Sugar-free Millefeuille

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Sugar-free Millefeuille
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
1644
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie1,644 kcal(78 %)
Protein37.1 g(38 %)
Fat98.17 g(85 %)
Carbohydrates151.18 g(101 %)
Sugar added0 g(0 %)
Roughage3.55 g(12 %)
Vitamin A508.3 mg(63,538 %)
Vitamin D0.38 μg(2 %)
Vitamin E2.69 mg(22 %)
Vitamin B₁0.96 mg(96 %)
Vitamin B₂1.32 mg(120 %)
Niacin16.31 mg(136 %)
Vitamin B₆0.24 mg(17 %)
Folate220.14 μg(73 %)
Pantothenic acid1.55 mg(26 %)
Biotin19.79 μg(44 %)
Vitamin B₁₂1.04 μg(35 %)
Vitamin C14.32 mg(15 %)
Potassium361.46 mg(9 %)
Calcium305.2 mg(31 %)
Magnesium68.92 mg(23 %)
Iron8.1 mg(54 %)
Iodine51.13 μg(26 %)
Zinc2.81 mg(35 %)
Saturated fatty acids35.22 g
Cholesterol485.02 mg

Ingredients

for
3
Ingredients
2 cups 2% milk
1 teaspoon vanilla extract
½ cup all-purpose flour
cup xylitol
1 pinch salt
6 egg yolks
18 ounces Puff pastry
For the raspberry coulis
1.333 cups Raspberries
1 tablespoon xylitol
To decorate
Raspberries
How healthy are the main ingredients?
RaspberrysaltRaspberry

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.