One of my favorite kinds of cakes is mille-feullie<3 data-blogger-escaped-br="">Sheets of puff pastry sandwiched with pastry creme.
This recipe is very easy. You can bake a pie in a toaster oven:)
-1 frozen pie sheet
Move the frozen pie crust to the fridge a day before you plan to use it.
Cut into desired sizes.
With a fork poke small holes in the crust.
Line toaster oven tray with aluminum foil.
Bake until pastry is golden brown.
Cover the pastry with another sheet of aluminum foil to prevent it from burning and bake until it swells. ( about 10-15mins)
To make mille-feullie, You can just spread pastry creme between the layers of pies. I made the creme from soy milk this time! It tastes like custard creme.
almond flour 90g (1cup)
soy milk 300g (1&1/2cup)
grated *yamaimo 90g
Maple Syrup 75g (1/4cup)
*(nigari 1/2tsp) - if you have.
corn or potato starch or arrowroot 2tbs dissolved in 3 tbs water
almond oil 60g (1/3cup) (5tbs)
vanilla extract 1/2tsp
*Yamaimo is called Japanese Yam. It is a root vegetable that is viscous in texture like okra.
*nigari is the most common tofu coagulants used. It is composed mainly of magnesium chloride and other minerals found in seawater.
You can find both nigari and yamaimo at Japanese grocery stores.
place the top 6 ingredients in blender and mix well.
move the mixture to a large skillet and brig it to a boil.
Add the cornstarch/water mixture and stir well.
Reduce heat and simmer about 10 mins.
Let it cool and put in fridge over night.
Place the mixture into the blender and mix well.
Heat oil in a microwave for about 1min and add it to the mixture. Mix well.
Add vanilla extract and blend well.