Recipe
Zagrebačke kremšnite
Store-bought puff-pastry sheets, baked, then a cooked vanilla custard of milk, yolks, sugar and flour. Zagreb style: vanilla cream and a thin chocolate top, not the Samobor whipped-cream stack.
Zagrebačke kremšnite takes about 80 minutes and makes 8 servings. Each serving has 764 kcal.
- Preparation
- 40 minutes
- Cooking
- 40 minutes
- Total time
- 80 minutes
- Servings
- 8
Nutrition per serving
- Calories
- 764 kcal
- Protein
- 12.6 g
- Carbohydrates
- 78.4 g
- Fat
- 44.2 g
Ingredients
- Puff pastry550 g
- Milk1 l
- Egg yolks6 pcs
- Sugar180 g
- All-purpose flour80 g
- Cornstarch40 g
- Vanilla extract2 tsp
- Dark chocolate (chopped)100 g
- Butter40 g
- Powdered sugar20 g
Instructions
- 1
Heat the oven to 200°C. Cut the puff pastry into two rectangles that fit a 20×30 cm tin. Prick them all over with a fork.
- 2
Bake 20 minutes until both sheets are dry and gold. Cool, then trim them to the same size.
- 3
Whisk yolks, sugar, flour and cornstarch until smooth. Heat the milk until it steams.
- 4
Pour the hot milk over the yolk mix while whisking, then return to the pot. Cook 10 minutes on low, stirring, until the custard is thick and the raw-flour taste is gone. Stir in vanilla and the butter.
Tip: Stir the bottom and corners. A minute of inattention and the custard catches and tastes of burnt milk.
- 5
Lay one pastry sheet in the tin. Spread the hot custard in an even layer. Set the second sheet on top and press lightly.
- 6
Melt the chocolate over steam or on the lowest heat. Spread a thin layer over the top sheet. Dust with powdered sugar if you like a Zagreb café finish.
Tip: A thick chocolate slab cracks when you cut. Warm chocolate, thin coat, then the fridge does the rest.
- 7
Cool to room temperature, then refrigerate at least 2 hours so the custard sets for clean cuts.
- 8
Cut with a thin, wet knife, wiping between slices.
- 9
Keep the tin in the fridge while you cut so the cream does not slump.
- 10
Serve cold. This is the Zagreb plate: two pastry lids, cooked vanilla, a chocolate smear.
Cooking methods
On the stove
Dough and fillings are mixed on the board or in a pan on the lowest gas flame. The bake is a middle-rack oven. If the top browns early, tent with foil.
On induction
Warm milk or butter on level 2. Custards and sabayon on 3 with constant stirring. Bakes stay in the oven - an induction hob does not replace it.
Over an open fire
You can rise dough and cook fillings near the fire. The bake needs an oven or a Dutch oven with coals on the lid; open flame burns thin pastry and cookies.
Recipe questions
- How long does this recipe take?
- Plan for about 80 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 8 servings.
- Can I cook this recipe on induction?
- Yes. Warm milk or butter on level 2. Custards and sabayon on 3 with constant stirring. Bakes stay in the oven - an induction hob does not replace it.
- Can I cook this recipe over an open fire?
- Yes. You can rise dough and cook fillings near the fire. The bake needs an oven or a Dutch oven with coals on the lid; open flame burns thin pastry and cookies.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
