Salted Butter Caramel Mille-Feuille in a Jar
This deconstructed mille-feuille is served in a jar and includes a deliciously decadent salted butter caramel sauce.
Ingredients
- 1/2 cup (105 g) sugar
- 1/4 cup (35 g) cornstarch
- 4 egg yolks
- 1 cup (250 ml) milk
- 1 cup (250 ml) 35% cream
- 1 tsp (5 ml) vanilla
- 1/4 cup (55 g) unsalted butter, diced
- 1/2 lb (225 g) frozen store-bought or homemade puff pastry, thawed
- 1 tbsp butter, melted
- 1 tbsp sugar
- 2 cups (500 ml) 35% cream
- 6 tbsp (50 g) icing sugar
- 1/2 tsp (2.5 ml) vanilla
- 3/4 cup (180 ml) store-bought or homemade salted butter caramel
Instructions
- 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.
- 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.
This deconstructed mille-feuille is served in a jar and includes a deliciously decadent salted butter caramel sauce.