Low Sodium Millefeuille

Delight in the elegance of a *Low Sodium Millefeuille*, a lighter twist on the traditional French dessert that's perfect for those watching their sodium intake without compromising on indulgence. This recipe layers crisp, golden low-sodium puff pastry sheets with a luxuriously creamy vanilla pastry filling, made fragrant with real vanilla bean and topped with a stunning glaze. The decorative feathered chocolate pattern adds a touch of sophistication that makes it perfect for special occasions or an elevated afternoon treat. With every bite delivering a balance of flaky, creamy, and sweet, this dessert is a showstopper both in taste and presentation. Plus, it can be prepped ahead and chilled to make entertaining stress-free. It's an enticing, low-sodium dessert option that’s as beautiful as it is delicious.

Nutriscore Rating: 53/100

Prep Time:60 mins

Cook Time:50 mins

Total Time:110 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

Place a puff pastry sheet on a baking tray lined with parchment paper. Prick all over with a fork to prevent puffing.

Step 3

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.

Step 4

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.

Step 5

In a bowl, mix sugar and cornstarch. Add egg yolks and whisk until smooth.

Step 6

Gradually pour the warm vanilla milk into the egg mixture while whisking continuously.

Step 7

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5-6 minutes).

Step 8

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.

Step 9

For the glaze, mix powdered sugar with water until smooth.

Step 10

Melt dark chocolate in a microwave or a double boiler, then let it cool slightly.

Step 11

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.

Step 12

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.

Step 13

Refrigerate for at least an hour before serving to let it set properly. Slice carefully to serve.

Nutrition Facts

Serving size	(1073.9g)

Amount per serving	% Daily Value*
Calories	2600.2

Total Fat 124.5g	0%
Saturated Fat 61.3g	0%
Polyunsaturated Fat 0.6g
Cholesterol 912.7mg	0%
Sodium 322.7mg	0%
Total Carbohydrate 341.3g	0%
Dietary Fiber 5.5g	0%
Total Sugars 241.4g
Protein 39.3g	0%

Vitamin D 300.1IU	0%
Calcium 774.6mg	0%
Iron 8.6mg	0%
Potassium 1180.6mg	0%

*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.

Source of Calories

Fat: 42.4%

Protein: 5.9%

Carbs: 51.7%