Chremeshnitte is so tasty and creamy which makes it the perfect dessert. It is very easy to prepare but when you taste it you will see that it tastes much better than most of desserts you ever tasted. The recipe for Cremeschnitte comes from Austria and this dessert is a perfect combination of puff pastry, custard cream, whipped cream and chocolate. There are a lot of recipes for this delicious dessert, but I’ve got this recipe in one of Viennas’ pastry shops and according to them, that is the best recipe for preparing Cremeschnitte.
Ingredients for dough:
250g of frozen puff pastry
Defrost puff pastry first. Roll out puff pastry on parchment paper in the dimension of the pan in which you will prepare Cremeschnitte. You have to take know that the dough will be a little reduced after baking so you have to roll it an inch wider than the pan, but don’t roll it bigger than the pan in which you are baking the dough. Pan for baking the dough must be bigger than the one for preparing the Cremeschnitte. Pierce the dough with fork because otherwise it will swell during baking.
Set the dough on a baking pan together with parchment paper. Bake in preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for 10-15 minutes until the pastry gets golden brown colour. Put it in the pan in which you will prepare Cremeshnitte.
Ingredients for cream:
6 egg yolks
1,5 l milk
2 tablespoons of flour
1 tablespoon of vanilla extract
6 egg whites (with 2 tablespoons of sugar)
500 ml heavy cream
150 g dark chocolate
3 tablespoons of milk
Take 200ml of milk and add egg yolks, flour and cornstarch in it. Stir well and then put it away. Take 1300ml of milk and add sugar and vanilla extract. Put milk with sugar and vanilla extract to cook until it boils. Then remove from the heat and stir mixture of milk, yolks, flour and cornstarch in it. Take it back on low heat and stir until you get a firm mixture. Take it from the heat. Mix egg whites with 2 tablespoons of sugar until you get strong snow. Immediately add egg whites snow into custard cream and mix manually until everything combines.
Pour that mixture over the baked puff pastry and leave it to cool down.
When the Chremeshnitte is cooled down, whip heavy cream and pour it over entire Cremeschnitte.
Melt the chocolate on steam and than add butter and milk. Mix until you get a nice shiny mixture. Pour chocolate glaze over the whipped heavy cream and put it in the fridge for 2 hours.
When the Cremeshnitte is cooled down, cut it into squares and serve.