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.

  • Prep Time

    10 Minutes
  • Cook Time

    30 Minutes
  • Serves

    6 People


  • 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


  1. Preheat the oven to 200°C.
  2. Line a large baking tray with Multix bake.
  3. 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.
  4. 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.
  5. In a medium bowl add the caramel, stirring thoroughly till smooth, add sea salt crystals (to taste) and put aside.
  6. 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.