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Easy vegan mille feuille with home-made custard
All you have to to is to bake a sheet of puff pastry, slice into three equal pieces, make your own vegan vanilla custard (vegan crème pâtissière), assemble and then add the glazing on top. The way I added the chocolate on top is not the traditional way but I wanted this recipe as simple as possible so you don't have to go through any more hassle then necessary.
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A mille feuille is also know as thousand leaf custard slice, vanilla slice or Napoleon and one of the most heavenly desserts on earth. And it's even better when it's dairy-free and egg-free.
What can be better than three layers of puff pastry filled with vegan vanilla custard (or vegan crème pâtissière) and a delicious icing with chocolate on top? And the chocolate mesh is easier to make than it looks.
For the three layers of a mille feuille all you need is a sheet of puff pastry, which is cut into three equal size strips. Most puff pastry is vegan by default, but check to be 100% sure.
I always thought making custard is hard but I did some research on the internet and realised there is actually not much to it, especially if you make it vegan. And it tastes even better then the store bought custard from Alpro I found.
Drizzle your home-made chocolate sauce on top and enjoy
VEGAN MILLE FEUILLE INGREDIENTS:
Mille feuille layer ingredients:
- 1 roll of puff pastry
Vegan custard filling (crème pâtissière) ingredients:
- 2 cups of plant-based milk
- 2 tsp vanilla extract
- 50g white caster sugar
- 4 tbsp cornstarch
- 1/2 tsp yellow food colouring (optional)
Icing part 1 ingredients:
- 1/2 cup of sugar
- 1 tbsp plant based milk
- 1 tsp lemon juice
- 1 tsp vanilla extract
Icing part 2 ingredients:
- 1 tbsp cocoa powder
- 1/2 tsp plant based milk (optional - only if needed)
Preheat your oven to 200C (390F).
Roll out a puff pastry sheet on a baking tray.
Pierce it with a fork to avoid bubbles when it bakes. You want an equally baked flat sheet. To make sure it stays as flat and bakes as evenly as possible place a baking paper sheet on top and then weigh down with another tray.
Bake in the oven for 15 minutes.
When it's baked, take it out and cut the puff pastry into three equal size pieces (these will form the three layers of your mille feuille).
For the vegan vanilla custard (or crème pâtissière) filling bring 2 cups of plant-based milk (e.g. soy milk) and 2 tsp of vanilla extract to a boil.
Then add 50g caster sugar and 4.5 tbsp of corn starch.
Transfer the mixture to a heat-resistant blender and blend until you get a nice smooth texture. Pour back into the pan, lower the heat and cook for another 10 minutes until it thickens.
Alternatively, instead of adding the starch to the boiling milk and then blending it you can also dissolve it in some of the cold plant-based milk, then stir it into the hot plant based milk with the caster sugar and cook for 10 minutes on a lower heat.
Transfer to a tupperware dish, and let cool down in your fridge.
To make the glazing add 1/2 cup of icing sugar, 1 tbsp of plant-based milk, 1 tsp of lemon juice and 1 tsp of vanilla extract to a bowl and mix together until there are no lumps.
When the custard has cooled down add it to one of three puff pastry pieces - this will be your first layer. Spread evenly and then add another layer of puff pastry on top.
Repeat the process.
Then place the final layer of puff pasty on top and evenly spread the sugar icing on it. Make sure you leave a bit of icing.
To create the chocolate mesh add 1 tbsp (or less) of cocoa powder to the leftover icing and mix together. If this becomes too thick add a tiny bit more plant-based milk to it.
Drizzle the chocolate sauce over the sugar icing in a criss-cross pattern.
Cut a nice slice of vegan mille feuille and enjoy!
And if you like amazing vegan desserts also try my matcha vegan cheese cake. The recipe is here.
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