Kremesh

This is a photo of me looking exceedingly happy.

Why am I so happy. Well I am eating baking. And not just any baking. When I watched the Hairy Bikers bakation series I fell in love with a dish called Kremesh that they ate at a cafe in Budapest. Kremesh is essentially a cross between a vanilla slice and mille feuille. It is made of layers of puffed pastry and a vanilla custard.

While inter-railing I just happened to be in Budapest, a fantastic place, you should all go, and I tracked down this cafe and had the Kremesh. It was worth the journey, it was fantastic.

I knew I wanted to make it but saved actually making it until the letter 'K' came up for alpha bakes, and finally this month it appeared.

My Kremesh tasted amazing but did not look good. The recipe said stir the custard till thick, mine was pretty thick, more thick than I would like on crumble. But it needed to me thicker, it literally needs cooking out until you could stand a spoon in it! Also my pastry puffed up too much, If I made my own I do not think it would do that, I would also consider baking it between two tray, as like mille feuille.

Still I have learnt and its definitely one I would make again.

Kremesh 

makes about 8

pack of puff pastry (350g ish)

500ml milk
Vanilla pod
150g caster sugar
75g egg yolk (about 5)
65g plain flour
75g egg white (2-3)
65g icing sugar

Each Kremesh has 3 layers. I prefer to precut the layers instead of baking th pastry and then cutting it. Cut you pastry rectangles, each kremesh needs 3 and they all need to be the same size.

Follow the pack instructions and cook your pastry until it is golden and puffed up. Set aside to cool.

To make the custard filling first gently heat the milk with the seeds from the vanilla pod until just boiling, remove from the heat and set aside to cool. 

Whisk the egg yolks with the caster sugar until combined. Whisk in the flour, a little at a time, until you have a smooth paste. Add the milk, a little at a time, whisking constantly. Make sure the milk has cooled enough otherwise the eggs may scramble.

Once all the milk ha been incorporated into the egg mix tip the whiole mixture back into the pan. Heat gently, stiring constantly until the custard has thickened. By thickened I have learnt that this means, really very very thick not just simply thickened. Remoe from the heat and set aside.

Whisk the egg whites with the icing sugar until stiff peaks form. Fold into the custard. the custard will still be warm, that's ok.

Assemble the Kremesh by layering pastry and custard.

What my Kremesh lacked presentation made up for in yumminess!