Chocolate Caramel Cream Millefeuille

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

For 8 pieces

Nutritional Information

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


  • Teig backen
  • 1 puff pastry, 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 fat cream
  • 1 bag chocolate mousse
  • 0.5 dl Water

View these products


  • Teig backen

    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.
  • 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 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.
  • Haltbarkeit:

    zugedeckt im Kühlschrank ca. 1 Tag.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home