Raspberry Millefeuille

raspberry miillefeuille

This beautiful raspberry millefeuille recipe An elegant dessert, with a plant based crème patissiere, fresh raspberries and puff pastry, it will satisfy any sweet tooth

Preheat the oven to 200°C/390°F/Gas 6.

Make the pastry slices

Place each sheet of puff pastry on a sheet of baking paper on a baking tray and pick the whole surface with a fork to stop it puffing up too much. Place another sheet of baking paper on top and then another baking tray on top of the paper so that the pastry bakes completely flat.

Bake the pastry in the oven for 15-20 minutes, or until golden-brown. Remove from the oven and set a side to cool.

when completely cooled, turn on the grill to max and sprinkle and cover one side of the pastry with icing sugar. place this under the hot grill and watch. Within a few minutes (and if happens fast) the sugar will have melted and caramelised, remove from the grill before it burns. turn the pastry over and repeat the icing sugar and grilling on the other side. Put to one side and allow to cool.

Cut the pastry sheet into 12 equal pieces. Each individual millefeuille requires 3 pieces of pastry, so you should have 12 pieces to make 4 portions – put to one side for assembling later.

Make the plant based crème patissiere

Put the silken tofu, cornflour, caster sugar, a pinch of turmeric (it doesn’t taste but adds some colour) and oat milk into a blender (or hand whisk) and blend until completely smooth.

Put this mixture into a pan and heat gently. Now while it heats, you need to constantly stir and scrape the bottom with a flat wooden spoon, as the mixture heats up the mixture on the bottom will thicken first and unless you scrape this off the bottom it will burn and go lumpy. The idea is to stir the mixture so that is thickens evenly.

If it starts to thicken at the bottom too quickly take it off the heat and continue to stir and then put it back, and then once it starts bubbling, stir even quicker, then after 1 min of rapid stiring and bubbling turn off the heat and continue to quickly stir and add the plant based cream and mix it completely.

Add 3 teaspoons of vanilla essence and stir into the warm mix. I find adding it any earlier and the vanilla taste diminishes.

Once it’s a consistent thickness, pour the mixture into a dish to cool down, Put clingfilm over the surface to stop a skin developing. Once cool, put the dish in the fridge.

Once cold, put the chilled crème patissiere into a bowl and Place back in the fridge until ready to assemble.

Now assemble the dessert – Place one piece of puff pastry on a plate and spread a layer of the crème patissiere over the surface of the pastry. Now place raspberries on top of the crème patissiere. Spread a little more crème patissiere on another slice of puff pastry and place this on top of the raspberries. Now spread more crème patissiere on top of the this layer and place more raspberries and finally the last sheet of puff pastry. Repeat for another 3 servings.

Dust the desserts with icing sugar before serving immediately.

raspberry miillefeuille
Print Recipe
5 from 1 vote

Raspberry millefeuille

This beautiful raspberry millefeuille recipe An elegant dessert, with a plant based crème patissiere, fresh raspberries and puff pastry, it will satisfy any sweet tooth
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: modern french
Servings: 4 people
Calories: 694kcal

Ingredients

  • 320 g puff pastry
  • 300 g silken tofu
  • 50 g cornflour
  • 1 tbsp vanilla essense
  • 100 g caster sugar
  • 60 g plant based cream
  • 0.5 tsp turmeric powder – optional for colour
  • 100 ml oat milk
  • 3 tbsp icing sugar

Method

  • Preheat the oven to 200°C/390°F/Gas 6.

Make the pastry slices

  • Place each sheet of puff pastry on a sheet of baking paper on a baking tray and pick the whole surface with a fork to stop it puffing up too much. Place another sheet of baking paper on top and then another baking tray on top of the paper so that the pastry bakes completely flat.
  • Bake the pastry in the oven for 15-20 minutes, or until golden-brown. Remove from the oven and set a side to cool.
  • when completely cooled, turn on the grill to max and sprinkle and cover one side of the pastry with icing sugar. place this under the hot grill and watch. Within a few minutes (and if happens fast) the sugar will have melted and caramelised, remove from the grill before it burns. turn the pastry over and repeat the icing sugar and grilling on the other side. Put to one side and allow to cool.
  • Cut the pastry sheet into 12 equal pieces. Each individual millefeuille requires 3 pieces of pastry, so you should have 12 pieces to make 4 portions – put to one side for assembling later.

Make the plant based crème patissiere

  • Put the silken tofu, cornflour, caster sugar, a pinch of turmeric (it doesn't taste but adds some colour) and oat milk into a blender (or hand whisk) and blend until completely smooth.
  • Put this mixture into a pan and heat gently. Now while it heats, you need to constantly stir and scrape the bottom with a flat wooden spoon, as the mixture heats up the mixture on the bottom will thicken first and unless you scrape this off the bottom it will burn and go lumpy. The idea is to stir the mixture so that is thickens evenly.
  • If it starts to thicken at the bottom too quickly take it off the heat and continue to stir and then put it back, and then once it starts bubbling, stir even quicker, then after 1 min of rapid stirring and bubbling turn off the heat and continue to quickly stir and add the plant based cream and mix it completely.
  • Add 3 teaspoons of vanilla essence and stir into the warm mix. I find adding it any earlier and the vanilla taste diminishes.
  • Once it's a consistent thickness, pour the mixture into a dish to cool down, Put clingfilm over the surface to stop a skin developing. Once cool, put the dish in the fridge.
  • Once cold, put the chilled crème patissiere into a bowl and Place back in the fridge until ready to assemble.

Assemble the millefeuille

  • Place one piece of puff pastry on a plate and spread a layer of the crème patissiere over the surface of the pastry. Now place raspberries on top of the crème patissiere. Spread a little more crème patissiere on another slice of puff pastry and place this on top of the raspberries. Now spread more crème patissiere on top of the this layer and place more raspberries and finally the last sheet of puff pastry. Repeat for another 3 servings.
  • Dust the desserts with icing sugar before serving immediately.

Nutrition

Calories: 694kcal | Carbohydrates: 85g | Protein: 10g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Sodium: 227mg | Potassium: 237mg | Fiber: 2g | Sugar: 37g | Vitamin A: 55IU | Vitamin C: 1mg | Vitamin D: 10µg | Calcium: 70mg | Iron: 3mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

Tried this recipe?Mention @thepbdad or tag #thepbdad!

Leave a Comment

Your email address will not be published.

Recipe Rating




Scroll to Top