Krémes (craymesh) is Hungary’s most popular dessert. There are many variations in patisserie shops. It’s close relatives are millefeuille and napoleon.
The exact origin of the mille-feuille is unknown, but it’s sure that it was later improved by Marie-Antoine Carême. Some books mention Szeged, a Hungarian town, as the place where the form of the dessert (not the pastry itself) was invented.
I am from Szeged myself, I am proud of this dessert!
Try it, you will like this!
This recipe will give you one 19×19 cm cake, or 9 individual pieces.
1 packet puff pastry
500 ml milk
1/2 vanilla pod
100 ml milk
30 g flour
40-50 g custard powder, 1 sacket
3 egg yolks
4 egg whites
100 g caster sugar
Cut the puff pastry in two halves. Bake them one by photos ne at 200 C° for 15 minutes. Cover with a foil and bake for more 5 minutes.
Let them cool to room temperature and cut the sheets to fit a square baking tray. I used one of 19×19 cm.
Place one of the sheets on the bottom of the tray.
Bring the 500 ml milk to the boil with the vanilla. Mix the remaining milk with the flour, custard powder, egg yolks.
Beat the egg whites and when soft peaks form add the sugar and beat until the sugar dissolves.
Pour the hot milk to the egg mixture.
On medium heat boil the mixture until it gets thick.
Scrape the hot custard in a mixing bowl add third of the egg whites. Mix well then add the remaining egg whites.
Pour the cream on the pastry and place the second pastry shert on top.
Let it cool in the kitchen until it cools to room temperature and refrigerate for two hours.
Cut and serve.
If you like serve it with balsamic strawberries.