Tuesday, October 18, 2011

Hungarian Kremes Recipe

Hungarian Kremes Recipe

This is the most popular Hungarian pastry, simply called “Creamy”. It is a light and fluffy custard cream mixed with the egg whites. Making it is so easy, I can make it too. But, it will look very difficult and sophisticated!

21 servings

Cook time: 35 minutes
Chilling: 2-3 hours
Ready in: 3-4 hours

You need: Two 9x13 baking pans, parchment paper

Ingredients

  • 1 sheet of Pepperidge Farm puff pastry
  • 2 cups of milk
  • 9 eggs separated, and 2-3 egg whites
  • 3 envelope Knox unflavored gelatin
  • 3 heaping Tbs. cornstarch
  • 2 Tbs. Vanilla extract
  • 6 oz sugar
  • 4 oz powdered sugar

1.

  • Thaw the puff pastry sheet, cut it in two. Roll it a little bigger, than the size of the baking pan; it has to hang down about 3/4 inch all around (puff pastry shrinks!)
  • Turn the baking pans upside down, put on parchment paper, and bake the puff pastry on 400F for 10-12 minutes, until golden brown.
  • Line on of the pans with parchment paper, (cover the sides too) and put in one of the pastry sheets. Cut the other pastry sheet into 21 squares with a pizza cutter.

2.

  • While the pastry sheet is baking, you can start preparing the cream.
  • In a large plastic bowl, boil the milk with the gelatin in the microwave oven (takes about 8-10 minutes, my Mom uses a big Halloween candy bowl).
  • Mix the cornstarch with 3-4 Tbs. water, and the 6 oz. sugar. When the milk is hot and the gelatin dissolved, put this mixture in the milk. It takes 2-4 minutes on high in the microwave, stir it in every 30 seconds. It will look like a runny cream.
  • Beat up lightly the egg yolks with the vanilla and put it in the cream. Put it back in the microwave for 2-4 minutes on high, stir it in every 30 seconds.
  • It will be a thick custard cream.
  • Beat up the 11 egg whites. When stiff peak forms, beat in the 4 oz. powdered sugar.

3.

  • Fold egg whites gently into the hot custard cream, to make it nice puffy (until well incorporated).
  • Pour the warm mixture in the 9x13 in. pan - it will be partially set, so work fast!
  • Place the puff pastry squares on top.
  • Refrigerate for 2-4 hours, then cut it along the squares.
  • Note: The heat of the custard cooks the egg whites, so it won’t be raw.


5 comments:

  1. Thanks for the recipe! Delicious!

    ReplyDelete
  2. A year ago, when Nicolette posted her recipe, she was 11 years old.
    She learned the recipe from her Hungarian great-Granma, who passed away. She was a baker and cook in Hungary, for 30 years.

    This recipe is Nicolette's tribute.

    ReplyDelete
  3. That is amazing !!!! In the future maybe se can open her own pastry shop!!!

    ReplyDelete
  4. I just made this recipe last night and it turned out great :) I think I would have made my Grandma proud! I did it all on the stove though instead of the microwave.

    Thank you so much for sharing this recipe it is very hard to find a kremes recipe and this one was very easy to follow.

    ReplyDelete