Recipes

Recipe Crème brûlée salted caramel mille-feuille

Name: Crème brûlée salted caramel mille-feuille
Yield: 16 mot.parts
Ingredients: 1 liter Crème Brûlée Bourbon Vanilla; 960 g baked puff pastry; 1500 g sugar; 30 g Excellence Whipping Cream 35% FAT; 600 g Elle & Vire gourmet butter 80% FAT salted

For
16 pieces

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To prepare this dish

Ingredient list: Assembly
1 liter Crème Brûlée Bourbon Vanilla
960 g baked puff pastry
1500 g sugar
30 g Excellence Whipping Cream 35% FAT
600 g Elle & Vire gourmet butter 80% FAT salted

Elle & Vire products used: Crème Brûlée Bourbon Vanilla; Excellence Whipping Cream 35% FAT; Elle & Vire gourmet butter 80% FAT salted

The recipe,
step by step

1
Assembly

Make a dry caramel by cooking the sugar, deglaze with cream, add the butter and refrigerate.
Beat the Crème Brûlée dessert base in a mixer for approximately 3 minutes. Transfer to a piping bag.
Take a piece of puff pastry cut to the desired shape and size, pipe the crème brûlée mixture over top, and drizzle with caramel. Repeat. Decorate with a piping of Crème Brûlée dessert base and caramel.

Chef's tip
Use chocolate tuiles instead of puff pastry.