It’s hubby’s birthday today! My offer to make him a cake was turned down and request for Kremes was made! Whatever makes him happy… 🙂 Kremes (read kremesh) is originally from Hungary. It’s a most popular Sunday afternoon treat Hungarians usually enjoy with cup of coffee. Two layers of flaky puff pasty, sweet and delicate vanilla cream filling, whipped cream and generous load of chocolate on the top. Say what?!?
There are several varieties of this cake, some use honey cake instead of puff pastry, some use simple vanilla cream, the others french vanilla cream with egg yolks for extra delicacy. The version I am bringing to you today is moderately difficult, but in my opinion – totally doable.
First you need defrost you puff pastry sheets, but not completely. I let mine sit on kitchen counter only for about 10 minutes. Dust pastry board with some flour and roll both sheets to equal size. Then bake each in the oven for 10 minutes on 395 F. Here’s my little trick with big impact. The top pastry will be topped with chocolate, but imagine cutting hardened chocolate on two soft layers of vanilla cream and whipped cream. It is impossible! So I came up with a trick – after you bake both pastries and you cool them down, pour melted chocolate on one of the sheets, spread around (silicone pastry brush really helps here) and cut into squares while chocolate is still soft! Separate the pieces so they don’t still to each other and let harden. Now you can put pieces in the exactly same order on top of the cake and you will not have to break the chocolate!
To prepare vanilla cream you divide your milk in half. Pour one half in the pot on medium flame. Meanwhile whisk in the second half you vanilla pudding, vanilla flavor (IMO this is the best one out there) and sugar. Pour to pot with milk and cook until you reach thick cream consistency. Let completely cool down.
Whip some whipped cream and you are ready to assemble. The order is following:
- Plain puff pastry sheet
- Vanilla cream layer
- Whipped cream layer
- Chocolate puff pastry squares
Then just stick it all into refrigerator for 2 hours and you can cut and serve!
Not that bad, right?
Yields: 20 servings
Cost per recipe: $14 ($0.70 per serving)
Preparation time: 2 hours + more for chilling
- 2 puff pastry sheets (Pepperidge farms is the most common, you can get it in the freezer section)
- One bar of good semi-sweet chocolate
- 1 tbsp of good quality vegetable shortening
- 2 cups heavy whipping cream
- 2 tbsp of sugar
- Flour for dusting
For vanilla cream:
- 4 cups of 2% milk, divided
- 2 sticks of unsalted butter
- 3 packages of Dr. Oetker vanilla pudding
- 5 – 10 tbsp sugar (to your liking, I like it less sweet)
- 1 teaspoon of vanilla
- Let frozen puff pastry sheets sit on your kitchen counter for about 10 minutes. Dust your pastry board and roll each one to equal size rectangular shape. Transfer to baking sheet and poke with fork. Bake each one on 395 F for 10 minutes. Let cool.
- Melt chocolate with shortening in water bath. Pour on one of the puff pastry sheets and spread evenly. While chocolate is still soft, cut the sheet into even pieces. Separate them from each other and let completely harden.
- To prepare vanilla cream, divide milk in half. Pour one half in a pot on medium flame. Whisk sugar, vanilla flavor and vanilla pudding into the other half and combine all together in the pot. Cook until you reach thick cream consistency. Let completely cool.
- In the stand mixer with whisk attachment whip 2 sticks of butter until fluffy. Screep the sides and the bottom with the spatula and whisk some more. Start adding cooled vanilla cream slowly is small batches until fully incorporated. Set aside.
- In the stand mixer with whisk attachment whip 2 cups of heavy cream. Add 2 tbsp of sugar (I like my whipped cream unsweetened – it contrasts well with bittersweet chocolate and sweet vanilla pudding). Set aside
- To assemble spread whipped vanilla cream on plain puff pastry. Add whipped cream and spread evenly. Your layers will be nice and contrasting. Assemble the chocolate puff pastry squares on top of whipped cream layer. Put in refrigerator for at least 2 hours.
- Cut the cake using top chocolate square template and serve!
Recipe by: sweetandsourchef.com
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