Vegan Millefeuille

Indulge in the elegance of this Vegan Millefeuille, a plant-based twist on the classic French pastry that’s as stunning as it is delicious. Made with golden, flaky vegan puff pastry and layered with a luscious vanilla-infused pastry cream, this dessert is a true showstopper. A delicate icing glaze, adorned with a beautifully feathered dark chocolate design, adds a touch of sophistication while remaining dairy-free and egg-free. Perfect for dinner parties or a decadent treat, this millefeuille combines impressive presentation with simple, detailed steps to ensure your success. Whether you're hosting a vegan gathering or simply seeking a cruelty-free dessert option, this recipe delivers unmatched flavor and texture, all while being entirely plant-based.

Nutriscore Rating: 53/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 6

Ingredients

• 3 sheets Vegan puff pastry sheets
• 500 ml Soy milk
• 100 g Caster sugar
• 40 g Cornstarch
• 50 g Vegan butter
• 1 tsp Vanilla extract
• 100 g Powdered sugar
• 1 tbsp Water
• 50 g Dark chocolate (vegan)
• 2 tbsp Plant-based cream

Directions

Step 1

Preheat the oven to 200°C (392°F).

Step 2

Roll out the vegan puff pastry sheets if thick. They should be approximately 2 mm thick. Trim to fit three baking trays.

Step 3

Place each pastry sheet between two sheets of parchment paper on the trays. Use an additional tray on top to keep them flat.

Step 4

Bake for 20-25 minutes or until golden brown. Remove the top tray and parchment, then cool completely.

Step 5

In a saucepan, heat 400 ml soy milk and vanilla extract over medium heat until just simmering.

Step 6

In a bowl, whisk together the remaining 100 ml of soy milk, caster sugar, and cornstarch until smooth.

Step 7

Slowly whisk the hot soy milk mixture into the bowl, stirring constantly.

Step 8

Return the mixture to the saucepan, and cook over medium heat, stirring continuously until it thickens to a smooth custard-like consistency.

Step 9

Remove from heat, stir in the vegan butter, and pour into a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the fridge until set.

Step 10

Once the pastry sheets are cooled and the pastry cream is set, assemble the millefeuille.

Step 11

Place one pastry sheet on a serving platter. Spread half of the pastry cream evenly over the top.

Step 12

Add the second pastry sheet over the cream and spread the remaining pastry cream evenly.

Step 13

Top with the third pastry sheet.

Step 14

For the icing, mix powdered sugar and water to achieve a thick, spreadable consistency. Spread over the top pastry layer.

Step 15

Melt the dark chocolate with plant-based cream until smooth. Drizzle or pipe lines across the icing.

Step 16

Using a toothpick, drag through the chocolate lines to create a feathered effect.

Step 17

Chill in the fridge for at least 30 minutes before cutting with a serrated knife to serve.

Nutrition Facts

Serving size	(1054.7g)

Amount per serving	% Daily Value*
Calories	2438.8

Total Fat 116.9g	0%
Saturated Fat 59.7g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 985.2mg	0%
Total Carbohydrate 336.9g	0%
Dietary Fiber 7.4g	0%
Total Sugars 227.7g
Protein 29.0g	0%

Vitamin D 144.4IU	0%
Calcium 578.1mg	0%
Iron 11.0mg	0%
Potassium 1302.1mg	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: 41.8%

Protein: 4.6%

Carbs: 53.6%