In my opinion the Mille-Feuille is one of the most sophisticated French pastry, which explains why we only dare having it for very special occasions, such as weddings, anniversaries, baptisms etc. this is the ultimate treat! The literal translation in English means “thousand-leaf” which would discourage even the bravest to try and make it!
But do not be fooled into thinking that it can’t be made unless you are a professional, all you need is a little bit of practice in order to master the making of the puff pastry and that is in fact quite a lot of fun to make!
Even though I have not used any of the dairy that is normally used to make the pastry however and thanks to the vegan butter I have been able to follow the same techniques used in the traditional recipe.
The Mille-Feuille is traditionally made of 3 layers of puff pastry between which you can find the creamiest and most delicious crème patissière (pastry cream). I have given mine a twist or 2 by giving it a round shape rather than the usual rectangular one, I have also omitted the icing sugar on top and replace it with even more pastry cream because I just can’t get enough of it 😊. I have made 2 types of cream one with vanilla and one with some beetroot powder but you can mix in any other powder of your choice such as cocoa, spirulina or matcha, the options are infinite! Try and taste different options this is the best way to discover all the beautiful flavours out there!
I hope you try and like this recipe, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people! Merci my friends!
Revisitons … Pâtissons!
The puff pastry recipe is here
Creamy, crunchy, and buttery this recipe has everything you need!
- 175 gr cashew nuts
- 60 gr soya cream
- 80 gr maple syrup
- 2 tbsp. dairy-free milk (soja or almond)
- 2 tsp. vanilla extract
- 1 tsp. beetroot powder (or any other natural colorant/powder of your choice)
I show you how to make vegan puff pastry here
Place the circles of puff pastry in your oven at 200°C for 35 minutes. Place a weight on top so that they do not rise during baking.
Place the cashew nuts in a bowl filled with water and leave for 4 hours minimum (overnight is best).
Drain the cashew nuts and place them along with the soya cream, maple syrup, and dairy-free milk in a food processor. Blend until it has reached a smooth consistency.
Next, divide the mixture equally into 2 different bowls. In the first bowl, add the vanilla extract and in the second bowl add the beetroot powder (or any other powder). Mix thoroughly.
Once baked wait for the puff pastry to cool completely before assembling. Then ,with a pastry bag or simply with a spoon, drop some pastry cream on top of the first circle of puff pastry alternating between the vanilla and beetroot flavours. Add some fresh strawberries if desired.
Place the second pastry layer on top and repeat with the pastry cream.
Place the final layer of puff pastry, press down gently and top with some more pastry cream.
You should have 3 layers of puff pastry and 3 layers of pastry cream in total for an exquisite dessert 😊