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Vanilla Slice served cut into squares
Creamy homemade pastry with vanilla filling

Vanilla slice (Krémes)

Author: Flavelo
Recipes Cakes and Desserts
The 'Krémes' is the king of pastry shops, but making it at home is a true triumph. The essence is contrast: the meeting of crisp, thousand-layered pastry and trembling, cold vanilla custard. This version uses puff pastry, saving hours of folding, without diminishing the experience.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine French/Hungarian

Ingredients

Equipment Needed

  • Baking tray
  • Whisk
  • Saucepan for custard
  • Sharp, serrated knife for slicing

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Roll out the puff pastry and cut into two equal sheets. Prick with a fork and bake at 200°C until golden brown (approx. 15 minutes).

Tip: Pricking allows steam to escape so the pastry doesn't puff up into a big balloon, but rises evenly.
2 ✓

Place the scraped seeds of the vanilla pod into the milk and heat to boiling point.

Tip: Heating in milk releases the vanilla aromas.
3 ✓

Whisk the egg yolks with the sugar and cornflour until pale, then gradually pour in the hot milk while stirring continuously (tempering).

Tip: If you pour the hot milk at once, the eggs will scramble. Gradual addition is key!
4 ✓

Pour back into the saucepan and cook over medium heat, stirring constantly, until thick. Allow to cool completely.

Tip: When it 'plops' (bubbles), cook for another 1 minute so the raw cornflour taste disappears and the cream becomes stable.
5 ✓

Whip the cold double cream until stiff peaks form, and gently fold into the cooled yellow custard.

Tip: This step (lightening) makes the cream airy and fluffy.
6 ✓

Spread the cream on one pastry sheet. Cut the other into squares and place them on top. Refrigerate for 2-3 hours.

Tip: This way you won't squash the cream out when slicing.

Recipe FAQ

Why did the cream turn runny?
You didn't cook it long enough with the cornflour, or didn't chill it completely before slicing. The cornflour needs to boil (bubble) to activate its thickening effect.
How do I cut it without squashing out the cream?
It helps to pre-cut the top pastry sheet into squares after baking, and place these squares on top of the cream.

Ingredients

  • 500 g Puff Pastry (chilled or frozen)
  • 4 Egg Yolks
  • 150 g Granulated Sugar
  • 1 Vanilla Pod
  • 500 ml Whole Milk
  • 40 g Cornflour
  • 200 ml Double Cream (cold)
  • 20 g Icing Sugar