Homemade kremšnite from Mlinarica
Many times our guests have told us that they come to us exclusively for the kremšnite (Croatian custard cream slices), which makes us especially proud. Back then in the old days, when we just started offering kremšnite in Mlinarica, for a short time we had a supplier who used to provide us with them. However, pretty soon we realized that we were not entirely satisfied with the custard cream and the final taste, therefore we concluded that the very best would be to make our own homemade kremšnite.
We mastered the recipe quite quickly and perfected the technique of preparing both custard and whipped cream. So much have we perfected our recipe that today some of our guests tend to think that we use additives and ready-made creams in the production process – this is not true, of course. Here in Mlinarica, we make kremšnite three times a week on average and having made so many, one becomes a true master of the art and perfects every detail of the production process.
Some interesting facts about kremšnite
Many variations of the name kremšnita or krempita exist, especially in the Slavic languages. However, they are all connected to the German original, the word Cremeschnitte. This is a cake that has its roots in Central Europe and whose popularity has gradually spread beyond these borders.
There are plenty of stories surrounding the origins of kremšnite. One of them takes us back to the time of the Habsburg monarchy.
According to legend, kremšnita was invented in Vienna, in the very
heart of the monarchy, when the Austrian Empress Elisabeth, better known by her nickname Sisi, asked for a special treat. Rumor has it that she wanted a cake, and not just any kind of cake, but a cake made exclusively out of cream. The Empress was a huge gourmet and had a very sophisticated palate. The thought that kremšnita was created according to her preferences underlines the status of it as a specialty intended for people with the most refined taste.
Kremšnita from Zagreb or Samobor? Or perhaps the one from Mlinarica?
In Croatia, the two best-known types of kremšnita are Samoborska and Zagrebačka. The Samobor kremšnita is characterized by a puff pastry on the top, dominated by an egg cream filling with less whipped cream, enriched with egg white, and dusted with powdered sugar on top. Zagrebačka kremšnita, in contrast, instead of puff pastry, has a characteristic chocolate glaze on the top.
In Mlinarica, we prepare krešnite in the Samobor style, but with our very own twist. This means that the filling (custard cream), i.e. the egg cream, predominates, that on top of the custard cream we put a middle layer of whipped cream and then homemade puff pastry on the top of everything.
And our twist? … Well, that is something we can’t reveal.
Origins of kremšnita in Croatia
The history of kremšnite in Croatia began in 1921 when the brothers Đuro and Marko Lukačić opened their first pastry shop in Samobor. Before long, stories about Samoborske kremšnite started circulating in Zagreb, and many inquisitive residents of Zagreb began traveling to Samobor on weekends to enjoy this creamy dessert. The queues in front of the pastry shop became a recognizable feature of the city, and the popularity of Samoborska kremšnita grew with each passing day. As there were no mixers and pastry-making aids back then, the technique of making the Samoborska kremšnita was much slower compared to today’s production time. The cake mixes were baked using a brick oven, which gave the process extra charm and uniqueness. In Samobor, the kremšnita became known as the “queen of all cakes”.
A misconception concerning eating warm kremšnita
On a number of occasions, we have come across accusations that kremšnita should never be eaten warm as it contains eggs and that it is not safe to eat such warm kremšnita. This argument defies logic and we do not understand how a warm kremšnita could harm us. The theory goes that kremšnita first needs to be cooled and only then consumed, otherwise there is a risk of getting salmonella poisoning.
The truth, however, is quite different. Egg yolks are indeed an integral part of kremšnita, but they have to be cooked. Sugar, flour, milk, and other ingredients are then also added during the cooking process so the eggs get thermally processed and are completely safe to eat. After all, scrambled eggs are also eaten warm and not cold, so you can enjoy warm kremšnite in the same way without anything happening to you. The main reason why we eat kremšnite cold is because cold kremšnita is easier to cut and the custard cream then remains solid and compact. Furthermore, cold kremšnita is tastier because compared to a warm one it is much more refreshing.
Recipe
Kremšnita is a well-known dessert at many events, celebrations, and weddings. The production of kremšnita requires precision and skill, particularly with the making of puff pastry. In Mlinarica, we prepare the puff pastry with great care and manage to achieve a perfect balance between crispiness and creamy taste. When prepared in the right way, kremšnita is a real delight for the tongue, and a
good kremšnita always shows the right combination of sweetness and freshness.
We would like to introduce you to one of the possible recipes for kremšnite so that you can try making them at home. Small disclaimer: This recipe is not identical to ours in Mlinarica. Our confectioner keeps her recipe secret and doesn’t want to reveal it.
Ingredients
For the pastry:
500 g of puff pastry
For the custard cream:
• 6 eggs
• 200 g of sugar
• 1 vanilla sugar
• 100 g of flour
• 1 l of milk
• 1. Roll out the puff pastry to the size of your pan and place it on a surface covered with flour. Bake it according to the instructions on the packaging or until the pastry gets a nice golden-brown color.
• 2. While the pastry is baking, prepare the custard cream. Beat the eggs with the sugar and vanilla sugar until the mixture becomes light yellow. Add the flour and mix it all well. The custard cream can also be steamed. This way you can be sure that it will not get burnt.
• 3. Heat the milk in a separate pan and then gradually add the mixture of egg, sugar, and flour. Stir it constantly to avoid getting lumps. Cook on a medium heat until the custard thickens. Remove it from the heat and leave it to cool.
• 4. Once the pastry is baked and cooled, cut it into two even pieces.
• 5. Prepare the mold for the custard cream.
• 6. Place the mold on the bottom part of the pastry and evenly distribute the cooled cream over it.
IMPORTANT NOTE: The custard should not be completely cold, otherwise it will be difficult to distribute it over the pastry.
• 7. Place the second piece of puff pastry on top of the custard cream.
• 8. Sprinkle the pastry with powdered sugar.
• 9. Place the kremšnita in the fridge for at least a few hours so that it gets well compacted and cooled before serving.
