Low Fat Classic Mille-Feuille
Indulge guilt-free with this Low Fat Classic Mille-Feuille, a lighter twist on the iconic French pastry that's perfect for health-conscious food lovers. Featuring delicately baked puff pastry sheets layered with a luscious, creamy custard made from skim milk, egg yolks, and a hint of vanilla, this recipe captures all the elegance of the original without the extra calories. Crafted with simple techniques, such as tempering and meticulous layering, this dessert remains irresistibly flaky and creamy while prioritizing lower-fat ingredients. Topped with a dusting of icing sugar, it’s a stunning treat for gatherings or special occasions. Ready in just over an hour and serving up to six, this lightened-up mille-feuille promises refined flavor and texture with a healthier edge. Perfect for fans of low-fat pastries and classic French desserts—this recipe is truly a show-stopper!
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Recipe Information
Ingredients
- 3 sheets Frozen puff pastry sheets
- 500 milliliters Skim milk
- 60 grams Cornstarch
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 4 large Egg yolks
- 50 grams Icing sugar
Instructions
Preheat your oven to 200°C (390°F).
Line a baking sheet with parchment paper and place the frozen puff pastry sheets on it. Prick them all over with a fork to prevent excessive puffing.
Bake the puff pastry for 15-20 minutes or until golden brown and crisp. Let cool completely on a wire rack.
In a medium saucepan, combine the skim milk and half of the sugar. Heat until it starts to simmer, then remove from heat.
In a separate bowl, mix together the egg yolks, cornstarch, and the remaining sugar until smooth.
Slowly pour the hot milk mixture into the egg yolk mixture while whisking continuously to temper the eggs, then return the mixture to the saucepan and cook over medium heat.
Continue whisking the mixture until it thickens and starts to bubble. Remove from heat and stir in the vanilla extract. Let the custard cool slightly, then cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until firm, about 1-2 hours.
Once the custard is set, spread a layer over the top of one baked puff pastry sheet. Top with another sheet, and spread another layer of custard. Finish with the last sheet of puff pastry.
Dust the top with icing sugar and, if desired, score lightly with a knife to guide cutting into portions.
Chill the assembled mille-feuille for at least 30 minutes to set before slicing and serving.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 316.4 g | 115% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 177.7 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 791 mg | 61% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1094 mg | 23% | |
*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.
