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Preheat oven to 180 ° C.

Unwrap the first puff pastry sheet and put it on the kitchen countertop without removing the greaseproof paper wrapped. With a sharp knife cut the sheet in half (from the narrow side) in order to create two strips. Cut each strip into 4 pieces. This creates 8 squared dough pieces.

Transfer the pieces together with the greaseproof paper on a griddle. Make holes with a fork in several spots at the 8 squares dough pieces to not inflate. Brush the sheets with melted butter and sprinkle with brown sugar.

Cover the sheets with silicone surface (special for oven) or with an oven rack, – in order the puff pastry not to swell much – and bake in a preheated oven for 20 minutes until they are well baked.

Repeat the same process with the second sheet of puff pastry.

Take the baked sheets off the oven and leave them on a rack to cool.

FOR THE CREAM
Pour yogurt and condensed milk in a bowl and mix well with the whisk. Add half of the vegan cream and mix gently until completely incorporated. Add and the rest and mix gently.

Carve with a sharp knife the stick of vanilla, to open and scrape with the knife the seeds. Put them at the prepared cream and mix gently. Transfer the cream into a piping bag and put in the refrigerator until serving time.

FOR SERVING
Put a baked puff pastry on a serving tray and put up with the piping bag small rosettes of cream.

Add raspberries carefully on top of the cream. Cover with another baked puff pastry sheet and spread one more dose of cream again into rosettes.

Rub the last baked sheet with my hands and shake the crumbs onto the millefeuille. Sprinkle with powdered sugar and decorate with raspberries.

Continue the same procedure for the rest millefeuilles.