Dairy-Free Classic Mille-Feuille
Experience the ultimate indulgence in a completely plant-based twist on a French pastry classic with this Dairy-Free Classic Mille-Feuille recipe. Flaky, golden layers of dairy-free puff pastry sandwich a luscious almond milk-based pastry cream infused with aromatic vanilla bean for a rich and creamy filling that’s entirely dairy-free. Topped with a glossy layer of powdered sugar icing and an elegant feathered pattern made from dairy-free dark chocolate, this show-stopping dessert is as beautiful as it is delicious. Perfect for entertaining or special occasions, this stunning mille-feuille is surprisingly achievable and guaranteed to impress with its delicate textures and heavenly flavor. Enjoy the elegance of French patisserie in a vegan-friendly format that sacrifices nothing in taste or sophistication.
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Ingredients
- 3 sheets Dairy-free puff pastry sheets
- 500 ml Almond milk
- 1 Vanilla bean
- 100 g Granulated sugar
- 4 Egg yolks
- 40 g Cornstarch
- 50 g Dairy-free margarine
- 50 g Powdered sugar
- 15 ml Water
- 20 g Dairy-free dark chocolate
Directions
Step 1
Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
Step 2
Roll out each sheet of dairy-free puff pastry on a lightly floured surface to a thickness of 2-3mm. Place them on the prepared baking sheet.
Step 3
Prick the puff pastry sheets with a fork, cover with another layer of parchment paper, and place a second baking sheet on top to prevent rising.
Step 4
Bake in the preheated oven for 20-25 minutes or until golden brown. Remove the top baking sheet and parchment paper halfway through to ensure even browning on both sides.
Step 5
Remove from the oven and let the pastry sheets cool completely on a wire rack.
Step 6
For the dairy-free pastry cream, split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and pod to a saucepan with the almond milk. Heat until just boiling, then remove from the heat and let it infuse for 10 minutes.
Step 7
In a separate bowl, whisk together sugar and egg yolks until pale and creamy. Whisk in cornstarch until smooth.
Step 8
Slowly pour the infused almond milk into the yolk mixture, stirring constantly. Return the mixture to the saucepan. Cook over medium heat, whisking continuously, until thickened and boiling.
Step 9
Remove from the heat, discard the vanilla pod, and stir in the dairy-free margarine until melted and smooth. Transfer to a bowl, cover with plastic wrap touching the surface, and cool completely.
Step 10
To assemble the mille-feuille, place one puff pastry sheet on a serving platter. Spread half of the dairy-free pastry cream evenly over it. Top with another pastry sheet and spread the remaining pastry cream.
Step 11
Place the last puff pastry sheet on top. For the icing, combine powdered sugar and water until smooth. Spread evenly on the top layer.
Step 12
Melt the dairy-free dark chocolate, place in a piping bag, and pipe parallel lines across the icing. Drag a toothpick perpendicular through the lines to create a feathered effect.
Step 13
Refrigerate the assembled mille-feuille for at least 1 hour before slicing and serving. Use a sharp knife to cut through the layers cleanly.
Nutrition Facts
| Serving size | (1013.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2251.7 |
| Total Fat 108.5g | 0% |
| Saturated Fat 33.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 738mg | 0% |
| Sodium 1101.0mg | 0% |
| Total Carbohydrate 297.9g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 194.9g | |
| Protein 22.4g | 0% |
| Vitamin D 238.2IU | 0% |
| Calcium 950.3mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 453.9mg | 0% |
Source of Calories