Things to know about Magyar Hazi Kremes Recipe
This Hungarian pastry is famous all over Europe and exists in many forms. Nobody knows the exact origin of the recipe, but it became a traditional Hungarian pastry over the years. Some say the original recipe comes from 17th-century France, why it is sometimes called the French cream cake, while others claim it originates from Naples. It is similar to the mille-feuille, while English-speaking countries might know it as a vanilla or custard slice. This lovely dessert is known as ”krémes” in Hungary; it’s made up of two thin layers of puff pastry and one vanilla pastry cream layer. Hungarian eat this recipe at weddings too.
Creamy Hungarian Homemade Custard Slice. Traditional Recipe of Magyar Hazi Kremes.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 10 pcs Egg
- 1000 ml (33.81 floz) Water
- 500 ml (16.91 floz) Milk
- 4½ packs Custard Powder
- 300 grams (10.58 oz) Icing Sugar – Powdered Sugar – Confectioners Sugar
- 200 grams (7.05 oz) White Sugar – Regular Sugar – Granulated Sugar
- 1 pack Puff Pastry Dough
- Stretch the puff pastry dough thinly, cut it into two equal parts and bake light according to the package's instructions.
- In a small pan add a little bit of water for bain marie and bring to heat.
- Separate the egg yolk and egg whites.
- Make the meringue. Beat the egg whites over bain marie, and then add the powdered sugar and continue beating until stiff peaks. Set aside in the chiller.
- Mix the yolks with half of the sugar and milk. Create a thick cream with constant stirring. When done, set aside.
- Next, make the pudding. In a pot, combine the water, custard powder, and the other half of the sugar. Bring to a boil.
- Once boiling, pour the yolk mixture over the boiling water. Whisk it continuously and continue cooking on a medium flame until it thickens.
- Once it is thickened, remove it from the heat and set it aside.
- Now gently incorporate the meringue into the hot custardy mixture. Fold it with a spatula.
- Spread the cream on one sheet of puff pastry and put the other sheet on top like a sandwich.
- Leave it for 10 minutes to cool down, then cut it into bigger cubes and place it in the refrigerator.
The water for bain marie should only be simmering once you start whipping the egg whites to avoid scrambling the eggs. It is important to reach stiff peaks to prevent the cream from having a poor texture.
— Specific Atributes of This Recipe:
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