The story behind the recipe
Piszinger has Viennese roots but has firmly settled in Krakow's confectioneries and kitchens. The Historical Culinary Trail of Krakow describes the dessert made of wafers and chocolate cream, recalling its connection to Oskar Pischinger. It is an example of the shared confectionery heritage of Central Europe, rather than a dish exclusively of Polish origin.
In this homemade version, five dry wafers are layered with a buttery cream made from dark chocolate and hazelnuts. We do not use raw eggs or liquid cream. Thin layers and even pressure help achieve neat pieces without separation.
Ingredients
Blaty
- 5 pcs large dry wafers (about 24×24 cm, totaling about 150–180 g)
Krem
- 150 g dark chocolate (60–70% cocoa)
- 150 g butter (soft, unsalted)
- 60 g powdered sugar
- 100 g hazelnuts
Polewa
- 100 g dark chocolate
- 30 g butter
- 20 g hazelnuts (for sprinkling)
Method, step by step
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Spread all the nuts on a dry pan and roast for a few minutes over moderate heat, shaking the pan. When they smell fragrant, transfer to a bowl and let cool. Remove loose skins; grind 100 g finely for the cream, and chop 20 g for decoration.
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Melt 150 g of chocolate in a dry bowl over a gentle water bath. The bottom of the bowl should not touch boiling water. Remove and cool to a lukewarm, liquid consistency, about 29–31°C.
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Beat the soft butter with the sifted powdered sugar until light and creamy. Gradually add the lukewarm chocolate, mixing briefly on low speed. Stir in the ground nuts with a spatula.
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Check the consistency: the cream should spread softly but not run off the knife. If it is too runny, chill for 5–10 minutes and mix again. Divide into four equal portions.
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Place the first wafer on a sheet of paper. Spread one portion of cream thinly, right to the edges. Cover with the second wafer and gently press down with a flat hand.
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Continue layering, using up the four portions of cream and five wafers. Leave the top sheet dry. Check that the edges are aligned evenly.
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Cover with paper, place a flat board on top, and a light, even weight. Refrigerate for at least 6 hours to allow the layers to bond well.
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For the glaze, melt 100 g of chocolate with 30 g of butter in a gentle water bath. Mix, let cool slightly, and spread thinly over the chilled wafer. Sprinkle with chopped nuts.
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Chill for another 30 minutes. Trim uneven edges with a sharp knife and cut into small rectangles or diamonds. Wipe the knife between cuts, instead of pressing down hard on the layers.
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Serve in small portions. Store remaining pieces tightly closed in the fridge, separated by paper to prevent sticking together with the glaze.
Photos
