Cremeschnitte (Austrian Cream Slices)
User Reviews
4.7
Cremeschnitte (Austrian Cream Slices)
Description
Cremeschnitte (Austrian Cream Slices) is composed of baked puff pastry sheets which form a structurally crisp base and delicate top layer. The filling is a vanilla-flavored custard made by gently cooking milk, egg yolks, sugar, and cornstarch, thickened into a smooth cream and finished with butter. The recipe calls for separating egg whites and incorporating them carefully into the custard to add lightness but they remain slightly undercooked, contributing to the final texture. Baking the puff pastry until golden brown ensures a crisp foundation for the creamy filling. The dessert is assembled by layering the custard between the puff pastry sheets and dusting the top with powdered sugar for subtle sweetness and visual appeal.
The vanilla bean paste (or extract) imparts a gentle, aromatic vanilla flavor, and the custard’s consistency provides softness that contrasts nicely with the crisp, buttery layers of pastry. This dessert is suitable served chilled and makes a refined treat for gatherings or after meals.
Handling the puff pastry requires attention to avoid excessive puffing; gently deflating overly risen spots during baking improves overall texture. The recipe advises sourcing an all-butter puff pastry for better flavor. It is important to note that the egg whites incorporated into the custard are not fully cooked, so standard precautions around consumption of undercooked eggs should be observed.
Ingredients
- 16 to 18 ounces puff pastry 2 sheets
- 3 egg separated, large
- 3 ⅓ cups milk 800 ml or 27 fl oz
- 1 ¼ cups granulated sugar 250 grams or 8.5 ounces, aka caster sugar
- ⅔ cup cornstarch 80 grams or 2.8 ounces, aka corn flour
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 3 tablespoons unsalted butter cut into cubes, 40 grams or 1.5 ounces
- powdered sugar as needed for dusting, aka confectioners' sugar or icing sugar
Instructions
- Preheat the oven to 400°F/200°C. Arrange puff pastry sheets on parchment paper lined baking sheets (roll out to adjust dimensions if needed) and prick the tops of both sheets with the tines of a fork. Bake for about 20 to 25 minutes or until golden brown and crisp, switching pans from top to bottom and back to front about 15 minutes in. Set aside to cool.
- Line the bottom and sides of a pan approximately the same size or slightly larger than your baked puff pastry rectangle with parchment paper. Make sure there is some overhang you can later use to lift out the cream slices.
- Place one cooled puff pastry sheet in the bottom. Use a serrated knife to cut the other puff pastry sheet into 8 rectangles or 16 squares (or whatever works for the size/dimensions of your puff pastry sheets). Rectangles are a more traditional shape for cremeschnitte in Austria, but other countries with similar recipes sometimes make squares. Leave the cut rectangles/squares in the same arrangement and set aside. Pre-cutting them now will make it easier to portion your cream slices later.
- In the bowl of an electric mixer beat the egg whites until soft peaks form (they should be thick and foamy but not very stiff). Add ½ cup (100 grams / 3.2 ounces) sugar and continue beating until thick and shiny. It should hold a stiff peak and be glossy like meringue. Set aside.
- In a large saucepan or small pot, beat the egg yolks together, then slowly add the milk beating until smooth. Add the remaining ¾ cup (150 grams / 5.3 ounces) sugar and cornstarch and whisk until smooth.
- Heat the pan over medium heat, whisking constantly until the mixture is very thick and easily coats the back of a spoon and/or reaches a temperature of 180°F/80°C with an instant read thermometer, about 10 to 15 minutes total.
- Remove from the heat, whisk in vanilla and butter until smooth, then use a rubber spatula to scrape the mixture into a medium mixing bowl. In a couple additions, fold the meringue into the hot custard until no streaks remain.
- Pour the custard over the baked puff pastry set in the pan and smooth out the top. Arrange the cut pieces of baked puff pastry over the top. Chill the assembled cremeschnitte in the refrigerator for at least 2 to 3 hours to fully set.
- Carefully lift the cremeschnitte out of the pan using the parchment paper overhang and transfer to a cutting board (alternatively you can cut while it remains in the pan but I find it easier to do it this way). Using the pre-cut top layer of pastry as a guide, use a sharp knife to cut through the layers until the entire pan has been sliced into pieces. Carefully wipe off the blade between cuts for super clean slices. Dust the top generously with powdered (confectioners’) sugar and serve.
- This is best served the day it is made or at the most within 1 day of assembly. On subsequent days the pastry will begin to soften. Store leftover slices covered with foil in the refrigerator. Putting it in a plastic container will soften the pastry more rapidly.
Notes
- Choose an all-butter puff pastry to ensure rich flavor and crisp texture.
- If the puff pastry rises unevenly during baking, gently press down inflated areas early to prevent excessive puffing.
- Vanilla bean paste adds visible vanilla specks and lasting flavor, but pure vanilla extract can be used as a substitute.
- The egg whites in the custard are not fully cooked, so handle with care and store leftovers properly to minimize food safety risks.
- Use a baking pan sized to fit your puff pastry sheets or trim the pastry accordingly for assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8rectangular slices (or 16 squares)
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Serving | 1rectangular slice | |
| Calories | 500kcal | 25% |
| Carbohydrates | 66g | 22% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 219mg | 9% |
| Potassium | 28mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
