Cremeschnitte or Cream Slices, a fabulous dessert with a flaky puff pastry base, topped with a rich vanilla crème pâtissière and silky whipped cream and pastry flakes. Super easy to make, and so delicious!
What is Cremeschnitte?
Cremeschnitte is a very popular dessert in Europe and it is translated as Cream Slices. It is much loved in Romania as well, l've loved it ever since l was a child, and we call it Cremșnit .
It's made of a puff pasty base, topped with one layer of vanilla cream, and another layer of whipped cream, then sprinkled puff pasty flakes all over.
My mum has made it countless times, but l must say that this is my very first try at making it. This desert is sheer pleasure, so creamy and sweet. There are probably many variations of this Cremeschnitte, but my version is a lot simpler. No need to make the base from scratch, puff pastry works just fine.
You can also top the dessert with another puff pastry layer, but I find that flaking it helps with the slicing, as it's a lot neater and easier to cut.
Step-by-step photos and instructions
The base is made of ready-rolled puff pastry, which is baked until golden, then once it's cooled down, it's topped with vanilla cream, whipping cream and sprinkled with puff pastry flakes. Since that is an easy job, let's get the cream ready:
- pour half of the milk in a pan set over a medium heat
- add the sugar and let it simmer for 2-3 minutes
- the other half of the milk is mixed with the flour - whisk well to avoid lumps forming, or pass it through a sieve if it's not completely smooth
- pour the flour mixture over the sugar mixture, add the egg yolks and vanilla extract, and whisk well until the cream thickens
- remove from the pan and leave to cool slightly
- add the butter cut into cubes, and mix well to incorporate it
- leave to cool completely in the fridge
- cut the puff pastry in half, spread the cream over on half, then top it with the whipped cream beaten until stiff
- flake the remaining puff pastry, and scatter it all over the top
- refrigerate for at least 2-3 hours to firm up well
Vanilla cream for cakes
What l love about the vanilla cream is how easy it can be made. I used it before for my eclairs, without the egg yolks though. The egg yolks give a cream a pale yellow colour, as opposed to a whiter one if not used, but with or without egg yolk recipe works perfectly fine.
The plain flour can be replaced with cornflour or corn starch - one thing is crucial though for this recipe, the cream needs to be thick otherwise it will collapse when we try to slice the dessert.
It tastes amazing, it's rich, yet way healthier than those sachets of calories you buy in stores. Cremeschnitte is actually a super easy dessert, despite appearances. Do try this yumminess, it's heaven!
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Cremeschnitte Recipe
Ingredients
- 1 ready-rolled puff pastry
- 500 ml milk
- 100 g plain flour
- 80 g caster sugar
- 3 egg yolks
- 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
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
Nutrition
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The recipe has been updated with more text and more photos.
RCS says
Like delicious!! Think I might try adding some drained crushed pineapple!
Couldn't find the US conversion link !
Carol Anne says
I am just wondering how long it will keep in fridge. It is such a lovely recipe but with only my husband and myself to enjoy it, I am afraid it might come apart within a day if left over from one day to the next. I know I would probably like to devour the full thing if left for the evening watching tv, but that might not be such a great idea!:)
Daniela Apostol says
Thank you for your feedback, I am glad you enjoy it! It can last for 2-3 days in the fridge without any problem, just loosely cover it with foil.
Doctor Grandma Jeannie says
I tried using "US Customary measurements". However, the vanilla extract calls for 1 teaspoon if Metric, but changes to 4 teaspoons when converted to US. That doesn't sound right to me. I suspect it is 1 tsp. no matter how you measure it! FYI.
Daniela Apostol says
Thank you for your comment! Indeed, the plugin I used for automatic conversion did not convert correctly, it's 1 teaspoon not 4.
Judy says
I would love to try this, but had trouble converting into US MEASUREMENTS. Can anyone help.
I came up with 3/4 cups corn flour, 1/3 cup caster sugar 3 1/2 Tbs butter, & need to know how much whopping cream thanking you in advance.
Daniela Anderson says
Hi Judy! Thank you for your comment! Under ingredients, there is Metric and US Customary. If you click on the US Customary, you get the ingredients in cups and ounces. It's 1 1/4 cups whipping cream. I hope this helps.
Ash says
I'd love to make this, but I'm confused about the vanilla sachets? I'm unfamiliar with what this is, since I don't think we have anything like that here. What would be the American equivalent?
Thanks!
Daniela Anderson says
Thank you for contacting me! I have updated the recipe now, you can use 4 teaspoons of vanilla sugar, if you have, if not, just use vanilla extract, about a teaspoon. The vanilla sugar is for extra flavour, but it can left out.
Ruth Wallisky says
Larger grocery stores in the United States often have Vanilla Sugar Packets in the International section, usually in the German or European area. The brand is Dr Oetker Vanilla Sugar. It is also readily available on the internet.
It is quite easy to make vanilla sugar by burying a vanilla bean in granulated or confectioner's (powdered or icing sugar) sugar in a covered glass jar and leaving it for several weeks, shaking occasionally. You can add more sugar to the jar as you use it.
Daniela Anderson says
That's a great idea about making your own vanilla sugar, I will defintiely give it a try. Thank you!