Tag Archives: krémes

Hungarian style Krémes or Vanilla Millefeuille or Napoleon


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.

Incorporate carefully.

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.


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Vanilla creme mille feuille (Ruszwurm krémes) simple version


I was so hungry for  a hungarian style “krémes” a vanilla mille feuille, or Napoleon.

For the cream I used the recipe of the Ruszwurm patisserie.


1 box puff pastry

500 ml milk

5 egg yolks

165 g sugar

1 packet vanilla sugar

50 g flour

300 ml double cream

10 g gelatine melted



First cut the pastry in half and the half into smaller pieces.

Bake in the oven at 220 – 240 C until it gets golden brown. Don’t forget to place a small dish with water on the bottom of the oven!

Let the pastry cool to room temperature.

In the meantime bring 4/5 milk to the boil.

In the remaining milk mix together the egg yolks, 2/3-rd sugar, flours and a pinch of salt. When the milk is hot, add slowly to the egg mixture. Pour the mixture back to the pan and on moderate heat cook until it gets thick. Put cling film over the surface of the custard to prevent from skin forming.

Beat the double cream with the remaining 1/3-rd sugar until soft peaks form.

When the cream is cold, fold  the whipped cream to the custard, incorporate well. Melt the soaked gelatine in warm water, stir until it dissolves completely. Add 1-2 tablespoons of cream mixture to gelatine and fold in the cream. The gelatine will turn the cream into a little runny consistency. Let it rest in the fridge for a few minutes.

In the meantime cut the pastry to the size of your tray.

Line the tray with parchment paper, which goes over the side of the tray to serve as a handle to lift the ready cake, and place the bottom pastry in the pan.

When the cream gets a little settled, arrange on the base pastry in the pan, and arrange the small pieces on the top.


Place the whole tray in the fridge for an overnight.

Cut and serve the next day, scatter with icing sugar.

It looks very nice in an art deco style dessert plate doesn’t it.


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