The mille-feuille, also known as a Napoleon, is a decadent french dessert made from three layers of puff pastry layered with buttery pastry cream or sometimes, jam and whipped cream. This amazing mille-feuille layers the puff pastry with a rich lemon pastry cream and fresh raspberries, providing you with sweetness, tartness, and a flaky puff pastry in every bite. Its amazing presentation is finished off with a drizzle of dark chocolate and a light dusting of powdered sugar instead of the traditional fondant.
Raspberry Mille-Feuille With Lemon Pastry Cream [Vegan]
For the Lemon Pastry Cream:
- 2 cups soy milk
- 1/3 cup organic whole cane sugar
- 1/2 tablespoon pure vanilla extract
- The peel of half a lemon
- A scant 1/2 cup cornstarch
- 1/4 cup soy milk, at room temperature
- 1/4 cup vegan butter
- Fresh raspberries
For the Layers:
- 2 sheets of vegan puff pastry dough
- Confectioners sugar
For the Decoration:
- Confectioners sugar
- Dark chocolate, melted
To Make the Lemon Pastry Cream:
- In a medium saucepan over low-medium heat, stir together 2 cups of soy milk, sugar, vanilla extract, and lemon, and then bring to a boil. Discard the lemon peel and set aside.
- In a small mixing bowl, stir together the cornstarch and the other 1/4 cup of soy milk, then mix well. Pour the cornstarch mixture into the saucepan with infused soy milk and cook over low heat, stirring constantly, to prevent any curdling. Keep whisking (with a hand whisk) until the mixture thickens to a pudding-like consistency, it will take up to 5 minutes approximately.
- Once the cream is thick, remove from the heat immediately and stir in the vegan butter, it will melt in just a few seconds and will add a velvety and smooth finish to the cream.
- Let it cool completely at room temperature, covering the surface of the cream with plastic wrap as this will prevent a skin from forming on the top.
- Chill in the refrigerator until ready to use.
To Prepare the Pastry Dough:
- Preheat oven to 390ºF.
- Roll out the dough over a piece of parchment paper and divide it into 12 equal rectangles (each millefeuille will have three layers). Poke holes with a fork all over the dough and transfer to a baking sheet by gently lifting the paper. Depending on the size of your store-bought puff pastry dough you will have some leftover rectangles. Cover with parchment paper.
- Place a second baking sheet pressed over the top to keep the rectangles from puffing up.
- Bake for 25-30 minutes, until golden brown.
- To caramelize the pastry, sprinkle the top with confectioners sugar creating a thin layer over the baked pastry. Bake for a few minutes using the broil function until the sugar is melted.
- Set aside to cool.
To Assemble the Mille-Feuille:
- Prepare a pastry bag with a round tip and fill with the lemon cream.
- Place one layer of puff pastry on the serving plate, arrange the raspberries, pipe the cream in-between and in the center; repeat the process again and place the third pastry layer. A classic mille-feuille cake has three layers of pastry and two layers of cream.
- Finally dust the top with confectioners sugar and a drizzle of dark chocolate.