Gluten-Free Classic Mille-Feuille
Delight your taste buds with this exquisite **Gluten-Free Classic Mille-Feuille**, a show-stopping dessert that’s perfect for special occasions or a luxurious treat. This elegant pastry layers crisp, golden **gluten-free puff pastry** with luscious, homemade vanilla pastry cream, infused with real vanilla bean for an unmatched flavor. Topped with a glossy **icing glaze** and adorned with a gorgeous feathered dark chocolate design, this mille-feuille not only tastes divine but also looks like a masterpiece. With a careful balance of crispy, creamy, and sweet elements, this recipe provides step-by-step guidance to achieve bakery-quality results in your own kitchen. Completely gluten-free and crafted for six servings, it’s ideal for sharing (or savoring solo!). Perfect your pastry skills and impress your guests with this timeless French dessert!
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Recipe Information
Ingredients
- 500 grams Gluten-free puff pastry
- 500 ml Whole milk
- 1 Vanilla bean
- 4 large Egg yolks
- 100 grams Granulated sugar
- 40 grams Cornstarch
- 50 grams Unsalted butter
- 150 grams Icing sugar
- 2 tablespoons Water
- 25 grams Dark chocolate
Instructions
Preheat the oven to 200°C (390°F).
Roll out the gluten-free puff pastry to a ⅛-inch thickness on a lightly floured surface, using gluten-free flour.
Cut the pastry into three equal rectangles, each approximately 10x15 cm. Place them on a baking sheet lined with parchment paper.
Prick the pastry rectangles all over with a fork to prevent excessive puffing during baking.
Place another sheet of parchment paper on top and weigh it down with another baking sheet.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crisp. Let them cool completely on a wire rack.
To prepare the pastry cream, heat the milk in a saucepan over medium heat. Split the vanilla bean, scrape the seeds, and add them along with the pod to the milk. Bring to just below boiling, then remove from heat to infuse.
In a mixing bowl, whisk the egg yolks and sugar until pale and fluffy. Mix in the cornstarch until smooth.
Slowly pour the infused milk through a sieve into the egg mixture, whisking constantly.
Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until it thickens and comes to a boil.
Remove from the heat and stir in the butter until melted and smooth. Pour the pastry cream into a bowl, cover the surface with plastic wrap, and let it cool completely.
For the glaze, mix icing sugar with water to form a smooth paste. Melt the dark chocolate separately.
When the puff pastry sheets and pastry cream are completely cooled, begin assembly by spreading half of the pastry cream on one piece of pastry. Top with another pastry piece and spread the remaining pastry cream on top.
Place the final pastry rectangle on top and spread the icing glaze evenly across the surface.
Drizzle melted dark chocolate in thin lines over the glaze. Use a toothpick to drag lines through the chocolate to create a feathered effect.
Chill the mille-feuille for at least 1 hour before slicing to ensure clean cuts.
Nutrition Facts
Calories |
4167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.4 g | 270% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 1748 mg | 76% | |
| Total Carbohydrate | 528.2 g | 192% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 294.9 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 858 mg | 66% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1321 mg | 28% | |
*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.
