Cremeschnitte Recipe
User Reviews
4.2
Cremeschnitte Recipe
Description
This Cremeschnitte recipe involves preparing a custard using milk, flour, caster sugar, egg yolks, vanilla extract, and butter. The flour is whisked into part of the milk to form a smooth slurry, which is then combined with the remaining milk and sugar in a pan and gently heated until it thickens. Egg yolks and vanilla extract are added before further thickening. Cubed butter enriches the custard once removed from heat. The mixture is cooled in the fridge.
Ready-rolled puff pastry is pricked and baked in a preheated oven until golden and crisp, providing a flaky base layer for the dessert. Separately, whipping cream is beaten to stiff peaks and combined with the cooled custard to create a light, creamy topping. The combination results in alternating textures of crisp, smooth custard, and airy whipped cream.
This dessert requires refrigeration to set fully before serving, which allows the flavors to meld. The recipe measures can be varied based on desired servings.
Ingredients
- 1 puff pastry ready-rolled
- 500 ml milk
- 100 g plain flour
- 80 g caster sugar
- 3 egg yolk
- 50 g butter
- 300 ml whipping cream
- 1 teaspoon vanilla extract
Instructions
- Pour 250 ml of milk in a jug and add the flour. If you do not have flour, cornflour (corn starch) can be used instead.
- Whisk until smooth, or pass through a sieve if there are any lumps formed.
- Add the other 250 ml of milk to a pan together with the sugar, and simmer over a low heat for 2-3 minutes, then add the milk and flour mixture and whisk well.
- Add the egg yolks and vanilla extract and continue to whisk until the cream thickens well.
- Remove from the heat, leave to cool slightly, and add the butter cut into small cubes.
- Mix well until the butter is fully incorporated and set aside to cool completely in the fridge.
- Pour the whipping cream in a large bowl and beat it with an electric mixer until it forms stiff peaks.
- Preheat the oven to 200 degrees C. (398 Fahrenheit).
- Place the ready rolled puff pastry on the back of a baking tray, prick it with a fork in a few places, and pop it in the oven for about 15 minutes or until golden brown.
- Remove from the oven and leave it to cool.
- Cut the puff pastry in half. Place one half on a large plate and top it first with the cream, then with the whipped cream.
- Crush the other half of the puff pastry and use the flakes to sprinkle over the cake.
- Refrigerate for at least 4 hours, ideally overnight before slicing the cake.
Notes
- Adjust ingredient quantities according to the number of servings desired.
- Cornflour may be used as a substitute for plain flour in the custard.
- Ensure the custard mixture is smooth and free of lumps by whisking thoroughly or sieving if needed.
- Chill the custard completely before combining with whipped cream for the best texture.
- Prick the puff pastry before baking to prevent it from bubbling excessively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9slices
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 128mg | 43% |
| Sodium | 147mg | 6% |
| Potassium | 121mg | 3% |
| Sugar | 12g | 24% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 96mg | 10% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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