Hungarian Cream Slice (Krémes) Recipe

Ingredients

For the pastry:

• 2 sheets puff pastry

For the vanilla cream:

• 1 liter whole milk
• 200 g granulated sugar
• 3 egg yolks
• 100 g cornstarch
• 2 tsp vanilla extract
• 30 g butter

For the whipped topping:

• 300 ml heavy whipping cream
• 2 tbsp powdered sugar

For decoration:

• Powdered sugar

Instructions

1. Preheat the oven to 200°C (400°F).
2. Bake both puff pastry sheets until golden and crisp. Let them cool completely.
3. In a saucepan, heat the milk until warm.
4. Whisk the egg yolks, sugar, cornstarch, and vanilla together. Gradually add the warm milk, then return the mixture to the saucepan.
5. Cook over medium heat, stirring constantly, until thick. Stir in the butter and let the custard cool slightly.
6. Place one pastry sheet in a baking pan and spread the warm vanilla custard evenly over it.
7. Whip the heavy cream with the powdered sugar until stiff peaks form, then spread it over the cooled custard.
8. Place the second pastry sheet on top and gently press down.
9. Chill for at least 4 hours.
10. Dust generously with powdered sugar before cutting into squares and serving.