Kremówka Papieska
This traditional Polish cream cake, also known as Papal Cream Cake, features two layers of flaky puff pastry sandwiching a rich, vanilla-flavored custard cream. It's a beloved dessert, often enjoyed with a dusting of powdered sugar.
An original recipe by Forkin
- Total time
- 5 hr 10 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 636 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gpuff pastry, thawed, if frozen
custard
- 700 mlmilk, whole
- 150 ggranulated sugar
- 4 pcsegg yolk
- 1 pcswhole egg
- 50 gcornstarch
- 25 gall-purpose flour
- 1 tspvanilla extract
- 100 gunsalted butter, softened
garnish
- 2 tbsppowdered sugar, for dusting
Equipment
fork · saucepan · rolling pin · plastic wrap · wire rack · baking sheet · mixing bowl · parchment paper · whisk
The method
Step by step
- 1
Preheat your oven to 200°C (390°F) and line a large baking sheet with parchment paper.
About 5 min
- 2
Roll out each sheet of puff pastry to about 3mm thickness. Cut each sheet into a rectangle that fits your baking pan, approximately 25x35 cm.
About 5 min
- 3
Place one puff pastry rectangle on the prepared baking sheet. Prick it all over with a fork to prevent excessive puffing.
About 2 min
- 4
Bake the first pastry sheet for 15-20 minutes, or until golden brown and crisp. Repeat with the second pastry sheet.
About 20 min
Cook’s note: If the pastry puffs up too much, gently press it down with another baking sheet while still warm.
- 5
Let the baked pastry sheets cool completely on a wire rack.
About 10 min
- 6
To make the custard, pour about two-thirds of the milk into a saucepan and bring it to a gentle simmer over medium heat.
About 5 min
- 7
In a separate bowl, whisk together the remaining milk, granulated sugar, egg yolks, whole egg, cornstarch, and all-purpose flour until smooth.
About 3 min
Cook’s note: Ensure there are no lumps for a silky custard.
- 8
Once the milk is simmering, slowly pour about half of it into the egg mixture, whisking continuously to temper the eggs.
About 2 min
Cook’s note: This prevents the eggs from scrambling.
- 9
Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, whisking constantly, until the custard thickens significantly and comes to a boil.
About 8 min
Cook’s note: Scrape the bottom of the pan to prevent sticking.
- 10
Remove the custard from the heat and stir in the vanilla extract and softened unsalted butter until fully incorporated and smooth.
About 2 min
- 11
Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Let it cool completely to room temperature, then chill in the refrigerator for at least 2 hours.
About 2 hr 30 min
Cook’s note: Chilling is crucial for the custard to set properly.
- 12
Once chilled, place one baked puff pastry sheet on your serving platter or a sturdy cutting board.
About 1 min
- 13
Spread the cooled, thickened custard evenly over the first pastry layer.
About 2 min
- 14
Carefully place the second puff pastry sheet on top of the custard layer.
About 1 min
- 15
Dust generously with powdered sugar before serving.
About 1 min
Per serving
Nutrition
- Calories
- 635.9kcal
- Protein
- 10g
- Carbs
- 63.4g
- Fat
- 37.8g
- Fibre
- 1.4g
- Sugar
- 28.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store Kremówka Papieska in an airtight container in the refrigerator.
This dessert is best enjoyed chilled and is not suitable for reheating.
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