Cremelinser in the airfryer are a classic and beloved part of the Danish cake table. They are traditionally baked in the oven, but this recipe explores a modern variation using an airfryer. This gives a faster bake without compromising the familiar taste and texture. Delicious Cremelinser baked from crisp shortcrust with a lovely vanilla custard.
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Estimated reading time: 4 minutes
Table of Contents
- Why make Cremelinser in the airfryer?
- What are Cremelinser?
- I recommend this lovely coffee with our delicious Cremelinser
- Where do Cremelinser come from?
- How to get the shortcrust and vanilla custard just right
- Which flavour variations of filling and toppings can you make for the cake?
- Conclusion on Cremelinser in the airfryer
- FAQ
Why make Cremelinser in the airfryer?
First of all, it saves time: the airfryer heats up quickly and gives an even heat at 160 °C, which makes the shortcrust crisp and delicious and can significantly reduce the baking time. Second, the machine’s design is ideal for circulating hot air around the cakes, ensuring even browning without having to turn them.
What are Cremelinser?
Cremelinser, known for their characteristic round shape with a soft and delicious vanilla custard in the middle, are based on shortcrust pastry. The perfect balance between the crisp shortcrust and the sweet, creamy filling makes them a favourite among all age groups.
I recommend this lovely coffee with our delicious Cremelinser
When you enjoy the cooled, crisp Cremelinser from your airfryer, a good cup of coffee is a wonderful companion. A fantastic coffee to serve alongside is Puro Organic Filterkaffe – 1 kg. This organic filter coffee has a balanced flavour that pairs incredibly well with the sweet, light cake flavour of the Cremelinser. It rounds off the experience perfectly for afternoon coffee.
Where do Cremelinser come from?
Cremelinser are a classic Danish bakery pastry that you will find in many bakeries across Denmark. They consist of a base and a lid of crisp shortcrust with a filling of creamy vanilla custard, and the name refers to their round, slightly domed lens shape (linse is Danish for lens). The exact origin is not known, but Cremelinser have been a fixture of the Danish cake table for generations.
How to get the shortcrust and vanilla custard just right
To ensure the perfect consistency of the shortcrust, it is essential to handle the dough as little as possible; overworking can make the dough hard and elastic. It is also important to let the dough rest in the fridge before rolling it out, which helps it keep its shape during baking. When it comes to the vanilla custard, the secret is to whisk the egg yolks thoroughly with the sugar to ensure the custard becomes airy and light. Slow heating and constant stirring are necessary to prevent the egg from curdling, resulting in a smooth and even custard.
Which flavour variations of filling and toppings can you make for the cake?
- Lemon custard: Replace some of the vanilla with freshly squeezed lemon juice and zest to add a fresh and tangy flavour. This variation brings a lovely balance between the sweet and the tangy, perfect for the summer months.
- Chocolate custard: Add melted dark chocolate to the vanilla custard for a rich and intense chocolate experience. The chocolate adds depth and complexity that pairs well with the buttery texture of the shortcrust.
- Caramel and nuts: Introduce chopped, roasted nuts and a swirl of salted caramel into the custard. The crunchy texture of the nuts together with the sweetness of the caramel and a touch of salt makes this variation irresistible.
If your Cremelinser are to be used for dessert, you can top them with freshly whipped cream and fresh berries.
Tips and tricks from the author: Morten Jensen
Conclusion on Cremelinser in the airfryer
Do you want to treat yourself to a delicious dessert? Then try our recipe for Cremelinser here. They turn out crisp on the outside and lovely and creamy on the inside. Perfect for a cosy afternoon or as a sweet ending to dinner.
FAQ
You can freeze baked Cremelinser in an airtight container, but the vanilla custard may turn a little watery and the shortcrust loses some of its crispness. Let them thaw in the fridge and, if you like, give them a couple of minutes in the airfryer at 160 °C to crisp them up again. For the best result, freeze the raw shortcrust instead and bake the Cremelinser fresh.
When the shortcrust rests in the fridge for 1 hour, the butter firms up again, and the dough is much easier to roll out and cut without sticking. Cold dough also holds its shape better in the airfryer, so the base and lid stay sealed around the custard. So don’t skip the chilling time – not for the vanilla custard either, which should be completely cold before you fill the Cremelinser.
Because they are filled with vanilla custard, store your Cremelinser in an airtight container in the fridge. They will keep for up to 3 days there, but they are at their crispest on the day they are baked. Take them out of the fridge a little before serving so the flavour comes through better.
Recipe
Airfryer Cremelinser
Cooking Guide
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Cost of the dish
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Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Ingredients
How to make it
Vanilla custard:
- Whisk 2 pcs egg yolks, 30 g sugar, 2 tsp vanilla sugar, 15 g cornflour and a little of the 2 dl milk together in a small heavy-bottomed saucepan until the mixture is smooth and free of lumps.
- Add the rest of the milk and heat the mixture over medium heat, stirring constantly.
- Bring the custard to the boil, stirring, and let it boil for about 1 minute until thick. Remove it from the heat and let it cool.Cover the surface with cling film directly on the custard to prevent a skin from forming.
- Chill the custard in the fridge for 1-2 hours.
Shortcrust pastry:
- Add a beaten 1 pcs egg and knead until the dough comes together.
- Wrap the dough in cling film and let it rest in the fridge for 1 hour.
- Roll out the dough on a lightly floured surface until it is about 0.5 cm thick.
- Cut out bases for the tartlets using a glass.
Assembly and baking in the airfryer:
- Place the shortcrust bases in the bottom of small silicone moulds or directly in the airfryer basket lined with baking paper.
- Spread a spoonful of the vanilla custard on each base.
- Cut out smaller circles for lids, place them over the custard, and press the edges together.
- Preheat the airfryer to 160°C.(Preprogram it, or let it run for a couple of minutes before cooking)Bake the Cremelinser at 160 °C for 12-15 minutes in batches, so they sit in a single layer, until the lids are golden and the bases are firm (carefully lift one and check).Start the online kitchen timer here
- Let them cool before serving.
Our notes for the recipe
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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