Sacher Mille-Feuille

Free

Difficulty: Low
Time: 30 min (plus resting and baking time 4h)
Quantity: 8-10 servings
Type: Millefeuille
Dietary requirements: Nut-free Cream-free Sugar-free Vegan

Ingredients

PUFF PASTRY

1 rectangle of puff pastry

apricot jam as needed

CREAM

200 g firm white tofu

100 g plant-based milk (1)

20 g maple syrup

100 g dark chocolate at 70%

50 g plant-based milk (2)

FILLING

140 g apricot jam

60 g chocolate and hazelnut spreadable cream

Powdered sugar as needed

We combine two great pastry classics, the millefeuille and the Sacher cake, to obtain a stratospheric Sacher-flavored millefeuille. First of all we flavor the puff pastry with apricot jam. We will then fill the pastry with 3 different preparations: We will make a chocolate cream using tofu, and we will also add a layer of jam and one of spreadable cream; these last two layers will give us a lot of flavor and creaminess. You have never tried a millefeuille this good, I promise you.

Method

Prepare the tofu and chocolate cream. Cut the tofu into cubes.

Blend it together with the plant-based milk (1) and maple syrup until a creamy consistency is obtained. Transfer to a jug.

In a bowl melt the chocolate in the microwave or in a bain-marie and mix with the milk (2) heated to about 60˚C, pour the milk little by little and mix with a spatula.

Pour this milk and chocolate ganache into the tofu cream and blend with an immersion blender until a homogeneous consistency is obtained. Stir the edges and bottom of the jug with a spatula from time to time to be able to blend everything well.

Pour into a container, cover with cling film directly on the surface and let rest in the fridge for at least 4 hours, preferably overnight. Transfer the jam and the spreadable cream into two piping bags and cut the tip to make a small hole.

When the tofu cream is almost ready prepare the puff pastry. Open the puff pastry roll and cut it into 3 equal parts along the long side, obtaining 3 rectangles. Place the rectangles on baking paper on 2 baking trays, brush with apricot jam.

Prick with the tines of a fork. Bake in a fan oven at about 160˚C for 15 minutes. The temperature should not be too high otherwise the spread jam would burn, so always check the pastry and remove it from the oven as soon as it is nicely golden. Let cool at room temperature for 30 minutes. Take the tofu cream from the fridge, transfer to a piping bag, cut the tip a little to fill the cake. Take a plate and begin to assemble the millefeuille. Make a strip of tofu cream on the plate to adhere the first layer of baked puff pastry so that it does not slip.

Now fill with the tofu cream, use about 200 g, make peaks on the edges of the pastry and then fill the center. The peaks should be nice and even.

Now fill with about 70 g of apricot jam and then about 30 g of chocolate and hazelnut spreadable cream. Place the second layer of puff pastry.

Then fill again with the 3 fillings in the same way. Make peaks with the tofu cream and then cover with the jam and the spreadable cream. Place the third layer of puff pastry, dust a little powdered sugar.

The cake is ready to be served. Cut the slice using a serrated knife and saw well through the pastry, do not press or the cream will come out from the sides.

Storage

Store in the refrigerator for 2-3 days.

Tips

You can choose to buy ready-made puff pastry or make it at home, click here where I teach you how to make it. It is possible to replace maple syrup with rice syrup or others. The tofu must be firm, not silken tofu. The chocolate and hazelnut spreadable cream can be purchased or made at home following this recipe. If you do not like tofu or do not want to use it you can change the type of cream and make this chocolate pastry cream (https://veganpastryclub.com/crema-pasticcera-cioccolato/). It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products