Hungarian Cremeschnitte ("Francia Krémes")

Steps

Pudding

2. mix Egg Yolk 6 pc Sugar 6 tbsp Strudel Flour (BF55) 6 tbsp in medium pot
3. add Milk 1 l lukewarm
4. mix until mixed evenly
5. cook until it thickens like pudding
6. in the meantime whisk Egg White 6 pc until stiff
7. mix Pudding Egg White carefully

Assembly

1. unroll Puff Pastry 2 pack
2. prick with fork evenly both
3. take Upper Half
4. cut into pieces 1 / serving
5. bake according to package instructions Lower Half Upper Half
6. whisk Heavy Cream 350 ml add Powdered Sugar 150 g Cream Stiffener 2 pack
7. take Lower Half
8. smear with Pudding warm evenly
9. cool

Caramell

1. cook low heat Powdered Sugar 180 g Water 2 tbsp in small pot until it dissolves
2. mix Coffee 0.5 tsp Milk 40 ml Flour 2 tbsp
3. add to: Sugar Mix
4. cook until it thickens
5. remove from heat
6. add Butter 50 g
7. mix evenly

Assembly

1. take Upper Half pieces
2. smear with Caramell
3. take Lower Half Cream
4. smear with Heavy Cream Mix
5. put on it Upper Half pieces evenly