Vegan Lemon Mille-Feuille Recipe | Vegan Food & Living

Lemon Mille-Feuille

Author: OGGS®

Lemon Mille-Feuille

If you've tried mille-feuille before you know just how delicious they are. This vegan mille-feuille recipe is no exception with layers of flaky pastry, a fluffy cream filling, zesty lemon curd and a sprinkling of fresh berries.

Mille-feuille is a classic French pastry that consists of layers of thin, crisp puff pastry and cream filling and is both light, airy, flaky and delicious. Translated to English, millefeuille (pronounced meel-foy) means one thousand sheets, layers, or leaves and gets its name as it is traditionally constructed with three layers of puff pastry.

This vegan mille-feuille recipe might look complicated but it's simple to make as you can use ready-made puff pastry - just check that it's vegan first. In the UK, many pre-made puff pastries are accidentally vegan as they replace butter with oil.

Cut into this delightful patisserie and you will find zesty lemon curd and fluffy aquafaba whipped cream nestled amongst the pastry layers all finished off with a topping of fresh berries.

Total Time: Prep time: 30 minutes | Cook time: 20-25 minutes

Servings: 4

Total Time: Prep time: 30 minutes | Cook time: 20-25 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • Lemon curd:
  • 0.5 0.5 lemons, zested
  • 0.5 0.5 Tbsp cornflour
  • 25 25 ml OGGS® Aquafaba
  • 1 1 lemons (juice only)
  • 37.5 37.5 g caster sugar
  • 0.75 0.75 Tbsp margarine
  • 0.5 0.5 Tbsp dairy-free milk
  • For the pastry:
  • 0.25 0.25 pack of vegan puff pastry
  • Whipped cream:
  • 37.5 37.5 ml OGGS® Aquafaba
  • 0.125 0.125 Tbsp cream of tartar
  • 7.5 7.5 g caster sugar
  • Topping:
  • Your favourite berries
  • 0.5 0.5 Tbsp icing sugar

Method

  1. Start by finely zesting the outside of two lemons. Pop all the zest into a saucepan with the cornflour on a very low heat.
  2. Whisk up the OGGS® Aquafaba with a fork for 30 seconds in a cup/measuring jug and add it to the saucepan. To smooth out all the lumps and bumps, give it a gentle stir with a hand whisk.
  3. Add the lemon juice and sugar and bring to a medium heat. Continuously stir the zesty mixture until all the sugar has dissolved. Increase the heat ever so slightly at this point and keep stirring until it reaches a super thick consistency. This will take 7‑10 minutes of constant stirring.
  4. Once you’ve reached this thickness, add the margarine and dairy-free milk to give it a glossy and rich finish.
  5. Transfer into an old glass jar (jam jars work perfectly), making sure to sterilise it beforehand! Once the jar has cooled down, pop your lemon curd into the fridge for 1-2 hours, so it can set properly. Ten minutes before this time’s up, preheat your oven to 180°C/160°C if using a fan oven/gas mark 4.
  6. Cut your puff pastry into 12 equal rectangles They can be whatever size you like. Line a baking tray with parchment paper and lay the pastry rectangles on top. Lay another piece of parchment paper over the top of the pastry and weigh it down with a second baking sheet/tray. Pop into the oven for 20-25 minutes until golden brown and then let cool down entirely.
  7. Whilst you’re waiting for the pastry to cool down, whisk up your double cream! Using an electric whisk, whisk your OGGS® Aquafaba on a high speed. After 2 minutes, add the cream of tartar. Once the peaks become stiff, slowly add the sugar and continue mixing on a high speed. You should end up with a rich, thick creamy texture.
  8. Gently fold in 3-4 tbsp of your lemon curd (depending on how much zing you want it t
  9. Time to assemble. For each of the 4 mille-feuilles, sandwich 3 pastry triangles with lemon cream between each. Once you’re happy with your towers, top them off with another layer of cream and some fresh berries. Dust lightly with icing sugar and…voila!

Top Tip:

  1. If there’s leftover lemon curd…it’s extra yummy on toast or folded into ice cream!

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it