Think two layers of golden baked flaky puff pastry sandwiched around a fluffy and creamy chocolate custard filling.
Cremeschnitte (vanilla custard slice) is a simple dessert but for some (good) reason, people go crazy over it. So I thought why not add chocolate?! I love a good chocolate pudding, so I figured, why not create a chocolate version? I did, and you’re welcome!
How To Make A Chocolate Custard Slice
She’s essentially just a chocolate Bavarian cream baked between two layers of puff pastry & although I normally make everything homemade, I did not make the pastry lol. You can if you want to but I used store bought puff pastry to simplify this.
In my original vanilla recipe, I used one sheet of puff pastry and let it bake puffed up and then sliced it in half. However, this time I baked two layers flat by stacking another pan on top, so that there could be more bite to the pastry. Both the chocolate and the vanilla version can be done either way (so if you only have one sheet of puff pastry, you can still make this following the vanilla version).
I also have the vanilla baked as a Cream Tartletwhich obviously works for this chocolate version as well. Those are more tedious to make but definitely easier to serve for a crowd!
Ingredients
Sugar: I use granulated sugar and this cream is not overly sweet so don’t cut the sugar. I haven’t tested it but I’m sure brown sugar would also work well.
Eggs: I use just egg yolks for this custard because they create a very thick and flavorful base. This ensures the custard isn’t too subtle or loose once it’s combined with the whipped cream.
Heavy Cream: heavy whipping cream is used to make the whipped cream, I recommend something between 35%-45% fat. Make sure it’s cold straight from the fridge when you whip it.
Gelatin: you will need gelatin for the cream to firm up in the fridge.
Vanilla: See below for different flavor options but for vanilla, I like to use vanilla bean paste, vanilla beans or vanilla powder. Vanilla extract also works, the higher the quality the better the flavor.
Chocolate Powder: I used dutch-processed cocoa powder but any unsweetened cocoa works fine too.
Chocolate Chips: I used dark chocolate chips but any chocolate chips or baking chocolate works fine.
Step-by-Step Instructions
Bring the milk to a simmer. Meanwhile, whisk the egg yolks and sugar aggressively for 1-2 minutes while the milk heats.
Stream the milk into the egg mixture, while whisking, to temper the eggs. Then add the egg mixture to the saucepan and cook over low heat for 5-10 minutes, while whisking continuously (doesn’t have to be aggressive, just keep it moving the whole time). The custard thickens just slightly.
Pour the custard back into a large bowl with the chocolate chips and set aside to cool slightly.
Bloom the gelatin and then microwave it for 10 seconds. Mix and add it to the custard. Whisk the custard with the chocolate chips and gelatin well and then cover the surface with plastic wrap.
Allow the custard to cool completely to room temperature.
Roll out the first sheet of puff pastry just slightly so it’s a little larger than it is. Place it on a baking sheet and stack another one on top. I used a baking sheet that rested on the lip of the bottom sheet instead of fitting snugly inside (either use two different sizes or just put the top on angled so it doesn’t slide into the bottom on). I did this to prevent the pastry from getting too squished and just wanted to stop it from puffing up completely.
Bake for 10-15 minutes until it’s golden brown all around and looks baked but it’s perfectly flat.
Repeat with the second sheet of puff pastry and allow them to cool completely. If they feel a bit too thick/tall, just press down on them a little and they’ll flatten.
Score the top sheet of pastry so that when you go to place it on top of the cream, it’s easier to slice.
Once the pastries are ready, beat the heavy whipping cream with the powdered sugar just until you start to reach stiff peaks.
Fold the whipped cream into the cooled chocolate custard in 3-4 intervals, being gentle not to knock out any air.
Spread the finished cream on top of the bottom layer of puff pastry and then place the scored puff pastry on top. Chill in the fridge for at least 6-8 hours to fully set before slicing.
Dust with a little powdered sugar before serving.
egg yolks whisked with sugarcocoa powder whisked into egg yolkshot milk tempered egg yolkscustard poured over chocolate chips and mixed once meltedgelatin bloomed and firmgelatin slightly heated before adding to custardpuff pastry rolled outsecond cookie sheet place on top of first to prevent puff pastry from risingbaked puff pastrytop layer of puff pastry cream scoredtop layer of puff pastry cream scoredcooled custard whippedfinished chantilly cream in a bowlchantilly cream folded into custardchocolate cream spread on top of bottom layer of puff pastryscored top layer of puff pastry place on top of chocolate creamrefrigerate until firm before slicing, top with powdered sugar
Storing Chocolate Custard Slice
Store the chocolate custard slice in the fridge, covered or in an airtight container for up to 3ish days. I have not tried freezing it (because it never lasts long enough in my house lol) but I don’t imagine it would freeze well. The pastry will likely get really soggy and the cream will likely deflate when you thaw it.
