Gluten-Free Millefeuille

Indulge in the delicate layers of this decadent **Gluten-Free Millefeuille**, a stunning dessert that’s as beautiful as it is delicious. Designed for those with gluten sensitivities, this recipe features crispy, golden gluten-free puff pastry sheets stacked with velvety vanilla pastry cream made from whole milk, egg yolks, and a hint of fragrant vanilla bean. Topped with a glossy powdered sugar icing and an artful chocolate feathering design, this classic French pastry is transformed into a gluten-free masterpiece. Perfect for special occasions or as a show-stopping treat, this millefeuille combines elegance with indulgence, offering a dessert that’s sure to impress.

Nutriscore Rating: 51/100

Prep Time:60 mins

Cook Time:40 mins

Total Time:100 mins

Servings: 8

Ingredients

• 3 sheets Gluten-free puff pastry sheets
• 500 ml Whole milk
• 1 pod Vanilla bean
• 4 large Egg yolks
• 100 g Granulated sugar
• 40 g Cornstarch
• 50 g Unsalted butter
• 150 g Powdered sugar
• 2 tbsp Hot water
• 20 g Dark chocolate

Directions

Step 1

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 2

Place the gluten-free puff pastry sheets on the baking sheet. Prick all over with a fork to prevent excessive puffing during baking.

Step 3

Cover the pastry with another layer of parchment paper and place a second baking sheet on top to weigh it down. Bake for 15-20 minutes or until golden brown and crisp.

Step 4

Remove from the oven and let the pastry cool completely on a wire rack.

Step 5

For the pastry cream, heat the milk and split vanilla bean in a medium saucepan over medium heat until just boiling. Remove from heat and let sit for 10 minutes to infuse.

Step 6

In a separate bowl, whisk egg yolks with granulated sugar until pale and thick. Add cornstarch and whisk until smooth.

Step 7

Gradually add the hot milk to the egg mixture, whisking constantly to prevent curdling.

Step 8

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and gently boiling. Remove from heat and stir in the butter until melted and smooth.

Step 9

Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled.

Step 10

For the icing, mix the powdered sugar with hot water in a bowl until smooth and thick. In a separate bowl, melt the chocolate and set aside.

Step 11

Cut each puff pastry sheet into equal rectangles. You will need three layers for each serving, so adjust accordingly based on the number of servings.

Step 12

Place one pastry layer on a plate and spread an even layer of pastry cream over it. Repeat with another layer of pastry and cream, then top with the last layer of pastry.

Step 13

Spread a thin layer of icing over the top layer. Drizzle lines of melted chocolate across the icing, and then run a toothpick through the lines to create a feathered pattern.

Step 14

Repeat this process for the remaining sets of pastry layers.

Step 15

Refrigerate for at least 30 minutes to set the fillings and glaze before serving.

Nutrition Facts

Serving size	1128.2 grams (1128.2g)

Amount per serving	% Daily Value*
Calories	2740

Total Fat 121.30g	156%
Saturated Fat 59.50g	298%
Polyunsaturated Fat 0.60g
Cholesterol 912mg	304%
Sodium 698mg	30%
Total Carbohydrate 385.20g	140%
Dietary Fiber 4.80g	17%
Total Sugars 285.40g
Protein 37.00g	74%

Vitamin D 300IU	1501%
Calcium 771mg	59%
Iron 6mg	33%
Potassium 1111mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.3%

Protein: 5.3%

Carbs: 55.4%