Saint of the day:
The Story of Saint Stanislaus
Stanislaus was born of noble parents on July 26th at Szczepanow near Cracow, Poland. He was educated at Gnesen and was ordained there. He was given a canonry by Bishop Lampert Zula of Cracow, who made him his preacher, and soon he became noted for his preaching. He became a much sought after spiritual adviser. He was successful in his reforming efforts, and in 1072 was named Bishop of Cracow. He incurred the enmity of King Boleslaus the Bold when he denounced the King's cruelties and injustices and especially his kidnapping of the beautiful wife of a nobleman. When Stanislaus excommunicated the King and stopped services at the Cathedral when Boleslaus entered, Boleslaus himself killed Stanislaus while the Bishop was saying Mass in a chapel outside the city on April 11. Stanislaus has long been the symbol of Polish nationhood. He was canonized by Pope Innocent IV in 1253 and is the principle patron of Cracow. His feast day is April 11th.
31-001 Kraków, Poland
*The remains of St Stanislaus rest within this church.
They are placed within an exquisite silver-plated coffin located above the main altar in the center of this church.
St Stanislaus was martyred by the King of Poland, Bolesław II, after he had placed the king under excommunication.
*St John Paul II was ordained a priest in 1946 and celebrated his first Mass in the crypt of this church.
It was also here where he was consecrated bishop.
Execution site of Stanislaus of Szczepanów (1030-1079),
bishop of Krakow and a patron Saint of Poland
What to Eat:
Pierogi, Kielbasa, Placki, Makowiec, Karpatka, Poland’s Famous Cheese Cake (Sernik Babci)
Polish Papal Cream Cake (Kremówka Papieska)
Kremowki has been renamed papal cream cake or kremowka papieska when it was learned the late Pope John Paul II loved this dessert. Famous and delicious! Give it a try. For adult version you can add a shot of rum to the cream (at the end of mixing)
1 cup of butter (230 grams)
2 cups of milk (500 ml)
2/3 cup of sugar (150 grams)
1/3 cup of white flour (85 grams)
pinch of salt
6 egg yolks
icing sugar for decorating
Flour your surface and roll out your puff pastry to 2 mm thick. Cut out two the same size rectangles. (I use letter size sheet of paper for guidance). Transfer the pastry onto the baking sheet covered with parchment paper. Cover with a tea towel and let it rest for at least one hour.
After one hour preheat your oven to 200 degrees Celsius and bake your pastry for around 20 minutes or until is nice and golden. Set aside to cool down completely.
Pour your milk into the saucepan. Cut your vanilla bean and remove seeds. Add the seeds and the bean into your milk and bring almost to boil.
In a mixing bowl put your egg yolks and sugar and beat until it is light yellow and fluffy. Add your flour, salt and mix until all is well combined. Slowly add your hot milk, constantly mixing. Transfer the mixture back into the saucepan and bring back on the stove.
Reduce heat and continue to cook and stir until thickened like pudding, at least 2 minutes. Let it cool to room temperature, covered with plastic wrap not to form the crust. Make sure filling is completely cool before
beating in softened butter.
Place one of the baked puff pastry and spread the cream evenly on top. Cover with the second puff pastry and gently press. Even out the sides with spatula and refrigerate overnight.
The next day cut into rectangles.
When ready to serve, dust heavily with icing sugar.