This dessert is very popular in several Central European countries. Slovak version of this creamy napoleon puff pastry is called kremesh (krémeš). This pastry has been my favorite ever since I can remember, and brings back lots of childhood memories. No fancy desert can beat this simple, yummy creamy pastry. It tastes AMAZING!
Making krémeš is extremely simple. Bake store-bought puff pastry sheet, make vanilla custard, add whipped cream, top with chocolate, done!
- 2 puff pastry sheets
- 4 cups whole milk
- 4 eggs (the yellower the yolks the prettier the pastry will be)
- 3/4 cups granulated sugar
- 1/4 c icing sugar
- 2 cups heavy whipping cream
- 1 cup custard powder or vanilla pudding
- 2 tsp vanilla extract
- 2 tbs rum
- Preheat oven to 350F
- Place each puff pastry sheet on the baking sheet
- Gently poke little holes with a fork to prevent the pastry from raising.
- Bake for about 10 minutes until lightly brown.
Vanilla custard filling
- Mix in 1 cup of custard or pudding with 1 cup of milk. Add 4 egg yolks.
- Boil 3 cups of milk with 3/4 c of sugar in a sauce pan (don’t add sugar if using pudding).
- On medium heat, fold in the custard mixture into boiling milk and slowly stir until the mixture thickens.
- Beat 4 egg whites with 1/4 icing sugar until stiff and combine with the hot thickened custard mixture.
- Fold in 1/4 cup butter and 2 tbs of rum (skip the rum if baking for kids)
- Place 1 pastry sheet in a baking pan and spread custard mixture over the pastry. Let it cool for few hours.
- Beat 3 cups of heavy whipping cream with 1.5 tbsp of powdered sugar and pour over the vanilla custard filling.
- 1/4 cup semisweet chocolate chips
- 1/3 cup heavy whipping cream
- 1 tablespoon honey
Pour the chocolate over the top puff pastry and let it cool.
Using a sharp knife, put the top part of the puff sheet on a flat surface and cut into even squares. Place the squares on top of the whipped cream layer. The pastry will have a neat look after cutting the rest.