[RECETTE] “Kremowka”, the favorite cake of John Paul II

[RECETTE] “Kremowka”, the favorite cake of John Paul II

Inspired by French milefeuille, discover the recipe for the famous “kremowka”, Pope John Paul II’s favorite pastry, called “papale milefeuille” since his culinary beliefs in 1999.

It was on June 16, 1999, during a meeting with residents of his hometown, Wadowice in Poland, that Pope John Paul II entrusted him with the creamy sweets he particularly liked during his childhood. In fact, after school, young Karol Wojtyla went with his friends to the local pastry shop to enjoy the famous “kremowka” dessert, cream, also called “napoleonka” (referring to Napoleon). Later , as a student, he also placed bets on who would enjoy more … This is a cake consisting of two crunchy noodles with vanilla pastry cream.Here is his recipe:

“kremowka” or “papal mille-feuille”

For six people, preparation time 35 min, cooking time 30 min.

Ingredients :

2 rolls of butter noodles, ½ liter of milk, 150 g sugar, 1 teaspoon vanilla extract, 5 tablespoons corn flour, 6 beaten egg yolks, powdered sugar, salt.


1. Preheat the oven to 200 ° C.

2. Unwrap and place the two sheets of peta on a work surface.

3. Cut each noodle into 9 equal rectangles.

4. Flatten each dough slightly, without deforming them.

5. Protect each dough between two sheets of baking paper. Place each dough on a baking sheet, lined with parchment paper.

Bake for 15 minutes then remove the top sheet of parchment paper and continue baking until the dough takes on a nice golden color (about 15 minutes more).

7. Remove from the oven and allow to cool completely.

Cream cream :

1. In a saucepan place the milk, sugar, vanilla, salt, cornstarch and egg yolks, stirring constantly with a whisk.

2. Lower the heat slightly and simmer for 1 minute, stirring constantly with a wooden spoon.

3. Remove the pan from the heat and immerse in an ice water bath to stop cooking.

4. Once cooking has stopped, remove the pan from the ice bath and leave at room temperature.


1. At the bottom of the pan place a layer of baked noodles.

Pour the hot pastry cream on top and place the second layer of dough (well lined with the bottom dough covered by the cream so that the rectangles fit well)

3. Put it in the fridge until the cream is mixed

4. Shortly before serving, cut into 9 pieces following the lines of the rectangles.

Sprinkle with powdered sugar. You can also add grated toasted almonds.

Tarte tatin

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