"Crembo" Pastries

Anyone who has been to Israel is almost guaranteed to have met this iconic dessert. A soft biscuit base, a light and airy cream filling, and a smooth chocolate glaze — all wrapped in a delicate layer of chocolate. Crembo has a long history dating back over 200 years. It first appeared in Denmark and was later brought to Israel in the 1950s by a German immigrant. Today, Israel is known as the largest consumer of Crembo in the world. The most popular flavours are vanilla and mocha. After exploring different recipes and versions of this dessert, I created my own no-bake version on this classic treat

Ingredients

For the base

13 chocolate biscuits 

For the filling

1 cup heavy cream (35%) (240 ml)
3/4 cup milk (180 ml)
1 packet (80 g) instant vanilla pudding (I used Osem brand)

For the glaze

300 g milk chocolate
3 tbsp vegetable oil (I used coconut oil)

Steps

Base

1. Line a baking tray with foil and place a wire rack on top

2. Arrange the biscuits on the rack

Filling

3. Whip the cream, milk, and pudding powder with a mixer for a few minutes until thickened

4. Pipe a generous mound of filling onto each biscuit using a piping bag

5. Refrigerate the biscuits with filling while preparing the chocolate glaze

Glaze

6. Melt the chocolate over low heat, stirring constantly

7. Add oil and mix until smooth

8. Let the chocolate cool to room temperature

9. Remove the chilled biscuits with filling from the fridge

10. Using a spoon, pour chocolate over each one, covering the filling completely