Dairy-Free Classic Mille-Feuille
Delight in the elegance of this Dairy-Free Classic Mille-Feuille, a show-stopping dessert that’s as visually stunning as it is delicious. Made with layers of crisp, golden dairy-free puff pastry, this recipe features a smooth and creamy almond milk-based pastry cream infused with fragrant vanilla bean. The signature mille-feuille finish includes a glossy powdered sugar glaze adorned with delicate swirls of dairy-free dark chocolate, creating a luxurious feathered design. Perfect for entertaining, this dairy-free twist on the French classic ensures everyone can enjoy its sophisticated flavors and textures. Ready in just over two hours, it’s a sweet, dairy-free indulgence worth every bite.
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Recipe Information
Ingredients
- 3 sheets Dairy-free puff pastry sheets
- 500 ml Almond milk
- 1 Vanilla bean
- 100 g Granulated sugar
- 4 Egg yolks
- 40 g Cornstarch
- 50 g Dairy-free margarine
- 50 g Powdered sugar
- 15 ml Water
- 20 g Dairy-free dark chocolate
Instructions
Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
Roll out each sheet of dairy-free puff pastry on a lightly floured surface to a thickness of 2-3mm. Place them on the prepared baking sheet.
Prick the puff pastry sheets with a fork, cover with another layer of parchment paper, and place a second baking sheet on top to prevent rising.
Bake in the preheated oven for 20-25 minutes or until golden brown. Remove the top baking sheet and parchment paper halfway through to ensure even browning on both sides.
Remove from the oven and let the pastry sheets cool completely on a wire rack.
For the dairy-free pastry cream, split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and pod to a saucepan with the almond milk. Heat until just boiling, then remove from the heat and let it infuse for 10 minutes.
In a separate bowl, whisk together sugar and egg yolks until pale and creamy. Whisk in cornstarch until smooth.
Slowly pour the infused almond milk into the yolk mixture, stirring constantly. Return the mixture to the saucepan. Cook over medium heat, whisking continuously, until thickened and boiling.
Remove from the heat, discard the vanilla pod, and stir in the dairy-free margarine until melted and smooth. Transfer to a bowl, cover with plastic wrap touching the surface, and cool completely.
To assemble the mille-feuille, place one puff pastry sheet on a serving platter. Spread half of the dairy-free pastry cream evenly over it. Top with another pastry sheet and spread the remaining pastry cream.
Place the last puff pastry sheet on top. For the icing, combine powdered sugar and water until smooth. Spread evenly on the top layer.
Melt the dairy-free dark chocolate, place in a piping bag, and pipe parallel lines across the icing. Drag a toothpick perpendicular through the lines to create a feathered effect.
Refrigerate the assembled mille-feuille for at least 1 hour before slicing and serving. Use a sharp knife to cut through the layers cleanly.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 1101 mg | 48% | |
| Total Carbohydrate | 297.9 g | 108% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 194.9 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 950 mg | 73% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 454 mg | 10% | |
*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.
