Vegan Millefeuille
Discover the elegance of a classic French pastry made completely plant-based with our Vegan Millefeuille recipe. This indulgent dessert layers crisp, golden vegan puff pastry with a luscious vanilla-infused pastry cream, creating a light yet decadent treat that's perfect for any occasion. Topped with a delicate glaze and finished with a stunning chocolate feathering design, it’s as visually striking as it is delicious. With simple ingredients like soy milk, vegan butter, and cornstarch, this dairy-free and egg-free recipe is approachable without sacrificing authenticity. Ideal for impressing guests or treating yourself, this vegan millefeuille is a dessert masterpiece you’ll want to make again and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 sheets Vegan puff pastry sheets
- 500 ml Soy milk
- 100 g Caster sugar
- 40 g Cornstarch
- 50 g Vegan butter
- 1 tsp Vanilla extract
- 100 g Powdered sugar
- 1 tbsp Water
- 50 g Dark chocolate (vegan)
- 2 tbsp Plant-based cream
Instructions
Preheat the oven to 200°C (392°F).
Roll out the vegan puff pastry sheets if thick. They should be approximately 2 mm thick. Trim to fit three baking trays.
Place each pastry sheet between two sheets of parchment paper on the trays. Use an additional tray on top to keep them flat.
Bake for 20-25 minutes or until golden brown. Remove the top tray and parchment, then cool completely.
In a saucepan, heat 400 ml soy milk and vanilla extract over medium heat until just simmering.
In a bowl, whisk together the remaining 100 ml of soy milk, caster sugar, and cornstarch until smooth.
Slowly whisk the hot soy milk mixture into the bowl, stirring constantly.
Return the mixture to the saucepan, and cook over medium heat, stirring continuously until it thickens to a smooth custard-like consistency.
Remove from heat, stir in the vegan butter, and pour into a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the fridge until set.
Once the pastry sheets are cooled and the pastry cream is set, assemble the millefeuille.
Place one pastry sheet on a serving platter. Spread half of the pastry cream evenly over the top.
Add the second pastry sheet over the cream and spread the remaining pastry cream evenly.
Top with the third pastry sheet.
For the icing, mix powdered sugar and water to achieve a thick, spreadable consistency. Spread over the top pastry layer.
Melt the dark chocolate with plant-based cream until smooth. Drizzle or pipe lines across the icing.
Using a toothpick, drag through the chocolate lines to create a feathered effect.
Chill in the fridge for at least 30 minutes before cutting with a serrated knife to serve.
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 336.9 g | 123% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 227.7 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 578 mg | 44% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1302 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.
