Ingredients
2 cups milk
3½ oz plain flour
3 oz sugar
3 egg yolks
2 oz butter, at room temperature
1¼ cups whipping cream
1 puff pastry, rolled
Preparation
Take 1 cup of milk and pour it into a bowl then add flour. Whisk them together until smooth. Sieve to remove lumps. Set aside.
In a pan, pour the remaining 1 cup of milk along with the sugar in low heat and let it simmer for 3 minutes while stirring continuously.
Take the milk and flour mixture and add them to the pan. Whisk it well.
Grab the egg yolks and vanilla extract then add them into the mixture while whisking.
Continue to whisk until the mixture becomes thick. Remove it from the heat and allow it to cool slightly.
Preheat the oven to 395 degrees F.
Once the heat has toned down a little, add in the butter and mix well until it’s evenly incorporated.
Set the mixture aside and refrigerate until completely cool.
Take the whipping cream and put it into a bowl. Whisk manually or beat it with the use of an electric mixer until it forms stiff peaks.
Use the back of the baking pan and place the rolled puff pastry. Prick small identical holes into the puff pastry using a fork.
Place it in the oven for 15 minutes or until golden brown.
Once done, cut the puff pastry in equal half. Crush the other half into crumbs.
Place the first half at the bottom of a large serving plate or glass container and add in the first mixture then top it with whipped cream with a sprinkle of crushed puff pastry.
Refrigerate for at least 4 hours, best if overnight before serving.
Enjoy your Romanian cream cake!
