Austrian Cream Slice (Cremeschnitte)
Cremeschnitte Say it: KREM-eh-shnit-teh
Cremeschnitte is a classic Austrian cream slice: two crisp layers of puff pastry sandwiching a thick vanilla custard lightened with whipped cream. It is a fixture of Viennese cafés and bakery counters, often enjoyed with afternoon coffee. The pastry stays flaky, the cream is silky and vanilla-scented, and a smooth white glaze with chocolate stripes gives each slice a neat, bakery-style finish. Despite its elegant look, it is simply a matter of baking pastry flat, cooking a good custard, and letting the assembled slice chill until firm.
Austrian Cream Slice (Cremeschnitte)
Cremeschnitte
Pronounced KREM-eh-shnit-teh
- Serves
- 8
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pastry
Vanilla cream
Topping
Method
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.
Regional variants
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.
Cook's notes
- 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.
Serve with
Serve cold with strong coffee or tea.
Make ahead and storage
Bake the pastry and make the custard up to 1 day ahead; assemble and glaze up to 8 hours before serving. Keep refrigerated.
