Cremeschnitte, a fabulous dessert with a flaky puff pastry base, topped with a rich vanilla crème pâtissière and silky whipped cream and pastry flakes.
I’m very happy to be taking part in Lin’s February Cake Challenge called “Cakes we have to try Feb!” . Lin is the amazing food blogger behind Lin’s Recipes, check her blog for some yummy recipes.
There were so many fantastic recipes to choose from and l gladly picked Cremeschnitte. The judges for this challenge are Suzanne and Jhuls.
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 and l’ve loved it ever since l was a child, and we call it Cremșnit .
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.
How to make Cremeschnitte?
The base is made of rolled puff pastry, which is baked, then once it’s cooled down, it’s topped with vanilla cream, whipping cream and sprinkled with puff pastry flakes.
I’ve got my inspiration from mum’s old recipe notebook, she has some fantastic dessert recipes, many written years and years ago. Such a treasure these recipe notebooks.
I know that nowadays it is a lot easier to just store the information on a device or just google a recipe when we need it, but there will never be the same feeling as when you open an old recipe notebook.
The simple things in life! The internet can never compete with these old books, and the joy of reading them after many years.
How to make vanilla cream for cakes?
What l love about the vanilla cream is how easy it can be made. I used it before for my cream puffs, 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.
You really need not spend money on a rubbish powder pudding, when you can make it at home with just a few ingredients you no doubt have in the kitchen on a daily basis.
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, l managed to make it while my girls were asleep, and finished way before their nap time was over.
And trust me, their nap is ridiculously short. Do try this yumminess, it’s heaven!
If you’ve tried my CREMESCHNITTE RECIPE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Cremeschnitte recipe, a fabulous dessert with a flaky puff pastry base, topped with a rich vanilla crème pâtissière and silky whipped cream and pastry flakes.
- 1 ready-rolled puff pastry
- 500 ml milk
- 100 g corn flour
- 80 g caster sugar
- 3 egg yolks
- 50 g butter
- 300 ml whipping cream
- 4 tsp vanilla sugar
Pour 250 ml of milk in a jug and add the corn flour. If you do not have corn flour, plain flour can be used instead.
Whisk until smooth.
Add the other 250 ml of milk to a pan and simmer over a low heat for 1 minute, then add the milk and corn flour mixture and whisk well.
Add the caster sugar, 2 tbsp vanilla sugar and egg yolks and continue to whisk until the cream thickens.
Remove from the heat and add the butter cut into small cubes. Mix well until the butter is fully incorporated and set aside to cool completely. This cream is the famous Crème pâtissière and can be used it lots of other cakes or tarts.
Pour the whipping cream in a large bowl together with the other 2 tsp of vanilla sugar and beat it with an electric mixer until it forms stiff peaks.
Preheat the oven to 200 degrees C. (390 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.
- 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.
The recipe has been updated with more text and more photos.