Polish Papal Cream Cake (kremówka Papieska)

CREDITS

Recipe Adapted from the internet
📜and 📸 credit
@whip_it_up_with_zee

INGREDIENTS

Pastry1 roll ready made pastry(I used pastry that was pre-cut and worked just as well)Pastry Cream:2 cups milk¾ cup sugar2 teaspoon vanilla essence ¼ teaspoon salt¼ cup maziena /cornstarch6 xtra large egg yolks Icing sugar to soft on top

METHOD

If you using a sheet of pastry,cut the sheet in half prick with a fork.Place a piece of baking paper over and place a cooling rack on top.Place in a preheated 220 degrees oven.Lower the heat to 200degreesBake for 10 minutes remove the baking paper and cooling rack.Lower the heat to 140degrees and bake for a further 10 minutes to cook and crisp the pastry layers.Remove and cool the pastryPastry Cream Method In a pot add the 1 ½ cup full cream milk, sugar, vanilla, salt, and egg yolksWhisk well to break up the egg yolks.Mix the maziena/cornflour in the other ½ cup of milk to dissolve the maziena/cornflour.Heat up the pot and add the maziena and whisk untill the custard starts to thicken.Remove from the stove and place in a basin of cold water continue whisking.The cold water will stop the cooking process.Pour over the bottom layer of the pastry,Place the top layer over the custard.Refrigerate the pastry for 30 minutes.Cut into rectangles Sift icing sugar over the top and serve.

POSTED ON

18 Dec 2020

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