A simple dessert with guaranteed effect, the vegan berry mille-feuille.
Very delicious, this vegan berry mille-feuille, is made only with a good vegan cream mixed with whipped vegetable cream, creating a quick diplomat cream. Then you just need two sheets of rectangular vegetable puff pastry and slices of vegan pandoro.
The trick is done, only be careful to assemble everything right before serving; otherwise, as we know, the pastry becomes soft.
Okay, I know this dessert is not the healthiest, as I’m not used to using vegetable cream and eating vegan pandoros naturally prepared with vegetable butter.
But it’s Christmas or post-Christmas if you need to use up leftover pandoros, or even during the year with 3 sheets instead of two or with a layer of vegan sponge cake.
During the year, you can prepare it with different fruits, summer fruits for example, or pineapple.
See other berry desserts here
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
Ingredients for the Vegan Berry Mille-Feuille
- 1.7 cups vegetable milk
- 3 tbsps cornstarch
- 1/3 cup sugar
- 1.2 cups vegetable whipping cream
- 2 rolls puff pastry
- 4 slices pandoro (vegan)
- 2.5 oz raspberries
- 2.5 oz blueberries
- 2 tbsps powdered sugar
Steps
How to prepare the Vegan Berry Mille-Feuille
In a saucepan, pour the vegetable milk, add the sugar, and over low heat, slowly sift in the cornstarch, stirring quickly.
Stir continuously until you get a smooth, soft cream, which takes about ten minutes. Transfer to a bowl and cover with plastic wrap to prevent a skin from forming. Allow to cool.
Meanwhile, roll out the puff pastry sheets, one at a time, prick well with a fork, sprinkle with powdered sugar, and place in a 356°F (180°C) convection oven for twenty minutes until well golden.
Repeat with the second sheet. Allow to cool.
Cut the pandoro into 0.8-inch slices and then trim the edges to form rectangles that, when placed together, will match the size of the puff pastry.
Roll the pandoro slightly with a rolling pin and then bake for 5 minutes to toast slightly. Set aside.
Whip the vegetable cream, and once the cream is cooled, gently fold it into the whipped cream using a spatula, incorporating from the bottom upwards.
Cut blueberries and raspberries, leaving some for decoration. Prepare a soak of vegetable milk with a pinch of vanilla. (I don’t add sugar, but you can adjust it as you like.)
Shortly before serving, place the first layer of crispy pastry on a suitable plate or cutting board. Spread half of the vegan diplomat cream. Add raspberries and blueberries. Top with slices of pandoro and drizzle with milk. Spread the remaining cream, more blueberries and raspberries, and finish with the second pastry sheet. Decorate with blueberries and raspberries.
Try to assemble the cake at the last minute to present a crunchy dessert.
Tips from Thyme and Lentils
It’s a dessert that is always liked, even if it’s very simple to prepare. You can present it already in small squares like a bakery mille-feuille. Instead of a milk soak, you can use a liqueur soak like Alchermes or Maraschino. You can use sour cherries instead of berries.
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