In Search of the Perfect Kremés--Part 4

Today we tried the fourth place recommended in the Wall Street Journal article The Crèam of the Krémes in Budapest.

Szépvölgyi út is the HEV stop for Daubner

Daubner Cukrászda was not in the heart of Budapest, so we took the HEV one stop past the Margit Hid station. Then we walked about a half mile to the unassuming Daubner. We'd have missed it had we not been looking.

It's a long shop, very modern and clean with helpful servers. We were the first to tell them about being in the Wall Street Journal and one of the sales girls copied down the web site info.

My Hungarian friend Márta had told me that I must try to the Pogácsa if I went to Daubner. She said that the locals not only consider it the best place for Kremés, but also for the Hungarian biscuit, the Pogácsa. 

Now for any Brits who might be reading this, a Pogácsa is like an American biscuit, not the cookies you call biscuits.

I was already a fan of a good Pogácsa, but Daubner cranked it up a few notches. I have never tasted such great Pogácsa.

But first let me tell you about the Kremes. It was a smaller size, but only 179 forint (about 80 cents). The crust was perfect--flaky and flavorful. The filling wasn't my favorite, but it tasted fresh. It was more like a firm pudding than a custard to me. 

I would rate it #4 out of the 4 we've tasted thus far, and I wouldn't come the extra distance for the Kremes, but you can guarantee that my husband and I will be taking the HEV to get Pogácsa at Daubner. 

We tried two kinds of Pogácsa--regular cheese and Gouda cheese, and the Gouda was our favorite...flaky, moist, with a cheesy-buttery flavor...perfect mixture of flaky and soft, light and moist.

Oh, yes!!

In Search of the Perfect Krémes--Part 3

 

 

 

Behind my husband all of the desserts are on display for you to look over before ordering.

 Castle Hill is worth a visit even if you aren't on a search for the Perfect Krémes. It offers gorgeous views of Budapest and a truly beautiful castle, cathedral and statues.

But we were on our search and visited another of the places recommended in the Wall Street Journal article.  Open since 1827, Ruszwurm Cukrászda is old world charming and very small. I imagine there is little room at tables indoors or outdoors during the high tourist season, but we were able to sit inside where it's non-smoking on this crisp November day.

We actually saw two other couples with Wall Street Journal articles in hand sampling the Krémes. One of them showed it to the management who hadn't seen it but asked to make a copy! We struck up a conversation with one couple from New Jersey who had just finished a Viking Cruise that began in Germany and ended in Budapest. They liked the cruise and the Krémes.

You'll notice my husband's Krémes lose it's shape as he sinks his fork into it

 I loved the Krémes too. With two layers of crisp, flaky flavorful pastry and a smooth filling.  Instead of heavier custard at August or lighter layered custard and whipped cream at Marodi, it was a mixture of whipped cream and custard.  All Krémes is a bit hard to eat--when you try to cut the pastry with your fork, the custard pushes out the sides. Actually the August Krémes with three layers of pastry was a little easier to eat.

I think Ruszwurm Krémes is a tie with my previous #1 at Marodi and the price was good--just 350 forint--especially for such a touristy section of Budapest.  If I had to chooze between the two, Ruszwurm might win the Krémes but Marodi would win the atmosphere.

The main inside room is narrow with a long upholstered couch-bench, small round glass-topped wooden tables, and an old tile heater.  The wait staff were helpful.

In Search of the Perfect Krémes--2

Today we tried Auguszt Cukrászda, another of the locations recommended in the Wall Street Journal article. 

The building was vintage and the seating area cozy... Non-smoking too which is always nice and not typical here.

Even though it wasn't our favorite, you'll notice our plates are empty

We sat by the front window in Europen looking arm chairs.

Along the wall they had benches and a small narrow stair case led to a small loft area.

The desserts can be viewed before purchase.

The wait staff weren't overly friendly, but OK.

Quite a chandelier

This Krémes was 480ft. per slice (less than $2.50).

It was full of rich yellow custard with three layers of flaky pastry instead of the traditional two, and that was nice. But we preferred the Krémes at Maródi (which was about 75 cents cheaper per slice). Maródi's layer of whipped cream made it taste lighter and fresher overall. But the pastry on this offering was definitely well-prepared.