Chocolate and Caramel Cream Slices


1hr 06m
Preparation/cooking time: ca. 25m + Bake: ca. 11m + Refrigerate: ca. 30m

Servings
For 8 pieces


Nutritional Information

Contains 344 Kcal, 3g Protein, 38g Carbohydrates, 20g Fat


Ingredients

  • 3 tbsp. sugar
  • 100 g soft caramels, finely chopped
  • 1 tbsp. milk
  • 1 puff pastry, rolled into a rectangle
  • a little sea salt
  • 2 dl full cream
  • 1 bag chocolate mousse
  • 0.5 dl water

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Instructions

  • Unroll the dough, scatter over the sugar and very lightly roll with a rolling pin. Cut the dough lengthways into 6 strips, cut crossways into 4 equal-sized squares, place on the oven tray with the baking paper and very firmly prick with a fork.
  • Bake for approx. 11 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, cool on a cooling rack.
  • Place the caramels and milk in a small pan and melt over a low heat, stirring. Divide the caramel onto 8 dough pieces, scatter over the Fleur de Sel, leave the lid to dry.
  • Beat the cream until stiff. Stir the mousse powder into the water and carefully fold in the cream. Spoon the mixture into a piping bag with a serrated nozzle (approx. 14 mm Ø) and pipe onto the remaining pieces of dough. Place 2 pieces of dough on top of each other. Place the dough lids on top, press down lightly, chill for approx. 30 mins.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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