Salted Butter Caramel Mille-Feuille in a Jar
Salted Butter Caramel Mille-Feuille in a Jar
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Salted Butter Caramel Mille-Feuille in a Jar

45 MIN
30 MIN
2 H
This deconstructed mille-feuille is served in a jar and includes a deliciously decadent salted butter caramel sauce.


Pastry Cream

Puff Pastry



Pastry Cream

  1. In a small pot off the heat, whisk together the sugar and cornstarch. Add the egg yolks and mix well. Add the milk, cream and vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, until the mixture has thickened. Remove from the heat. Add the butter. In a sieve set over a bowl, strain the pastry cream to remove any lumps.
  2. Cover with plastic wrap directly on the surface of the cream. Let cool and refrigerate for 2 hours or until completely chilled. When ready to use the pastry cream, mix with a spatula until creamy and smooth.

Puff Pastry

  1. Meanwhile, with the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. On a lightly floured work surface, roll the puff pastry out to a 10-inch (25 cm) square. Place on the baking sheet.
  3. With a pastry brush, cover the surface of the dough with the melted butter and sprinkle with the sugar. Place a piece of parchment paper over the dough and cover with a second baking sheet.
  4. Bake for 30 minutes or until golden. Remove the top baking sheet. Let the puff pastry cool in the baking sheet set on a wire rack. On a work surface, cut the puff pastry into 36 squares, each about 1 1/2 inches (4 cm).


  1. In a bowl, whisk the cream, icing sugar and vanilla with an electric mixer until firm peaks form. Transfer the whipped cream to a pastry bag fitted with a ½-inch (1 cm) plain tip.
  2. In twelve 1-cup (250 ml) jars, place 1 tbsp (15 ml) of the salted butter caramel and 1 square of puff pastry. Top with the pastry cream and a second square of puff pastry. Garnish with the whipped cream and a final square of puff pastry inserted vertically into the cream.


You can assemble the jars 1 day in advance. Add the final square of puff pastry just before serving.
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  1. Delicious and so easy to make! Looked so fancy serving to my guests last night. It was a crowd pleaser food sure. I had been wanting to make this for so long. I’m glad I finally did and will make it at again.

  2. The pastry cream was lovely but in baking the puff pastry, I smelled something burning after 24 minutes. The pastry was black. I will bake more at a lower temperature for less time. I did follow the recipe carefully. Could the oven temp be too high? Too long a bake?

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