Cremeschnitte
An elegant Austrian pastry with crispy puff pastry layers, pastry cream, and a chocolate glaze. A showstopping dessert that looks impressive but comes together with straightforward technique.
- Total time
- 45 min
- Servings
- 8
- Calories
- 385
- Protein
- 6g
Ingredients
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- ½ cup granulated sugar
- 4 whole large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 2 sheets frozen puff pastry sheets
- 4 ounces semi-sweet chocolate
- ¼ cup heavy cream
- 1 tablespoon powdered sugar
Instructions
- 1
Pour 1.5 cups whole milk into a medium saucepan and heat over medium heat until steam rises from the surface and small bubbles form around the edges — do not let it boil. Remove from heat.
- 2
In a medium bowl, whisk together 0.5 cup granulated sugar and 2 tablespoons all-purpose flour until combined. Add 4 large egg yolks and whisk vigorously for about 1 minute until the mixture becomes pale and thick — this incorporates air and prevents lumps.
- 3
Slowly pour the hot milk into the egg mixture while whisking constantly. Pouring slowly prevents the eggs from scrambling. Once combined, pour the mixture back into the saucepan.
- 4
Set the saucepan over medium heat and cook while stirring constantly with a wooden spoon or whisk, scraping the bottom and corners to prevent sticking. After about 4–5 minutes, the cream will thicken noticeably and coat the back of a spoon — you should see a clear trail when you run your finger across it.
- 5
Remove from heat and stir in 1 teaspoon vanilla extract and 2 tablespoons unsalted butter, stirring until the butter melts completely. Transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 20 minutes while you prepare the pastry.
- 6
Preheat your oven to 400°F (200°C). Line two large rimmed baking sheets with parchment paper.
- 7
Remove 2 sheets of frozen puff pastry from the package and let them thaw at room temperature for about 8 minutes — they should be pliable but still cold. Lay each sheet on a prepared baking sheet and prick all over with a fork at 1-inch intervals, pressing gently. This prevents the pastry from puffing unevenly.
- 8
Bake for 12–15 minutes until the pastry is deep golden brown and crisp. The pastry will puff slightly and may brown unevenly, which is normal and adds character. Remove from the oven and let cool to room temperature on the baking sheets — this takes about 10 minutes.
- 9
Once the pastry sheets have cooled completely, place one on a cutting board. Spread the chilled pastry cream evenly over it using an offset spatula or the back of a spoon, leaving a thin 1/4-inch border around the edges. Top with the second pastry sheet, pressing gently so they stick together.
- 10
Chop 4 ounces semi-sweet chocolate into small, uniform pieces (about 1/4-inch chunks). Place in a small heatproof bowl. Heat 0.25 cup heavy cream over medium heat just until steam rises, then pour over the chocolate. Let sit undisturbed for 1 minute so the residual heat melts the chocolate, then whisk until smooth and glossy.
- 11
Pour the chocolate glaze over the top of the pastry assembly and spread it into an even layer using an offset spatula or the back of a spoon. Work quickly — the glaze sets fast — and smooth it as much as possible. Let the glaze set for about 5 minutes until it firms up and is no longer tacky to the touch.
- 12
Using a sharp chef's knife dipped in hot water and wiped dry between cuts, slice the cremeschnitte into 8 even rectangles (about 2 inches wide and 4 inches long). The knife cuts cleanly through the crisp pastry and soft cream without shattering. Dust lightly with 1 tablespoon powdered sugar using a fine-mesh strainer. Serve immediately, or store uncovered at room temperature for up to 4 hours.
Tools you’ll need
- medium saucepan
- medium bowl
- wooden spoon
- whisk
- instant-read thermometer (optional)
- plastic wrap
- two large rimmed baking sheets
- parchment paper
- fork
- cutting board
- offset spatula
- small heatproof bowl
- sharp chef's knife
- fine-mesh strainer
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