Description
How to make 5 ingredient Vegan Raspberry Mille-Feuille- Flakey puff pastry with layers of whipped cream, raspberry jam and fresh raspberries.
Ingredients
Units
Scale
- 2 sheets of puff pastry (vegan friendly, I use JusRol)
- 280ml of dairy-free whipping cream (I use The Coconut Collaborative Double Cream)
- 1 jar of raspberry jam
- Fresh raspberries (approximately 2 large punnets)
- 30g of icing sugar (for dusting)
Instructions
- Pre-heat oven to 180°C fan and line a large baking tray with grease proof paper.
- Unroll the pastry sheet and use a rolling pin to roll out any creases. Transfer the pastry sheet to the lined baking tray, cover with more grease proof paper and place another baking tray on top (so it fits snug).
- Place a heat proof dish on top, the weight will prevent the pastry from puffing up when baking. Place in the middle of the oven and bake for 15-20 minutes or until golden brown in colour. The weights and the top layer of grease proof paper can be removed for the last 5 minutes or so of baking to help crisp up the pastry. Once baked, carefully transfer to a cooling rack and allow to cool completely. Bake one sheet at a time.
- When the pastry is cold, use a serrated knife to cut the pastry into small rectangles (see video for reference). The amount of mille-feuille pastries depends on how small or large you decide to make your desserts. Each mille-feuille requires 3 pastry rectangles.
- In a stand mixer with balloon whisk attachment, whip up the dairy-free cream until thick and creamy, transfer into a piping bag fitted with a medium/large round tip nozzle. You can also whip up the cream using an electric hand whisk.
- Assemble the mille-feuille – Lay a pastry rectangle on a plate, spread over some raspberry jam in a even layer. Pipe a dollop / bulb of cream on top of the pastry, followed by a whole fresh raspberry and repeat to create the decorative design. (watch the video for reference).
- Once the base layer is covered with cream and raspberries, repeat for the second layer of pastry.
- Top the desserts with a final layer of pastry, topped with a dusting of icing sugar.
- You could even serve them with a icing drizzle (icing sugar and water mixed together to create a paste), or with some fresh raspberries on top.
- Serve and enjoy.
Notes
To store: Best enjoyed day of making. Store in an air right / sealed container and best enjoyed within 2 days of making (or the pastry will loose its flakiness!).
Best assembled day of making or the jam and fresh raspberries can soften the pastry.
- Prep Time: 5 minutes
- Cook Time: 15-20 minuts
- Category: Pastry
- Method: Baking
- Cuisine: French