Gluten-Free Napoleon Pastry (Mille-feuille)
Indulge in the elegant decadence of our Gluten-Free Napoleon Pastry (Mille-feuille), a stunning dessert that balances crisp, flaky pastry with velvety layers of rich vanilla pastry cream. This gluten-free twist on the classic French confection is made with a golden, buttery puff pastry that’s baked to perfection, then delicately layered with a luscious homemade cream filling. Topped with a light dusting of powdered sugar, this dessert is as visually impressive as it is delicious. Perfect for special occasions or as a show-stopping treat, this recipe is surprisingly achievable with only a handful of simple ingredients and step-by-step instructions. Whether you're catering to gluten-free needs or simply looking for elegant dessert recipes, this gluten-free mille-feuille is sure to impress every guest at the table.
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Ingredients
- 1 package (about 500g) Gluten-free puff pastry
- 500 ml Whole milk
- 100 g Granulated sugar
- 40 g Cornstarch
- 4 large Egg yolks
- 30 g Unsalted butter
- 1 tsp Vanilla extract
- 50 g Powdered sugar
Directions
Step 1
Preheat your oven to 200°C (392°F). Line a baking tray with parchment paper.
Step 2
Roll out the gluten-free puff pastry to about 1/8-inch thickness on a lightly floured surface.
Step 3
Cut the pastry into three equal rectangles. Place them on the prepared baking tray.
Step 4
Prick each rectangle with a fork to prevent excessive puffing and cover with another layer of parchment paper. Place another baking sheet on top to weigh it down.
Step 5
Bake in the preheated oven for 20-25 minutes or until golden brown. Allow to cool completely.
Step 6
For the pastry cream, in a saucepan, heat milk over medium heat until it’s steaming but not boiling.
Step 7
In a mixing bowl, whisk together sugar, cornstarch, and egg yolks until smooth and pale.
Step 8
Gradually pour the hot milk into the egg mixture while whisking continuously.
Step 9
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 1-2 minutes.
Step 10
Remove the saucepan from the heat, then whisk in the butter and vanilla extract until fully incorporated.
Step 11
Transfer the pastry cream to a bowl, cover with plastic wrap (make sure the wrap touches the surface of the cream to prevent a skin from forming), and chill in the refrigerator until set, about 1 hour.
Step 12
To assemble, spread half of the chilled pastry cream over one of the pastry rectangles.
Step 13
Place another pastry rectangle on top and spread with the remaining pastry cream.
Step 14
Top with the final pastry layer.
Step 15
Dust the top layer with powdered sugar.
Step 16
Carefully cut into slices with a sharp knife before serving.
Nutrition Facts
| Serving size | (1307.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3493.0 |
| Total Fat 185.3g | 0% |
| Saturated Fat 81.0g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 866.3mg | 0% |
| Sodium 1737.2mg | 0% |
| Total Carbohydrate 413.3g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 184.6g | |
| Protein 53.0g | 0% |
| Vitamin D 300.1IU | 0% |
| Calcium 834.2mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 1115.1mg | 0% |
Source of Calories