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Krémeš: Slovak puff pastry custard slices
Two layers of puff pastry filled with egg yolk custard lightened with beaten egg whites and whipped cream, dusted with powdered sugar. Makes one pan.
Save on PinterestRecipe at a glance
- Prep time
- 40 min
- Cook time
- 40 min
- Total time
- 1 hr 20 min
- Temperature
- 180 °C (350 °F)
- Servings
- 1 pan
- Difficulty
- Medium
Krémeš, a Slovak layered custard dessert, is made here in a quick version using store-bought puff pastry and whipped cream. Two thin sheets of puff pastry are pricked with a fork and baked at 180 °C (350 °F) until golden. Milk, water, egg yolks, sugar, flour, and cornstarch are cooked into a thick custard. Beaten egg whites are folded into the hot custard, which is then heated briefly. The custard is spread over one baked pastry sheet and chilled briefly before adding a layer of whipped cream with stabilizer. The second pastry sheet goes on top, dusted with powdered sugar.
Ingredients
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Instructions
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Divide the puff pastry into two pieces. Roll each piece out thinly, transfer to an upside-down baking sheet, and prick all over with a fork. Bake in an oven preheated to 180 °C (350 °F) for about 15–20 minutes, until golden.
Separate the eggs. Thoroughly whisk together the water, milk, egg yolks, vanilla sugar, 200 g of the granulated sugar, flour, and cornstarch, then heat. Once the mixture comes to a boil, cook, stirring constantly, until it forms a thick custard.
Beat the egg whites with 50 g of sugar until stiff peaks form. Using a wooden spoon, gently fold them into the hot, thick custard. Heat the custard briefly over low heat, stirring constantly, until it reaches at least 71 °C (160 °F), preferably checking with a thermometer. This is the temperature the USDA FSIS recommends for egg dishes. Spread the custard over one baked puff pastry sheet and smooth the surface. Refrigerate for 15 minutes. Meanwhile, whip the cream with the whipped cream stabilizer.
Cover the chilled egg yolk custard with a layer of whipped cream and smooth the top. Cut the second puff pastry sheet into squares and arrange them over the whipped cream. Dust with powdered sugar and serve.
Tip: If the puff pastry puffs up during baking despite being pricked, gently press it down with a board immediately after removing it from the oven, while it is still warm. Cut the krémeš with a sharp knife, following the edges of the pastry squares on top.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 212 kcal
- Protein
- 3.6 g
- Carbohydrates
- 20 g
- of which sugars
- 14 g
- Fat
- 13 g
- of which saturates
- 7.7 g
- Fiber
- 0.2 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Krémeš z lístkového cesta so žĺtkovým krémom a šľahačkou
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