Polish Chocolate Cream Kisiel Czekoladowy Or Vanilla Cream Recipes

Steps:

• Beat the cream cheese, butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl as needed. Reduce the mixer speed to low and beat in the flour and salt until combined. Divide the dough between 2 large pieces of plastic wrap. Flatten into 1/2-inch-thick disks and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed. Cut out 2 1/2-inch squares using a sharp knife or a 2 1/2-inch square cutter. Lift the cutouts using an offset spatula and arrange 2 inches apart on one of the prepared pans. Gather the scraps and refrigerate.
• Spoon 1 teaspoon preserves onto the center of each cutout. Fold in two opposite corners to overlap in the middle and press down to seal, spreading the preserves slightly. Sprinkle the dough with coarse sugar.
• Bake, rotating the pan halfway through, until the cookies are puffed and the edges are golden, 20 to 25 minutes. Let cool 5 minutes on the pan, then remove the cookies to a rack to cool completely.
• Repeat with the other disk of dough, plus the reserved scraps, to make more cookies.

Steps:

• Melt chocolate over very low heat.
• Combine cream, vanilla, and sugar and slowly bring to a boil, then lower heat to a simmer.
• Combine melted chocolate with cream mixture, blending thoroughly.
• Dissolve potato flour in milk, then add milk to cream mixture.
• Stir for 2 minutes (be careful not to scorch the cream).
• Discard vanilla bean, if you used one.
• Wet mold or bowl with water (or you can use individual cups, ramikins or dessert glasses), then sprinkle with sugar, and pour cream mixture inches.
• Chill for several hours before serving.
• Serve topped with heavy sweet cream (plain or whipped and/or fruit syrup, if desired.