Hungarian Krémes

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Hungarian Krémes

Ingredients:

For the Pastry:

  • 250g all-purpose flour
  • 250ml water
  • 125g unsalted butter
  • A pinch of salt

For the Custard:

  • 1 liter milk
  • 8 egg yolks
  • 200g granulated sugar
  • 80g cornstarch
  • 1 vanilla bean (or 1 teaspoon vanilla extract)

For Assembly:

  • Icing sugar, for dusting

Instructions:

1. Prepare the Pastry:

  • Preheat Oven: Preheat your oven to 200°C (390°F).
  • Make Dough: In a medium saucepan, bring the water, butter, and a pinch of salt to a boil. Remove from heat.
  • Incorporate Flour: Quickly stir in the flour until the mixture forms a smooth dough. The dough should come together and pull away from the sides of the pan.
  • Cool Slightly: Let the dough cool for a few minutes.
  • Add Eggs: Beat in the eggs, one at a time, until the dough is smooth and glossy. Each egg should be fully incorporated before adding the next.
  • Spread and Bake: Spread the dough evenly on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, or until golden brown and puffed.
  • Cool: Remove from the oven and let it cool completely on a wire rack.

2. Prepare the Custard:

  • Heat Milk: In a large saucepan, heat the milk with the vanilla bean (split lengthwise) until it is almost boiling. Remove from heat and let it steep for about 10 minutes. If using vanilla extract, add it later.
  • Mix Egg Yolks: In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and creamy.
  • Combine Mixtures: Remove the vanilla bean from the milk. Gradually pour the hot milk into the egg mixture while whisking constantly to prevent curdling.
  • Cook Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and just begins to boil (about 5-7 minutes).
  • Cool Custard: Remove from heat and let the custard cool completely, stirring occasionally to prevent a skin from forming. If using vanilla extract, stir it in once the custard has cooled.

3. Assemble the Krémes:

  • Layer Pastry: Once the pastry is completely cool, cut it in half to create two layers.
  • Add Custard: Place one layer of pastry on a serving dish. Spread the custard evenly over this layer.
  • Top with Pastry: Place the second layer of pastry on top of the custard.
  • Dust with Icing Sugar: Generously dust the top with icing sugar.

4. Chill and Serve:

  • Refrigerate: Refrigerate the Krémes for at least 2 hours before serving. This allows the custard to set properly.
  • Cut and Serve: Cut into squares or rectangles and serve chilled.

Enjoy Your Krémes!

Krémes is a classic Hungarian dessert that combines the crispiness of the pastry with the smoothness of the custard, creating a deliciously indulgent treat. It’s perfect for special occasions or as a sweet ending to a meal.

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