Vegan Napoleon Pastry (Mille-feuille)
Indulge in the decadence of a Vegan Napoleon Pastry (Mille-feuille), a plant-based twist on the classic French dessert that's as elegant as it is delicious. This recipe layers golden, flaky vegan puff pastry with a luscious homemade pastry cream crafted from almond milk, cornstarch, and a touch of turmeric for a natural golden hue. The pièce de résistance is a velvety glaze of powdered sugar icing adorned with a marbled dark chocolate design, making it as visually stunning as it is satisfying. Perfect for celebrations or an elevated sweet treat, this dairy-free dessert is surprisingly simple to assemble, with detailed steps ensuring you achieve bakery-worthy results every time. Serve chilled for the ultimate presentation of crisp layers and creamy indulgence—a true vegan showstopper!
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Ingredients
- 3 vegan puff pastry sheets
- 500 ml unsweetened almond milk
- 50 g cornstarch
- 100 g sugar
- 1 tsp vanilla extract
- 0.25 tsp turmeric powder
- 2 tbsp vegan butter
- 150 g powdered sugar
- 2 tbsp water
- 50 g dark chocolate
Directions
Step 1
Preheat your oven to 200°C (400°F). Line two baking trays with parchment paper.
Step 2
Roll out each of the vegan puff pastry sheets on a lightly floured surface to a uniform thickness, then cut into equal-sized rectangles, approximately 15x10 cm.
Step 3
Place the pastry rectangles onto the prepared baking trays and prick them all over with a fork to prevent puffing. Place another sheet of parchment paper on top and a second baking tray over each to weigh the pastry down.
Step 4
Bake in the preheated oven for 20-25 minutes or until golden brown and crisp. Allow them to cool completely on a wire rack.
Step 5
In a saucepan, mix the unsweetened almond milk, cornstarch, sugar, vanilla extract, and turmeric powder until smooth.
Step 6
Place over medium heat and stir continuously until the mixture thickens to a custard consistency, about 5-7 minutes.
Step 7
Remove from heat and stir in the vegan butter until fully incorporated. Transfer to a bowl, cover with plastic wrap touching the surface of the custard to prevent a skin from forming, and let it cool to room temperature.
Step 8
For the icing, mix the powdered sugar with water until smooth. Melt the dark chocolate separately over a double boiler or in the microwave until smooth.
Step 9
Once the puff pastry and custard have cooled, start assembling the Mille-feuille. Place a layer of pastry as the base, spread a generous amount of custard evenly, cover with another pastry layer, and repeat. You should have three layers of pastry with two layers of custard.
Step 10
Top the last pastry sheet with the prepared icing glaze, spreading it evenly. Using a piping bag or a spoon, drizzle melted chocolate over the icing and use a toothpick to create a marbled effect.
Step 11
Refrigerate the assembled Mille-feuille for at least an hour before slicing for the layers to set properly.
Step 12
Cut using a serrated knife, wiping the blade between cuts to maintain neat edges, and serve cold.
Nutrition Facts
| Serving size | (1078.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2349.2 |
| Total Fat 89.7g | 0% |
| Saturated Fat 46.0g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 3.5mg | 0% |
| Sodium 958.3mg | 0% |
| Total Carbohydrate 388.6g | 0% |
| Dietary Fiber 7.7g | 0% |
| Total Sugars 273.2g | |
| Protein 14.4g | 0% |
| Vitamin D 185.6IU | 0% |
| Calcium 946.1mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 642.7mg | 0% |
Source of Calories