Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crèmeschnitte (Vanilla Slice) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

  • Author: Sara
  • Total Time: 6 hours 50 minutes
  • Yield: 20 servings

Description

Crèmeschnitte, also known as Vanilla Slice, is a classic European dessert featuring layers of flaky puff pastry filled with a smooth, creamy vanilla custard and topped with whipped cream and crushed pastry pieces. This indulgent treat combines a tender, delicate crust with a luscious, gelatin-set custard that’s both rich and light, making it perfect for special occasions or an elegant dessert anytime.

Ingredients

Pastry

  • 1 sheet of puff pastry (thawed)

Custard Filling

  • 240 mL whole milk
  • 4 large egg yolks (room temperature)
  • 100 grams granulated sugar
  • 28 grams salted butter (room temperature)
  • 2 tsp vanilla bean paste
  • 8 grams gelatin
  • 30 mL cold water

Topping

  • 40 grams powdered sugar (spooned and leveled)
  • 360 mL heavy whipping cream (cold)

Instructions

  1. Thaw Puff Pastry: Remove the puff pastry from the freezer and thaw it in the fridge overnight or leave it at room temperature for a couple of hours until it is still chilled but pliable for baking.
  2. Heat Milk: Place the whole milk in a saucepan over medium-low heat and bring it to a gentle simmer, ensuring it does not boil.
  3. Whisk Egg Yolks and Sugar: In a medium bowl, vigorously whisk the egg yolks and granulated sugar for 1-2 minutes until the mixture is smooth and pale.
  4. Temper Eggs: Slowly pour half of the hot milk into the egg mixture while whisking constantly to prevent curdling.
  5. Cook Custard: Return the tempered egg mixture to the saucepan with the remaining milk. Cook over low heat, whisking continuously for 5-10 minutes until the custard thickens slightly, enough to coat the back of a spoon and form a clear line when traced.
  6. Add Butter and Vanilla: Remove custard from heat and pour into a large bowl. Stir in butter and vanilla bean paste just until combined.
  7. Prepare Gelatin: In a small bowl, combine gelatin with cold water and let it bloom. Microwave for 10 seconds, stir, then whisk the melted gelatin into the warm custard thoroughly.
  8. Chill Custard: Cover the custard’s surface with plastic wrap and refrigerate for about 2 hours until it is semi-set and slightly jiggly but not runny.
  9. Preheat Oven: Set the oven to 425°F (220°C).
  10. Shape Puff Pastry: Place the thawed puff pastry on a cookie sheet and gently stretch it about an inch longer on each side using fingers or a rolling pin.
  11. Bake Pastry: Bake pastry at 425°F for 10 minutes, then reduce temperature to 350°F (175°C) and bake for another 10 minutes or until browned and puffed.
  12. Cool and Slice Pastry: Remove pastry from oven, cool completely, then slice horizontally with a serrated knife to create a bottom and top half. Press the bottom half slightly to flatten and create a small edge barrier.
  13. Crush Top Pastry: Break the top half into small crumbs by hand and set aside for topping.
  14. Whip Cream: In a mixing bowl, sift powdered sugar, add cold heavy cream, and whip on medium-low speed for 30 seconds, then increase to medium-high speed for 30-60 seconds until stiff peaks form without over-mixing.
  15. Re-smooth Custard: Whisk the chilled custard until smooth, ensuring no lumps remain.
  16. Combine Custard and Whipped Cream: Add one-third of the whipped cream to the custard and whisk until smooth. Fold in the remaining whipped cream gently in two parts using a spatula.
  17. Assemble Crèmeschnitte: Spread the creamy filling evenly over the bottom half of the puff pastry. Generously sprinkle and press the crushed top pastry over the cream layer.
  18. Chill Dessert: Refrigerate the assembled slice for at least 4 hours or overnight to allow it to set fully.
  19. Serve: Dust the top with powdered sugar before slicing and serving.

Notes

  • Ensure the puff pastry is still slightly chilled before baking for optimal puffing.
  • Whisking the custard continuously while cooking prevents curdling and ensures smooth texture.
  • Blooming and fully dissolving gelatin is key to setting the custard without lumps.
  • Do not over-whip the cream to avoid turning it into butter.
  • Use a serrated knife to slice pastry gently without crushing it.
  • The dessert tastes best after chilling overnight to fully develop flavor and texture.
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Find it online: https://sarabaking.com/cremeschnitte-vanilla-slice-recipe/