Vegan Millefeuille With a Fall Twist

This vegan millefeuille recipe features autumnal ingredients, including apples, a creamy vanilla custard filling, and cinnamon.
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BRB — gone apple picking! On this episode of EATKINDLY With Me, plant-based chef Nathan-Josias and his girlfriend, model Vanessa Ludwig, whip up a decadent vegan millefeuille.

“Today, we’re going to do some apple picking,” he says. “And we’re going to make a French dessert that’s very special to me, millefeuille.”

The duo head to a local orchard to pick their apples. In addition to scoring some seasonal fruit, Nathan-Josias says he enjoys picking fresh produce because he feels better connected to the Earth. “You get back connected to your food. You can see here, this little spider that’s hiding in the apple. You can see the life that’s related to food,” he says.

He also notes the sustainable impact of buying locally sourced fruits and vegetables. “What I really like about apple picking, or any fruit or vegetable picking, is it’s local,” he adds. “So you reduce enormously the ecological impact that you have.”

Vegan apple Millefeuille
The vegan millefeuille recipe features fresh, autumnal ingredients. | Nathan-Josias for LIVEKINDLY

How to make vegan millefeuille

“Apple picking was fun, but I can’t wait to make the cake,” says Vanessa. So, with their apples in hand, the pair head home to make their vegan millefeuille. The French dessert, which means “one thousand layers” in English, features several thin layers of puff pastry. The layers are filled with creamy fillings like custard, fruit, and whipped cream. 

“Usually, it’s made with chocolate and a vanilla custard,” explains Nathan-Josias. “But it’s usually full of dairy products. We’re going to make a vegan one with the apples we have.”

Once the apples are sliced, the duo make homemade caramel using vegan butter, sugar, and a pinch of salt. Then, they whip up a vanilla custard using plant-based milk, sugar, vanilla extract, and cornstarch to thicken the mixture. “So, this is the last step: We have store-bought puff pastry,” Nathan-Josias says. 

So, how does it taste? “They’re really, really soft and taste amazing. It tastes like candy. I love the cinnamon on top,” says Vanessa. “Apple and cinnamon is the best combination you can have,” adds Nathan-Josias.

Apple millefeuille

By LIVEKINDLY

Vegan

Ingredients

  • Store-bought puff pastry
  • 200 ml plant milk
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 tablespoons cane sugar
  • 3 tablespoons coconut oil
  • 4 apples
  • 2 tablespoons cane sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon powdered sugar

Preparation

  1. 1
    Peel the apples, cut them into quarters, and remove the cores. Cut each quarter into half-inch slices.
  2. 2
    In a pot, melt vegan butter on medium heat along with sugar and salt. Add in the apples and let them caramelize.
  3. 3
    In a pot, add vegan milk, vanilla extract, sugar, and cornstarch. Whisk together on medium heat until the mixture thickens. Remove from heat and add coconut oil. Pour the vanilla custard into a bowl and cover with plastic wrap and place in the fridge.
  4. 4
    Roll out the puff pastry and spread flour on top. Roll the dough from one side to the other to thin out the dough. Brush a thin layer of plant milk on top. Place the dough into the oven until brown.
  5. 5
    Using a hand blender, blend the thickened vanilla custard. Pour into an icing pastry bag.
  6. 6
    Remove the puff pastry from the oven. Using a round dough mold, cut the dough into three even circles.
  7. 7
    Start with a layer of puff pastry. Add the cream and apple slices. Add another layer of puff pastry and cream. Cover with puff pastry, cream, apple slices, and powdered sugar. Enjoy!