Gluten-Free Classic Mille-Feuille
Indulge in the elegance of a French pastry classic with our Gluten-Free Classic Mille-Feuille. This recipe transforms the iconic dessert into a gluten-free delight, featuring layers of crisp, golden gluten-free puff pastry sandwiching silky homemade vanilla pastry cream. With a glossy icing glaze and signature feathered dark chocolate decoration, this dessert is as stunning as it is delicious. Perfect for celebratory occasions or as a show-stopping sweet treat, this mille-feuille is handcrafted with thoughtful techniques, including precise layering and smooth pastry cream preparation. Whether you're gluten-free or simply looking to try a refined pâtisserie favorite, this recipe promises bakery-quality results right from your kitchen.
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Ingredients
- 500 grams Gluten-free puff pastry
- 500 ml Whole milk
- 1 Vanilla bean
- 4 large Egg yolks
- 100 grams Granulated sugar
- 40 grams Cornstarch
- 50 grams Unsalted butter
- 150 grams Icing sugar
- 2 tablespoons Water
- 25 grams Dark chocolate
Directions
Step 1
Preheat the oven to 200°C (390°F).
Step 2
Roll out the gluten-free puff pastry to a ⅛-inch thickness on a lightly floured surface, using gluten-free flour.
Step 3
Cut the pastry into three equal rectangles, each approximately 10x15 cm. Place them on a baking sheet lined with parchment paper.
Step 4
Prick the pastry rectangles all over with a fork to prevent excessive puffing during baking.
Step 5
Place another sheet of parchment paper on top and weigh it down with another baking sheet.
Step 6
Bake in the preheated oven for 20-25 minutes, or until golden brown and crisp. Let them cool completely on a wire rack.
Step 7
To prepare the pastry cream, heat the milk in a saucepan over medium heat. Split the vanilla bean, scrape the seeds, and add them along with the pod to the milk. Bring to just below boiling, then remove from heat to infuse.
Step 8
In a mixing bowl, whisk the egg yolks and sugar until pale and fluffy. Mix in the cornstarch until smooth.
Step 9
Slowly pour the infused milk through a sieve into the egg mixture, whisking constantly.
Step 10
Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until it thickens and comes to a boil.
Step 11
Remove from the heat and stir in the butter until melted and smooth. Pour the pastry cream into a bowl, cover the surface with plastic wrap, and let it cool completely.
Step 12
For the glaze, mix icing sugar with water to form a smooth paste. Melt the dark chocolate separately.
Step 13
When the puff pastry sheets and pastry cream are completely cooled, begin assembly by spreading half of the pastry cream on one piece of pastry. Top with another pastry piece and spread the remaining pastry cream on top.
Step 14
Place the final pastry rectangle on top and spread the icing glaze evenly across the surface.
Step 15
Drizzle melted dark chocolate in thin lines over the glaze. Use a toothpick to drag lines through the chocolate to create a feathered effect.
Step 16
Chill the mille-feuille for at least 1 hour before slicing to ensure clean cuts.
Nutrition Facts
| Serving size | (1483.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4167.4 |
| Total Fat 210.4g | 0% |
| Saturated Fat 95.4g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 912.4mg | 0% |
| Sodium 1748.2mg | 0% |
| Total Carbohydrate 528.2g | 0% |
| Dietary Fiber 12.1g | 0% |
| Total Sugars 294.9g | |
| Protein 54.9g | 0% |
| Vitamin D 300.1IU | 0% |
| Calcium 857.8mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 1321.3mg | 0% |
Source of Calories