A Polish delicacy - 12 servings

tarts Lunch Brunch


För 12 portioner

Puff pastry

500 g flour T 500

250 g water

10 g salt

500 g Debic Croissant Butter

Crème pâtissière

350 g milk 2%

70 g egg yolks

70 g crystal sugar

50 g corn starch

1 vanilla bean

90 g Debic Creme butter

700 g Debic Stand & Overrun


Puff pastry

The dough and butter should have a similar temperature of about 10 °C.

Roll out the butter and soil to a similar thickness.

Apply butter on the surface of the dough (on 2⁄3 of the surface) fold to 3.

Repeat the rolling process three times by folding the dough into 4.

Rotate the dough 90 °C after each folding process.

Wrap the dough tightly in foil and let it cool down to 0-4 °C min for 2 hours.

Baking process

Roll out the dough 4 mm.

Cut in 65 cm x 45 cm.

Sprinkle the surface with powdered sugar and bake at 180°C.

After 10 minutes, cover the surface of the dough with parchment and baking tray (crush the dough).

Bake about 30 minutes.

Crème pâtissière

Heat up milk with a vanilla bean to 80 °C.

Combine egg yolks, crystal sugar and starch to a homogeneous consistency.

Combine with heated milk.

Thicken with constant heating.

Add butter, cool and connect with aerated butter (temperature 16-18 °C).


Assembling and finishing

Prepare the baked tops of puff pastry 30 x 20 cm.

Divide into two caketops.

Apply creme patissiere to the bottom of the dough.

Apply a layer of whipped Debic Stand & Overrun.

Cover with the second top, gently press.

Decorate the surface with whipped Debic Stand & Overrun, sprinkle with icing sugar.

Garnish with fresh fruit, chocolate stick and gold flakes.