Homemade French Cremes


24 pieces of tasty French cremes from our cuisine.


No. of servings


Ready in






1. Preparation and baking of pastry

puff pastry 1.1 lb (500 g)

Use a rolling pin to spread the puff pastry until thin so that one package of pastry fits into 2 larger baking tins. Place the pastry on the baking tin, prick it with fork and bake in preheated oven.

Preparation and baking of pastry

2. Cream in cremes

semi skimmed milk 1,5% 800 ml  sugar granulated 3.5 oz (100 g)  vanilla sugar 1.5 oz (40 g)  egg yolk 6 ks  semi skimmed milk 1,5% 200 ml  corn starch 3.5 oz (100 g)

Add sugar, vanilla sugar in milk and bring to boil. Pour egg yolks in and corn starch - maizena - stirred in milk. Cook dense cream.

Cream in cremes

3. Finishing of the cream

egg white 6 ks

Beat egg whites into stiff foam. Add them into prepared pudding cream and easily mix until foamy.

Finishing of the cream

4. Cream on the baked pastry

Equally spread cream in cremes on top of one of the baked puff pastries.

Cream on the baked pastry

5. Chocolate on the baked pastry

cooking chocolate 7 oz (200 g)  sweet cream for cooking 2 PL

Melt chocolate over a water bath and add sweet cream for cooking in. Stir until smooth and spread it equally on top of the second baked puff pastry.

Chocolate on the baked pastry


Once the chocolate on top of the pastry starts slightly stiffen, cut the pastry into equal squares.


Place the cut out squares on top of the pastry with cream spread on the surface. Let such prepared cremes stiffen in the cold place. Once they are stiff, the best one day after they were baked, cut the stiff cream and bottom pastry in the foreshadowed lines.

8. Serving

double cream

Serve without whipped cream, or if you serve it with whipped cream then raise up top pastry with chocolate on each cremes and spray the whipped cream on top of the cream and again cover it with the chocolate top.


Bon appetit!


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