Vermicelli Mille Feuille with Pear Puree and Cashew Cream (Diary, Gluten and Refined Sugar free)


So I’ve had this idea in mind for a while, deliberating over flavour combinations and the best way to make a gluten/dairy free creme patissiere.

I love a proper Mille Feuille, with sweet vanilla custard in between layers of puff pastry, but alas, there is nothing gluten or sugar free about them!

So I substituted the puff pastry with baked Rice Vermicelli (angel hair pasta) nests, and the Creme Patissiere with cashew cream. Paired with raspberries, pear puree and a raspberry coulis, they went down a treat!


I guess they should be called ‘a thousand strands’ rather than Mille Feuille (a thousand leaves, with reference to the puff pastry) and had I a better mastery of french I might know how to say that!!

I accept that they look pretty hilarious! But they are a dessert so a little fun doesn’t go amiss!


The Cashew cream is very easy to make with a little preparation, and goes well with all sorts of dessert where you want to substitute cream. You could use icecream in place of the cashew cream too.

I wanted a thick whipped cream texture but you can use a non dairy milk like almond milk to get a cream with a thinner consistency.


Vermichelli Mille Feuille with Pear Puree and Cashew Cream (Diary, Gluten and Sugar free)


For the Cashew Cream:

  • 200g cashews
  • 2 tbs maple syrup
  • 1 tsp Vanilla extract or paste
  • 1 tbs Lacuma powder
  • 1 tbs pear puree (optional, I added the puree for this recipe and like the sweetness it added)
  • 3-4 tbs Almond milk (use more if you want a thinner cream)
For the pear purée:
  • 4 Pears, peeled, cored, and chopped
  • 0.5 tbs butter or coconut oil


For the Raspberry coulis:

  • 100g fresh raspberries
  • Juice half a lemon
  • 1 tbs maple syrup or sweetener of choice
For the Mille feuille:

  • Vermicelli nests
  • Fresh Raspberries
  • Raspberry coulis
  • Maple syrup
  • Pear purée
  • Cashew Cream
To make the Cashew cream
  1. Place the cashews in a small bowl and cover with water. Leave to soften for 4+ hours (I leave them overnight)
  2. Drain the soaked nuts and rinse under cold water. Place them in a blender  with a 3-4 tablespoons of almond milk or water.
  3. Blend until very smooth. (This will take a while in a blender and you may need to push the cashew cream through a fine-mesh sieve to make it really smooth.)
  4. Add the rest of the ingredients, and blend until well combined.
  5. Place in a piping bag and refrigerate until ready to use


To make the Vermicelli Nests:

  1. Preheat oven to 130C
  2. Line a baking sheet with baking parchment
  3. Twist small portions of the vermicelli around a fork, and slide onto the baking sheet (3 per mille feuille)
  4. Place in the middle of the oven and bake for at least 1 hour (turning regularly) until crunchy and golden brown all over
  5. Remove from the oven and drizzle with maple syrup
  6. Allow to cool


To make the raspberry coulis:

  1. Place all the ingredients in a saucepan over a low heat and cook until the raspberries have cooked down into a thick sauce
  2. Push through a fine-mesh sieve with the back of a spoon to remove the seeds leaving a smooth sauce. Set aside until ready to use.


To make the pear puree:

  1. Melt the butter or coconut oil in a saucepan over a low-medium heat
  2. Stir in the Pear chunks ensuring the are well coated
  3. Cover and allow to cook until the pear has softened
  4. Blend to a puree and set aside until ready to use


To assemble the Mille Feuille:

  1. Place a vermicelli nest in centre of plate(s)
  2. Spoon some pear purée into the middle of each nest
  3. Pipe a tower of cashew cream into the centre and arrange the raspberries around this
  4. Place a vermicelli nest on top and repeat
  5. Finally, place the third vermicelli nest on top, dust with icing sugar (if using) and drizzle with a generous amount of raspberry coulis.
  6. Enjoy!

4 comments on “Vermicelli Mille Feuille with Pear Puree and Cashew Cream (Diary, Gluten and Refined Sugar free)

  1. Pingback: Vermicelli and Vanilla Pudding (Dairy, Gluten and Sugar free) | Tolu's Kitchen

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