The French brought the millefeuille dough to Eastern Europe and from there is took on a life of its own.
It became the basis of countless variations in every European country, usually with a vanilla creme or pudding filling.
It is known by many names, most of which have stemmed from the German cremeschnitte, and literally translate to either cream slice or, in some cases, cream pie. According to Historical Sociolinguistics, it is believed that the origins of the cremeschnitte date back to the blend of two cuisines in the Austro-Hungarian empire.
However, its Polish name Napoleonka indicates that this dessert might have possibly originated from the French mille-feuille, which is also known as the Napoleon – another pastry whose exact origin is unknown, even though its modern form was said to be influenced by improvements of Marie-Antoine Carême, the famous French chef-extraordinaire.
Still, while the Napoleon is made up of three layers of puff pastry alternating with two layers of pastry cream, the typical cremeschnitte is made with only two layers of puff pastry held together by a hefty amount of vanilla-flavored pastry cream, which is sometimes topped with a thin layer of whipped cream.
Cremeschnitte is most often simply sprinkled with icing sugar, but it can also be topped with a glossy and smooth glacé icing, and nicely decorated with a traditional chevron design. Two of the most popular cremeschnitte varieties include the aforesaid Polish Napoleonka or kremówka.
Kremna rezina is a specialty of the Slovenian Lake Bled area. It is a luscious cream cake with a golden, crispy, buttery pastry acting as its base. The base is topped with flavorful vanilla custard, whipped cream, and a layer of thin, buttery dough.
The whole cake is traditionally dusted with icing sugar and served sliced in cubes. The story of kremna rezina (or Bled cream cake) began with the arrival of chef Ištvan Lukačević to Bled’s Park Hotel, where he modified the Hungarian cream cake by adding the right proportions of whipped cream into it, and in 1953, the hotel presented Lukačević’s invention to the public.
The new dessert was a huge success.
Tompouce is a traditional Dutch pastry consisting of a thin puff pastry that is filled with cream and topped with a layer of smooth, pink icing.
It’s almost identical to the Hungarian #cremeschnitte #kremes
The dessert is usually prepared in a rectangular shape. Around King’s Day in Amsterdam, the icing is traditionally colored bright orange in order to represent true Dutch colors.
It is believed that the dessert is named after a performing dwarf with the stage name of Tom Pouce. Tompouce is often served with afternoon tea or coffee, especially at festive events such as birthdays