The millefeuille with coconut and chocolate cream is a delicious dessert, made gluten-free and lactose-free. To create this recipe, I used a gluten-free puff pastry sheet that, once baked in the oven, I filled with a diplomatic cream with grated coconut (lactose-free and gluten-free); I garnished the dessert with a hazelnut spread (gluten-free and milk-free). The result was a real success, it was loved by all diners, celiacs, lactose-intolerant and not!
Check out the collection: Coconut and Chocolate Desserts
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Other
Ingredients
- 1 sheet gluten-free puff pastry (rectangular)
- as needed brown sugar
- 2 cups cups rice milk
- 2 egg yolks
- 2 tbsps sugar
- 1/3 cup rice flour
- 1/2 cup lactose-free vegetable cream
- 1/3 cup grated coconut
- as needed hazelnut spread (lactose-free and gluten-free)
Preparation
To make the millefeuille with coconut and chocolate cream, pour the milk into a saucepan and heat it over low heat.
In a bowl, beat the egg yolks with the sugar and incorporate the flour, mixing well to avoid lumps.
Pour a little hot milk into the bowl with the egg mixture and stir. Add the remaining milk (removing the lemon peel, if using) and stir quickly, pour everything into the pan, return to the heat and let thicken, continuing to stir.
When the cream is thick, pour it into a bowl and cover it with plastic wrap in contact with the surface and let it cool.
Whip the cream and add it to the cream along with the coconut. Mix with an upward motion until you get a compact and fluffy cream.
Roll out the puff pastry sheet and cut it into three equal parts. Sprinkle the three puff pastry rectangles with brown sugar and prick them with the tines of a fork.
Transfer the puff pastry rectangles to the oven tray lined with parchment paper. Bake in the preheated oven at 350°F until golden, for about 15/20 minutes. Once cooked, remove them from the oven and let them cool.
Continue to assemble the millefeuille. Fill the first layer of puff pastry with the coconut cream and garnish with a few spoonfuls of hazelnut spread and a sprinkle of grated coconut.
Then place another layer of puff pastry and proceed the same way. Place the last layer of puff pastry and finish garnishing with the coconut cream, hazelnut spread, and grated coconut.
Store in the refrigerator and serve immediately. Enjoy!
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