👩🍳 Instructions:
- Bake the pastry layers:
- Preheat oven to 200°C (390°F).
- Roll out puff pastry sheets to fit your baking pan (about 9×13 inches).
- Place one sheet on a baking tray, prick with a fork, and bake until golden brown (about 12–15 minutes).
- Repeat with the second sheet. Let both cool.
- Make the custard cream:
- In a saucepan, heat the milk with vanilla until warm (not boiling).
- In a separate bowl, whisk egg yolks, sugar, and flour until smooth.
- Slowly pour warm milk into the yolk mixture while whisking constantly.
- Return mixture to the pan and cook over medium heat, stirring until thickened.
- Remove from heat and let cool slightly.
- Fold in egg whites:
- Beat egg whites with a pinch of salt until stiff peaks form.
- Gently fold into the slightly cooled custard to make it airy and fluffy.
- Assemble the Krémes:
- Place one baked puff pastry sheet in a baking dish.
- Spread the custard cream evenly on top.
- Place the second pastry sheet on top.
- Chill in the refrigerator for at least 3 hours (preferably overnight) to set.
- Serve:
- Dust generously with powdered sugar before cutting into squares.
✨ The result: crispy puff pastry + silky light vanilla custard = the iconic Hungarian Krémes.
Ashley, would you like me to also give you the “Francia Krémes” (French-style custard squares) variation, which adds a thin layer of whipped cream inside?