Sugar-Free Millefeuille
Indulge in the classic elegance of a Millefeuille with a guilt-free twist in this Sugar-Free Millefeuille recipe. Perfect for those craving a lightened-up dessert, this refined treat layers buttery, golden puff pastry with a silky, sugar-free pastry cream enriched with real vanilla bean and folded with fluffy whipped cream. Sweetened naturally with erythritol, it offers all the decadence of the traditional French pastry without added sugars. With a crisp yet airy texture and creamy richness, this dessert is as beautiful as it is delicious. Ideal for special occasions or everyday indulgence, this recipe’s straightforward steps make it surprisingly accessible, even for beginner bakers. Whether you’re following a sugar-free diet or simply looking for a light dessert option, this Millefeuille promises to delight every sweet tooth!
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Recipe Information
Ingredients
- 3 sheets Frozen puff pastry sheets
- 50 grams Erythritol
- 20 grams Cornstarch
- 4 large Egg yolks
- 500 milliliters Whole milk
- 1 Vanilla bean
- 30 grams Unsalted butter
- 100 milliliters Heavy cream
- 10 grams Additional erythritol
Instructions
Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper.
Roll out the puff pastry sheets so they are even in thickness. Place them on the prepared baking tray, docking them with a fork to prevent bubbles.
Bake the puff pastry for 15-20 minutes until golden brown and crispy. Once baked, remove from the oven and let cool completely.
To prepare the sugar-free pastry cream filling, start by heating the milk in a saucepan over medium heat. Split the vanilla bean, scrape out the seeds, and add both seeds and pod to the milk. Bring to a simmer.
In a separate bowl, whisk together the egg yolks, 50 grams of erythritol, and cornstarch until smooth and pale.
Slowly pour the hot milk mixture into the egg yolk mixture while continuously whisking to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and starts to bubble.
Remove from heat and add the unsalted butter, stirring until fully incorporated. Strain the pastry cream through a fine sieve into a clean bowl to remove the vanilla pod and any lumps.
Cover the pastry cream with cling wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled.
Whip the heavy cream with the additional erythritol until stiff peaks form. Fold the whipped cream into the chilled pastry cream to make a light and airy filling.
Assemble the millefeuille by layering the baked puff pastry sheets with the sugar-free vanilla cream. Start with a pastry sheet, spread a layer of cream evenly, place another sheet on top, and repeat the process, finishing with a pastry layer.
Chill the assembled millefeuille in the refrigerator for at least 1 hour to set.
Before serving, trim the edges for a neat appearance if desired and dust lightly with sifted erythritol. Slice into portions and serve.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 188.6 g | 69% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 27.6 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 750 mg | 58% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1034 mg | 22% | |
*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.
