Gluten-Free Cremeschnitte
Indulge in the creamy, flaky decadence of Gluten-Free Cremeschnitte, a delightful twist on the classic European dessert that's perfect for those avoiding gluten. This recipe features layers of crispy gluten-free puff pastry sandwiching a luscious vanilla custard made from fragrant vanilla bean, creamy milk, and whipped heavy cream for ultimate silkiness. With a simple dusting of powdered sugar on top, this treat is as elegant as it is approachable. Whether serving for a special occasion or enjoying an everyday indulgence, this gluten-free dessert is proof that elegance and dietary considerations can go hand in hand. Whip it up in just over an hour and let its irresistible taste steal the spotlight!
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Recipe Information
Ingredients
- 2 sheets Gluten-free puff pastry sheets
- 500 ml Whole milk
- 1 whole Vanilla pod
- 4 pieces Egg yolks
- 150 grams Granulated sugar
- 50 grams Gluten-free cornstarch
- 50 grams Unsalted butter
- 250 ml Heavy cream
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
Place the two gluten-free puff pastry sheets on the baking sheet and prick them all over with a fork to prevent them from puffing up too much. Bake them for about 15-20 minutes or until golden and crispy. Remove from the oven and allow to cool completely.
In a medium saucepan, pour the whole milk and scrape the seeds from the vanilla pod into the milk. Add the pod as well. Heat the milk over medium heat until it starts to simmer. Remove from heat and let it steep for 10 minutes.
In a mixing bowl, whisk the egg yolks and granulated sugar together until pale and creamy. Add the gluten-free cornstarch and whisk until smooth.
Remove the vanilla pod from the milk and slowly pour the milk into the egg mixture while continuously whisking to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and comes to a boil. Boil for 1-2 minutes to cook out the cornstarch.
Remove from heat and stir in the unsalted butter until smooth. Pour the custard into a bowl, cover it with plastic wrap (ensure the wrap touches the surface of the custard to prevent a skin from forming), and let it cool to room temperature.
Whip the heavy cream to stiff peaks and gently fold into the cooled custard.
Place one puff pastry sheet on a serving platter. Spread the vanilla custard evenly over this sheet.
Carefully place the second puff pastry sheet on top of the custard layer.
Dust the top with powdered sugar. Chill the Cremeschnitte in the refrigerator for at least 1 hour before serving to ensure the custard sets.
Cut into squares or rectangles using a sharp knife before serving.
Nutrition Facts
Calories |
2962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 278.2 g | 101% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 192.0 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 758 mg | 58% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
