Caramel Chocolate Mille-Feuille 🇦🇺🇦🇺🇦🇺🇦🇺 Ingredients For the Pastry Layers: 2 sheets puff pastry (store-bought or homemade) 1 egg (for egg wash) For the Caramel Cream Filling: 1 cup (200 g) sugar ½ cup (120 ml) heavy cream, warm 4 tbsp (60 g) butter 1 tsp vanilla extract Pinch of salt 1 cup (240 ml) heavy cream (whipped to soft peaks, folded into cooled caramel for mousse effect)
For the Chocolate Glaze: 200 g dark chocolate, chopped ½ cup (120 ml) heavy cream 1 tbsp butter (for shine) For Decoration: Edible flowers (marigold, pansy, or similar) Mini chocolate chips or curls
Instructions 1. Bake the Pastry Layers Preheat oven to 400°F (200°C). Roll puff pastry sheets and cut into rectangles or diamond shapes. Place on parchment-lined tray, prick with fork, brush with egg wash. Place another baking tray on top (to keep them flat). Bake 15–18 minutes until golden and crisp. Cool completely.
2. Make the Caramel Cream In a saucepan, melt sugar over medium heat until amber. Add butter, then slowly whisk in warm cream (careful of splatter). Stir in vanilla and salt. Cool until just warm. Fold caramel into whipped cream for a smooth caramel mousse. 3. Make the Chocolate Glaze Heat cream until steaming.
Pour over chocolate and butter, stir until glossy and smooth. 4. Assemble the Mille-Feuille Place a pastry layer, spread caramel cream evenly. Repeat with 3–4 layers, ending with pastry on top. Pour chocolate glaze over top, let it drip slightly. 5. Decorate
Place edible flowers on top. Sprinkle with chocolate chips or curls. Full episode is on my youtub Chanel please subscribe Link for youtube is in bio
