tools
Rolling Pin
Baking Sheets
Parchment Paper
Sharp Knife or Pastry Cutter
Offset Spatula or Butter Knife
Pastry Brush
Cooling Rack
Sifter or Sieve
Optional: Piping Bag, Decorating Tips, Fine-Mesh Sieve (for decorative touches)
These basic tools will help you create your vegan millefeuille with ease. Feel free to adapt and use alternative tools based on your preferences and what you have available in your kitchen. Enjoy making this delectable dessert!
Prepare to embark on a journey of flaky, crumbly, and creamy bliss as we dive into the magical realm of the millefeuille. Known as "a thousand leaves" in French, this decadent dessert is a true masterpiece that will leave you craving more.
In the English-speaking world, you may have heard it referred to as a custard slice, a Napoleon, or even a vanilla slice. But no matter the name, the millefeuille remains a symbol of exquisite taste and culinary perfection. It strikes the perfect balance between sweetness and subtlety, complexity and approachability. With each bite, you'll experience a harmonious blend of textures and flavors that will tantalize your senses.
But here's the best part: I've taken this classic French treat and transformed it into a vegan delight! Yes, you read that right. With my vegan millefeuille recipe, you can indulge in all its glory without compromising your compassionate lifestyle. It's a triumph of plant-based baking that proves you don't have to sacrifice taste or tradition.
Picture this: layers of delicate, buttery pastry interspersed with luscious vegan custard, all crowned with a heavenly glaze that glistens like the finishing touch on a work of art. It's a masterpiece on your plate, a testament to the wonders of vegan baking.
So, whether you're a seasoned vegan dessert lover or just dipping your toes into the world of plant-based treats, join me on this exciting adventure. Together, we'll unlock the secrets of creating the perfect vegan millefeuille. My website is your gateway to step-by-step instructions, helpful tips, and a video tutorial that will make you a millefeuille pro in no time.
Get ready to impress your friends and family with this show-stopping dessert. Whether you're celebrating a special occasion or simply treating yourself to a moment of sweet indulgence, the vegan millefeuille is here to elevate your taste buds and bring a smile to your face.
So, grab your apron, gather your ingredients, and let's embark on this fun and friendly journey to vegan millefeuille perfection. Join me in creating memories and savoring the exquisite flavors of this timeless French delicacy, now reinvented for the compassionate connoisseur.
Bon appétit!
About the Recipe
Ingredients
500 g of puff pastry (see my recipe or buy vegan puff pastry from the store)
VANILLA DIPLOMAT CREAM:
330g Pastry Cream
230g plant-based milkÂ
47g sugarÂ
30g cornstarchÂ
35g vegan ButterÂ
2 Vanilla beans
200g vegan whipped cream (store bought or my recipe)
For an icy and shiny mille-feuille:
300 g of white pastry fondant, my recipe or store bought
5 cl of water
50g dark chocolate
For a more modern mille-feuille:
200g vegan whipped cream (store bought or my recipe)
1 vanilla pod (or vanilla extract)
10g icing sugar
Preparation
THE PUFF PASTRY
Prepare the puff pastry according to the instructions.
Prepare the Pastry cream to the instructions.
PUFF PASTRY RECTANGLES
Roll out the puff pastry into 3 rectangles of 35 × 11 cm 14" x 4".
Place each rectangle on a baking sheet covered with parchment paper and prick with a fork. Cover with parchment paper. Place a second plate on top, identical to the first. It will pressurize and prevent the dough from rising too much during baking.
Bake at 180°C or 350°F. After 20 minutes, remove the top plates and cook for another 10 minutes.
Leave to cool. Using a serrated knife, cut the three puff pastry sheets into rectangles of identical dimensions.
VANILLA DIPLOMAT CREAM
Once the pastry cream has cooled, you will loosen it with a whisk, then whip your cream in a separate bowl then add a tablespoon of whipped cream to finish relaxing it before moving to a Maryse to gently incorporate the leftover cream in your pastry cream.
Put your cream in a piping bag fitted with a round tip.
Montage:
With a plain piping bag, pipe the vanilla diplomat cream onto a rectangle of puff pastry, drawing parallel lines glued to each other.
Place a second rectangle of puff pastry on top, then pipe the cream in the same way.
Place the third rectangle of puff pastry. Press lightly to make it adhere well.
With a spatula, smooth the sides. If necessary, add a little cream to leave no holes. Refrigerate for 1 hour to allow the cream to set.
Presentation options:
For a more modern mille-feuille: Whip the cream at medium speed. When it begins to thicken, add the icing sugar and the seeds of the vanilla pod.
For a glazed and shiny finish, heat the fondant with a spatula. Off the heat, pour the fondant over the mille-feuille.
ENJOY!!!
# tags:
3. French Pastry, 11. Puff Pastry, 12. Vegan Custard
