Ingredients with Measurements:
- 1 package of puff pastry sheets (17.3 oz)
- 1 cup of sugar
- 1/4 cup of cornstarch
- 4 egg yolks
- 2 cups of milk
- 1 tsp of vanilla extract
- 1/2 cup of heavy cream
- 1/2 cup of dark chocolate chips
- 1/4 cup of unsalted butter
- Powdered sugar for dusting
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Saucepan
- Hand mixer or stand mixer
- Piping bag with a star tip
Step-by-step instructions:
a. Preheat the oven to 400°F.
b. Roll out one sheet of puff pastry and place it in the baking dish.
c. Prick the pastry with a fork and bake for 15-20 minutes or until golden brown.
d. In a saucepan, whisk together sugar, cornstarch, egg yolks, and milk until smooth.
e. Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.
f. Remove from heat and stir in vanilla extract.
g. Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
h. In a separate bowl, whip the heavy cream until stiff peaks form.
i. Melt the chocolate chips and butter in a microwave-safe bowl, stirring until smooth.
j. Fold the melted chocolate mixture into the whipped cream.
k. Spread half of the custard mixture over the baked puff pastry.
l. Top with another sheet of puff pastry and spread the remaining custard mixture over it.
m. Top with the final sheet of puff pastry.
n. Pipe the chocolate cream filling on top of the puff pastry.
o. Dust with powdered sugar and chill for at least 2 hours before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
Makes 12 servings.
Nutritional information:
Calories per serving: 390
Total fat: 22g
Saturated fat: 11g
Cholesterol: 105mg
Sodium: 130mg
Total carbohydrates: 43g
Dietary fiber: 1g
Total sugars: 25g
Protein: 6g
Substitutions for ingredients:
- Puff pastry sheets can be substituted with homemade puff pastry or phyllo dough.
- Heavy cream can be substituted with whipped cream or whipped topping.
- Dark chocolate chips can be substituted with milk chocolate or white chocolate chips.
Variations:
- Add sliced strawberries or raspberries between the layers for a fruity twist.
- Substitute the chocolate cream filling with vanilla or whipped cream.
- Add a layer of chopped nuts or caramel sauce for added texture and flavor.
Tips and tricks:
- Make sure to prick the puff pastry with a fork before baking to prevent it from puffing up too much.
- Use a piping bag with a star tip to create a decorative pattern on top of the cake.
- Chill the cake for at least 2 hours before serving to allow the flavors to meld together.
Storage instructions:
Store the Kremna Rezina in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or until warm.
Presentation ideas:
Serve the Kremna Rezina on a cake stand or platter for an elegant presentation.
Garnishes:
Garnish with fresh berries, chocolate shavings, or whipped cream.
Pairings:
Pair with a cup of coffee or tea for a delightful dessert experience.
Suggested side dishes:
Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
If the custard mixture is too thin, whisk in a little more cornstarch until it thickens. If the puff pastry is too thick, roll it out a little thinner before baking.
Food safety advice:
Make sure to store the Kremna Rezina in the refrigerator and discard any leftovers after 3 days.
Food history:
Kremna Rezina, also known as Cream Cake, is a popular dessert in Slovenia and Croatia. It was first created in the 1950s by a pastry chef in a hotel in Bled, Slovenia.
Flavor profiles:
The Kremna Rezina has a light and flaky puff pastry crust with a creamy and sweet custard filling. The chocolate cream filling adds a rich and decadent flavor.
Serving suggestions:
Serve the Kremna Rezina as a dessert after a meal or as a sweet treat with coffee or tea.
Related Categories
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Region: Slovenian
Taste: Rich, Creamy, Chocolatey, Sweet, Decadent