St. Maximilian is known for offering his life in Auschwitz Prison Camp during World War II in place of a married man and father who had been randomly selected to be killed. From his earliest days, St. Maximilian sought to love Our Blessed Mother and to make her known and loved. At the end of his life, Our Lady gave him the grace to give up his life for another man. Jesus said, "This is my commandment, that you love one another as I have loved you. Greater love has no man than this, that a man lay down his life for his friends." John 15:12-13. Let us honor the great love that St. Maximilian Kolbe had in imitation of Jesus, Our Lord and Savior.
We have a Polish Cream Cake for you to make and enjoy as you celebrate the feast day of St. Maximilian Kolbe. This is a treat you can make for St. Pope John Paul II's feast day, too. This recipe was a favorite of his!
Kremowka
Polish Cream Cake
INGREDIENTS
2 sheets of puff pastry dough, 1
pound package thawed
2 cups of 2% milk or higher
¾ cup of sugar
1 teaspoon vanilla
Pinch of salt
5 tablespoons of cornstarch
6 large egg yolks beaten
Garnish: powdered sugar and/or
drizzle melted semi-sweet chocolate chips
Rolling pin
Rolling pastry mat
Sharp knife
Parchment paper
Cooling racks (2) or (4)
Medium saucepan
Measuring cups
Measuring spoons
Whisk
Sieve or strainer if required
Wooden spoon
Container large enough for ice
water bath
13 X 9-inch pan
Bake the Puff Pastry
1.
Roll out each piece of thawed puff pastry
slightly to blend seams to about 1/4 – inch thickness. You may lightly dust the
pastry mat with flour to keep pastry from sticking.
2.
Lightly score each pastry sheet into 9 sections
but do not cut all the way through. This helps when cutting and serving.
3.
Place one puff pastry sheet between two pieces of
parchment paper and two cooling racks. If you wish to bake both sheets at the
same time you will need two more cooling racks.
4.
Place in preheated oven and bake for 15 minutes.
5.
Remove
the top cooling rack and the top sheet of parchment paper and replace the top
rack.
6.
Return to oven and bake until golden brown and
crispy throughout, about 5 - 7 minutes. Watch carefully for the first puff pastry
and repeat baking procedures for second pastry. Ovens vary and it is really important to not overcook the pastry.
Prepare Pastry Cream
1.
As the puff pastry bakes, prepare the pastry
cream. If you like thick filling double the recipe.
2.
In a medium saucepan, mix sugar, salt and
cornstarch thoroughly so there are no lumps. First mix milk, vanilla and beaten egg
yolks in a separate bowl and then add to saucepan. Blend well. On medium heat, stir continually with a wire whisk and bring to a
boil.
3.
Reduce heat slightly and continue to boil for 1
minute, stirring constantly with a wooden spoon to get in the corners.
4.
Remove pan from heat and plunge in a bath of
ice-cold water. Be careful not to get the water in the pastry cream. If you
have lumps in your cream, first strain it through a sieve or wire strainer into
a heat proof bowl and then place it in the ice bath briefly.
5.
Do not chill the pastry cream. It will be poured
hot over the baked puff pastry.
Assemble the pastry
1.
Place one layer of baked puff pastry into the
bottom of the 13 X 9-inch pan.
2.
Pour the hot pastry cream over it and place the
second baked puff pastry on top with the cutting guide marks on top.
3.
Refrigerate Kremowka until set.
4.
When ready to serve, cut along the prescored
marks, cut in 9 pieces. Dust each piece with powdered sugar and drizzle melted
chocolate over the top if you like.
This tasty Polish cream cake was recently renamed Kremowka
Papieska when it was learned that St. Pope John Paul II was very fond of it. ENJOY!!!!!
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| Polish Cream Cake with a Polish Tea Pot, Creamer, and Sugar Bowl |
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