Dusk and Dawn Gateau – French Pastry Millefeuille

    French Pastry Millefeuille

    The design of this recipe is inspired by French pastry Millefeuille that consists layers of thin puff pastry and cream. The traditional Millefeuille has the basic flavors of vanilla and custard but the texture looks just so amazing. I named my recipe as Dusk and Dawn Gateau – Millefeuille. This exciting name was given by Gautam Mehra, my friend.

    The traces of millefeuille were first found in François Pierre La Varenne’s cookbook in 1651. The moment I saw this French pastry for the first time, I decided to bake it in my own oven. But I just cannot bake anything without giving it a healthy twist, certainly not my type.

    Eggless French Pastry Millefeuille

    Instead of using Maida, I used whole wheat, my way of making things healthier. This recipe is completely eggless, a perfect recipe for me.

    I layered the eggless whole wheat orange cake with dark chocolate ganache a match made in heaven. The health quotient of this French Pastry Millefeuille multiplied with healthy ingredients for garnishing.

    • Caramelised orange wedges with brown sugar and cinnamon.
    • Used roasted cashews, roasted almonds, cranberries, Pitted cherries and dried kiwi.

    Different color of different nuts and fruit, made the final outcome fantastic.

    Make a dish that appeals your eyes, your tongue will automatically like it. Click To Tweet

    Ok, let’s jump straight to the recipe now.

    Ingredients for French Pastry Millefeuille

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    For cake sheet

    Items Quantity
    Whole wheat flour 100 gm
    Condensed milk 80 ml
    Milk 120 ml
    Oil 20 ml
    Butter 20 gm
    Vanilla essence 1/2 tsp
    Orange juice 50 ml
    Baking powder ½ tsp
    Baking soda ¼ tsp
    Vinegar ½ tsp
    Salt 1/8 tsp

    For Chocolate Ganache

    Items Quantity
    Lindt Dark chocolate 100 gm
    Amul Fresh Cream 60 gm
    Butter 1 tbs

    For Garnishing

    Items Quantity
    Orange slices 5
    Roasted Cashew 6-7 pc
    Roasted Almonds 6-7 pc
    Cranberry 8-9 pc
    Sliced dry Kiwi 4 pc
    Pitted Cherry 4 pc
    Cinnamon Powder ½ tsp
    Brown sugar 1 tbs




    Making Chocolate Ganache

    • In a pan take cream and bring it to boil and switch off the flame.
    • Add chopped dark chocolate to it. I used Lindt dark chocolate. Stir it well until chocolate dissolves completely.
    • Add butter, give it a stir and let it rest until it comes to room temperature.

    Making Caramelized Orange

    • Take a pan and heat it on medium flame. Add 1 tbs of brown sugar to it.
    • When sugar starts melting, add cinnamon and orange wedges.
    • Cook for 2 min, switch off the flame and transfer these caramelized orange slices to a plate for later use.


    Making the Cake Sheet

    Now we need to make the Cake Sheet. It is important that the cake sheet stays moist so I used oil in the recipe. But what about richness. So to richness and flavor to the recipe, I added butter.

    In a large mixing bowl, take condensed milk. Add orange juice, butter, oil, and vanilla essence to it. Remember to whisk everything that blends all the ingredients together.

    Using a sifter, sieve whole wheat flour, baking powder, baking soda, and salt together. Mix dry ingredients with wet ingredients.

    Add milk to the batter and bring it to smooth and pouring consistency. Now add vinegar to the recipe and keep it aside for 5 minutes.

    |Recommended Read: Chocolate Semolina Cake Recipe

    Meanwhile, keep the oven for preheating at 180 °C.


    Now Line a baking tray (9” x 11”) with parchment paper. You may grease the tray with butter but for easy demoulding, I always prefer using butter paper or parchment paper.

    Tip: Parchment paper helps to keep the shape of the cake completely intact.


    Pour the batter into the tray and tap it on the counter. This ensures that there are no air bubbles left in the batter. Now bake this batter in a preheated oven for about 10 minutes.

    Ensure that you are not over baking the cake otherwise, the cake will become dry. Once the cake is baked, take out the tray from the oven and demould it. Let the cake rest on a cooling rack for some time.


    Designing and Plating

    I decided to make an “S” and design it. You may draw any number or alphabet of your choice. Draw the number or alphabet on a butter paper and take cutouts.

    Place the cut out on the baked cake sheet and cut two similar portions of cake from it. We will pipe chocolate ganache in between these two cake cutouts.

    Fill chocolate ganache in a piping bag and pierce the tip. Place one cut out of the cake and pipe the chocolate ganache on it. Place the second layer of cake cutout on top covering the ganache. Using the piping bag again pipe the ganache on the second layer.

    Decorate the cake top with glazed orange wedges, nuts, and fruits. You got to be creative in this to make it appealing to eyes.

    |Recommended Read: Eggless Chocolate Ganache Cake

    And that is it. You just made an excellent version of a French pastry. This wonderful looking, lip-smacking dessert will make you a rock star of your get together. Be ready to rock now.


    Calories Count in Eggless French Pastry Millefeuille

    Total Calories 1969.40
    Servings 8
    Calories per Serving 246.18


    Click to buy some of the Tools and Ingredients used in this recipe

    Baking Tray | Piping Bags | Cooling Rack | Parchment Paper | Condensed Milk | Lindt Chocolate

    Disclaimer: Some of the links on this post are affiliate links. If you buy through us, we may earn a small commission at no extra cost to you. Thank you for supporting Sonlicious.

    Print Recipe
    Dusk and Dawn Gateau - French Pastry Millefeuille Yum
    Delicious version of French pastry Millefeuille. This millefeuille is made of vanilla cake sponge and dark chocolate ganache. This recipe will make you a rock star in your parties.
    Cuisine French
    Prep Time 10 minutes
    Cook Time 15 minutes
    Passive Time 10 minutes
    For Cake Sheet
    For Chocolate Ganache
    For Garnishing
    Cuisine French
    Prep Time 10 minutes
    Cook Time 15 minutes
    Passive Time 10 minutes
    For Cake Sheet
    For Chocolate Ganache
    For Garnishing

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