High Protein Cremeschnitte

Indulge in a guilt-free twist on a classic dessert with this High Protein Cremeschnitte! This recipe combines the luscious layers of traditional cremeschnitte with a protein-packed vanilla custard made from silky milk, egg yolks, and vanilla protein powder. Crisp, golden puff pastry sandwiches the creamy filling, while a light dusting of powdered sugar adds an elegant finish. Featuring a unique blend of wholesome ingredients like heavy cream and gelatin, this dessert not only satisfies your sweet tooth but also supports your high-protein lifestyle. Perfect for meal prepping or sharing at gatherings, this elevated treat is both nutritious and delicious. Serve it chilled for a refreshing, indulgent bite that's as delightful to eat as it is easy to make.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 sheets Puff pastry sheets
• 500 ml Milk
• 60 g Vanilla protein powder
• 40 g Cornstarch
• 4 Egg yolks
• 100 g Granulated sugar
• 1 tsp Vanilla extract
• 250 ml Heavy cream
• 2 Gelatin sheets
• 50 ml Water
• 30 g Powdered sugar

Directions

Step 1

Preheat the oven to 200°C (392°F).

Step 2

Place both puff pastry sheets on separate baking trays and prick them with a fork to prevent excessive puffing during baking.

Step 3

Bake the pastry sheets in the preheated oven for 12-15 minutes or until golden and crisp.

Step 4

While the pastry is baking, soak the gelatin sheets in cold water for 5 minutes to soften.

Step 5

In a medium saucepan, combine the milk and vanilla protein powder. Heat gently, stirring continuously until the protein powder is fully dissolved.

Step 6

In a separate mixing bowl, whisk the egg yolks, granulated sugar, and vanilla extract until the mixture is pale and creamy.

Step 7

Add the cornstarch to the egg mixture and whisk until smooth.

Step 8

Gradually pour the warm milk mixture into the egg mixture while whisking constantly to temper the eggs.

Step 9

Return the combined mixture to the saucepan and cook on medium heat, stirring constantly until the custard thickens and begins to bubble.

Step 10

Remove the custard from the heat, squeeze excess water from the gelatin sheets, and stir them into the custard until fully dissolved.

Step 11

Transfer the custard to a bowl, cover with plastic wrap ensuring it touches the surface to prevent a skin from forming, and allow it to cool to room temperature.

Step 12

In a large bowl, whip the heavy cream until soft peaks form.

Step 13

Gently fold the whipped cream into the cooled custard mixture until well combined.

Step 14

Place one of the puff pastry sheets in a rectangular cake tin or serving dish. Spread the custard mixture evenly over the pastry.

Step 15

Top with the second sheet of puff pastry, pressing down gently.

Step 16

Refrigerate the cremeschnitte for at least 2 hours to set.

Step 17

Before serving, dust the top generously with powdered sugar.

Step 18

Cut into slices using a sharp knife and serve chilled.

Nutrition Facts

Serving size	1223.6 grams (1223.6g)

Amount per serving	% Daily Value*
Calories	2779

Total Fat 150.50g	193%
Saturated Fat 74.00g	370%
Polyunsaturated Fat 0.40g
Cholesterol 1064mg	355%
Sodium 1089mg	47%
Total Carbohydrate 250.90g	91%
Dietary Fiber 2.50g	9%
Total Sugars 159.00g
Protein 89.40g	179%

Vitamin D 300IU	1501%
Calcium 1156mg	89%
Iron 6mg	34%
Potassium 1286mg	27%

*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: 49.9%

Protein: 13.2%

Carbs: 37.0%