KREMSNITE (Custard Slices Recipe, Cremeschnitte) (2024)

FAQs

What is a Kremsnita in English? ›

During carnival time, when most Croatian towns turn into a parade of colourful costumes and street parties, in continental Croatia, alongside doughnuts also often eaten are kremšnita (custard cream slices), the original recipe of which has been preserved all these years.

The difference between a custard slice and a Napoleon or mille feuille is the lack of a middle slab of puff pastry.

Stir as recommended by your original recipe, but if your custard is still runny, try more vigorous stirring. Make sure to use the appropriate tool, such as an immersion blender or a hand whisk.

The classic recipe for Samoborska kremšnita is considered to be designed by Đuro Lukačić in the early 1950s, based on different earlier variants found in patisseries of Zagreb.

There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.

A mille-feuille (French: [mil fœj]; lit. 'thousand-sheets'), also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream.

The two sweet treats are often mistaken for each other, but there are distinct characteristics to each. While ice cream is light, airy, and creamy, frozen custard is way denser and creamier.

The first option is to mix two tablespoons of flour with four tablespoons of cold water for every cup of custard you've made. Mix the flour into the water well, then whisk it into your custard mixture as it cooks on the stove. You can follow the same steps with cornstarch instead of flour if you prefer as well.

P.S. In case you're wondering what the difference is between Crème Pâtissière and custard (which the French refer to as Crème Anglaise), it's the cornflour. Officially, custard shouldn't contain cornflour. So basically, Crème Pâtissière (or pastry cream) is simply set custard.

For a thick, hot custard you need to add cornflour (cornstarch) as a thickener. The custard needs to come up to boiling point to thicken and to loose the taste of the uncooked starch, but the cornflour stabilizes the egg yolks so that they can tolerate higher temperatures without scrambling.

What do the French call custard? ›

Crème anglaise (French: [kʁɛm ɑ̃glɛz]; French for 'English cream'), custard sauce, pouring custard, or simply custard is a light, sweetened pouring custard used as a dessert cream or sauce.

Mille-feuille (pronounced meel-foy) is a type of French pastry that is otherwise known as vanilla or custard slice. It is made from layers of thin puff pastry that is alternated with a cream filling and topped with a ganache.

Millefoglie – a thousand leaves – is better known in Australia perhaps by its French name, Millefeuille. As you can see in the photo, a Millefoglie is a magnificent and very fancy looking cake (a grand- finale- dessert), made with layers (or leaves) of thin and airy, flaky pastry.

Bavarian slice differs a little from custard slice or vanilla slice in that it has an extra layer of puff pastry with jam sandwiched between two of them then the layer of custard and another layer of puff pastry. Bavarian slice also has a two tone icing with a chocolate icing swirled through the vanilla icing.