Ah, you’re after Hungarian Krémes (Krémes sütemény) — the beloved, cloud-like vanilla custard slice with flaky puff pastry. Think of it as Hungary’s dreamy answer to a Napoleon, with an airy, whipped custard sandwiched between layers of crisp pastry. It’s a staple in Hungarian cafés and bakeries.
Here’s a traditional yet approachable recipe:
🇭🇺 Hungarian Krémes (Vanilla Custard Slice)
🧾 Ingredients:
🥐 For the pastry layers:
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1 sheet of puff pastry (store-bought or homemade), thawed
🍮 For the vanilla custard:
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2 cups (500 ml) whole milk
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1/2 cup (120 ml) heavy cream
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1 vanilla bean (or 1 tbsp vanilla extract)
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5 egg yolks
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2 whole eggs
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3/4 cup (150 g) sugar
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1/3 cup (40 g) cornstarch
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Pinch of salt
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1 tbsp unsalted butter
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Optional: 1/2 cup (120 ml) whipped cream, folded in (for the lightest “házi krémes” style)
🧂 For topping:
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Powdered sugar for dusting
🥣 Instructions:
1. Bake the puff pastry:
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Preheat oven to 400°F (200°C).
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Roll out the puff pastry to fit a 9×9 inch (23×23 cm) square pan.
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Prick all over with a fork and bake until golden and crisp, about 15–18 minutes.
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Cool, then cut in half to make a top and bottom layer.
💡 Tip: For a perfect top layer, slice into squares before placing on top — this prevents the cream from squishing when cutting later.
2. Make the vanilla custard:
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In a saucepan, heat the milk and cream with the vanilla bean (split and scraped) over medium heat until steaming. Do not boil.
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In a separate bowl, whisk egg yolks, whole eggs, sugar, cornstarch, and salt until pale and smooth.
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Slowly pour the hot milk into the egg mixture, whisking constantly to temper.
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Return everything to the pot and cook on medium-low, whisking constantly until thickened (5–8 minutes).
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Remove from heat, stir in butter and vanilla extract (if not using a bean).
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Cover with plastic wrap directly on the surface to prevent a skin. Let cool slightly.
3. (Optional) Fold in whipped cream:
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For extra-light custard (a classic Hungarian touch), once the custard is room temperature, gently fold in about 1/2 cup of whipped cream.
4. Assemble the krémes:
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Place one puff pastry sheet at the bottom of your square dish.
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Pour the cooled custard over it and smooth it evenly.
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Gently place the pre-sliced top puff pastry layer over the custard.
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Chill at least 4–6 hours, preferably overnight to set fully.
5. Serve:
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Dust the top with powdered sugar just before serving.
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Slice along the pre-cut pastry lines with a serrated knife for clean pieces.
🎩 Bonus Variation: Francia Krémes
Want a fancier version? Add a thin layer of whipped cream on top of the custard (under the top puff pastry), and glaze the top layer with white fondant and chocolate drizzle.