Millefeuilles - Vegan recipe

Thanks again for attending my workshop on vegan Millefeuilles at Daheim Manufaktur.

Below, you'll find the recipes, the utensils and the techniques used during the workshop. That's now your time to try and bake some beautiful Millefeuilles in your own kitchen!

We all know that feedback is a gift so I would really appreciate if you take the time to answer three short questions as well as post a review on my facebook page.

Something's missing on that page or you have questions? Just let me know. You can also check the next workshops or have a look at my in-home baking classes.


For 2-3 persons

Flaky Pastry

Vanilla "Patissière" Cream

  • 300 g milk, preferably oatly or soja, but any plant milk works

  • 30 g cornstarch

  • 30-50 g sugar (depending on your taste)

  • 5-8 g vanilla sugar (depending on your taste)


  • 300 g caster sugar

  • 100 g water

  • optional: 30 g glucose

  • Chocolate


Flaky Pastry

Vanilla Patissière Cream

If you're interested in piping more often, it's money-wise better to buy a set of tips + re-usable bag like this one, or this one.

White "Fondant Patissier"

  • 1 saucepan

  • 1 thermometer

  • 1 electric whisk or stand mixer

  • 1 spatula

  • 1 piping bag

  • 1 pointy knife


How to do the "tempera" for the flaky pastry

  1. Arrange the flour in the shape of a fountain on your workbench and add the salt and most of the water.

  2. Gather the flour with your fingers by drawing it into the water, until all the flour is well incorporated. If needed, add water. The dough needs to have the consistency of a chewing-gum.

  3. Give it the shape of a ball. The dough ball should be quite compact.

  4. Score the top of the ball with a cross and wrap the dough ball in a plastic film. The tempera (détrempe) is now ready.

  5. Refrigerate for at least 30 minutes before using.

Shape the butter

  1. Take a baking paper sheet and fold it into a square.

  2. Put the butter inside the square paper and fold it in.

  3. With your rolling pin, smash it until flexible.

  4. Make sure it’s the same thickness everywhere and it fills the corners completely.

  5. Let set inside while you take care of the tempera.

  6. Both the tempera and the dough need to have the same consistency.

Enclose the butter

  1. Flour your kitchen worktop and place the tempera in front of you.

  2. Roll out the ball with a rolling pin, maintaining its square shape.

  3. Put the butter and fold it in. Make sure it touches the borders and that no empty space remains once folded. (see image below).

  4. Brush off the flour excess every time.

  5. Now that the butter is completely enclosed, bash the square with a rolling pin, in order to stick the butter to the dough. Make sure the square shape is maintained.

  6. Put in the fridge to cool down before doing the folds. Be careful to not cool it down too much, the butter needs to stay "plastic".

Rolling and folding the flaky pastry

  1. The folding now: this process will be repeated 4 times (or 3 only if you're a beginner) because we’ll need “6 turns”; every fold equals 1,5 turns. If the weather is too warm, place your pastry in the fridge between each fold.

  2. Roll out the square lengthwise until the dough is approximately 0,8 cm thick. Make sure to keep its rectangle format. Flour enough to avoid the dough sticking to your workbench.

  3. Fold the dough into three parts (this is called a “double fold” and is equal to 1,5 turns). Make sure the edges are sealed and regular.

  4. Give the dough a quarter-turn anti-clockwise (see drawing below for some help). You did your fold! Do it again from 2) for 2 to 3 times.

  5. Wrap the dough in plastic film and refrigerate for at least 30 minutes before use.

  6. Roll out the flaky pastry to a thickness of 3 mm on a baking tray. Prick pastry all over with fork (or the stipproller). Cut the side of the pastry to have clean hedges and help the layers to develop evenly.

  7. Put a baking sheet on top and add another baking tray to avoid the dough to develop too much.

  8. Bake at 180°C for about 30/40 min. The flaky pastry is baked when the top is golden. Make sure the bottom is also golden by gently lifting it with a tool.

How to do the Vanilla Patissière Cream

  1. Put the milk and the sugar in a saucepan and the starch and the vanilla in a bowl

  2. Bring the milk to a light boil.

  3. Pour part of the milk onto the starch and mix with a whisk to avoid lumps.

  4. Transfer the preparation into the saucepan on medium heat. Stir constantly with a whisk and make sure the cream does not stick to the bottom of the pan.

  5. The crème pâtissière is ready when it has a thick consistency.

  6. Transfer into a cold receptacle.

  7. To prevent the formation of a crust, place some cling film in direct contact with the surface of the cream.

  8. Set aside in a fridge until ready to use.

  9. If too stiff when you want to use, whisk it.

How to do the white "fondant"?

  1. Put the sugar, the glucose and the water into a saucepan.

  2. Cook the sugar and water until it reaches 121°C.

  3. Directly pour in a cold bowl. Let it cool until approx. 75°C.

  4. Whip it until it get the right white consistency.

  5. Store in a cool dry place.

Build the Millefeuilles

  1. First, do the layers from your flaky pastry by cutting lengthwise 3 identical rectangles.

  2. Pipe the cream on the first flaky pastry rectangle. Put the second rectangle on it, pressing gently to adhere it to the cream below. Pipe the cream on the second layer and press the third layer on top.

  3. Spread the cream excess over the sides.

  4. Now that it's build, you can decorate with fondant.

  5. Place the white fondant in a saucepan.

  6. Bring to the ideal use temperature of 37°C. If too thick, add a bit of water.

  7. Meantime, melt your chocolate in the microwave or with a steam bath.

  8. Prepare all your tools: the piping bag with the melted chocolate, the spatula and the knife.

  9. Pour the fondant icing from one side to the other and spread carefully with the spatula. Don't worry if some of the icing drips over the edges.

  10. Working quickly before the icing sets, drizzle the chocolate across the icing in evenly-spaced, parallel lines. Again, don't worry if some of the chocolate drips over the edges.

  11. With the tip of the knife, lightly drag it through the lines of chocolate spaced evenly from one side of the pastry to the other first in one direction, and then in the opposite direction to make a chevron pattern. This creates the classic decorative pattern of a Millefeuilles.

  12. With the knife, delicately remove the sugar and chocolate from the sides once the Fondant dried.

  13. If needed, with a long, sharp knife, cut ½ cm off the edges of the pastry all around to make a neat, evenly proportioned rectangle.

And you're done!

You can experience with patterns and taste to get a Millefeuilles a bit less French and a bit more... you ;)

If you want to cut corners, you can also buy Blätterteig from the supermarket.

Don't hesitate to ask me questions and to tag me on the pictures of your creations on instagram and facebook.

© Copyright 2018  Lise Le Petit | Impressum | AGB

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