Creme slices

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Portionen: 12

  • 400 g Pastry (home or ready-made)
  • 6 sheets Gelatine
  • 5 pieces Egg yolks
  • 3 pieces Eggs
  • 80 g Sugar
  • 1 tbsps Vanilla sugar
  • 4 cl Rum
  • 1 pinch Salt
  • 500 ml Cream (whipped)
  • 1 pod Vanille (pulp)
  • Apricot jam
  • Fondant (for frosting/glaze)
  • Flour (for the work surface)

Soak the gelatin in cold water. Firstly over a double boiler, then cold, beat the vanilla pulp, egg yolks, eggs, both sugars, rum and salt until fluffy. Drain the gelatin, heat up in about 50 ml water, and add to the mass. Carefully fold in the whipped cream.
Fill a 30 x 20 cm sized square baking tray with the vanilla-cream mixture and allow to cool. Roll out the pastry on a floured surface to about the thickness of knife handle and cut out two 30 x 20 cm squares. Place on a baking tray lined with baking paper, pierce several times with a fork and let sit. Bake in a preheated oven at 180 °C for 15–20 minutes. Allow to cool. Spread warmed apricot jam over the smooth side of the pastry. Heat the fondant to about 40 °C and brush onto one of the pieces of pastry. Allow to dry at about 60 °C. Fromthe baking tray, turn the creamupside down onto the unglazed piece of pastry. Place the glazed piece of pastry on top. Cut into slices.

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Creme slices

  1. Birmchen
    Birmchen kommentierte am 07.11.2015 um 16:34 Uhr


  2. feinspitz57
    feinspitz57 kommentierte am 26.10.2015 um 09:33 Uhr


  3. Michaela 1967
    Michaela 1967 kommentierte am 09.10.2015 um 15:17 Uhr


  4. Nala888
    Nala888 kommentierte am 06.10.2015 um 06:39 Uhr


  5. Esrana
    Esrana kommentierte am 11.09.2015 um 00:06 Uhr


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