Millefoglie with Pastry Cream
One of the best-known and best-loved desserts, always a star on our tables: millefoglie with pastry cream, an indulgent dessert made of layers of puff pastry alternating with cream and chocolate. The classic recipe with an important twist, presented here without dairy products, perfect for anyone who has to deal with intolerances.
A delicious dairy-free take on a timeless classic of Italian pastry. This millefoglie pairs crisp, golden layers of puff pastry with an orange-scented pastry cream and a smooth, rich chocolate cream.
Instructions
- 1
Whisk the egg yolk with 2 tablespoons of sugar and 1 tablespoon of orange juice. Arrange the puff pastry rectangles on baking sheets lined with parchment paper. With a knife, score parallel cuts along the short side, spaced 3 cm (about 1 in) apart.
- 2
Brush with the egg yolk mixture and bake at 375°F (190°C) until the pastry sheets are well golden and crisp. Let cool.
- 3
Warm the rice milk and flavor it with the grated zest of one orange. Using a whisk, beat the eggs vigorously with the sugar, then add the sifted flour, continuing to whisk until well combined.
- 4
Grate the chocolate and place it in a large bowl.
- 5
Soak the gelatin in cold water.
- 6
Strain the milk over the egg mixture, stir, and pour everything into a saucepan. Thicken over low heat, stirring constantly with the whisk, until just short of boiling. Add the squeezed gelatin and stir until dissolved.
- 7
Pour two-fifths of the cream over the grated chocolate, mixing well until you get a smooth, homogeneous chocolate cream.
- 8
Pour the rest of the cream into another container and let both cool for about 1 hour, stirring from time to time with the whisk.
1 hr
- 9
Assemble the dessert: place one pastry sheet at the base, cover it evenly with the chocolate cream, and top with another pastry sheet. Cover with the plain pastry cream and finish with the third pastry sheet. Garnish with kiwi slices and orange segments cut free of peel and pith. Dust with powdered sugar and refrigerate.
- 10
Take it out of the refrigerator 30 minutes before serving, dusting it with more powdered sugar.
30 min
Ago's Notes
- The original recipe serves 8 to 10 people.
- Timing from the original recipe: about 40 minutes of preparation and 30 minutes of cooking, plus about 1 hour of cooling for the creams and time in the refrigerator.
- The cream is divided in two: two-fifths is mixed with the grated chocolate to make the chocolate cream, while the remaining three-fifths stays plain and is used as the pastry cream.
I love how the crisp, golden puff pastry stands up to two creams, one silky and scented with orange, the other dark and chocolatey. It is a patient, step-by-step dessert, just the way I like to cook: bake the layers, cook the cream, let everything cool and assemble with care. Compared with the classic Italian millefoglie made with a milk-based custard, this dairy-free version with rice milk feels lighter but just as indulgent, and the gentle citrus note keeps the chocolate from ever tasting heavy.
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