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chocolate custard slices stacked on top of each other
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Chocolate Custard Slice (Chocolate Crèmes)

prep 30 minutes
cook 20 minutes
6 hours
total 6 hours 50 minutes
Serves 24 slices
Think two layers of golden baked flaky puff pastry sandwiched around a fluffy and creamy chocolate custard filling.
Servings 24 slices

Equipment

  • 2 sheet pans
  • 1 small or medium pot
  • 1 large bowl
  • 1 medium bowl
  • 1 Whisk
  • 1 stand mixer or hand mixer
  • 1 Rubber Spatula

Ingredients

  • 2 sheets of puff pastry, thawed

Chocolate Bavarian Cream

  • 240 mL whole milk
  • 4 large egg yolks, room temperature
  • 100 grams granulated sugar
  • 40 grams unsweetened cocoa powder, I use dutch-processed
  • 170 grams dark chocolate chips
  • 4 grams gelatin
  • 15 mL cold water
  • 40 grams powdered sugar, spooned and leveled
  • 360 mL heavy whipping cream, cold

Method

  1. 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.
  2. Place the milk in a saucepan over medium-low heat and allow it to come to a simmer.
    240 mL whole milk
  3. 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
  4. Remove the milk from the heat and stream half of it into the egg mixture, while whisking, to temper the eggs.
  5. 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).
  6. 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.
  7. 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
  8. 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
  9. During this time, preheat your oven to 400F.
  10. 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
  11. Bake the puff pastry for 10-15 minutes, until it's golden brown all around.
  12. Remove the puff pastry from the oven and set it aside to cool completely. Repeat with the second sheet of puff pastry.
  13. Use your hands to press down a little on the baked sheets, to flatten them, and set aside to cool.
  14. 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.
  15. 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
  16. 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.
  17. 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.
  18. 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.
  19. Refrigerate for at least 4 hours or overnight. Dust with powdered sugar before serving.

Nutrition

Calories: 245kcalCarbohydrates: 21gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 51mgSodium: 69mgPotassium: 116mgFiber: 1gSugar: 9gVitamin A: 283IUVitamin C: 0.1mgCalcium: 52mgIron: 1mg
Course: Dessert
Cuisine: European
Keyword: bavarian cream, chocolate cremes, chocolate custard slice, chocolate vanilla slice, crèmeschnitte, custard slice, puff pastry