Austrian Cream Slice

Ingredients

• 2 sheets of puff pastry (250g / 8.8oz) 2 sheets of puff pastry (250g / 8.8oz)
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 4 egg yolks 4 egg yolks
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 40g (1/3 cup) cornstarch 40g (1/3 cup) cornstarch
• 1 vanilla bean, split and seeds scraped 1 vanilla bean, split and seeds scraped
• Zest of 1 lemon Zest of 1 lemon
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 1 tablespoon powdered sugar 1 tablespoon powdered sugar
• 1 tablespoon rum (optional) 1 tablespoon rum (optional)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 30g (12g sugars)
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out the puff pastry sheets and prick them with a fork. Place them on a baking sheet lined with parchment paper.
3. 3.
   Bake the puff pastry sheets for 15-20 minutes or until golden brown and crispy. Let them cool completely.
4. 4.
   In a saucepan, heat the milk over medium heat until it starts to simmer. Remove from heat.
5. 5.
   In a separate bowl, whisk together the egg yolks, sugar, cornstarch, vanilla seeds, and lemon zest until well combined.
6. 6.
   Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
7. 7.
   Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and comes to a boil.
8. 8.
   Remove the custard from the heat and let it cool slightly.
9. 9.
   Place one sheet of puff pastry on a serving platter and spread half of the custard evenly over it.
10. 10.
    Place the second sheet of puff pastry on top of the custard layer.
11. 11.
    In a chilled bowl, whip the heavy cream, powdered sugar, and rum (if using) until soft peaks form.
12. 12.
    Spread the whipped cream over the second puff pastry sheet.
13. 13.
    Refrigerate the Austrian Cream Slice for at least 2 hours before serving.
14. 14.
    Slice into individual portions and serve chilled.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed properly before rolling it out. If it becomes too soft, refrigerate it for a few minutes to firm it up.
• Vanilla bean — To extract the seeds from the vanilla bean, split it lengthwise and use the back of a knife to scrape out the tiny black seeds. These seeds will infuse the custard with a rich vanilla flavor.
• Whipped cream — For best results, chill the bowl and beaters in the refrigerator before whipping the cream. This will help the cream whip up faster and hold its shape better.

Tips & Tricks

• To achieve a crisp and flaky puff pastry, make sure to prick it with a fork before baking. This will prevent it from puffing up too much.
• For a more pronounced citrus flavor, you can add a little extra lemon zest to the custard.
• If you prefer a non-alcoholic version, simply omit the rum from the whipped cream.
• To make the dessert extra special, you can dust the top of the whipped cream with cocoa powder or sprinkle it with grated chocolate.
• Leftovers can be stored in the refrigerator for up to 2 days, but note that the puff pastry may lose some of its crispness.

Serving advice

Serve the Austrian Cream Slice chilled for the best experience. It can be enjoyed as a delightful dessert after a meal or as a sweet treat during afternoon tea. Garnish each slice with a dusting of powdered sugar or a sprig of fresh mint for an elegant touch.

Presentation advice

To present the Austrian Cream Slice beautifully, carefully slice it into rectangular portions using a sharp knife. Place each slice on a dessert plate and drizzle a thin stream of chocolate sauce alongside it. Add a dollop of whipped cream and a sprinkle of grated chocolate on top for an exquisite finishing touch.