Krémes Magyar (pronounced eye-kray) is made of very thick with a smooth vanilla custard sandwiched between two squares of layered, feather-light puff pastry or strudel dough, heavily dusted with confectioner sugar. The Hungarians call it a pleasant dessert Krémes, and it has a strong childhood memory of my family and I would think most of the favorites. It is believed to come from Naples, Naples, hence the name of Napoleon, or creams Szelet. Square is a classic vanilla custard dessert Hungary Hungarian fare, and are found in literally every Hungarian against dust.
The French and the Italians call their creations Mille-Feuillet, or a thousand pages, and they are usually filled with either, whipped cream, pastry cream and / or canned fruit. French top most layer of white chocolate fondant decorated with many strings pulled Chevron design.
Frozen puff pastry is very simple, appropriate for their courses, but you can be selective in your pie. Alternative is the strudel dough (phyllo). I think that the Hungarians were the best - they always do - because it is simple and appealing, not to difficult and complex.
1 pkg puff pastry, frozen
Vanilla custard cream
3 eggs, separated
2 cups heavy cream
3 tablespoons sugar
Pinch of salt
1 pkg plain gelatin
3 tbsp water, cold
½ cup of water
Decorate
Dust with icing sugar for
My mother always liked to puff pastry for this recipe and it made itself, but we have to share a recipe using frozen puff pastry. Thaw in refrigerator overnight Pastryin sponge.
There is little lightly floured surface, roll out puff pastry ¼ "thick large rectangle. Place in a parchment-lined baking sheet. Chill for 20 minutes. Before baking, pie dock. (Using a fork, poke several holes bread. This allows the steam to escape and prevent the pastry from puffing to develop). Then, place the sheet of parchment on top of each pastry and place on a baking sheet on top of the parchment, to weigh it down . Bake for 20 minutes to 375 ° F. Remove the pan and the top sheet of parchment. Brush pastry with egg wash and return to anther oven for 8-10 minutes, until golden brown in color. Allow to cool. page This is a big cut in ½ 8 large square.
Vanilla custard cream - 3 egg yolks and set aside separately. Beat egg whites until they are stiff but not dry. Dissolve gelatin 3 tablespoons water. Take ½ cup of water to a boil and dissolve the softened gelatin in boiling water. Cool the pan placing the ice water bath until the gelatin is syrupy.
Whip the heavy cream, adding a pinch of salt and sugar. Fold the egg whites. Add gelatin and cold, syrupy times with a spatula, the distribution of the gelatin mixture and chill before using.
Hint: This recipe for vanilla custard without gelatin can be used for Hungarian Cream Puffs, pence Varga of Hungary and other desserts.
Note: Hungary is the preferred topping is just the icing sugar.
Pastry Assembly - Place a large rectangular sheet of puff pastry onto a cookie sheet. Pile mixture of custard cream at night, after the sheet about 2-3 inches thick. Place in freezer to chill until firm. Wet, sharp knife, cut the pastry in bottom of pastry and serving-sized objects. Cut each pastry sheet into pieces cooked in exactly the same size and place them on top of pre-cut pieces of filling / pastry layer. Refrigerate at least 1 hour. Dust icing sugar just before serving.
An unforgettable joy!
The French and the Italians call their creations Mille-Feuillet, or a thousand pages, and they are usually filled with either, whipped cream, pastry cream and / or canned fruit. French top most layer of white chocolate fondant decorated with many strings pulled Chevron design.
Frozen puff pastry is very simple, appropriate for their courses, but you can be selective in your pie. Alternative is the strudel dough (phyllo). I think that the Hungarians were the best - they always do - because it is simple and appealing, not to difficult and complex.
1 pkg puff pastry, frozen
Vanilla custard cream
3 eggs, separated
2 cups heavy cream
3 tablespoons sugar
Pinch of salt
1 pkg plain gelatin
3 tbsp water, cold
½ cup of water
Decorate
Dust with icing sugar for
My mother always liked to puff pastry for this recipe and it made itself, but we have to share a recipe using frozen puff pastry. Thaw in refrigerator overnight Pastryin sponge.
There is little lightly floured surface, roll out puff pastry ¼ "thick large rectangle. Place in a parchment-lined baking sheet. Chill for 20 minutes. Before baking, pie dock. (Using a fork, poke several holes bread. This allows the steam to escape and prevent the pastry from puffing to develop). Then, place the sheet of parchment on top of each pastry and place on a baking sheet on top of the parchment, to weigh it down . Bake for 20 minutes to 375 ° F. Remove the pan and the top sheet of parchment. Brush pastry with egg wash and return to anther oven for 8-10 minutes, until golden brown in color. Allow to cool. page This is a big cut in ½ 8 large square.
Vanilla custard cream - 3 egg yolks and set aside separately. Beat egg whites until they are stiff but not dry. Dissolve gelatin 3 tablespoons water. Take ½ cup of water to a boil and dissolve the softened gelatin in boiling water. Cool the pan placing the ice water bath until the gelatin is syrupy.
Whip the heavy cream, adding a pinch of salt and sugar. Fold the egg whites. Add gelatin and cold, syrupy times with a spatula, the distribution of the gelatin mixture and chill before using.
Hint: This recipe for vanilla custard without gelatin can be used for Hungarian Cream Puffs, pence Varga of Hungary and other desserts.
Note: Hungary is the preferred topping is just the icing sugar.
Pastry Assembly - Place a large rectangular sheet of puff pastry onto a cookie sheet. Pile mixture of custard cream at night, after the sheet about 2-3 inches thick. Place in freezer to chill until firm. Wet, sharp knife, cut the pastry in bottom of pastry and serving-sized objects. Cut each pastry sheet into pieces cooked in exactly the same size and place them on top of pre-cut pieces of filling / pastry layer. Refrigerate at least 1 hour. Dust icing sugar just before serving.
An unforgettable joy!
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