Notes
I used already rolled puff pastry sheets of the size mentioned above. They are to be found in the refrigerator section of the supermarket. If using frozen puff pastry, thaw it according to the package’s instructions and roll it to the requested size.
how to make cremeschnitte?
vanilla custard
Separate the eggs. Place the egg whites in a clean bowl and ensure the electric mixer’s beaters are also clean. You cannot beat the egg whites properly if there is any trace of fat on them. Beat the egg whites with a pinch of salt until stiff. Slowly add the sugar and continue beating until the egg whites are stiff and glossy. (1)
Add the egg yolks one at a time. Carefully and slowly incorporate each egg yolk. (2)
Add the cornstarch, vanilla extract, and finely grated lemon zest and incorporate it with the help of a plastic spatula. (3)
In the meantime, heat the milk well. Do that in a jug; pouring the milk over the egg mixture will be easier. If you don’t have a heatproof jug, transfer the milk to a regular plastic or glass jug after heating it.
Very slowly, pour the milk over the egg mixture. Keep the jug in the left hand if you are right-handed and the electric mixer in the right hand. Pour in a thin stream while mixing. (4)
As you can see, I had to transfer the mixture to a larger bowl; the previous one was too small.
Transfer the egg-milk mixture back to the jug/pan where you heated the milk. Place on low heat and bring to a simmer while whisking continuously. It will be like making a pudding or custard; this is also the consistency you will have to reach. So keep whisking with a regular whisk (not an electric mixer) until you obtain a thick custard; it will not take long, about 3-4 minutes.
Make sure to reach the bottom and the walls of your pan with the whisk regularly to avoid the pudding catching at the bottom. You will not be able to see the custard in the pot very well at this point, as there will be a lot of foam on top. But you will be able to feel it when it thickens; stirring will become less easy. The foam will disappear once you stir in the butter. (1)
Take the vanilla cream off the heat and add the cubed butter, 1 or 2 small pieces at a time, while whisking continuously to help them melt and incorporate into the pudding. (2)
Transfer to a large bowl and leave to cool for a while; the cream should be lukewarm when you spread it on the pastry. (3)
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