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Crema de Milhojas

This recipe is for a pastry cream that can be used for a variety of things.  I call it my crema de milhojas, or Napoleon cream, because it is primarily a cream for Napoleons, which are called milhojas, literally, "a thousand leaves", in Spanish.  I use this cream as an accompaniment to other puff pastries, collectively known as hojaldre in Spanish, and I often fill my cupcakes (quequitos) and cakes (pasteles) with this crema too.  You can also use this cream for relampagos, or eclairs in English, although eclair filling is usually more of an egg custard.  Regardless of how you use this cream and what you put it on, this pastry crema is a winner!
Crema de Milhojas:


For the cream mixture:
1 tsp. vanilla extract
1 cup of heavy cream

For the milk mixture:
3 Tbsp. of milk
1 Tbsp. of flavorless gelatin powder

For the egg mixture:
4 egg yolks
1/4 cup of sugar

For the whipped cream,  (I like my whipped cream on the less-sweet side):
1 cup of heavy cream
1/2 cup of confectionery sugar
  • Combine milk and gelatin and set aside.
  • Make whipped cream by beating the heavy cream and sugar until stiff and put in fridge to use later.
  • Whisk together eggs and sugar and set aside.
  • Heat cream and vanilla extract over low heat on a double boiler. Once cream is just warm to the touch, pour it into the egg mixture and whisk well.
  • Pour egg/cream mixture back into the double boiler and heat on medium heat, stirring constantly, until the cream is thick enough to coat the back of a spoon.
  • Once desired thickness has been reached, remove from heat and add the milk mixture.
  • Now place bowl into an ice bath and stir until it reaches room temperature.
  • Once room temperature has been achieved, fold in whipped cream and mix together.
  • Once thoroughly mixed, pour into four small ramekins, cover with saran wrap, and place in fridge until ready to use.
Buen Provecho!


Eftychia said...

What a delicious dessert!! Thanks for sharing!

Anne@frommysweetheart said...

That cream looks so inviting! I imagine the addition of gelatin gives the cream great stability to work with it! Your napoleon looks divine! : )

Sandra said...

This sounds incredibly tasty..I love the look and whole presentation! Great recipe! Thank you for sharing, and have a wonderful weekend!

Anonymous said...

im so glad i found you and were able to make this filling..... yummy

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