Salted Caramel Mille-Feuille
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A layered pastry dessert filled with a rich salted caramel and topped with a crumbly pastry crust.
Ella x
Ingredients
- 500 gall-purpose flour
- 250 gcold unsalted butter
- 1 gsalt
- 200 ggranulated sugar
- 400 mlheavy cream
- 3 egglarge egg yolks
- 1 gsea salt
- 200 gcaramel sauce
- 1 sheetpuff pastry
- 100 gconfectioner's sugar
- 50 gunsalted butter, softened
- 50 gsalted caramel sauce
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F).
Tip: Make sure to preheat the oven and the puff pastry according to the package instructions.
- 2
Roll out the puff pastry to a thickness of 3 mm (1/8 inch).
Tip: Use a rolling pin to achieve the desired thickness.
- 3
Cut the puff pastry into rectangles, approximately 10 cm x 15 cm (4 inches x 6 inches).
Tip: Cut the pastry into equal sized rectangles for even cooking.
- 4
Bake the pastry rectangles for 15 minutes, or until lightly golden.
Tip: Keep an eye on the pastry during baking to avoid overcooking.
- 5
Make the salted caramel sauce by heating the heavy cream and granulated sugar in a saucepan over medium heat.
Tip: Stir constantly until the sugar dissolves and the mixture reaches 115°C (239°F).
- 6
Whisk in the large egg yolks and sea salt into the caramel sauce.
Tip: Temper the egg yolks by slowly pouring the hot caramel sauce into the egg yolks.
- 7
Strain the caramel sauce through a fine-mesh sieve into a bowl.
Tip: Remove any lumps or air bubbles from the caramel sauce.
- 8
Assemble the mille-feuille by spreading a layer of salted caramel sauce on the bottom of a glass or jar.
Tip: Use a spatula to spread the caramel sauce evenly.
- 9
Top the caramel sauce with a layer of puff pastry, pressing gently to adhere.
Tip: Make sure the pastry is evenly spread and no gaps are visible.
- 10
Repeat the layers of salted caramel sauce and puff pastry until all ingredients are used.
Tip: Continue assembling the mille-feuille until all ingredients are used.
- 11
Dust the top of the mille-feuille with confectioner's sugar.
Tip: Garnish with additional confectioner's sugar if desired.
- 12
Serve the mille-feuille chilled, garnished with a sprinkle of sea salt.
Tip: Let the mille-feuille come to room temperature before serving.
- 13
Cut the mille-feuille into individual servings.
Tip: Use a sharp knife to cut the mille-feuille into equal sized pieces.
- 14
Serve immediately.
Tip: Serve the mille-feuille immediately for the best flavor and texture.
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