Dairy-Free Millefeuille
Indulge in the elegance of French patisserie with this stunning Dairy-Free Millefeuille recipe – a luscious twist on a classic dessert that’s perfect for those with dietary restrictions. Flaky, golden dairy-free puff pastry is layered with velvety almond milk pastry cream, infused with the warmth of vanilla and a touch of sweetness. The cream is thickened with cornstarch and enriched with egg yolks for a luxuriously smooth texture, all while remaining completely dairy-free. Lightly dusted with icing sugar for a charming finish and optional fresh berries for a pop of color, this recipe is an irresistible combination of sophistication and flavor. Ideal for entertaining, this dessert requires just an hour from start to finish and serves eight, making it as practical as it is decadent. Don’t miss your opportunity to delight guests with this easy, showstopper treat that also caters to dairy-free diets!
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Recipe Information
Ingredients
- 1 package Dairy-free puff pastry
- 500 ml Almond milk
- 50 g Cornstarch
- 100 g Granulated sugar
- 1 teaspoon Vanilla extract
- 4 Egg yolks
- 50 g Icing sugar
- 100 g Fresh berries (optional for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Roll out the dairy-free puff pastry on a floured surface to a thickness of about 2mm. Cut into 9 equal rectangles.
Place the pastry rectangles on a baking tray lined with parchment paper. Prick them all over with a fork, cover with another sheet of parchment paper, and place another baking tray on top to prevent them from puffing too much.
Bake in the preheated oven for 15-20 minutes, or until golden brown. Let them cool completely on a wire rack.
In a medium saucepan, combine 400ml of almond milk and the granulated sugar. Set over medium heat and bring to a simmer.
In a separate bowl, whisk together the remaining almond milk (100ml), cornstarch, and egg yolks until smooth.
Once the milk is simmering, slowly whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.
Remove from heat and stir in the vanilla extract. Transfer the mixture to a bowl and cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Refrigerate until completely cool.
To assemble the millefeuille, place one puff pastry rectangle on a serving plate. Spread a layer of the chilled dairy-free vanilla pastry cream onto it. Repeat layering until you have three layers of pastry and cream, finishing with a pastry layer on top.
Dust the top with icing sugar and garnish with fresh berries if using.
Repeat for the remaining sets of pastry rectangles.
Cut each assembled millefeuille into desired serving sizes and serve immediately.
Nutrition Facts
Calories |
4032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.1 g | 259% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 2533 mg | 110% | |
| Total Carbohydrate | 528.9 g | 192% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 203.3 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 996 mg | 77% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 822 mg | 17% | |
*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.
