Salted Caramel Mille-Feuille
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This decadent dessert is one of my go to showstoppers when I want to impress without spending hours in the kitchen. With just an hour total from start to finish, you get those gorgeous crispy pastry layers paired with silky salted caramel and a cloud like pastry cream. The heavy cream in this recipe isn't just delicious, it actually contains butyric acid which supports healthy digestion. What I love most is how straightforward it is, using store bought puff pastry to cut down on complexity while still delivering that restaurant quality result that makes everyone think you spent the whole day baking.
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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