Chilean-style Creamy Delight

Ingredients

In this Chilean adaptation of Samoborska kremšnita, we incorporate traditional Chilean ingredients and flavors to create a unique twist. Instead of using the traditional pastry cream, we use dulce de leche, a sweet caramel-like sauce, to infuse the custard with a rich and indulgent flavor. Additionally, we incorporate local Chilean vanilla to enhance the aroma and taste of the filling. The result is a dessert that pays homage to the original while embracing the vibrant flavors of Chile. We alse have the original recipe for Samoborska kremšnita, so you can check it out.

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 4 cups (1 liter) of whole milk 4 cups (1 liter) of whole milk
• 1 cup (200g) of granulated sugar 1 cup (200g) of granulated sugar
• 1/2 cup (120ml) of dulce de leche 1/2 cup (120ml) of dulce de leche
• 1/4 cup (30g) of cornstarch 1/4 cup (30g) of cornstarch
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon of vanilla extract 1 teaspoon of vanilla extract
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 48g, 28g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out the puff pastry sheets and cut them into rectangles of equal size.
3. 3.
   Place the pastry rectangles on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and puffed. Set aside to cool.
4. 4.
   In a saucepan, heat the milk over medium heat until it starts to simmer. Remove from heat.
5. 5.
   In a separate bowl, whisk together the sugar, dulce de leche, cornstarch, egg yolks, and vanilla extract until well combined.
6. 6.
   Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
7. 7.
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
8. 8.
   Remove from heat and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming.
9. 9.
   Once the custard has cooled, assemble the cream puffs by placing a layer of custard between two puff pastry rectangles.
10. 10.
    Dust the assembled cream puffs with powdered sugar and refrigerate for at least 2 hours before serving.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed properly before rolling it out. If it becomes too soft, refrigerate it for a few minutes to firm it up.
• Dulce de leche — If you can't find dulce de leche, you can make your own by simmering sweetened condensed milk for a few hours until it thickens and caramelizes.
• Cornstarch — Make sure to dissolve the cornstarch completely in the egg mixture to avoid lumps in the custard.
• Vanilla extract — For an extra burst of flavor, consider using a vanilla bean instead of extract. Scrape the seeds from the bean and add them to the custard while heating.

Tips & Tricks

• To achieve a crispy puff pastry, make sure to bake it until it turns golden brown.
• Allow the custard to cool completely before assembling the cream puffs to prevent them from becoming soggy.
• For an elegant touch, drizzle some melted chocolate over the assembled cream puffs before dusting them with powdered sugar.
• Serve the cream puffs chilled for a refreshing dessert experience.
• If you prefer a sweeter custard, you can add an extra tablespoon of sugar to the filling mixture.

Serving advice

Serve the Chilean-style Creamy Delight as a delightful dessert after a traditional Chilean meal. Accompany it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. Garnish with fresh berries or a sprig of mint to add a pop of color to the plate.

Presentation advice

Arrange the cream puffs on a platter, dusted with powdered sugar, and garnish with a drizzle of dulce de leche. Place a sprig of mint or a small edible flower next to each cream puff for an elegant touch. Serve on individual dessert plates for a visually appealing presentation.