Vegan Mille-Feuille with Pistachio Cream

Vegan Mille-Feuille with Pistachio Cream

Vegan Mille-Feuille with Pistachio Cream Recipe and instructional step by step video to bake at home this amazing dessert. Easy to make and delicious.

Vegan Mille-Feuille with pistachio cream

  • 150 gr Pistachio
  • 100 gr Granulated Sugar*
  • 400 ml Plant-Based  Milk ( we used soy)
  • 20 gr Potato starch (approx. 2 tbsp)
  • 50 gr Vegan Butter (50% fat or higher)
  • Xanthan gum ¼ tsp
  • Vanilla pod ½ or 1 tsp vanilla extract

*Note you can choose the sugar you prefer, if you want to use a different one, we suggest you to add it last to the ingredients and adjust the quantity to your personal taste. 

Try to select one that is neutral taste with mild aroma, so it won’t cover the pistachio and vanilla flavour.

Vegan Mille-Feuille with pistachio cream

  • 1 Rectangular Puff pastry roll of 25 X 32 cm / 17 X 22 inches. If you are using home-made or a block of puff pastry it needs to be rolled to 3mm thick.

All the ingredients are for 6 Portions

To Garnish

25 gr Vegan White Chocolate

Pistachio Cream

Pistachio Cream Preparation

To prepare the pistachio cream you need a high-speed blender or food processor.

Add all your ingredients into the Blender jar, shake it well to don’t have any sugar of starch deposit to the bottom. Blend until smooth.

Stop the blender, shake again well, and keep blending until there are not particles. This will make smoother your cream and it will be possible to create the decoration you prefer using any piping nozzles. 

Once you are happy with the cream consistency stop the blender and pour the cream into a heavy saucepan.

Put the pan on a medium heat and start whisking. It is important you keep whisking and pay attention to the side of the pan, as if you leave the heat too high or don’t move it enough, the cream will stick to the bottom of your pan.

You will notice the cream consistency changing fast, becoming denser. At this point the cream is close to boiling point, reach boiling while whisking and remove from the heat.

Pour the cream into a medium size bowl and cover with cling film. Let cool at room temperature first.

Once the bowl is cool to touch, leave the cream in the fridge for 4-6 hours.

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*Note: If you prefer a stronger pistachio taste you can start by slightly toasting the pistachios. Simply preheat the oven to 150ºC / 300ºF. 

Use a wide baking tray and cover with parchment paper. Lay the pistachios on the tray, leave some space between each one. Once the oven is at temperature, roast for 10 minutes. We want to mild toast the pistachio, so don’t use the grill function. 

Once the pistachios are toasted let them cool and continue with your cream preparation as above.


You can keep the pistachio cream for 3-4 days in an airtight container or cover in cling film if you are not using it on the same day. For the best result we suggest you preparing it the day before you decide to make the Mille-Feuille.

Preheat the oven at 175 ºC / 350 ºF.

In the video we are using ready rolled puff pastry 3mm thick. If you are using it, you just need to flatten it out, making sure it is straight and does not have curves or wrinkles.

 We will be uploading soon the recipe for a vegan puff pastry, so you will be able to prepare one from scratch at home. Puff pastry is one of the foundational elements in pastry and can be used in many different preparations.

If you are using a puff pastry block roll it to 3mm thick with a rolling pin. Make sure that the dough is even by turning it multiple times while rolling. You can help yourself using two parchment paper to avoid breaking the dough while flipping it over from one side to the other. Roll the puff pastry dough into a rectangle (or into a square, you can always cut it once baked in the shape you prefer)

Once you have a rectangle 25 x 32 cm / 17 x 22 inch put it with parchment paper on a baking tray.

Use a fork to poke a few holes in the dough (if you don’t do this it will raise too high creating a dome).

Sprinkle some granulated sugar on the surface.

Bake in a static oven at 175 ºC / 350 ºF for approximately 20 minutes. The temperature may vary based on the puff pastry dough you are using. As a general rule you need to bake it approximately half the time that is written on the package. Read on the package as they normal give you instruction on some stuffed preparation that required more baking time.

While baking, the puff pastry will expand and raise first and then it will bake giving light golden colour on top. Remove from the oven at this point.

Let the puff pastry cool. Cut the rectangle into three sections. Think about your final dish, you can give the shape you prefer to your mille-feuille. just keep in mind that you need to have three layers of the same shape.

Note: We cut three rectangles of the same size for our vegan mille-feuille with pistachio cream. If you are plating single slices you can leave some extra puff pastry to further decorate your dessert. Simple piping some cream in a side of your dish and inserting a small triangle in the middle and some grated white chocolate. 

Vegan Mille-Feuille

Preparation of the layers

Start your Mille-Feuille with one puff pastry layer.

Using a piping bag, pipe the pistachio cream on the puff pastry. Don’t pipe the cream to close to the edges, as with the weight of the next layers, it may relax and comes out from the sides.

If you want to recreate the decoration we make in the video, use a piping bag with a nozzle n. 125. Hold your piping bag with an angle of 45º and pipe drawing a continuous S.

You need to alternate one layer of puff pastry to one layer of pistachio cream. At the end you will have three puff pastry layers and two inner pistachio cream layers. 

Decorate the top puff pastry layer with the remaining pistachio cream and some chopped white chocolate.

You are ready to serve you Vegan Mille-Feuille. 

We hope you enjoy our version of this classic dessert. Let us know what you think about it and if you like it share it. Subscribe to the newsletter to don’t loose any new articles.

Let’s change the world today one dessert at the time.

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