The classical Hungarian pastry, simply called “creamy”, is a cooked egg cream with vanilla mixed with the egg white after cooking. However, the Ruszwurm cream pastry is not mellowed with the egg white but with whipped cream, of course when cold. Also, the egg cream is thicker than that of the classical cream pastry. Originally, the cream base was made with 1 l of milk, 10 egg yolks, 35 dkg sugar, 12 dkg pastry flour and a vanilla bar. It is made in the same way today with the slight difference that the ingredients are indicated within limit values, which has psychological reasons. We have observed: if a confectioner is told to measure 8 egg yolks for one litre of milk, a couple of weeks later he will measure out 10 yolks. If, however, 10 yolks are prescribed, in a few weeks 8 yolks will be used. Therefore the confectionery’s recipe book prescribes 8-10 yolks for one litre of milk, and the flour ranges between 12 and 15 dkg. If the amount of yolk changes, the amount of flour has to change as well.
At any rate, this product of ours has become the most popular one, a household name, which is not made by any other confectioneries although neither the recipe nor the technology is a secret.