Krémeš: Slovak puff pastry custard slice with whipped cream

Tip: tap a step to mark it as done.

1. Divide the puff pastry into two parts. Roll each part out thinly, transfer it to a baking sheet turned upside down, prick it with a fork, and bake in an oven preheated to 180 °C (350 °F) for about 15–20 minutes, until golden.

2. Separate the eggs into yolks and whites. Mix the water, milk, egg yolks, vanilla sugar, 200 g of the granulated sugar, flour and cornstarch thoroughly and heat. When the mixture comes to a boil, cook it into a thick custard, stirring constantly.

3. Beat the egg whites with 50 g of sugar into stiff peaks and carefully fold them into the hot, thick custard with a wooden spoon. Spread the custard on a baked sheet of puff pastry and smooth the top. Chill it in the refrigerator for 15 minutes, and meanwhile whip the cream with the stabilizer.

4. Cover the cooled custard with a layer of whipped cream and level it. Cut the second sheet of puff pastry into squares, arrange them on the whipped cream, dust with powdered sugar, and serve.

Tip: Right after taking the puff pastry sheet out of the oven, while it is still warm, press it down lightly with a board, since it puffs up during baking anyway. Cut the krémeš with a sharp knife exactly along the squares on top.

This recipe was translated from the Slovak original: Krémeš z lístkového cesta so žĺtkovým krémom a šľahačkou