a puff pastry-like bottom and top, with a light creamy pudding-like center. She does not share any of her recipes with anyone (she's 85). I'd like to surprise my DD and make this for her. Does anyone have a recipe for this? (I can't believe people that don't share or if they do, leave out a major ingredient.
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ISO: ISO recipe for Cream Schnitten. My DD's husband's Oma makes a schnitten with
- Thread starter elenor
- Start date
In Search Of:
not quite the same, but this link takes you to a couple Danish Puff recipes. might be worth trying
http://eat.at/swap/forum1/112950_This_sounds_amazing_-_Jean_Negros_Coffee_Cake__Moms_Brunch_Treat_Differs_From
http://eat.at/swap/forum1/112950_This_sounds_amazing_-_Jean_Negros_Coffee_Cake__Moms_Brunch_Treat_Differs_From
melissa-dallas
Well-known member
Sounds like a Richard question to me. Oh Richard????
richard-in-cincy
Well-known member
Ach ja mein Liebchen! REC: Vanille-Creme-Schnitten
I haven't made this, I just got it from my files. Sounds like what you're looking for. You can always sub your own vanilla pastry cream for the procedure described in this recipe, which is what I would do because I wouldn't use vanilla pudding mix.
Ingredients for 10 slices:
4 slices (each appr. 2.5 oz)frozen puff pastry
Flour for the work surface
a little oil
2 eggs
salt
100 g sugar (scant ½ cup, or 7 tbl)
1 liter milk (1 quart plus 1.8 oz.)
3 packages Vanilla pudding mix (NOTE: for cooking with 1/2 l milk--this means, you're using twice the milk called for the 3 packages of pudding, you're going to cook it with eggs to thicken it and lighten it with egg whites. You should purchase enough cooked vanilla pudding mix that would use appr. 1/2 liter of milk, in whatever combination of large and small boxes works. Obviously the German pudding powder boxes are different sizes that in US markets)
100 g icing sugar
4-5 tsp lemon juice
Parchment paper, aluminum foil
Preparation
1. Thaw puff pastry . Stack 2 slices on each other to make the bottom and again for the top, roll out on a little flour to a rectangle (about 24 x 32 cm). Prick with a fork several times. Place on baking sheet lined with parchment and place in the fridge to rest about 15 minutes. Bake in preheated oven 400 °F, about 15 minutes . Cool.
2. Evenly cut each layer in half lengthwise to make 4 rectangles. Center and place two layers on two sheets of aluminum foil, appr. 24 inches long. Lightly brush the foil around the layer with oil. Fold the sides of the foil up to make an even border around the bottom layers. Set aside.
3. Separate eggs . Beat the egg whites wit a pinch of salt until stiff. Drizzle in 1 tbls. sugar and continue beating until the sugar is dissolved. Combine 1 / 4 l milk , egg yolks , pudding mix and remaining sugar until smooth. Bring the remaining milk to a boil. Stir in the pudding mix, bring to a boil again, and cook briefly. Remove from heat and fold in beaten egg whites . Cool pudding for 5-10 minutes . Spread the pudding on the bottom layer. Chill for five hours .
4. Cut the remaining two rectangles into 5 even pieces (or do this in 6 to make it easier). Stir the powdered sugar and lemon juice to a smooth glaze. Brush the tops with the glaze and set aside to dry.
5. Remove the aluminum foil from the bases . Place 5 glazed tiles of pastry on each base. Cut the assembled layers into 5 slices between the top layers.
Note: You can also dust the tops with powdered sugar instead of glazing them.
Vanille-Creme-Schnitten
Zutaten für 10 Stück:
4 Scheiben (à 75 g) TK-Blätterteig
Mehl für die Arbeitsfläche, etwas Öl
2 Eier (Gr. M), Salz
100 g Zucker, 1 l Milch
3 Päckchen Puddingpulver
"Vanille" (zum Kochen; für je 1/2 l Milch)
100 g Puderzucker
4-5 TL Zitronensaft
Backpapier, Alufolie
Zubereitung
1. Blätterteig auftauen. Je 2 Scheiben aufeinander legen, auf wenig Mehl zu je 1 Rechteck (ca. 24 x 32 cm) ausrollen. Mit einer Gabel mehrmals einstechen. Auf 2 mit Backpapier ausgelegte Bleche legen, am kühlen Ort ca. 15 Minuten ruhen lassen. Im vorgeheizten Ofen (E-Herd: 200 °C/ Umluft: 175 °C/Gas: Stufe 3) ca. 15 Minuten backen. Auskühlen.
2. Die Teigränder der Blätterteig-Platten gerade schneiden. Beide Platten längs halbieren, so dass insgesamt 4 Rechtecke (ca. 10 x 27 cm) entstehen. 2 Platten auf je 1 Stück Alufolie (ca. 40 x 60 cm) legen, die Folie rundherum zu einem 5-6 cm hohen Rand knicken und hochbiegen. Den Alu-Rand innen mit Öl bestreichen.
