We'd add
Our runner-upPozsonyi kifli
Pozsonyi kifli, Bratislava crescents, thin dough with plenty of walnut or poppy-seed filling. A pair to take home.
- Thin dough, much filling
- Easter and Christmas
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AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstAuguszt krémes
The krémes, custard-cream slice, József Auguszt's father invented: whipped cream and a vanilla cream stirred without stopping, with raspberry or redcurrant jam under the fondant. The family's name is on it; we'd have it first, with a coffee.
Auguszt Fény utca
Hungarian cukrászda, a pastry shop · the Auguszt family since 1869 · Margit-negyed (Fény utca), Budapest
Fény utca 8, 1024 Budapest
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The Auguszt family has made cakes in Buda since the 1860s, and kept going after the state took its first shop. József and Ibolya Auguszt, the fourth generation, run this one on Fény utca.
The proof, in the house's own words
Why the Auguszt krémes
Craft
A vanilla cream to a recipe that hasn't changed in decades.
“Vaníliás krémtől, amit évtizedek óta változatlan receptúra alapján … készítünk”
Technique
Vanilla cream cooked with constant stirring, then lightened with egg whites.
“A tejet fel kell főzni, és utána a liszttel, cukorral, tojással állandó kavargatással fel kell forrósítani”
Tradition
Invented by József Auguszt's father, and made the same way for over thirty years.
“Az Auguszt krémes édesapám találmánya … Több, mint harminc éve ilyen formában áruljuk”
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