Vegan Millefeuille

vegeterian chef sweet
INGREDIENTS
  • 1 lt. Almond drink no sugar
  • 200 gr. sugar
  • 90 gr. cornstarch
  • 3 vanillins
  • Powdered sugar
  • 450 gr. fasting (vegan) puff pastry
PRODUCT
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Almond drink no sugar
Almond drink no sugar
METHOD
  1. Place a sheet of parchment paper on a baking tray and sprinkle with powdered sugar. Place the puff pastry and dust again with powdered sugar.
  2. Cover with parchment paper and a baking tray and bake in a preheated oven at 190o for about 20 minutes.
  3. Add the sugar and the 650 ml Almond drink no sugar in a pot until they boil.
  4. Meanwhile, in a bowl add 350 ml Almond drink no sugar, the cornstarch, the vanillins, and mix.
  5. Once the mixture in the pot starts to boil, add the cornstarch mixture, and stir until it thickens.
  6. Cut the puff pastry in half, place one sheet in a springform pan, spread the cream over, and cover with the second sheet.
  7. Refrigerate for at least 3 hours.
  8. Sprinkle with powdered sugar and cut into pieces.
RELATED RECIPES
1
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2
Vegan au gratin with potatoes and broccoli
Vegan au gratin with potatoes and broccoli