There are two ways to prepare it. A variant in which the cream is left out of the cream and replaced with stiffly beaten egg whites. It has the advantage that it is slightly lower in calories and, above all, the leftover protein is used straight away. But since I miss the creamy consistency a bit and I needed the egg white for macarons, I like Krempita the way I described it in the recipe below.
Ingredients
2 packs of puff pastry
2 liters of milk
400g sugar
8 egg yolks
300 g cornstarch
1 Tsp Vanilla Extract
800 ml Sahne
2 packets of vanilla sugar
2 packets of cream stiffener
For the base, take a piece of puff pastry out of the package, place it on a baking tray lined with baking paper, cut it to a size of approx. 20×30 and prick holes with a fork
Bake at 180 degrees hot air for 15 to 20 minutes
For the lid, cut the second puff pastry to a size of approx. 20×30 cm and divide it into squares of the same size, pierce with a fork, dust with powdered sugar, cover with a layer of baking paper and weigh it down with another tray doesn’t bake so high. I forgot this step and ended up with the pillow look you see in the pictures. If you like that, feel free to skip pricking with a fork and weighing it down with a tray.
Bake at 180 degrees hot air for 15 to 20 minutes
For the filling, take 200 ml of the milk and bring the rest to the boil in a large pot
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