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Vanilla slice dusted with icing sugar on a white plate
Wobbly, thick layer of vanilla custard topped with whipped cream and flaky pastry

Hungarian Vanilla Slice (Krémes)

Author: Flavelo
Recipes Cakes and Desserts
A cornerstone of Hungarian confectionery. A distant relative of the French mille-feuille (thousand leaves), but here the emphasis is on the thick, wobbly vanilla cream, not the many layers of pastry. The soul of the cream is the interplay of egg yolks and starch (custard), lightened with egg white foam or cream.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 3 hrs
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking tray
  • Whisk
  • Rectangular frame (optional, for assembly)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Roll the puff pastry to the size of the baking tray, prick densely with a fork (so it doesn't puff up too much), and bake at 200°C until golden brown (approx. 12-15 mins). You need two sheets.

Tip: During baking, steam is created between fat layers in the dough, which lifts the pastry. (Physical leavening)
2 ✓

Whisk the egg yolks until smooth with the sugar, custard powder, and a little cold milk.

Tip: Always dissolve starch (custard powder) in cold liquid first, otherwise it will become lumpy in hot milk.
3 ✓

Boil the remaining milk with the vanilla sugar. Pour the hot milk in a thin stream into the egg mixture while stirring constantly (tempering), then pour it all back into the saucepan.

Tip: If you pour it together suddenly, the eggs will curdle and turn into scrambled eggs.
4 ✓

Cook into a thick cream while stirring constantly until it starts to 'puff'. Let it cool.

Tip: Boiling is needed for starch granules to swell and bind the liquid, and to remove the raw flour taste.
5 ✓

Whip the cold double cream until stiff, and fold into the cooled vanilla cream. (Lightening).

Tip: Air bubbles in the whipped cream make the dense custard light.
6 ✓

Place one pastry sheet in a tray, spread the cream on it. Cut the other pastry sheet into squares the size of the slices you want, and place on top of the cream.

Tip: This way you won't squash the cream when cutting before serving.
7 ✓

Refrigerate for at least 2-3 hours so the cream sets and the pastry softens slightly.

Recipe FAQ

Why did the cream collapse when cutting?
Either you didn't cook the base thick enough, or you didn't chill it enough. Krémes needs time for the structure to set (gelatinise).
How do I cut it without breaking the pastry?
Use a serrated knife and saw gently (don't press!). Better yet, cut the top pastry sheet into squares before placing it on the cream.

Ingredients

  • 2 sheets Puff pastry (chilled or frozen)
  • 500 ml Milk
  • 2 packets Vanilla sugar
  • 150 g Sugar
  • 5 pcs Egg yolks
  • 2 packets Vanilla custard powder (cook-in)
  • 250 ml Double cream
  • 20 g Icing sugar (for serving)