Gluten Free Cremeschnitte with Caramel Pecan Layer

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Cremeschnitte is an extremely popular European dessert as well as in other countries. Cremeschnitte means “cream slices” in German because of its layers of cream. I have added a pecan layer between two layers of which is sandwiched together by two layers of puff pastry. It’s rich and delicious!I even like to coat the top of the bottom layer with thick chocolate ganache or melted chocolate to seal it to prevent sogginess. However, a good coating of egg wash works well too.

Not up to making homemade gluten free puff pastry?

Not everyone is up for the tedious process of making homemade gluten free puff pastry. If this is you, instead, make the Flaky gluten Free Pie Crust instead. You can also use GeeFree Gluten Free Puff Pastry. I saw some for sale online at Gluten Free Mall.

Nut allergies?

Use a chocolate ganache filling instead.

Too much pastry cream?

You can never have too much pastry cream in my book, but feel free to replace the top layer of pastry cream with whipped cream if you desire. Using a layer of whipped cream makes it traditional.

Gluten Free Cremeschnitte with Caramel Pecan Layer

Prep Time: 1 hour, 30 minutes

Cook Time: 35 minutes

Total Time: 5 hours, 35 minutes

Yield: Makes 9 servings

Gluten Free Cremeschnitte with Caramel Pecan Layer

Ingredients:

Instructions:

  1. Make the pastry cream and refrigerate until cold. (I do this a day in advance.) To make a lighter version, feel free to fold in some Sweetened Whipped Cream. This creates Bavarian Cream. I never use more than 50% whipped cream.)
  2. Make two separate recipes for the small batch gluten free puff pastry. Roll each one out to 1/4 inch thickness. Cut each one to fit inside a 9 x 9-inch glass baking dish or pan.
  3. If using the homemade puff pastry, preheat the oven to 400ºF. Line each baking dish with parchment paper. Place one dough slab in each of your dishes or bake one at a time if you only have one dish this size. Bake until lightly golden brown, 20 - 25 minutes. If you are only using one pan, transfer the first pastry crust to a cooling rack to cool completely, line the pan with additional parchment paper, lay the dough on top and bake as instructed above. Cool on a wire rack. (This may be done in advance and frozen after cooled. Defrost at room temperature.)
  4. Set the ground pecans in a heat-proof bowl; set aside. Line a 9 x 9-inch baking dish with parchment paper; set aside.
  5. Make the caramel sauce by adding the cream, sugar, brown rice syrup, and salt to a small saucepan. Cook over medium-high heat until it reaches 235ºF. Stir in the vanilla extract. Scoop out 1/2 cup of caramel sauce and fold into the ground nuts until all of the nuts are moistened with the caramel sauce.
  6. Press the nuts into the dish. Refrigerate until ready to use.
  7. Add one baked puff pastry crust to the bottom of a 9 x 9-inch baking dish. Scoop half or 1-1/4 cups pastry cream on top and distribute evenly. Remove the nut layer from the refrigerator and place on top of the pastry cream. Scoop the remaining pastry cream (1-1/4 cups) on top of the nut layer and distribute evenly. Place the last baked puff pastry crust on top. You can even crumble it on top if you wish. (Crumbled pie crust works well, too.) Refrigerate for 4 hours or until set. Right before serving, dust the top with confectioners' sugar.

Tips

*You can use 7 or 8 egg yolks. There's not that much difference.

2 Replies to “Gluten Free Cremeschnitte with Caramel Pecan Layer”

    1. Charlotte,

      The only eggs in this recipe are in the pastry cream. Just click on the link for the Pastry Cream. Cremeshnitte does not contain any cake, just layers of cream (pastry cream and whipped cream mixed together is best.) I added a layer of caramel mixed with pecans. Then both the top and bottom layers are puffed pastry.

      I hope this clarifies things for you.

      Carla

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