Krémes Image Used Under Creative Commons License From zsuzsaisinthekitchen.blogspot.ca
Citizens, it is a stated fact that the Hungarians have taught both the French and the Austrians virtually everything there is to know about baking killer desserts. I’ve covered many Hungarian desserts here on TFD in the past, all of which I’ve managed to tweak and improve in some form or fashion.
Not this one – and believe me, I tried. So, for this last recipe of the year, I give you one that is entirely and completely (for once) – not mine!
I share this recipe from the fantastic blog zsuzsaisinthekitchen.blogspot.ca in all of its perfected glory – if you love custard, flaky pastry and uncompromised technique, this recipe is all about you, ! 😀
May this sweet recipe wash away all the bitterness of a truly heinous 2016 from all of our memories and set us up for a (hopefully) far better 2017!
• Scrape the seeds from the vanilla bean into the milk with a paring knife, and add the bean pod to the milk.
• Cover, remove from heat, and infuse for one hour.
• Next make the flaky pastry.
• In a large bowl crumble the flour and the chilled margarine to fine crumbs.
• Mix in the salt.
• Place the cold water and the vinegar in a small dish.
• Pour the liquid over the pastry crumbs.
• Stir to combine and gradually form a rough ball.
• Generously flour a board and roll out the pastry into a thin rectangle.
• Roll up the pastry and divide into 4 parts.
• Roll each division into a thin rectangle.
• Stack the four rectangles on top of one another.
• Chill for twenty minutes.
• Divide the chilled pastry into two equal halves.
• Roll out the first pastry very thin.
• Fold it in half and place the folded edge in the middle of the 9X13 baking pan.
• Unfold and arrange the pastry with deep folds as in the photo.
• Let the dough go up the sides halfway, pastry will shrink during baking.
• Place in a preheated 400F oven for 14-18 minutes.
• Keep a watch, pastry burns easily.
• When the pastry is golden brown, remove pan from the oven.
• Immediately cut pastry into twelve squares.
• Divide the long side by 4 and the short side by 3.
• Wait a few minutes and very carefully remove the squares and set them aside in the same order as they were in the pan. These will go on the top later.
• Roll out the remaining dough and arrange it in the baking pan as before.
• Bake the second pastry sheet and set it aside. This will be the bottom of the krémes.
• Next make the custard layer.
• In a medium sized bowl beat the egg yolks and 1/2 cup sugar for 8 minutes
• In a separate bowl whisk together the flour, gelatine and the vanilla sugar.
• Gradually add the flour mixture to the beaten egg yolks and beat until smooth.
• Remove the vanilla pods from the vanilla infused milk.
• Gradually add the vanilla infused milk to the bowl with the eggs and the flour.
• Transfer custard to a medium sized pot.
• Attach the candy thermometer to the side of the pot so you can keep an eye on the temperature.
• Over medium heat and continually stirring heat the custard.
• Do not let custard heat beyond 80C [176F] for this recipe.
• When the custard reached 80C remove from heat.
• Stir in the butter and set aside.
• While the custard is cooling whip the egg whites.
• With clean beaters beat the egg whites until soft peaks form.
• Add the lemon juice and beat until almost stiff.
• Add 1/2 cup sugar and beat until very stiff and shiny.
• Very slowly and gradually, gently fold the custard into the stiff egg whites.
• Pour on top of the bottom pastry layer and place in the fridge.
• Make sure the pan is level on the shelf.
• When the gelatine is beginning to set, place the pastry squares on the top.
• Let the krémes chill thoroughly.
• Before serving generously sift icing sugar on the top.
• Cut the slices between the pastry squares.
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