Krempite is traditional Croatian version of Napoleon or mille feuille French dessert or cremeschnitte, if we are talking about Austro-Hungarian Monarchy. Nevertheless, in all the iterations of this custard-like dessert, the exact origin is unknown. Bottom line, you will have to look for many different recipes of this very nice and light dessert and try them all so you can properly decide which one is the best!
I know I mentioned how this is "Croatian" version of Krempite but honestly, like with so many other dishes in Croatia, you will most likely find this iteration of Krempite in Istria, a peninsula in the western region of Croatia. As you travel further east through Croatia and taste other flavors of krempita, you will encounter Samoborska Kremsnita, Zagrebacka Kremsnita... How many are out there? Well, it will depend on the length of your travels.
STEP 1 Bring milk to boil.
STEP 2 Mix cornstarch and confectioners' sugar and gradually add it to the 12 yolks. Don't mix it too hard, just make it into a smooth batter.
STEP 3 Add some of the worm milk to the batter and then return it to the milk and bring everything to boil for about 2-3 minutes.
STEP 4 Remove from fire, let it cool down a bit and add gelatine sheets. Let it cool down some more, add vanilla sugar or vanilla extract (my preference is vanilla extract over vanilla sugar).
STEP 4 While you wait for mix to cool down, prepare 2 puff pastry sheets and mix 1/2 liter whipped cream.
STEP 5 When yolk and milk mix is cooled down, add whipped cream to the mix.
STEP 6 Put one sheet of puff pastry on the bottom of the 9 by 13 baking dish and pour the mix over the pastry. Refrigerate overnight.
STEP 7 Next day, whip the remaining 1/2 liter whipping cream and top it off. Lay the second puff pastry on top of it and finish with confectioners' sugar.
- 1 Liter Whole Milk
- 150g Confectioners' Sugar
- 12 Egg Yolks
- 2 tbsp Cornstarch
- 2 bags Vanilla sugar or few drops of Vanilla Extract
- 15g Gelatine Sheets
- 1 Liter Whipping Cream
- 2 Sheets Puff Pastry
FELLOW AMATEUR CHEF TIP: To achieve the best "homemade" effect with this particular dessert, try and do everything by hand.
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