A very simple dessert with guaranteed effect, the vegan millefeuille with berries.
This vegan millefeuille with berries is very indulgent and is made only with a good vegan custard mixed with whipped plant-based cream, creating a quick diplomat cream. Then you just need two sheets of rectangular vegan puff pastry and slices of vegan pandoro.
The trick is done; the only precaution is to assemble everything, if possible, shortly before serving, otherwise the puff pastry will become soft.
Okay, I know this dessert is not the healthiest — I’m not used to using plant-based whipped cream or eating vegan pandoro naturally made with vegetable fat.
But it’s Christmas or post-Christmas if you need to use up leftover pandoro or any time of year with three puff pastry layers instead of two, or even with a layer of vegan sponge cake.
During the year you can make it with different fruits — summer fruit, for example, or pineapple.
See other berry desserts here
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
Ingredients for the Vegan Millefeuille with Berries
- 1 2/3 cups plant-based milk
- 5 1/2 tbsp cornstarch (maizena)
- 1/4 cup granulated sugar
- 1 1/4 cups plant-based whipping cream
- 2 rolls puff pastry (vegan), rectangular
- 4 slices pandoro (vegan)
- 2/3 cup raspberries
- 2/3 cup blueberries
- 2 tbsp powdered sugar
Steps
How to prepare the Vegan Millefeuille with Berries
In a small saucepan pour the plant-based milk, add the sugar and, over low heat, sift in the cornstarch while stirring quickly.
Stir continuously until you have a smooth, soft custard — it takes about ten minutes. Transfer to a bowl and cover with plastic wrap so a skin doesn’t form. Let it cool.
Meanwhile, unroll the puff pastry sheets one at a time, prick well with the tines of a fork, dust with powdered sugar and bake in a convection oven at 356°F for twenty minutes until well golden.
Repeat with the second sheet of pastry. Let them cool.
Slice the pandoro into slices about 3/4 inch thick and trim the edges so you have rectangles that, placed side by side, will match the size of the puff pastry.
Press the pandoro slightly with a rolling pin and then toast it in the oven for 5 minutes to lightly brown. Set aside.
Whip the plant-based cream and when the custard has cooled, gently fold it into the whipped cream with a spatula, folding from the bottom up.
Prep the blueberries and raspberries, leaving some aside for decoration. Prepare a soaking liquid of plant-based milk with a pinch of vanilla (I don’t add sugar, but adjust to your taste).
Just before serving, place the first crisp puff pastry base on a serving plate or board. Spread half of the vegan diplomat cream. Add raspberries and blueberries. Place the pandoro slices on top and brush them with the milk. Spread the remaining cream, add more blueberries and raspberries and close with the second pastry sheet. Decorate with additional blueberries and raspberries.
Try to assemble the dessert at the last moment so you can present a crunchy pastry.
Tips from Timo e Lenticchie
This is a dessert that is always liked even though it is very simple to prepare. You can already present it in small squared portions like a bakery millefeuille. Instead of the milk soak you can use an alcohol-based soak such as Alchermes or maraschino. You can use sour cherries instead of the berries.
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