Low Sodium Cremeschnitte
Indulge in the delicate elegance of Low Sodium Cremeschnitte, a lighter twist on the classic European dessert that's perfect for those seeking reduced sodium options without sacrificing flavor. This recipe layers golden, flaky puff pastry with a velvety custard made from low sodium milk, fragrant vanilla bean, and a touch of unsweetened whipped cream for a cloud-like texture. The result is a decadent dessert that feels indulgent but is wonderfully balanced, making it ideal for celebrations or an everyday sweet treat. Simple techniques like tempering egg yolks and folding whipped cream into the custard ensure a smooth, luscious filling, while a dusting of powdered sugar adds the perfect finishing touch. Ready in just an hour and chilled to perfection, this dessert is a stunning centerpiece for any gathering.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 500 milliliters low sodium milk
- 100 grams granulated sugar
- 1 vanilla bean pod
- 4 egg yolks
- 150 milliliters whipped cream (unsweetened)
- 2 puff pastry sheets
- 2 tablespoons powdered sugar
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out each puff pastry sheet to fit a standard baking sheet. Prick the pastry with a fork to prevent it from puffing up excessively.
Bake the puff pastry sheets for 15-20 minutes until golden brown. Remove from the oven and allow to cool completely.
Slice the vanilla bean pod along its length and scrape out the seeds.
In a medium saucepan, combine the unsalted butter and all-purpose flour over medium heat. Stir continuously to form a smooth paste.
Add the cornstarch, granulated sugar, and vanilla seeds to the mixture. Stir well.
Gradually pour in the low sodium milk, stirring constantly to avoid lumps. Continue to stir over medium heat until the mixture thickens and begins to simmer.
Remove the saucepan from the heat. In a separate bowl, whisk the egg yolks. Temper the egg yolks by slowly adding a few tablespoons of the hot milk mixture while whisking continuously.
Pour the tempered egg yolk mixture back into the saucepan and return to low heat, stirring constantly until fully incorporated and smooth. Do not allow it to boil.
Remove the vanilla pod and let the custard cool completely. Once cooled, gently fold in the whipped cream until evenly combined.
Cut each baked puff pastry sheet in half. Place one half on the serving platter and spread half of the cooled custard evenly on top.
Place another half of the puff pastry on top of the custard and spread the remaining custard over it. Finish with the last layer of puff pastry.
Chill the assembled Cremeschnitte in the refrigerator for at least 2 hours to set.
Before serving, dust the top layer with powdered sugar. Slice and enjoy your low sodium Cremeschnitte!
Nutrition Facts
Calories |
2307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 231.6 g | 84% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 145.2 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 851 mg | 65% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1081 mg | 23% | |
*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.
