High Protein Cremeschnitte
Indulge in the decadence of High Protein Cremeschnitte—a delicious twist on the classic European dessert that’s as nutritious as it is irresistible. This recipe combines layers of golden, flaky puff pastry with a rich, velvety custard infused with vanilla protein powder for a satisfying high-protein treat. The elegant custard, made with creamy milk, whipped heavy cream, and a hint of vanilla, is perfectly set with gelatin for a luxurious texture. A dusting of powdered sugar crowns this chilled dessert, making it both visually stunning and delightfully sweet. Ideal for dinner parties or meal prep, this light-yet-filling dessert caters to those seeking indulgence without compromising protein goals. Ready in under an hour but best served after chilling, High Protein Cremeschnitte is destined to become your go-to guilt-free dessert. Keywords: high protein dessert, cremeschnitte recipe, protein powder dessert, puff pastry custard.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 500 ml Milk
- 60 g Vanilla protein powder
- 40 g Cornstarch
- 4 Egg yolks
- 100 g Granulated sugar
- 1 tsp Vanilla extract
- 250 ml Heavy cream
- 2 Gelatin sheets
- 50 ml Water
- 30 g Powdered sugar
Instructions
Preheat the oven to 200°C (392°F).
Place both puff pastry sheets on separate baking trays and prick them with a fork to prevent excessive puffing during baking.
Bake the pastry sheets in the preheated oven for 12-15 minutes or until golden and crisp.
While the pastry is baking, soak the gelatin sheets in cold water for 5 minutes to soften.
In a medium saucepan, combine the milk and vanilla protein powder. Heat gently, stirring continuously until the protein powder is fully dissolved.
In a separate mixing bowl, whisk the egg yolks, granulated sugar, and vanilla extract until the mixture is pale and creamy.
Add the cornstarch to the egg mixture and whisk until smooth.
Gradually pour the warm milk mixture into the egg mixture while whisking constantly to temper the eggs.
Return the combined mixture to the saucepan and cook on medium heat, stirring constantly until the custard thickens and begins to bubble.
Remove the custard from the heat, squeeze excess water from the gelatin sheets, and stir them into the custard until fully dissolved.
Transfer the custard to a bowl, cover with plastic wrap ensuring it touches the surface to prevent a skin from forming, and allow it to cool to room temperature.
In a large bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cooled custard mixture until well combined.
Place one of the puff pastry sheets in a rectangular cake tin or serving dish. Spread the custard mixture evenly over the pastry.
Top with the second sheet of puff pastry, pressing down gently.
Refrigerate the cremeschnitte for at least 2 hours to set.
Before serving, dust the top generously with powdered sugar.
Cut into slices using a sharp knife and serve chilled.
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.5 g | 193% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1064 mg | 355% | |
| Sodium | 1089 mg | 47% | |
| Total Carbohydrate | 250.9 g | 91% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 159.0 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 1156 mg | 89% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1286 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
