Elle & Vire Recipes

Recipe Caramel & Sea Salt Mille-Feuille

To prepare this dish

Ingredient list
Puff pastry dough
940 g T55 flour
310 g T45 flour
25 g salt
125 g Elle & Vire all Purpose butter 82% fat
25 g vinegar
500 g water
1000 g Extra dry butter 84% fat
Chiffon cake base
180 g egg yolks
170 g egg whites (1)
30 g Cornstach
130 g T45 flour
2 g baking powder
10 g liquid invert sugar
150 g corn oil
350 g egg whites (2)
60 g tréhalose powder
140 g granulated sugar
365 g milk
85 g egg yolks
75 g granulated sugar
17 g T55 flour
17 g custard powder
Diplomat cream
430 g French Cream Cheese
430 g custard
50 g rehydrated gelatine (7 g 200-bloom powdered gelatine + 43 g water)
285 g Excellence Whipping Cream 35% fat
100 g Excellence Whipping Cream 35% fat
250 g granulated sugar
220 g glucose syrup
35 g Elle & Vire gourmet butter 82% fat
Decorative cream
100 g French Cream Cheese
35 g milk
35 g granulated sugar
26 g rehydrated gelatine (7 g 200-bloom powdered gelatine + 43 g water)
325 g Elle & Vire gourmet butter 82% fat
Elle & Vire products used

The recipe,
step by step

  1. 1

    Puff pastry dough

    • Mix the two types of flour with the butter (1) and salt using a mixer fitted with a dough hook, while slowly drizzling in the vinegar and water.
    • Refrigerate after the dough is formed.
    • Spread out the dough, wrap the butter sheet (2) inside it, then fold.

    Folding: Fold the puff pastry dough into 3 five times, respecting the resting time between folds. Ice cubes should be used for the last 3 times. Roll out the pastry to a thickness of 2 mm.

  2. 2

    Chiffon cake base

    • Mix the egg yolks, egg whites (1), cornstarch, baking powder, cake flour, inverted sugar and corn oil in a bowl and set aside.
    • Whisk together the egg whites (2), trehalose powder and caster sugar.
    • Fold the whites into the yolk mixture in three additions until evenly mixed, then pour into a 60 x 40 cm baking tray.
    • Bake at an upper heat of 190°C and a lower heat of 180°C for approximately 18 minutes, let cool and then cut into 10-cm circles.
    • Three circles are needed for each 10-cm chiffon cake.
    • Set the oven to an upper heat of 250°C, turn off the lower heat, and bake until browned.
  3. 3


    • Make a traditional custard.
  4. 4

    Diplomat cream

    • Stir the custard and heat slightly.
    • Add the gelatine mass, then add the cream cheese.
    • Finally, carefully fold in the whipped cream.
  5. 5


    • Add the glucose to the cream and heat the mixture.
    • Make the sugar into a dry caramel, then deglaze with the hot cream mixture.
    • Heat to 108°C.
    • Cool to 40°C, add the butter and mix well with a hand blender, then refrigerate.
  6. 6

    Decorative cream

    • Bring the milk and sugar to the boil.
    • Add the gelatine mass and cream cheese.
    • Mix using a hand blender, while adding in the cold cream.
    • Refrigerate for at least 4 hours (preferably overnight).

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