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.