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Smoked Vanilla, Bourbon, Blackberry, and Plum Mille-Feuille

Smoked Vanilla, Bourbon, Blackberry, and Plum Mille-Feuille Delight

Experience the autumnal fusion of smoked vanilla, bourbon, blackberry, and plum in this elegant mille-feuille.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramelized Puff Pastry
  • 1 package Caramelized Puff Pastry Use store-bought for convenience.
For the Smoked Vanilla Creme Mousseline
  • 2 cups Whole Milk Almond or oat milk as alternatives.
  • 4 Egg Yolks Flax eggs for vegan option.
  • 1/2 cup Granulated Sugar Coconut sugar for lower glycemic impact.
  • 3 tablespoons Cornstarch Arrowroot powder can be used.
  • 1/2 cup Unsalted Butter Use dairy-free butter for vegan option.
  • 2 teaspoons Vanilla Bean Paste Vanilla extract can substitute.
For the Bourbon Blackberry Plum Compote
  • 1 cup Blackberries Any seasonal berries can be used.
  • 2 pieces Plum Chopped.
  • 1/2 cup Bourbon Vanilla extract as non-alcoholic alternative.
  • 1 tablespoon Cinnamon Can be omitted.
  • 1 teaspoon Cardamom Can be omitted.
For the Whipped Cream Topping
  • 1 cup Heavy Cream Coconut cream for a dairy-free option.
  • 2 tablespoons Confectioners’ Sugar Adjust to taste.
  • 1 teaspoon Vanilla Use same vanilla extract or paste.

Equipment

  • Oven
  • Saucepan
  • mixing bowl
  • Hand mixer
  • Baking Sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (or 400°F for convection baking). Prepare baking sheets with parchment paper.
  2. Roll out puff pastry to 1/8 inch thick, cut into rectangles of 3 by 5 inches, place on baking sheet, cover with parchment and second sheet, then bake for 15–20 minutes until golden brown.
  3. Heat 2 cups of whole milk in a saucepan over medium heat. Whisk together egg yolks, sugar, and cornstarch in a bowl. Gradually add to saucepan, stirring until thickened, then fold in unsalted butter and cool completely.
  4. In a medium saucepan, combine blackberries and chopped plums with water. Cook for 5–7 minutes until softened, add cornstarch mixture, bourbon, and spices, blend until smooth.
  5. In a bowl, combine heavy cream, confectioners’ sugar, and vanilla. Whip until stiff peaks form.
  6. Layer puff pastry with creme mousseline and bourbon blackberry plum compote on a platter, repeating layers. Chill for 30 minutes, top with whipped cream.
  7. Garnish with blackberries or mint. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 48gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 22gVitamin A: 500IUVitamin C: 10mgCalcium: 120mgIron: 1mg

Notes

Ensure butter is at room temperature and chill puff pastry before baking for best results. Avoid assembling until ready to serve for optimal texture.

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