I’ve wanted to make this dessert for SO long and for one reason or another I didn’t. I’ve always been intrigued by it and wanted to give it my own spin! This apple millefeuille is 100% the type of dessert that I love. It’s made with thin layers of apples and sugar that are then baked and served with vanilla custard.
This apple millefeuille is naturally gluten-free because there’s no dough involved here. As a matter of fact, you can also turn it into a vegan dessert. To do this, you only need to replace the milk in the custard with vegetable milk and add more cornstarch to sub for the egg yolks.
The thickness of the apple is essential in this apple millefeuille. If should be around 1mm thick (0.03in). For this, it’s best to use a mandolin because it’s hard to make such thin and even cuts with a knife. Just be careful with your hands because mandolins tend to be extremely sharp. If you like apple desserts like me, I recommend that you check out my cinnamon apple galette.
Another step you need to be careful with his the cooking of the vanilla custard. A custard is a milk-based sauce that has more consistency than an Anglaise sauce but less than a crème patissière. The result is extremely creamy and delicious. However, since it has egg yolks in it, there’s the chance that you could split it. That’s why you need to be extra careful. Don’t let it break into a bowl and remove it from the heat and pot as soon as it thickens. In this way, you will stop the cooking process. If you keep it in the pot you cooked it in, the residual heat will continue to cook it and it could split.
The photos you see here are from my second attempt at this dessert. The first time I made it I added too little cornstarch and when I unmoulded it, the shape wasn’t as nice and the juice was really liquidy. With this amount of cornstarch, though, the juice is much more saucy, like a syrup, and the shape stays nice when unmoulded. If a few slices of apple stay stuck to the mould, don’t worry. Just remove them from the mould and place them on your millefeuille.
Apple Millefeuille with Vanilla Custard (gluten-free)
Ingredients
For the caramel
- 150 g granulated sugar
For the apple millefeuille
- 2 kg apples Fuji, Royal Gala or Pink Lady
- 150 g granulated sugar
- 1 tsp salt
- 1 tbsp cornstarch
For the vanilla custard
- 4 egg yolks
- 2 tbsp cornstarch
- 600 ml milk whole / skimmed / lactose free or vegetable
- 50 g granulated sugar
- 1/4 tsp salt
- 2 tsp vanilla bean paste or 1 vanilla pod: open it lengthwise, remove the seeds and add them along with the pod to the pot to flavour the milk. Alternatively, use 1 tsp of vanilla extract or essence.
Instructions
For the caramel
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Place your 22x11cm / 8.6×4.3in in a preheated oven at 100°C / 210°. This will give you more time as you cover the inside with the caramel.
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Spread a thin layer of sugar on the base of a pan over medium heat. As it starts to melt, add more sugar to those melted spots. Repeat this until you have used all the sugar in the recipe.
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Grab the pan's handle and tilt the pan to one side and the other to help the caramel melt and get mixed. Do not use a utensil to mix or the caramel will crystalize. If it becomes too dark or smoke starts to come out of it, it means the heat is too hot. *TIP* Many people tell me that their caramel is always really dark. If it's your first time making the caramel, it's best to use a light-coloured pan so you can clearly see the evolution in the colour of the caramel.
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Once melted, pour the caramel into the mould and rotate it to cover both the base and sides. Be careful, your mould is hot!
For the apple millefeuille
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Peel and slice the apples using a mandolin. The slices should be 1mm / 0.03in thick. Start on one side until just before you reach the seeds. Then rotate the apple to slice the other side and so on. Only slice half the apples at first and then slice more as you need them to fill the mould. You don't want to be left with extra sliced apples.
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Mix the sugar, salt and cornstarch.
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Start by placing the apples on the base and make them come up the sides as well. You can see the video lines above for further reference.
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In between each layer of apples, sprinkle the mix of sugar, cornstarch and salt. Repeat this until your mould is full.
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Every 4 layers press down on the apples with your hands so they are nice and tight.
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Cook in a preheated oven at 180°C / 350°F for 1 hour. Make sure to place the mould on a baking sheet because it tends to drip a bit and if it falls on the base of your oven, it will burn and smoke.
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Remove it from the oven and unmould when it's warm. First, separate the apples from the sides with a knife os thin spatula. Place the dish you'll be serving it in on top and flip it.
For the vanilla custard
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Whisk together the egg yolks and cornstarch.
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Place the milk, vanilla bean paste, sugar and salt in a pot and heat it until it steams. Stir the whole time.
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Add a bit of milk to the egg yolk mix and whisk quickly. Then add the rest of the milk and whisk it in as well.
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Return the milk to the pot and cook over medium-low heat until it thickens. Do not let it break into a boil or it could split.
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As soon as the custard has thickened, remove it from the heat and transfer to a clean bowl to stop the cooking process.
Wow, this looks great! I have a few questions… should this be left at room temp until served or kept in the fridge? Should it be left in the mold until it’s ready to be served? How long in advance can this be made? Thank you!
Hi Jennifer! You can keep it at room temperature or keep it in the fridge for up to 5 days. Ideally though don¡t serve it beyond day 2 because it tends to dry out a bit. If you’re serving it cold you can warm up the custard for a nice temperature contrast <3