3. Eier trennen. Eiweiß und 1 Prise Salz steif schlagen. Unter weiterem Schlagen 1 EL Zucker einrieseln lassen. Weiterschlagen, bis der Zucker gelöst ist. 1/4 l Milch, Eigelb, Puddingpulver und Rest Zucker glatt rühren. Rest Milch aufkochen. Puddingpulver einrühren und nochmals kurz aufkochen. Eischnee unterheben. Pudding 5-10 Minuten abkühlen lassen. Pudding auf die unteren Teigplatten streichen. Ca. 5 Stunden kalt stellen.
4. Übrige 2 Platten in je 5 Stücke (ca. 5 x 10 cm) schneiden.
Puderzucker und Zitronensaft glatt rühren. Blätterteigstücke damit bestreichen, trocknen.
5. Alufolienränder lösen. Jeweils 5 Teigstücke auf einen Puddingstreifen legen. Beide Streifen in je 5 Schnitten teilen.
I haven't made this, I just got it from my files. Sounds like what you're looking for. You can always sub your own vanilla pastry cream for the procedure described in this recipe, which is what I would do because I wouldn't use vanilla pudding mix.
Ingredients for 10 slices:
4 slices (each appr. 2.5 oz)frozen puff pastry
Flour for the work surface
a little oil
2 eggs
salt
100 g sugar (scant ½ cup, or 7 tbl)
1 liter milk (1 quart plus 1.8 oz.)
3 packages Vanilla pudding mix (NOTE: for cooking with 1/2 l milk--this means, you're using twice the milk called for the 3 packages of pudding, you're going to cook it with eggs to thicken it and lighten it with egg whites. You should purchase enough cooked vanilla pudding mix that would use appr. 1/2 liter of milk, in whatever combination of large and small boxes works. Obviously the German pudding powder boxes are different sizes that in US markets)
100 g icing sugar
4-5 tsp lemon juice
Parchment paper, aluminum foil
Preparation
1. Thaw puff pastry . Stack 2 slices on each other to make the bottom and again for the top, roll out on a little flour to a rectangle (about 24 x 32 cm). Prick with a fork several times. Place on baking sheet lined with parchment and place in the fridge to rest about 15 minutes. Bake in preheated oven 400 °F, about 15 minutes . Cool.
2. Evenly cut each layer in half lengthwise to make 4 rectangles. Center and place two layers on two sheets of aluminum foil, appr. 24 inches long. Lightly brush the foil around the layer with oil. Fold the sides of the foil up to make an even border around the bottom layers. Set aside.
3. Separate eggs . Beat the egg whites wit a pinch of salt until stiff. Drizzle in 1 tbls. sugar and continue beating until the sugar is dissolved. Combine 1 / 4 l milk , egg yolks , pudding mix and remaining sugar until smooth. Bring the remaining milk to a boil. Stir in the pudding mix, bring to a boil again, and cook briefly. Remove from heat and fold in beaten egg whites . Cool pudding for 5-10 minutes . Spread the pudding on the bottom layer. Chill for five hours .
4. Cut the remaining two rectangles into 5 even pieces (or do this in 6 to make it easier). Stir the powdered sugar and lemon juice to a smooth glaze. Brush the tops with the glaze and set aside to dry.
5. Remove the aluminum foil from the bases . Place 5 glazed tiles of pastry on each base. Cut the assembled layers into 5 slices between the top layers.
Note: You can also dust the tops with powdered sugar instead of glazing them.
Vanille-Creme-Schnitten
Zutaten für 10 Stück:
4 Scheiben (à 75 g) TK-Blätterteig
Mehl für die Arbeitsfläche, etwas Öl
2 Eier (Gr. M), Salz
100 g Zucker, 1 l Milch
3 Päckchen Puddingpulver
"Vanille" (zum Kochen; für je 1/2 l Milch)
100 g Puderzucker
4-5 TL Zitronensaft
Backpapier, Alufolie
Zubereitung
1. Blätterteig auftauen. Je 2 Scheiben aufeinander legen, auf wenig Mehl zu je 1 Rechteck (ca. 24 x 32 cm) ausrollen. Mit einer Gabel mehrmals einstechen. Auf 2 mit Backpapier ausgelegte Bleche legen, am kühlen Ort ca. 15 Minuten ruhen lassen. Im vorgeheizten Ofen (E-Herd: 200 °C/ Umluft: 175 °C/Gas: Stufe 3) ca. 15 Minuten backen. Auskühlen.
2. Die Teigränder der Blätterteig-Platten gerade schneiden. Beide Platten längs halbieren, so dass insgesamt 4 Rechtecke (ca. 10 x 27 cm) entstehen. 2 Platten auf je 1 Stück Alufolie (ca. 40 x 60 cm) legen, die Folie rundherum zu einem 5-6 cm hohen Rand knicken und hochbiegen. Den Alu-Rand innen mit Öl bestreichen.
