Chocolate, strawberry and salted caramel millefeuille
You won’t believe how easy this chocolate, strawberry and salted caramel millefeuille dessert is to make. It looks as impressive as it tastes.
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Prep Time
10 Minutes -
Cook Time
30 Minutes -
Serves
6 People
Ingredients
- 350g good quality puff pastry about 2 sheets (25x25cm)
- 300g dark chocolate broken into squares
- 400ml thickened cream
- 1 380g can caramel topping
- ½ teaspoon sea salt crystals (or to taste)
- 1 punnet of strawberries for garnish
You'll Need
- Multix Bake
Method
- Preheat the oven to 200°C.
- Line a large baking tray with Multix bake.
- Cut each puff pastry sheet into 9 squares. Lay the pastry squares on the lined tray and prick with a fork. Bake until crisp and golden 20-25 minutes, allow to cool.
- To make the chocolate cream, heat the chocolate in a heat proof bowl over a pan of simmering water until fully melted, allow to cool slightly then stir or beat in the cream rapidly until fully combined. Refrigerate to cool further.
- In a medium bowl add the caramel, stirring thoroughly till smooth, add sea salt crystals (to taste) and put aside.
- Just before serving swirl the chocolate cream and the salty caramel together roughly. Layer with the chocolate caramel cream mix and a few sliced strawberries, using 3 pastry squares for each. Top with a dollop of the chocolate caramel mix and a strawberry serve immediately.