Low Sodium Tompouce
Indulge in the charm of this Low Sodium Tompouce, a delightful twist on the cherished Dutch pastry! With layers of crisp unsalted puff pastry, silky vanilla custard, and a vibrant pink icing glaze, this recipe delivers a luxurious dessert that's perfect for those watching their sodium intake. The delicate vanilla custard, made with whole milk, egg yolks, and cornstarch, achieves velvety smoothness without compromising taste. Topped with a beautifully spread icing featuring optional low-sodium food coloring, these pastries make a stunning centerpiece for any gathering. Prepared in under 90 minutes and serving up to eight, this healthier version of tompouce retains all the elegance and indulgence of the traditional treat, letting you enjoy every bite guilt-free. Perfect for those seeking a low-sodium dessert recipe that's as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 sheets unsalted puff pastry sheets
- 500 ml whole milk
- 30 g unsalted butter
- 40 g cornstarch
- 80 g granulated sugar
- 1 tsp vanilla extract
- 3 large egg yolks
- 150 g powdered sugar
- 2 drops low-sodium food coloring (optional, pink)
- 2 tbsp water
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place the two sheets of unsalted puff pastry on the prepared baking sheet. Use a fork to gently prick the pastry all over to prevent it from puffing up unevenly during baking.
Bake the puff pastry sheets in the preheated oven for 10-12 minutes, or until golden brown and crisp. Remove from the oven and allow them to cool completely.
In a medium-sized saucepan over medium heat, combine the whole milk and half of the granulated sugar (40g). Heat the mixture until it is just about to boil, then remove it from the heat.
In a medium bowl, whisk together the remaining granulated sugar, egg yolks, and cornstarch until smooth.
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to avoid cooking the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking continuously, until the custard thickens and coats the back of a spoon (about 5-7 minutes).
Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until smooth. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool to room temperature.
Once the puff pastry has cooled, use a sharp knife to trim the edges and cut each sheet into equal rectangles. You should have 8 tops and 8 bottoms for a total of 16 rectangles.
Spread the cooled vanilla custard evenly over the 8 bottom rectangles. Place the 8 top rectangles on top of the custard layer to create the pastries.
In a small bowl, combine the powdered sugar, water, and optional pink food coloring to create icing. Mix until smooth. The consistency should be thick but spreadable.
Spread a thin, even layer of icing over the top of each pastry. Allow the icing to set for 10-15 minutes before serving.
Serve the tompouce immediately or refrigerate them for up to 2 days. Enjoy this low-sodium take on a classic Dutch treat!
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 237 mg | 10% | |
| Total Carbohydrate | 338.0 g | 123% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 253.5 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 724 mg | 56% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 939 mg | 20% | |
*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.