3. Eier trennen. Eiweiß und 1 Prise Salz steif schlagen. Unter weiterem Schlagen 1 EL Zucker einrieseln lassen. Weiterschlagen, bis der Zucker gelöst ist. 1/4 l Milch, Eigelb, Puddingpulver und Rest Zucker glatt rühren. Rest Milch aufkochen. Puddingpulver einrühren und nochmals kurz aufkochen. Eischnee unterheben. Pudding 5-10 Minuten abkühlen lassen. Pudding auf die unteren Teigplatten streichen. Ca. 5 Stunden kalt stellen.
4. Übrige 2 Platten in je 5 Stücke (ca. 5 x 10 cm) schneiden.
Puderzucker und Zitronensaft glatt rühren. Blätterteigstücke damit bestreichen, trocknen.
5. Alufolienränder lösen. Jeweils 5 Teigstücke auf einen Puddingstreifen legen. Beide Streifen in je 5 Schnitten teilen.
richard-in-cincy
Well-known member
Postscript...
I was just thinking, why would someone not share a recipe like this (Bad Oma! Bad!) that is so incredibly simple, then I thought, oh, there's probably a special ingredient in the vanilla pastry creme. Traditionally, "add-ins" for a teutonic pastry cream could be:
--a tsp of dark rum flavoring
--a spoonful of cognac
--lemon zest or extract combined with cinnamon
--caramel
The "vanilla-lemon-cinnamon" flavor trio is very popular in German/Austrian baking.
For the caramel, caramelizing a bit of the sugar before stirring in. A very light and subtle addition to pastry cream that Marg tried to stump me with at her favorite cafe in Paris : )
If you could get your hands on one of the originals, you could probably identify the "top secret" ingredient and add it to a basic vanilla cream and nail it.
I was just thinking, why would someone not share a recipe like this (Bad Oma! Bad!) that is so incredibly simple, then I thought, oh, there's probably a special ingredient in the vanilla pastry creme. Traditionally, "add-ins" for a teutonic pastry cream could be:
--a tsp of dark rum flavoring
--a spoonful of cognac
--lemon zest or extract combined with cinnamon
--caramel
The "vanilla-lemon-cinnamon" flavor trio is very popular in German/Austrian baking.
For the caramel, caramelizing a bit of the sugar before stirring in. A very light and subtle addition to pastry cream that Marg tried to stump me with at her favorite cafe in Paris : )
If you could get your hands on one of the originals, you could probably identify the "top secret" ingredient and add it to a basic vanilla cream and nail it.
melissa-dallas
Well-known member
It might be hard to give you a recipe because she doesn't use one-she might cook
from memory.
from memory.
No - I don't think so. DD asked if she could go over and watch while she made it.
I don't remember what she said but she made some excuse. She told them once that if she gave her recipes away, she would not be "special" any more. I think that's it in a nutshell. She's a very bright and nice lady. Reads and writes German, Hungarian and English fluently. She just doesn't like to share her recipes.
I don't remember what she said but she made some excuse. She told them once that if she gave her recipes away, she would not be "special" any more. I think that's it in a nutshell. She's a very bright and nice lady. Reads and writes German, Hungarian and English fluently. She just doesn't like to share her recipes.
richard-in-cincy
Well-known member
The Austrians use "Servus"
so I had to look up the origin:
Servus (Czech: Servus, Slovene: Serbus, Hungarian: Szervusz, Polish: Serwus, German: Servus, Romanian: Servus, Ukrainian: Ñåðâóñ) is a salutation used in many parts of Central and Eastern Europe.
These words originates from the Latin word for servant or slave, servus. The phrase is an ellipsis of a Latin expression meaning, "I am your servant" or "at your service". Servus is the origin of the word serf.
so I had to look up the origin:
Servus (Czech: Servus, Slovene: Serbus, Hungarian: Szervusz, Polish: Serwus, German: Servus, Romanian: Servus, Ukrainian: Ñåðâóñ) is a salutation used in many parts of Central and Eastern Europe.
These words originates from the Latin word for servant or slave, servus. The phrase is an ellipsis of a Latin expression meaning, "I am your servant" or "at your service". Servus is the origin of the word serf.
richard-in-cincy
Well-known member
That was my grandmother, everything was in her head...
but she would never say she wouldn't share a recipe, she'd just tell you what she did, although that usually wasn't quite accurate. Luckily I got to be in the kitchen when she cooked and I could watch her and write out the recipes as she cooked. I am so glad I was able to do that, the recipe collection I wrote from watching her cook is a priceless treaure. Now, I am the only one in the family that can recreate her dishes.
but she would never say she wouldn't share a recipe, she'd just tell you what she did, although that usually wasn't quite accurate. Luckily I got to be in the kitchen when she cooked and I could watch her and write out the recipes as she cooked. I am so glad I was able to do that, the recipe collection I wrote from watching her cook is a priceless treaure. Now, I am the only one in the family that can recreate her dishes.