Cremsnit (Vanilla Custard Slices)

This recipe makes about 13 mini Cremsnit like the ones in the video.
Only half of the puff pastry dough is used for this amount of cream, which makes 13 mini Cremsnit.
If you want to make one large Cremsnit, simply double the cream recipe.

Ingredients:

  • 500 ml milk

  • 160 g cornstarch

  • 5 egg yolks

  • 200 g sugar

  • 5 egg whites

  • 100 g sugar

  • 60 g butter

  • 2 vanilla essences

  • Half a sheet of puff pastry dough

Instructions:

  1. Bake the puff pastry for the mini Cremsnit:
    Roll out the pastry sheet thinly between two sheets of baking paper.
    Place it on a baking tray and place another tray on top so it doesn’t rise while baking.
    Bake for 20–25 minutes at 200°C with fan. If needed, place a weight on the top tray.

  2. Cut the baked pastry into the desired shapes.
    I cut them into rectangles of approx. 7 cm x 5 cm.
    Save the leftover pastry pieces for decoration.

  3. Dissolve the cornstarch in a small amount of milk.

  4. Add the egg yolks and 200 g sugar to the cornstarch mixture.

  5. Heat the remaining milk. When hot, pour it over the yolk-cornstarch mixture, stir, and return everything to the pot to cook.

  6. As the cream begins to thicken, start beating the egg whites with a pinch of salt, gradually adding 100 g of sugar.

  7. Once the cream has cooked for 1–2 minutes, add the cubed butter and vanilla essence.
    Stir until the butter is completely melted.

  8. Turn off the heat and gently fold in the beaten egg whites, using upward folding motions to keep the mixture airy.

  9. Transfer the cream to a piping bag and pipe it warm onto the baked puff pastry pieces.

  10. Assemble the mini Cremsnit:
    Place one pastry piece down, pipe cream on top, add another pastry piece, more cream, then sprinkle with crumbled pastry leftovers and powdered sugar.

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