanilla bean seeds and cooled pastry cream, 1/2 cup at a time. Increase speed to medium-high and beat until light and fluffy, about 2 minutes.
• Place one rectangle of puff pastry on a cutting board and spread with pastry cream mixture. Top with second puff pastry rectangle and press gently to adhere. Loosely cover and refrigerate to set, at least 1 hour or up to 8 hours. To serve, slice with a serrated knife into 3-inch squares. Dust with confectioners' sugar.