Sugar-Free Cremeschnitte
Indulge guilt-free with this sugar-free Cremeschnitte, a luxurious dessert that pairs the flaky crispness of puff pastry with a velvety vanilla custard cream. Sweetened naturally with stevia, this refined treat maintains all the decadent flavor of the traditional recipe while catering to sugar-conscious lifestyles. Featuring rich ingredients like whole milk, real vanilla bean, and whipped heavy cream, every bite is a balance of airy lightness and creamy richness. Perfect for special occasions or as a delightful ending to a meal, this sugar-free dessert is surprisingly simple to prepare, yet impressive in presentation. Serve chilled and cut into neat squares for a dessert experience that feels both indulgent and wholesome.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 500 ml Whole milk
- 1 whole Vanilla bean
- 4 large Egg yolks
- 60 grams Cornstarch
- 2 tablespoons Stevia
- 250 ml Heavy cream
- 50 grams Unsalted butter
- 1 pinch Salt
Instructions
Preheat the oven to 200°C (392°F). Line two baking trays with parchment paper.
Place each puff pastry sheet on the prepared trays. Prick the sheets with a fork to prevent excessive puffing. Cover with another layer of parchment paper and weigh down with an additional baking tray or baking weights.
Bake for about 15 minutes, then carefully remove the weights and top parchment paper. Continue baking until the pastry is golden and fully baked, around another 5-10 minutes. Let them cool completely on wire racks.
Split the vanilla bean lengthwise and scrape out the seeds.
In a saucepan, combine the milk, vanilla seeds, and the emptied vanilla pod. Bring to a simmer over medium heat, then remove from heat and let it steep for 10 minutes. Remove the vanilla pod.
In a bowl, whisk the egg yolks, cornstarch, stevia, and a pinch of salt until smooth and creamy.
Gradually add the infused milk to the egg mixture, whisking constantly to avoid curdling.
Return the custard mixture to the saucepan. Cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency. This should take about 5-7 minutes.
Once thickened, remove from heat. Stir in the butter until fully incorporated. Allow it to cool, stirring occasionally to avoid skin forming.
In a separate bowl, whip the heavy cream to soft peaks. Gently fold into the cooled custard until fully combined.
Place one puff pastry sheet on a serving platter. Spread the custard cream evenly over the pastry.
Top with the second puff pastry sheet. Press down gently to adhere.
Refrigerate the cremeschnitte for at least 1-2 hours to set.
Before serving, trim the edges for a neat finish if desired. Cut into squares and serve.
Nutrition Facts
Calories |
2527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.9 g | 252% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 27.4 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 754 mg | 58% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 990 mg | 21% | |
*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.
