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An easy and quick recipe for vegan Napoleon/mille feuille with puff pastry, coconut whip and fresh blackberries.

Berry Mille-feuille / Napoleon

  • Author: Posh Little Designs
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Baking
  • Method: Mille-feuille
  • Cuisine: French
  • Diet: Vegan

Description

Golden, crisp, flaky puff pastry layered with creamy coconut whip, fresh blackberries and blackberry sauce make up this modern spin of the classic.


Ingredients

Scale

FOR THE MILLE-FEUILLE

1 box of vegan puff pastry (each sheet cut into 6 squares)

fresh blackberries rinsed

edible flowers

FOR THE COCONUT WHIP:

1 can of full fat organic coconut milk chilled

12 TBSP organic sugar

1 tsp vanilla

FOR THE BLACKBERRY JAM:

1.5 cups blackberries

2 tbsp lemon juice

2 tbsp sugar

1 tsp vanilla

1/8 tsp pectin


Instructions

FOR THE MILLE-FEUILLE

  1.  Unfold the pastry (while still cold) and gently roll it out on parchment until it’s a flat and even rectangle.
  2. Cut the pastry into 3 equal parts lengthwise and then once through the middle to create 6 even squares.
  3. Transfer cut pieces of pastry to a parchment lined baking sheet, leaving space in-between each.
  4. Puncture the pastry with a fork and then dust with icing sugar.
  5. Place another piece of parchment on top of the pastry, followed by a second sheet pan. This will keep the pastry from rising too much while baking.
  6. Bake at 400 degrees for 20-25 minutes or until golden. 
  7. Repeat steps for remaining sheet of pastry and cool.

FOR THE COCONUT WHIP:

  1.  Simply chill a can of full fat coconut milk in the fridge overnight or for 2 hours at least.
  2. Transfer the solid portion of the chilled coconut cream into the bowl of a stand mixer.
  3. Pour in sugar and vanilla.
  4. Whisk on medium high until a thickened whip consistency.
  5. Transfer coconut whip to the fridge or freezer until ready to assemble the Napoleon.
  6. Spoon coconut whip into a piping bag fitted with a coupler when ready to assemble.

FOR THE BLACKBERRY JAM:

  1. Heat berries with fresh lemon juice in a pot on medium, until the berries begin to bubble and break down.
  2. Mash the berries, then stir in the sugar and pectin, stirring occasionally until jam-like consistency.
  3. Push berry jam through a sieve to catch the seeds. Transfer strained jam to fridge until chilled.

ASSEMBLING THE MILLE FEUILLE/NAPOLEON

  1. Pipe dollops of coconut whip onto the top of the first square of puff pastry.
  2. Top coconut whip with chilled berry jam, fresh berries and one more dollop of coconut whip.
  3. Place second square of pastry on top of the berries and coconut whip.
  4. Dust with icing sugar and garnish with coconut whip, berries and edible blooms.
  5. Repeat steps for all pastry and serve immediately.

Notes

This recipe can easily be adapted to include your favorite fruit or whipped cream. 

Keywords: puff pastry, mille-feuille, how to make a Napoleon, fresh fruit Napoleon, vegan coconut whip, dairy free desserts, vegan desserts, French pastry, summer desserts, blackberries