Easy French Vanilla Slice in 30 Minutes | Krempita - Cremeschnitte Recipe

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade dough

Phyllo dough is lighter and can be less expensive to make at home.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: store-bought whipped topping

Coconut cream offers a dairy-free option, while store-bought is often more affordable.

Thaw and relax one sheet of puff pastry.

Lay the puff pastry gently on a tray lined with parchment paper.

Poke the pastry all over with a fork to prevent puffing up too much.

Bake the pastry at 200°C (390°F) for 9 to 10 minutes until it puffs up and turns golden.

In a bowl, add 6 egg yolks, 200 grams of sugar, and a pinch of salt. Whisk until golden and smooth.

In another bowl, add 180 grams of cornstarch and slowly pour in 200 milliliters of milk, whisking until smooth.

Pour the cornstarch mixture into the egg mixture and whisk until smooth and silky.

Warm 800 milliliters of milk in a saucepan over low heat.

Pour the cream mixture into the warm milk and stir gently until it thickens.

Add 1 teaspoon of vanilla extract and 24 grams of vanilla sugar, whisking gently.

Remove from heat and mix in 80 grams of butter until melted and smooth.

Cover the custard with plastic wrap and let it cool to room temperature.

Adjust the puff pastry layers to fit your cake mold, placing one layer at the bottom.

Spoon the silky vanilla custard cream over the bottom pastry layer and smooth it out.

Place the second pastry layer on top of the custard cream.

Wrap the assembled slice and chill in the refrigerator for 5 to 8 hours.

Remove from the fridge and gently peel off the plastic wrap.

Carefully lift the slice from the mold and dust with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens