kremowka question

POLAND . The Unofficial Guide

louicky	Dec 11, 07, 07:14 #1
I plan to make Kremowka for dessert for Christmas....can this be made a couple days in advance??

helloThreads: 37 Posts: 1,104 Joined: Dec 5, 06 ♂	Edited by: hello Dec 11, 07, 09:10 #2
I'm sure it can - as long as you keep it in cold place. In Poland people cook sometimes a week before Christmas...

Shawn_H	Dec 11, 07, 13:01 #3
It is best eaten fresh. I wouldn't recommend making it any more than one day in advance.

osiolThreads: 59 Posts: 4,714 Joined: Jul 25, 07 ♂	Dec 11, 07, 13:47 #4
If it takes a donkey to ask such a question, so be it. What is it?

Shawn_H

Dec 11, 07, 15:18 #5

Quoting: osiol

What is it?

It is a thick layer of cream and custard filling sandwiched between two squares of delicate French puff pastry, with a whiff of brandy to taste.

Taken from: polandforall.com/papal-cream-cake.html

"It was during the 1999 visit to his home town of Wadowice that Pope John Paul II summoned the memories of his younger days. What he said then had a great effect on the whole of the Polish confectionery business. The Pope reminisced about the sweet taste of the cream cake called kremowka which he and his schoolmates used to buy in a pastry shop in the market square."

osiolThreads: 59 Posts: 4,714 Joined: Jul 25, 07 ♂	Dec 11, 07, 15:29 #6
Quoting: Shawn_H It is a thick layer of cream and custard filling sandwiched between two squares of delicate French puff pastry, with a whiff of brandy to taste. Ouch!

Shawn_H	Dec 11, 07, 15:30 #7
Whip me like a fine french creme!

louicky	Dec 15, 07, 10:53 #8
Thanks - I will do it the day before. I was only concernd about the pastry getting soggy. I cannot wait to make it - I hope it comes out well!!!

Shawn_H	Dec 15, 07, 10:55 #9
Quoting: louicky pastry getting soggy And it would. Do send a report once it has been eaten! Smacznego!

foodiechickieThreads: - Posts: 1 Joined: Mar 9, 10 ♀	Mar 9, 10, 16:26 #10
I had a version of it without the puff pastry. Is it the same recipe?

♀

Jan 13, 12, 01:28 #11

Without the puff pastry it wouldn't be the same.

I found identical cake in M&S, UK under 'cream slice' and it was perfect, just the shape was wrong :) and I know something about it, because I'm from Cracow and I was literally raised up on perfect kremówkas. ;)

It's basically a variation of this:
http://en.wikipedia.org/wiki/Mille-feuille

In Poland they are called 'kremówka' in some regions, 'napoleons' in others. The name "kremówka" was poularise after famous Pope's comment. Watch out in Cracow - under 'napoleons' you will most likely find a completely different cake with a kind of pink marshmallowish cream.

A proper Polish kremówka should consist of two layers of puff pastry, preferably made with butter (it really affects the taste). The cream should be vanilla custard cream. There is also a variation called 'kremówka wiedeńska' (Vienna-style) where you put a layer of custard cream, then a layer of whipped cream and cover it with pastry. (the layers should be visible from the side). The cake should be dusted with sugar powder on top (not iced) and cut in squares. That's what I can tell you about truly orthodox kremówkas. Stuff with other kinds of cream, like all whipped cream or suspicious yellow super stiff mass are mere imitations and are not worthy of name 'kremówka'.

Warynski	Jan 13, 12, 01:34 #12
ColdSteel: In Poland they are called 'kremówka' in some regions, 'napoleons' in others. Good point.In central Poland it's called napoleonka.

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