Krémes-Cremes Super Reteta cu Crema Originala Autentica -Cremsnit-Krempita

Crémes-Cremes Super Reteta cu crema originala-Cremsnit
Foi de cremes 800 g(pentru o tava mare)
8oua M
150g zahar
100 ml lapte
1l lapte
100g faina
2lg amidon
Frisca 500 ml
Foi de cremes doua
Mod de preparare;
Intindem doua foi de cremes pe care le dam la cuptor la 220 g pentru 15 minute sau pana au o culoare frumoasa.Prima foaie dupa ce am intins-o intepam pe alocuri cu furculita.A doua foaie o taiem dar nu foarte adanc,dreptunghiuri si dam cu putin zahar pudra daca dorim o culoare mai puternica,daca doriti o culoare obisnuita,nu puneti zahar pudra;apoi dati la cuptor tot la 220 grade pentru 10 minute.(Folosim aceeasi dimensiune de tava ca si la prima foaie.Dimensiunea tavii care am folosit-o este de 45 cm pe 35 cm;deci o tava mare.
Amestec 8 galbenusuri cu 150g zahar,si 100 ml lapte,cu 100g faina si doua lg amidon si amestec foarte bine
Bat albusurile spuma cu putina sare pana devin spuma tare,si treptat pun si zaharul ramas.
Pun un litru de lapte la foc,in care pun vanilie praf si lichida,cand da in clocot micesc focul si pun compozitia de galbenusuri si amestec in continu.(atentie focul trebuie sa fie mic ,altfel strica creme)
Amestec asa pana obtin o crema ,dupa care pun o cantitate din albusurile spuma ,si amestec pana se omogenizeaza,apoi iar pun albus batut.
Crema obtinuta o turnam asa fierbinte pe prima foaie,si lasam sa seraceasca.
Batem frisca ,punem peste crema racita,si nivelamA apoi punem stratul de foaie nr 2.Taiem in bucati si se poate servi ;dupa doua ore lastat la rece (frigider).Daca doriti se poate pune peste cremes,zahar pudra
Tava folosita pentru foi 45/35
Aici aveti link cu Cremes Dublu,reteta autentica https://youtu.be/iKOgasI8shw

Englist google translate

Crémes-Cremes Super Cream with Cremsnit Cremes Krémes Autentic Recipe
Ingredients;
puff pastry foil-800gr (butterpastry)
8 egg M
150g sugar
100 ml of milk
1l of milk
100g flour
2lg of starch
Cream Frâche( cream fresh)500 ml
Cream sheets two 2 pieces(butterpastry)
Method of preparation;
We straighten two sheets of cream that we put in the oven at 220 g for 15 minutes or until they have a beautiful color. The first sheet after we stretched it somewhere with the fork. The second sheet cut it but not very deep, rectangles and If you want a thicker color, if you want a normal color, do not put the sugar powder, then put it in the oven at 220 degrees for 10 minutes. (We use the same size as the first sheet.
Mix 8 yolks with 150g sugar, and 100ml milk, with 100g flour and two lg of starch and mix very well
Bat the whites foam with a little salt until they become hard foam, and gradually put the remaining sugar.
I put a liter of milk in the fire, in which I put vanilla powder and liquid, when I boil I cook the fire and make the composition of yolks and mix continuously.
Mix so until they get a cream, then put a quantity of the foam whites, and mix until they are homogenized, then again put the beaten whites.
The cream that we get is so hot on the first sheet, and let it sip.
Bake the cream, put on the cooled cream, and level. Then put the sheet no. 2. We cut in pieces and can serve. If you can put on cremes, powdered sugar
Tray used for sheets 45/35 cm.
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