Gluten-Free Millefeuille
Indulge in the elegance of a classic French dessert with this Gluten-Free Millefeuille recipe, a delightful treat perfect for those with dietary restrictions. Featuring crisp layers of golden, gluten-free puff pastry, each bite is complemented by a luscious vanilla pastry cream infused with rich, aromatic vanilla bean. Topped with a smooth layer of icing and a mesmerizing feathered chocolate decoration, this millefeuille is as stunning as it is delicious. Ideal for special occasions or to simply elevate your dessert game, it’s a recipe that proves indulgence can be both gluten-free and extraordinary. With detailed steps and achievable techniques, this recipe ensures you’ll create a show-stopping dessert worthy of attention.
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Recipe Information
Ingredients
- 3 sheets Gluten-free puff pastry sheets
- 500 ml Whole milk
- 1 pod Vanilla bean
- 4 large Egg yolks
- 100 g Granulated sugar
- 40 g Cornstarch
- 50 g Unsalted butter
- 150 g Powdered sugar
- 2 tbsp Hot water
- 20 g Dark chocolate
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place the gluten-free puff pastry sheets on the baking sheet. Prick all over with a fork to prevent excessive puffing during baking.
Cover the pastry with another layer of parchment paper and place a second baking sheet on top to weigh it down. Bake for 15-20 minutes or until golden brown and crisp.
Remove from the oven and let the pastry cool completely on a wire rack.
For the pastry cream, heat the milk and split vanilla bean in a medium saucepan over medium heat until just boiling. Remove from heat and let sit for 10 minutes to infuse.
In a separate bowl, whisk egg yolks with granulated sugar until pale and thick. Add cornstarch and whisk until smooth.
Gradually add the hot milk to the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and gently boiling. Remove from heat and stir in the butter until melted and smooth.
Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled.
For the icing, mix the powdered sugar with hot water in a bowl until smooth and thick. In a separate bowl, melt the chocolate and set aside.
Cut each puff pastry sheet into equal rectangles. You will need three layers for each serving, so adjust accordingly based on the number of servings.
Place one pastry layer on a plate and spread an even layer of pastry cream over it. Repeat with another layer of pastry and cream, then top with the last layer of pastry.
Spread a thin layer of icing over the top layer. Drizzle lines of melted chocolate across the icing, and then run a toothpick through the lines to create a feathered pattern.
Repeat this process for the remaining sets of pastry layers.
Refrigerate for at least 30 minutes to set the fillings and glaze before serving.
Nutrition Facts
Calories |
2740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 385.2 g | 140% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 285.4 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 771 mg | 59% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1111 mg | 24% | |
*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.
