These Vegan Raspberry and Cream Mille-Feuille are a fruity twist on a French classic dessert. Made with plant based ingredients, they are perfect for anyone who doesn't eat dairy. Get the recipe below.
Background content: is this popular at certain times of year? Special holidays?
You can find a recipe for the classic mille-feuille here as well as a savoury version of mille-feuille here.
Jump to:
Ingredients
There are 3 components to this fruity mille-feuille recipe: (1) puff pastry (2) the raspberry and cream filling and (3) the icing decoration.
For this version of mille-feuille I use store bought puff pastry. It's a simple shortcut though you can always make your own. Just follow my recipe for vegan puff pastry.
For the filling you will need:
- Fresh raspberries
- Icing sugar
- Vanilla paste
- Vegan whipping cream
For the icing decoration on top you will need:
- Icing sugar
- Pink gel food colouring.
In total that's just 7 ingredients! That's not many considering how fancy the dessert looks!
Instructions
Follow the steps below to make Vegan Raspberry and Cream Mille-Feuille that will impress your guests.
- Step 1: Roll out your puff pastry and cut into 6 equal rectangles.
- Step 2: Place a baking tray on top of the puff pastry and bake in the oven until crisp and golden.
- Step 3: Whisk together the icing sugar, vanilla paste and vegan cream.
- Step 4: Make the pink and white icing. Spread the white icing on to 4 of the puff pastry rectangles and create a feathered pattern using the pink icing.
- Step 5: Pipe the cream on to the remaining puff pastry rectangles in a zig-zag pattern with the raspberries in between.
- Step 6: Make the pink and white icing. Spread the white icing on to 4 of the puff pastry rectangles and create a feathered pattern using the pink icing.
Hint: using a pizza cutter is a great way of cutting the pastry into rectangles. It's much easier than using a knife.
Substitutions
With such a simple set of ingredients there aren't many substitutions you can make. But, here's one suggestion in case you're really in a pinch.
- Cream: if you can't get hold of vegan double cream or vegan whipping cream, you could use the thick coconut cream which you skim off the top of a can of chilled coconut milk.
Variations
To put your own spin on this recipe why not try some of these variations:
- Beautiful berries - try swapping the raspberries for blueberries, blackberries or any other fruit you wish.
- Chocolate - chocolate and raspberries go perfectly together so why not add coconut powder to the cream and use melted chocolate instead of icing for the decoration on top.
Check out the classic vegan mille-feuille recipe which inspired this one.
Equipment
To get super crisp puff pastry you will need two baking trays which fit together. This is because you want to place a baking tray on top of the puff pastry to weigh it down and to keep it crisp and flaky rather than it puffing up lots.
For the whipped cream you will need an electric whisk. A normal whisk works fine, it will just take you much longer to get the same result.
For the icing you need just a bowl and spoon then to make the feathered pattern on top you will need a piping bag and a skewer.
You will also want an offset spatula to help you spread the icing.
Storage
This recipe doesn't keep well once assembled, it should be eaten immediately. If you do need to make it ahead of time then keep all the components separate and build at the last minute.
Top Tip
Use a ruler! Don't eyeball the size of the rectangles. Use a rule to measure the size of your puff pastry sheet and divide into 12 pieces. You can then use the ruler as a straight edge while you cut.
Frequently Asked Questions
I'd advise against this. They will be quiet wet when defrosted which could make the puff pastry soggy.
Yes! You can even buy gluten free puff pastry from brands like Jus Roll.
I find that Oatly Whipping Cream and Elmlea Plant Based Double Cream work the best.
The recipe
Vegan Raspberry and Cream Mille-Feuille
Equipment
- 2 Baking trays
- baking paper
- 1 Electric whisk
- 1 Offset spatula
- 2 Piping bags
Ingredients
For the puff pastry
- 320 g vegan puff pastry ready rolled
For the filling
- 200 ml vegan whipping cream or vegan double cream
- 2 tablespoon icing sugar
- 0.5 teaspoon vanilla paste
- 40 raspberries fresh
For the decoration
- 100 g icing sugar
- 2 tablespoon water
- 100 g dark chocolate
Instructions
To make the puff pastry
- Preheat the oven to 200C / 392F / gas mark 6.
- Roll out the puff pastry sheet on to a baking tray lined with baking paper.
- Cut into 12 equal rectangles.
- Top with a sheet of baking paper then place a second baking sheet over the top of the pastry.
- Bake for 15-20 minutes or until golden brown and crisp.
- Remove from the oven and place on a cooling rack.
To make the whipped cream
- Add the vegan cream to a bowl along with the icing sugar and vanilla paste.
- Whisk until it forms stiff peaks.
To assemble
- Put the whipped cream in a piping bag and pipe onto 8 of the 12 puff pastry rectangles in a zig zag pattern.
- In the gaps between the piped whipped cream place a raspberry.
- In a small bowl, mix together the icing sugar and water until smooth and spreadable.
- Put just 2 tablespoon of the icing in another bowl and colour this pink.
- Using an offset spatula, spread the white icing over the remaining 4 puff pastry sheets.
- Add the pink icing to another piping bag.
- Pipe 3 thin lines of pink icing on top of the icing and then, using a skewer, create a feathered pattern by dragging the skewer back and forth.
- Stack 2 of the puff pastry sheets topped with raspberries and cream and one of the puff pastry sheets that has been decorated and serve.
Nutrition
More delicious dessert recipes
Looking for other recipes like this? Try these:
Leave a Reply