Fetta di crema austriaca (Cremeschnitte)
Cremeschnitte Pronuncia: KREM-eh-shnit-teh
La Cremeschnitte è una classica fetta di crema austriaca: due strati croccanti di pasta sfoglia che racchiudono una densa crema pasticcera alla vaniglia alleggerita con panna montata. È un punto fermo dei caffè e delle pasticcerie viennesi, spesso gustata con il caffè pomeridiano. La pasta rimane sfogliata, la crema è setosa e profumata alla vaniglia, e una glassa bianca liscia con strisce di cioccolato conferisce a ogni fetta un aspetto ordinato da pasticceria. Nonostante il suo aspetto elegante, si tratta semplicemente di cuocere la pasta in piano, preparare una buona crema pasticcera e lasciare raffreddare la fetta assemblata fino a quando non diventa soda.
Fetta di crema austriaca (Cremeschnitte)
Cremeschnitte
Pronunciato KREM-eh-shnit-teh
- Porzioni
- 8
- Prep
- 30 min
- Cottura
- 35 min
- Totale
- 1 h 5 min
- Livello
- Medio
Anche senza frutta a guscio.
Allergeni: contiene glutine, latte, uovo. Controlla le etichette degli ingredienti confezionati.
Ingredienti
Le quantità sono state scalate. I tempi di cottura e le dimensioni delle teglie rimangono invariate.
Pastry
Vanilla cream
Topping
Preparazione
Preheat the oven to 400°F (200°C) and line two baking sheets with parchment. Roll each puff pastry sheet to about 9 x 9 in (23 x 23 cm) if needed, prick all over with a fork, and set one on each sheet. Cover with parchment, place a second baking sheet on top to keep the pastry flat, and bake for 18-22 minutes until golden and crisp; cool completely.
Warm the milk with the vanilla bean (if using) in a saucepan over medium heat until steaming. In a bowl, whisk the egg yolks, granulated sugar, cornstarch, and salt until pale and smooth; slowly whisk in the hot milk, return to the saucepan, and cook over medium heat, whisking constantly, until very thick and a bubble or two pops at the surface, 3-5 minutes. Remove from the heat, stir in the butter and vanilla extract (if using), then scrape into a bowl, press plastic wrap onto the surface, and refrigerate until cold, about 1 hour.
Whip the cold heavy cream with the powdered sugar to soft peaks. Fold it into the cold custard in two additions until evenly combined and still light; do not overmix.
Line an 8 x 8 in (20 x 20 cm) square pan with parchment, leaving an overhang, and trim the cooled pastry layers to fit. Place one pastry layer in the bottom, spread the cream evenly over it, and top with the second pastry layer, pressing gently. Cover and refrigerate for at least 4 hours, or overnight, until firm.
Stir the powdered sugar with the water until thick but spreadable, adding a few drops more water if needed. Spread the glaze over the top pastry. Melt the chocolate, pipe thin lines across the glaze, and drag a toothpick perpendicular through the lines to feather them; refrigerate for 20-30 minutes until set.
Lift the slice from the pan using the parchment and trim the edges with a hot knife. Cut into 8 rectangles, wiping the knife clean and warming it again between cuts. Serve cold.
Varianti regionali
For a coffee version, add 1 tbsp instant espresso powder to the warm milk; for a fruit version, fold sliced strawberries into the cream just before assembling.
Note del cuoco
- Use all-butter puff pastry and keep it cold before baking for the flakiest layers.
- Baking the pastry under a second tray keeps it flat so the slice cuts cleanly.
- Chill the custard completely before folding in the whipped cream, and chill the assembled slice well before glazing and cutting.
Servire con
Serve cold with strong coffee or tea.
Preparazione in anticipo e conservazione
Bake the pastry and make the custard up to 1 day ahead; assemble and glaze up to 8 hours before serving. Keep refrigerated.
