Delicate puff pastry, smooth vanilla custard cream with butter and rum, and fluffy whipped cream come together to create an impressive layered dessert. This krémeš is especially suited for festive occasions or gatherings where you want to serve something creamy yet lightly crisp.
Preparation requires several separate steps, but it is not complicated. Pierce the bottom pastry sheet to prevent it from puffing up too much during baking, while the top sheet is pre-cut into squares. Thanks to this, the chilled dessert is easier to portion and its layers are less compressed when slicing.
What you will need
For the puff pastry:
- 2 sheets of puff pastry.
For the custard cream:
- 3 packets of custard powder,
- 3 egg yolks,
- a bit of sugar,
- 1 scraped vanilla bean,
- 1 liter of milk,
- 1 block of soft butter,
- rum to taste.
For the whipped cream layer:
- 3 packets of 33% whipping cream,
- whipped cream stabilizer.
For finishing:
- sugar for dusting.
The original recipe does not specify the amount of sugar, rum, stabilizer, or the volume of each cream packet, so adjust according to taste, the product used, and the desired consistency.
Step-by-step preparation:
1. Preparing the bottom layer: Place one sheet of puff pastry on a baking tray and prick it all over with a fork before baking. This helps prevent excessive puffing, so you can later spread an even layer of custard cream on it.
2. Preparing the top layer: Before baking, cut the second sheet of puff pastry into even squares. Bake both prepared sheets and let them cool. The original recipe does not specify the exact temperature or baking time, so follow the instructions on your pastry packaging.
3. Cooking the custard base: In part of the one liter of milk, thoroughly mix three packets of custard powder, three egg yolks, and a bit of sugar. Add the contents of the scraped vanilla bean and cook a thick custard base together with the remaining milk.
4. Cooling the custard: Let the cooked custard cool. Before adding the butter, it must be cool enough so the soft butter doesn’t melt in the hot base. Prepare the butter in advance so it is soft and easy to beat in.
5. Finishing the custard cream: Gradually beat one block of soft butter into the cooled custard base. Finally, add rum to taste and mix everything into a smooth cream that can be spread evenly.
6. First layering: Spread the prepared custard cream over the cooled bottom layer of puff pastry. Smooth the surface as much as possible so the whipped cream layer has a firm and even base. Place this assembled part of the dessert in the fridge to chill.
7. Preparing the whipped cream: Whip three packets of 33% cream together with the stabilizer until stiff. Use the amount of stabilizer recommended on its packaging and according to the amount of cream used. Then gently and evenly spread the whipped cream over the chilled custard cream layer.
8. Finishing the dessert: Arrange the baked squares of the top puff pastry layer over the whipped cream. Dust the surface with sugar and place the entire krémeš in the fridge for several hours to allow the layers to firm up and the flavors to meld.
9. Serving: Cut the chilled dessert according to the pre-cut squares on the top layer. Guide the knife between the individual pieces of pastry to avoid pressing down the whipped cream and custard cream unnecessarily. Serve the krémeš well chilled.
Why cut the top pastry before baking
A baked sheet of puff pastry is fragile and could crack when cut on top of soft whipped cream. At the same time, pressing with a knife could easily squeeze some of the cream out the sides of the dessert. Pre-cut squares make final portioning easier and help keep the layers cleaner.
How to let krémeš rest properly
Let the finished dessert rest in the fridge for several hours, as the original recipe suggests. During this time, both the custard and whipped cream layers will firm up and the dessert will be easier to slice. Arrange the top pastry squares evenly, as they will later serve as a simple guide for individual portions.
Final tip
Add rum to taste, since the original recipe does not specify an exact amount. You can also adjust the sweetness of the custard cream by varying the amount of sugar. Keep the krémeš chilled before serving so the creamy layers stay firm and the dessert is easy to serve.
