Sugar-free Millefeuille
(1 vote)
(1 vote)
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Ingredients
for
3
- Ingredients
- 2 cups 2% milk
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ⅔ cup xylitol
- 1 pinch salt
- 6 egg yolks
- 18 ozs Puff pastry
- For the raspberry coulis
- 1.333 cups Raspberries
- 1 Tbsp xylitol
- To decorate
- Raspberries
Preparation steps
1.
Heat the milk and vanilla in a pan until small bubbles form. Remove from the heat and set aside to cool until lukewarm.
2.
Whisk together the flour, xylitol, salt and egg yolks in a bowl. Gradually whisk in the warm milk.
3.
Return to the pan and simmer over a low heat until the custard thickens, stirring constantly. Put into a bowl, and allow to cool, stirring from time to time. Cover with cling film and chill for at least 1 hour.
4.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.
5.
Roll out the puff pastry about 5mm|1/4" thick. Cut into 9 rectangles, 12cm x 8cm|4 1/2" x 3 1/4" and place on the baking tray. Prick the pastry all over with a fork.
6.
Bake for 15 minutes until golden. Cool the pastry pieces on a wire rack.
7.
Spread a layer of vanilla cream on 3 pastry rectangles. Put another pastry rectangle on top, spread with vanilla cream and top with the remaining pastry slices.
8.
For the raspberry coulis: place the raspberries and xylitol in a pan and cook over a medium heat for a few minutes, stirring until the fruit collapses.
9.
Push through a sieve into a bowl and cool for 10 minutes, then chill until needed.
10.
Serve with raspberry coulis and raspberries.