Thanks so much for reading today’s post! If you have any questions, please comment below.
If you make this chocolate custard slice, I’d love it if you left a 5-star rating or a review for me!
40gramsunsweetened cocoa powder, I use dutch-processed
170gramsdark chocolate chips
4gramsgelatin
15mLcold water
40gramspowdered sugar, spooned and leveled
360mLheavy whipping cream, cold
Method
Make sure you remove the puff pastry from the freezer in advance. I like to thaw it in the fridge overnight but if you leave it out at room temperature for a couple of hours, that should be fine.
Place the milk in a saucepan over medium-low heat and allow it to come to a simmer.
240 mL whole milk
Meanwhile place the egg yolks, sugar and cocoa powder in a medium bowl and whisk aggressively for 1-2 minutes while the milk heats.
4 large egg yolks room temperature, 100 grams granulated sugar, 40 grams unsweetened cocoa powder I use dutch-processed
Remove the milk from the heat and stream half of it into the egg mixture, while whisking, to temper the eggs.
Then add the egg mixture to the saucepan with the rest of the milk and cook over low heat for 5-10 minutes, while whisking continuously (doesn’t have to be aggressive whisking just keep it moving the whole time).
The custard won’t thicken significantly but it should thicken slightly. To test if the custard is done cooking, it should coat the back of a spoon and when you draw a line through it (on the back of the spoon) the line stays separated. You can also use a thermometer and bring the cream to about 180F-185F.
Pour the custard back into a large bowl, on top of the chocolate chips and let it melt them for a minute. Then mix just until they're all combined.
170 grams dark chocolate chips
In a small bowl, mix together the gelatin and water until they’re combined. Let it set and then microwave it for 5 seconds. Mix and then add it to the custard. Whisk the gelatin well with the custard and then cover the surface with plastic wrap. Refrigerate for about 2 hours until the custard feels somewhat set and still a little jiggly but not runny.
4 grams gelatin, 15 mL cold water
During this time, preheat your oven to 400F.
Place your sheet of puff pastry onto a cookie sheet and roll it out just slightly so it's thinner and longer/wider, about an extra couple of inches or so. Refrigerate the puff pastry for while the oven preheats. Place another cookie sheet on top of this one but make sure it's not fitting snuggly inside, you don't want it to sit on top of the puff pastry, you want it to rest on the lip/edge of the other sheet pan (if you only have pans that fit snuggly inside each other, you can just put the top on a little angled so it's still resting on the lip of the bottom pan – so essentially you're allowing the puff pastry to only puff up to the height of the pan).
2 sheets of puff pastry thawed
Bake the puff pastry for 10-15 minutes, until it's golden brown all around.
Remove the puff pastry from the oven and set it aside to cool completely. Repeat with the second sheet of puff pastry.
Use your hands to press down a little on the baked sheets, to flatten them, and set aside to cool.
When everything has cooled, whisk the custard aggressively or beat with a mixer to make it smooth again. This will disrupt the gelatin but it will set again when we put it back into the fridge. Make sure you whisk it until there are no more lumps and the custard is smooth again.
Sift the powdered sugar into the bowl of a stand mixer (or a large bowl with a hand mixer). Add heavy whipping cream and mix on medium-low speed until it thickens a little, about 30 seconds. Increase the speed to medium-high and beat for just another 30-60 seconds, until the cream holds stiff peaks. Don’t over-mix.
40 grams powdered sugar spooned and leveled, 360 mL heavy whipping cream cold
Add 1/3 of the whipped cream to the custard and whisk until it’s completely smooth. Add another 1/3 of the heavy whipping cream to the custard and now use a rubber spatula to fold it in gently. Repeat with the last 1/3.
Spread the mixture onto the bottom half of your puff pastry. It’ll be a thick layer but it should be thick/stiff enough not to spill past the edge of the puff pastry.
Now to make slicing easier, score the top layer of puff pastry where you want your slices cut. Now place the top layer of puff pastry on top of the cream.
Refrigerate for at least 4 hours or overnight. Dust with powdered sugar before serving.
