Steps

• The day before, prepare the cream for the whipped cream: bring the soy milk to a boil. Pour it over the coconut oil and whisk with an electric whisk (or blender) for 2 minutes to ensure the fat and milk are well combined. Leave it in the fridge overnight.
• Prepare the pastry cream: Split the vanilla pod in half and retrieve the seeds. In a saucepan, heat 400 mL of plant-based milk with the coconut oil, vanilla seeds, and the split vanilla pod. In a mixing bowl, combine the sugar, starch, and the remaining 100 mL of plant-based milk. Pour the boiling vanilla mixture over it and whisk. Pour everything back into your saucepan and bring to a boil, whisking constantly. Once the cream is cooked and very thick, stop the cooking process and transfer it to a dish. Chill in the refrigerator.
• Preheat the oven to 180°C (355°F).
• Place the puff pastries on a baking tray, lightly oiled. Sprinkle the pastries with sugar. Bake for 15 to 20 minutes. They should be golden brown and crispy!
• Finish the princess cream: start by whipping the milk and oil mixture prepared the day before into whipped cream using an electric whisk. Whip the cooled pastry cream as well with an electric whisk. Using a rubber spatula, gently fold the whipped cream into the pastry cream in batches. Once all the whipped cream is incorporated and the cream is homogeneous, refrigerate it.
• In your cooked and cooled puff pastry, cut 12 identical rectangles.
• On 8 of them, pipe the princess cream in regular rows. Place whole fresh raspberries between each dollop of cream.
• Stack them two by two. Then cover the 4 mille-feuilles with a final rectangle of puff pastry on top.
• Dust the top with icing sugar and garnish with a little cream and raspberries.

NotesFor a little more perfectionism: fill the raspberries with raspberry coulis before arranging them in the mille-feuilles :)