Krembo
Description
The dish is prepared without unnecessary complications. Making "Krembo" cookies is not difficult; it's important to follow the recipe and preparation sequence. You can use any chocolate for the glaze, but bitter chocolate works best. You may use either sheet or powdered gelatin. Jam is optional, but it should be thick in consistency and not runny. The finished dessert can be served immediately.
Instructions
- 1
Step 1
Prepare the ingredients according to the recipe.
- 2
Step 2
Put the flour, 40 g of granulated sugar, baking powder, a pinch of salt, and vanilla sugar into a blender.
- 3
Step 3
Add 50 grams of chilled butter, cut into pieces, to the same mixture.
- 4
Step 4
Add one egg yolk.
- 5
Step 5
Blend into fine crumbs using a blender.
- 6
Step 6
Pour the mixture onto the table, add 1 tablespoon of icy or very cold water, and gather the dough into a ball.
- 7
Step 7
Place the dough, formed into a ball, into a bag and refrigerate for 30 minutes.
- 8
Step 8
Place the dough on a floured surface.
- 9
Step 9
Roll out the dough into a thin layer 0.3 cm thick and cut out cookies using a cutter (traditionally a round one) about 4 centimeters in diameter.
- 10
Step 10
Place the cookies on a baking sheet lined with parchment paper; you should get 25 pieces.
- 11
Step 11
Bake the cookies in an oven preheated to 180-200 degrees for about 10-12 minutes, monitoring the baking process.
- 12
Step 12
To prepare the protein cream, place a heatproof bowl over a "water bath" and add 2 egg whites, 110 grams of granulated sugar, vanilla sugar, and a pinch of salt if desired. The bowl should not touch the water.
- 13
Step 13
Meanwhile, soak 5 grams of sheet gelatin in cold water.
- 14
Step 14
Continuously stirring the egg whites, heat the mixture to a temperature of 50-55 degrees; if you don't have a special thermometer, use the touch test—the mixture should feel noticeably hot.
- 15
Step 15
Squeeze the gelatin and add it to the protein mixture.
- 16
Step 16
After adding the gelatin, beat with a mixer for about 10 minutes at medium speed until stiff peaks form.
- 17
Step 17
You can spread a little berry jam on some or all of the cookies; I spread lingonberry jam on 10 pieces.
- 18
Step 18
Transfer the cream into a pastry bag fitted with a 1 cm round tip. Use circular motions to pipe the cream onto the cookies in the shape of a high mound, then refrigerate for about 30 minutes to allow the meringue cream to stabilize.
- 19
Step 19
Melt the chocolate and butter in a double boiler, making sure the water does not touch the bottom of the bowl with the chocolate, while continuously stirring.
- 20
Step 20
Apply the melted chocolate with a regular pastry brush; work quickly so the chocolate doesn't have time to set. After applying the chocolate glaze, chill for about 15–20 minutes.
- 21
Step 21
Place the finished pastries into paper liners; this way they will hold their shape better.
- 22
Step 22
And call your family to taste the "creambo" — it's not just a dessert, it's pure bliss!