VEGAN MILLEFEUILLE

Identity Card of the Recipe

Ingrediants

For the millefeuille

3 tablespoons of corn oil
200 g of red fruits
60 g of cornstarch
Untreated lemon juice and zest
1 sachet of saffron
Whole product: 70 + 50 g of cane sugar
500 ml of soy milk
Homemade vegetable product: 200 g of mascarpone
100 g of phyllo dough

To decorate (optional)

20 g of bitter cocoa

Materials Needed

Baking tray
Knife or pasta cutter wheel
Brush
Small saucepan
Whip
Sieve
Bowl
Sac à poche

Preparation

Please note
To prepare the vegan millefeuille we used phyllo dough, a special base for cakes based on water and rice flour. Its crunchiness recalls that of classic puff pastry.

Roll out the phyllo dough on a flat surface, gently separating the sheets.
Cut the phyllo dough sheets into 15 squares or rectangles and brush the surface with corn oil. Then sprinkle with whole cane sugar.
Arrange the squares of dough on a baking sheet lined with greaseproof paper and bake at 200 ° C for 10 minutes or until golden brown.
In the meantime, prepare the vegetable mascarpone following THIS RECIPE.

Alternative to vegetable mascarpone
In place of vegetable mascarpone, you can use vegetable ricotta, vegetable cream or a simple soy yogurt.

Prepare the vegan custard. Wash a lemon and remove a part of the zest, avoiding the white, bitter part. Pour the soy milk into a saucepan and add the corn starch to rain. Mix with a whisk and flavor with the lemon zest: bring almost to a boil. Add the brown sugar and a pinch of turmeric or saffron, which will give a nice yellow color to the cream. As soon as the vegetable milk starts to simmer, remove the lemon zest. Squeeze the lemon juice, filter it and add it directly to the cream. Mix well, cover with a sheet of cling film in direct contact (to prevent the formation of a crust on the cream).
When cold, mix the vegetable custard with the vegetable mascarpone.
Spread the cream on a pastry bag. Fill a square of phyllo dough with sprigs of cream and some red fruit. Cover with another stuffed disk and finish with the phyllo dough.
So prepare 5 mini-yarrow. Sprinkle the surface with a little cocoa and serve immediately.

Alice's comment - PersonalCooker

For an impeccable presentation, I recommend filling the rice sheets at the moment, to prevent them from losing their crunchiness. Alternatively, you can freeze the single portions: you just have to remember to remove them from the freezer 2 hours before eating them. You can then serve them with powdered cane sugar or with bitter cocoa.