Sugar-Free Cremeschnitte
Indulge in the classic elegance of a European dessert with a guilt-free twist—this Sugar-Free Cremeschnitte is a dreamy treat perfect for health-conscious dessert lovers. Featuring layers of flaky, golden puff pastry and a velvety vanilla custard cream made with stevia for natural sweetness, this recipe offers all the indulgence of the traditional cremeschnitte without added sugar. The luscious custard, infused with real vanilla bean and folded with airy whipped cream, is the ultimate pairing for the crisp pastry. With just 25 minutes of prep and a few simple ingredients, this light, creamy dessert is ideal for special occasions or a refined everyday treat. Serve chilled, cut into neat squares, and wow your guests with a low-sugar dessert that doesn’t skimp on flavor! Perfect for those seeking sugar-free baking ideas or easy puff pastry desserts.
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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
Directions
Step 1
Preheat the oven to 200°C (392°F). Line two baking trays with parchment paper.
Step 2
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.
Step 3
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.
Step 4
Split the vanilla bean lengthwise and scrape out the seeds.
Step 5
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.
Step 6
In a bowl, whisk the egg yolks, cornstarch, stevia, and a pinch of salt until smooth and creamy.
Step 7
Gradually add the infused milk to the egg mixture, whisking constantly to avoid curdling.
Step 8
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.
Step 9
Once thickened, remove from heat. Stir in the butter until fully incorporated. Allow it to cool, stirring occasionally to avoid skin forming.
Step 10
In a separate bowl, whip the heavy cream to soft peaks. Gently fold into the cooled custard until fully combined.
Step 11
Place one puff pastry sheet on a serving platter. Spread the custard cream evenly over the pastry.
Step 12
Top with the second puff pastry sheet. Press down gently to adhere.
Step 13
Refrigerate the cremeschnitte for at least 1-2 hours to set.
Step 14
Before serving, trim the edges for a neat finish if desired. Cut into squares and serve.
Nutrition Facts
| Serving size | (1052.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2526.8 |
| Total Fat 196.9g | 0% |
| Saturated Fat 101.1g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1160.6mg | 0% |
| Sodium 904.9mg | 0% |
| Total Carbohydrate 134.3g | 0% |
| Dietary Fiber 2.6g | 0% |
| Total Sugars 27.4g | |
| Protein 35.1g | 0% |
| Vitamin D 300.1IU | 0% |
| Calcium 754.0mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 989.5mg | 0% |
Source of Calories