Sugar-Free Tompouce
Indulge in a guilt-free classic with this delectable Sugar-Free Tompouce recipe, a healthier take on the beloved Dutch pastry. Featuring layers of crisp sugar-free puff pastry, silky smooth vanilla-infused custard, and a vibrant glaze made with powdered erythritol or monk fruit sweetener, this dessert is perfect for those who crave sweetness without the sugar. With just 30 minutes of prep time and 20 minutes to bake, this recipe is surprisingly simple yet stunningly elegant. Perfect for a cozy weekend treat or a show-stopping addition to your dessert table, these sugar-free tompouce will wow family and friends while catering to sugar-free diets. Ready to impress and indulge? Give this recipe a try!
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Recipe Information
Ingredients
- 2 sheets Sugar-free puff pastry sheets
- 500 ml Whole milk
- 40 grams Cornstarch
- 1 teaspoon Sugar-free vanilla extract
- 40 grams Powdered erythritol
- 3 large Egg yolks
- 60 grams Sugar-free powdered sweetener (e.g., erythritol or monk fruit blend)
- 1 tablespoon Water
- 2 drops Natural food coloring (optional)
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Lay the puff pastry sheets flat on the prepared baking sheet. Use a fork to lightly poke holes across the surface to prevent puffing during baking.
Bake the puff pastry for 15-20 minutes, or until golden brown and crisp. Allow to cool completely on a wire rack.
In a medium saucepan, heat the milk over medium heat, bringing it close to a simmer. Do not let it boil.
In a separate bowl, whisk together the egg yolks, cornstarch, powdered erythritol, and a small splash of the warm milk to create a smooth paste.
While whisking continuously, slowly pour the egg yolk mixture into the saucepan with the remaining milk.
Cook the mixture over medium heat, stirring constantly, until it thickens into a custard. Remove from heat and stir in the vanilla extract.
Transfer the custard to a bowl, cover it with plastic wrap (press it directly onto the surface to prevent a skin from forming), and let it cool completely in the refrigerator.
Once the puff pastry is cool, trim the edges for evenness if necessary, and then cut each sheet into 6 equal rectangles to create 12 pieces total.
To assemble, spread a thick layer of the cooled custard onto 6 of the puff pastry rectangles. Top each with the remaining 6 pastry rectangles to form sandwiches.
For the glaze, mix the sugar-free powdered sweetener with the water and optional natural food coloring to form a smooth, spreadable icing.
Carefully spread the glaze on top of each assembled tompouce. Allow the glaze to set for about 10-15 minutes.
Serve immediately or store in the refrigerator for up to 2 days. Enjoy your sugar-free tompouce!
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 25.1 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 715 mg | 55% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 880 mg | 19% | |
*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.
