👩🍳 Instructions:
- Bake the pastry layers:
- Preheat oven to 400°F (200°C).
- Place each puff pastry sheet on a parchment-lined baking sheet.
- Prick all over with a fork to prevent excessive puffing.
- Bake 10–15 minutes or until golden brown and crisp.
- Cool completely.
- Cut one baked sheet into even squares (these will be the tops).
- Make the custard:
- In a saucepan, heat milk (reserve about ½ cup cold milk).
- In a bowl, whisk egg yolks, sugar, flour, cornstarch, salt, and the reserved milk until smooth.
- Gradually whisk the hot milk into the egg mixture, then return it all to the pot.
- Cook over medium heat, whisking constantly, until thick and glossy.
- Remove from heat, stir in vanilla, and let cool completely.
- Whip and fold:
- Once the custard is cool, gently fold in the whipped cream to make it light and airy.
- Assemble:
- Place the uncut pastry sheet at the bottom of a rectangular dish.
- Spread the custard cream evenly on top.
- Lay the pre-cut pastry squares on top.
- Chill for at least 4 hours (or overnight) to set.
- Serve:
- Dust generously with powdered sugar before serving.
- Slice along the pastry squares for perfect portions. 🍰
💡 Tips:
- For an extra rich version, use half milk and half cream in the custard.
- Chill well before slicing for clean layers.
- You can also add a light dusting of vanilla sugar for authentic Hungarian flair!
Would you like me to include the “Francia Krémes” (Hungarian Napoleon) version next — it has whipped cream and a caramel glaze on top? 🇭🇺
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