About
"Do not be afraid. Do not be satisfied with mediocrity. Put out into the deep and let down your nets for a catch." This quote encourages individuals to embrace challenges, overcome fear, and strive for excellence in their pursuits. - Pope John Paul II
Kremówka, also known as Papal Cream Cake, has become a beloved dessert in Poland, known for its delicious taste and intriguing connection to Pope John Paul II. This delightful pastry, inspired by the French mille-feuille, has a unique history that dates back to the 18th century. Polish bakers added their own twist to create a dessert that perfectly blends layers of puff pastry with a rich custard filling.
Legend has it that Kremówka found its way to Wadowice, a small town in Poland, thanks to the local Franciscan friars. However, it was the hometown connection that made this pastry particularly special to Pope John Paul II. Born as Karol Józef Wojtyła in Wadowice, the Pope developed a deep affection for his roots. During his visits to Wadowice, he would often indulge in Kremówka at a local bakery, savoring the flavors of his youth.
Describing Kremówka is akin to painting a picture of a heavenly dessert.
Apparently, he challenged a friend to see who could eat the most and the young Pope finished off 21.37 of them. Either he had a really big sweet tooth, or it was because many young Polish at the time ate these to get a small buzz on, as the custard has 94% grain alcohol as a filling. Either way, the pope was a fan.
The pastry features layers of crisp puff pastry that deliver a satisfying crunch with each bite. The custard filling, made from a blend of eggs, sugar, vanilla, and sometimes a touch of rum or other flavorings, adds a velvety texture to the ensemble. The layers are expertly assembled, often dusted with powdered sugar for an elegant finish.
Today, Kremówka is an iconic dessert in Poland, enjoyed by locals and tourists alike. Its popularity soared not only due to its delectable taste but also because of its connection to Pope John Paul II. In Wadowice, where the Pope was born, Kremówka holds a special place in the town's heart. Visitors often make it a point to try the local version of the Papal Cream Cake, creating a delightful culinary experience that blends history, culture, and a taste of heaven in every bite.
Whether you're exploring Poland or simply have a sweet tooth, don't miss the chance to savor a slice of Kremówka. You might just find yourself experiencing a connection to the sweet memories of Pope John Paul II and the charming town of Wadowice.
Serving & Tradition
Tang Yuan is typically eaten hot, either in a sweet ginger broth or plain with a drizzle of honey. Families gather to eat them while praying for happiness, family unity, and a prosperous year ahead. The roundness of Tang Yuan reflects the full moon, symbolizing harmony and reunion.
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Papal Cream Cake (Kremowka) From The Vatican City
Kremówka, also known as Papal Cream Cake, has become a beloved dessert in Poland, known for its delicious taste and intriguing connection to Pope John Paul II.
Prep time
15 mins
Cook time
30 mins
Serves
4
INGREDIENTS
For the Puff Pastry:
2 sheets of ready-made puff pastry (or you can make your own)
Powdered sugar for dusting
For the Custard Filling:
1 liter whole milk
1 cup granulated sugar
1/2 cup all-purpose flour
3 tablespoons corn starch
5 large egg yolks
1 cup room temperature butter
1 teaspoon vanilla extract or one small packet of vanilla sugar
a pinch of salt

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Instructions
A cheerful custard cake that the former pope was very fond of.
Click here for video recipe and story on Instagram
Prepare puff pastry to specifications on the package. Bake and cool, ripping the large puff in half. You need a top and a bottom for this recipe. Docking your pastry with a fork is important to keep the puff pastry from over puffing.
In a large bowl, combine 3/4 liters of milk with egg yolk, sugar, salt and vanilla.
In another bowl, slowly add flour and corn starch to the remaining milk.
In a large saucepan or pot, add the mixture containing the eggs and bring to a low simmer. DO NOT LET BOIL.
Once hot, whisk in the other mixture of corn startch and flour, over medium low heat until the custard tightens up, about 10 minutes.
Remove thick custard from bowl and let cool.
Once could whisk in your room temperature butter.
Take one half of the puff pastry and cover with a heaping amount of the custard and sandwich between of puff pastry half.
Put in fridge to set 4-6 hours, or over night.
Dust with powdered sugar and enjoy!