Easy Yogurt Mille-Feuille
Easy Yogurt Mille-Feuille
This easy, no-cook mille feuille, known as a Napoleon dessert in the US, is the French pastry-case classic without the fussiest part, and it comes together in under an hour.
Traditional mille feuille gets its filling from pastry cream, egg yolks and milk cooked slowly and whisked constantly so they don’t scramble. It’s one of the more finicky steps in French pastry, and it’s the reason most home cooks leave mille feuille to the bakery case. Yogur de lima Oolie replaces the pastry cream in one step, no cooking or tempering required.
Crisp puff pastry layers still do the work, Oolie just fills in between. Use regular puff pastry or swap in a gluten-free puff pastry, both work the same way, and Yogur con mezcla de bayas Oolie is a good flavor swap if you want a different lead.
No custard, no eggs, ready in under an hour. This is what an easy no-cook custard French dessert actually looks like.
Tamaño de la porción: 6 servings
Tiempo: 15 minutes prep + 20 minutes bake + 15 minutes chill
Storage: Best assembled and served same day; bake and cut the pastry up to a day ahead and store airtight
Comparte esta receta:
INGREDIENTES
1 sheet frozen puff pastry, thawed (regular or gluten-free)
2 cups Yogur de lima Oolie (or Oolie Berry Blend Yogurt)
3 tbsp powdered sugar, for dusting
1 cup fresh berries (optional)
Instrucciones
Step 1: Preheat oven to 400°F. Roll out the puff pastry on a lined baking sheet and prick all over with a fork to prevent excessive puffing. Regular and gluten-free puff pastry both work the same way here, so use whichever fits your kitchen.
Step 2: Bake until golden and fully puffed, about 18-20 minutes. Cool completely on a wire rack, at least 20 minutes.
Step 3: Once fully cool, cut the pastry sheet into 18 even rectangles (3 per serving) using a sharp knife.
Step 4: For each stack, spread a layer of yogurt on a pastry rectangle, top with a second rectangle, another layer of yogurt, and a final rectangle on top.
Step 5: Dust the tops with powdered sugar and finish with berries if using. Chill for 15 minutes to let the layers set slightly before slicing and serving.
Declaración de alérgenos:
Los alérgenos dependen de la marca de los productos que compre; ¡revise cuidadosamente los paquetes de los ingredientes que compre!
Alérgenos inherentes: Egg (in Oolie); Gluten (puff pastry — use a certified gluten-free puff pastry to make this gluten-free); Dairy
Producto destacado
YOGUR DE MEZCLA DE BAYAS
Yogur a base de huevo, rico en proteínas (11 g), con mezcla de frutos rojos.
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