Chocolate and caramel cream slices

Total time: 1hr 06m
Preparation Time: 25m

For 8 piece

Nutritional Information

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


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

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  • Bake the pastry dough

    Unroll the dough, scatter over the sugar and very lightly roll with a rolling pin. Cut the dough lengthwise into 6 strips, cut crosswise into 4 equal-sized rectangles, place on the oven tray with the baking paper and very firmly prick with a fork. Bake for approx. 11 mins. in the bottom half of an oven preheated to 220°C. Remove from the oven, allow to cool on a cooling rack.
  • Caramel

    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.
  • Filling

    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 diameter) 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.
  • Shelf life:

    covered in the fridge for approx. 1 day.

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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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