Sugar-Free Millefeuille

Indulge in the elegance of a **Sugar-Free Millefeuille**, a decadent yet guilt-free dessert perfect for those looking to satisfy their sweet cravings without refined sugars. This refined twist on the classic French pastry combines layers of golden, flaky puff pastry with a creamy, velvety sugar-free vanilla filling made from whole milk, egg yolks, and a touch of natural sweetness from erythritol. Enhanced with the aromatic essence of real vanilla bean and the lightness of freshly whipped cream, this no-sugar masterpiece delivers indulgence in every bite. Ideal for special occasions or a weekend treat, this dessert is not only visually stunning but also surprisingly simple to prepare. Serve chilled for the ultimate creamy-crisp texture contrast, and enjoy a showstopping finale to any meal!

Nutriscore Rating: 58/100

Prep Time:45 mins

Cook Time:45 mins

Total Time:90 mins

Servings: 8

Ingredients

• 3 sheets Frozen puff pastry sheets
• 50 grams Erythritol
• 20 grams Cornstarch
• 4 large Egg yolks
• 500 milliliters Whole milk
• 1 Vanilla bean
• 30 grams Unsalted butter
• 100 milliliters Heavy cream
• 10 grams Additional erythritol

Directions

Step 1

Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper.

Step 2

Roll out the puff pastry sheets so they are even in thickness. Place them on the prepared baking tray, docking them with a fork to prevent bubbles.

Step 3

Bake the puff pastry for 15-20 minutes until golden brown and crispy. Once baked, remove from the oven and let cool completely.

Step 4

To prepare the sugar-free pastry cream filling, start by heating the milk in a saucepan over medium heat. Split the vanilla bean, scrape out the seeds, and add both seeds and pod to the milk. Bring to a simmer.

Step 5

In a separate bowl, whisk together the egg yolks, 50 grams of erythritol, and cornstarch until smooth and pale.

Step 6

Slowly pour the hot milk mixture into the egg yolk mixture while continuously whisking to temper the eggs.

Step 7

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and starts to bubble.

Step 8

Remove from heat and add the unsalted butter, stirring until fully incorporated. Strain the pastry cream through a fine sieve into a clean bowl to remove the vanilla pod and any lumps.

Step 9

Cover the pastry cream with cling wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled.

Step 10

Whip the heavy cream with the additional erythritol until stiff peaks form. Fold the whipped cream into the chilled pastry cream to make a light and airy filling.

Step 11

Assemble the millefeuille by layering the baked puff pastry sheets with the sugar-free vanilla cream. Start with a pastry sheet, spread a layer of cream evenly, place another sheet on top, and repeat the process, finishing with a pastry layer.

Step 12

Chill the assembled millefeuille in the refrigerator for at least 1 hour to set.

Step 13

Before serving, trim the edges for a neat appearance if desired and dust lightly with sifted erythritol. Slice into portions and serve.

Nutrition Facts

Serving size	(948.7g)

Amount per serving	% Daily Value*
Calories	2004.9

Total Fat 146.7g	0%
Saturated Fat 64.6g	0%
Polyunsaturated Fat 0.6g
Cholesterol 966.3mg	0%
Sodium 929.8mg	0%
Total Carbohydrate 188.6g	0%
Dietary Fiber 3.6g	0%
Total Sugars 27.6g
Protein 38.3g	0%

Vitamin D 300.1IU	0%
Calcium 750.4mg	0%
Iron 5.9mg	0%
Potassium 1034.0mg	0%

*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: 59.3%

Protein: 6.9%

Carbs: 33.9%