Low Sodium Tompouce
Indulge in the refined elegance of a *Low Sodium Tompouce*, a lighter twist on the iconic Dutch pastry that's perfect for anyone seeking delicious flavor with mindful salt content. Delicate layers of flaky, unsalted puff pastry are filled with a velvety homemade vanilla custard, made creamy with whole milk and just a touch of unsalted butter. The pièce de résistance? A glossy layer of pastel-pink icing, crafted with powdered sugar and optional low-sodium food coloring for a classic yet health-conscious finish. This customizable dessert is not only visually stunning but also irresistibly creamy and crisp in every bite, making it the perfect centerpiece for your next gathering. Ready in just over an hour, this low-sodium treat is a satisfying way to enjoy a guilt-free version of this beloved pastry. Perfect for celebrations or as a special indulgence, this recipe is a must-try for fans of Dutch desserts with a modern twist!
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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
Directions
Step 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
In a medium bowl, whisk together the remaining granulated sugar, egg yolks, and cornstarch until smooth.
Step 6
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to avoid cooking the eggs.
Step 7
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).
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
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.
Step 12
Spread a thin, even layer of icing over the top of each pastry. Allow the icing to set for 10-15 minutes before serving.
Step 13
Serve the tompouce immediately or refrigerate them for up to 2 days. Enjoy this low-sodium take on a classic Dutch treat!
Nutrition Facts
| Serving size | (1000.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2301.8 |
| Total Fat 94.1g | 0% |
| Saturated Fat 48.9g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 681.8mg | 0% |
| Sodium 237.1mg | 0% |
| Total Carbohydrate 338.0g | 0% |
| Dietary Fiber 2.5g | 0% |
| Total Sugars 253.5g | |
| Protein 32.2g | 0% |
| Vitamin D 281.8IU | 0% |
| Calcium 724.1mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 938.6mg | 0% |
Source of Calories