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Chestnut cream slice served
Crispy and creamy chestnut mille-feuille slices dusted with icing sugar.

Chestnut Cream Slice

Author: Flavelo
Recipes Cakes and Desserts
The 'krémes' (cream slice) is one of the noblest uses of puff pastry. With ready-made, shop-bought puff pastry, this dessert can be prepared in moments, yet it gives the impression that we spent hours in the kitchen. The dense flavour of the chestnut pairs wonderfully with the crisp, buttery pastry layers.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 6 servings
🔥 Calories 560 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray - For baking the pastry sheets.
  • Fork - To prick the pastry.
  • Sharp knife - For slicing.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 200°C. Unroll the pastry, cut into two equal sheets, and prick with a fork.

Tip: Pricking prevents huge blisters from forming, ensuring an even sheet.
2 ✓

Bake the sheets until golden brown (approx. 10-15 minutes), then let cool.

Tip: During baking, the butter layers melt and create steam, which lifts the pastry.
3 ✓

Whip the cream until stiff with the sugars.

Tip: Use a cream stabiliser if you want to be sure it holds its shape.
4 ✓

Loosen the chestnut purée, then fold in 2/3 of the whipped cream.

Tip: You can spread the remaining plain whipped cream on top of the chestnut cream as an extra layer.
5 ✓

Spread the cream on the bottom sheet. Cut the top sheet into as many squares as slices you want, and place these on top of the cream.

Tip: This trick makes serving easier.
6 ✓

Chill for 1 hour, then dust with icing sugar and chocolate.

Tip: During chilling, the pastry softens slightly from the cream, making it easier to eat.

Recipe FAQ

Why didn't the puff pastry rise?
The oven wasn't hot enough. High heat (200-220°C) is needed for the steam generation that separates the layers.
How do I cut it without squeezing out the cream?
Cut the top pastry sheet into squares beforehand and place them on the cream individually, so you don't have to cut through the cream when serving.

Ingredients

  • 500 g Puff pastry (chilled or defrosted)
  • 300 g Chestnut purée
  • 300 ml Double cream
  • 50 g Icing sugar
  • 10 g Vanilla sugar
  • 20 g Dark chocolate shavings