Ah, yes! 😋 Hungarian Krémes is a classic dessert — basically a crispy puff pastry layered with rich custard cream. I can give you a full, authentic recipe that you can safely make at home.
Hungarian Krémes (Cream Slice)
Ingredients
For the Pastry Layers:
- 2 sheets puff pastry (store-bought or homemade)
- Powdered sugar for dusting
For the Custard Cream:
- 4 cups (1 liter) milk
- 1 cup (200 g) sugar
- 6 egg yolks
- ½ cup (60 g) cornstarch
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
Optional Topping:
- Whipped cream or extra powdered sugar
Instructions
1. Bake the Puff Pastry
- Preheat oven to 200°C / 400°F.
- Roll out puff pastry sheets to fit your baking pan (about 9×13 inch).
- Place each sheet on a parchment-lined baking tray.
- Bake 10–15 minutes until golden and puffed. Let cool completely.
2. Make the Custard Cream
- In a medium saucepan, heat milk until just warm (don’t boil).
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Slowly pour hot milk into the egg mixture, whisking constantly (tempering the eggs so they don’t scramble).
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in butter and vanilla extract. Let it cool slightly.
3. Assemble the Krémes
- Place one baked puff pastry sheet in your pan.
- Pour the warm custard over it and spread evenly.
- Top with the second puff pastry sheet.
- Optional: dust the top with powdered sugar or spread a thin layer of whipped cream.
4. Chill
- Refrigerate for at least 2–3 hours (or overnight) before slicing.
- Cut into squares or rectangles using a sharp knife (warm the knife slightly for cleaner cuts).
✅ Tips:
- Make sure the custard isn’t too runny, or the dessert won’t set properly.
- For extra crispiness, bake the puff pastry without letting it touch the custard until just before serving.
If you want, I can give you a shortcut version using store-bought custard that’s faster but still tastes amazing — perfect if you’re craving Krémes today. Do you want me to do that?
