Samoborska Kremšnita with a Hazelnut Twist
60% autentično · Croatian
A creative variation of the classic Samoborska kremšnita, incorporating toasted hazelnuts into the custard for an added nutty flavor and texture, offering a regional twist on the beloved Croatian dessert.
Ocijenite ovaj recept
Odaberite od 1 do 5 zvjezdica. Svaki recept može se ocijeniti samo jednom.
Još nema ocjena.
Sastojci
- Puff pastry1 kg
- Milk1.5 liters
- Granulated sugar400 g
- Eggs (yolks)10
- Cornstarch100 g
- Vanilla extract2 tsp
- Heavy cream500 ml
- Toasted hazelnuts, finely chopped150 g
- Powdered sugarfor dusting
- Saltpinch
Koraci
- 1
Prepare puff pastry: Bake two large rectangles of puff pastry until golden and crisp. Let cool.
- 2
Make the custard: Heat milk. Whisk egg yolks, sugar, and cornstarch. Temper with hot milk, return to pot, and cook until thickened. Stir in vanilla extract. Let cool completely.
- 3
Add hazelnuts: Gently fold the finely chopped toasted hazelnuts into the cooled custard.
- 4
Whip cream: Whip heavy cream to stiff peaks.
- 5
Combine custard and cream: Gently fold the whipped cream into the hazelnut-infused custard.
- 6
Assemble the cake: Place one baked puff pastry rectangle on a serving platter. Spread the hazelnut custard cream mixture evenly over the pastry base. Top with the second puff pastry rectangle.
- 7
Chill: Refrigerate for at least 2-3 hours.
- 8
Serve: Dust with powdered sugar and cut into squares.
