Low Sodium Millefeuille
Delight in the elegant layers and delicate flavors of this Low Sodium Millefeuille, a health-conscious twist on the classic French dessert. Crafted with low-sodium puff pastry sheets and a luscious vanilla pastry cream, this recipe delivers indulgence without compromising on dietary needs. Each golden layer is baked to perfection, filled with silky cream, and topped with a beautifully marbled glaze of powdered sugar and hand-piped dark chocolate for a stunning finish. Perfect for dinner parties or special occasions, this millefeuille offers a gourmet experience that’s both visually dazzling and impressively light. With its careful attention to detail, low salt content, and irresistible flavor, it's a show-stopping dessert that proves you don’t need to sacrifice health for decadence.
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Recipe Information
Ingredients
- 3 sheets Puff pastry sheets (low sodium)
- 500 ml Whole milk
- 1 whole Vanilla bean
- 100 grams Granulated sugar
- 40 grams Cornstarch
- 4 large Egg yolks
- 50 grams Unsalted butter
- 100 grams Powdered sugar
- 15 ml Water
- 30 grams Dark chocolate
Instructions
Preheat your oven to 200°C (390°F).
Place a puff pastry sheet on a baking tray lined with parchment paper. Prick all over with a fork to prevent puffing.
Cover with another sheet of parchment paper and place another baking tray on top to weigh it down. Bake for 15-20 minutes until golden brown. Repeat with the other 2 sheets.
For the pastry cream, heat milk in a saucepan. Split the vanilla bean, scrape the seeds, and add both the seeds and pod to the milk. Bring it to a simmer, then remove from heat and let sit for 15 minutes. Remove the vanilla pod.
In a bowl, mix sugar and cornstarch. Add egg yolks and whisk until smooth.
Gradually pour the warm vanilla milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5-6 minutes).
Remove from heat, add butter, and stir until smooth. Transfer to a bowl, cover with plastic wrap (ensure it touches the surface to prevent a skin), and cool to room temperature.
For the glaze, mix powdered sugar with water until smooth.
Melt dark chocolate in a microwave or a double boiler, then let it cool slightly.
Cut the puff pastry sheets to equal sizes if necessary. Layer the first pastry sheet, spread half of the pastry cream evenly, and alternate with second and third layers.
Top the final layer with glaze. Transfer melted chocolate to a piping bag, pipe diagonal lines across the glaze, and use a toothpick to drag through for a feather pattern.
Refrigerate for at least an hour before serving to let it set properly. Slice carefully to serve.
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 913 mg | 304% | |
| Sodium | 323 mg | 14% | |
| Total Carbohydrate | 341.3 g | 124% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 241.4 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 775 mg | 60% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1181 mg | 25% | |
*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.
