Go Back
+ servings
mille feuille on a plate ant an angle

Salted Caramel Mille Feuilles

Amanda Wren-Grimwood
French classic of layers of puff pastry sandwiched together with a salted caramel custard.
5 from 12 votes
Prep Time 1 hr
Cook Time 20 mins
Chilling 3 hrs
Total Time 4 hrs 20 mins
Course Dessert
Cuisine French
Servings 6
Calories 770 kcal


Salted Caramel Sauce

  • 100 g sugar
  • 50 g butter
  • 70 ml double cream (heavy)
  • sea salt to taste

Salted Caramel Creme Diplomat

  • 110 ml milk
  • 60 ml double cream
  • 150 ml double cream to be whipped
  • 4 tbsp sugar
  • 3 egg yolks
  • 2 tbsp cornflour
  • 30 g butter
  • 2 tsp vanilla extract

Salted Caramel Icing

  • 30 g icing sugar sieved


  • 375 g all butter puff pastry ready rolled rectangular


Salted Caramel Sauce

  • Put the caster sugar in a medium sized heavy saucepan over a medium heat.  After a few
    minutes  the sugar will start. At this point you can shake the pan but do not stir it. After a few more minutes the sugar will have melted  completely and turned a rich golden brown.

  • Take the saucepan off the heat and add the butter and stir in completely before
    adding the double cream.

  • Return the salted caramel sauce to the heat and stir constantly. After a minute or
    two  it will turn to a liquid syrup which is totally smooth. Remove the pan from the heat.

  • When it has cooled a little check the flavour and add a few flakes of sea salt until
    you have the desired taste. Leave to cool.

Salted Caramel Crème Diplomat

  • Put a tablespoon of sugar in a bowl with the gg yolks and whisk together until well
    combined. Whisk in the cornflour and set aside.

  • Measure out the butter, cut into cubes and place it in the fridge until the next step.

  • In a saucepan put the remaining sugar, milk and 60ml of double cream. Bring to a simmer and stir once or twice to make sure that the sugar melts. When the milk mixture comes to a simmer take it off the heat and slowly add it to the egg yolks, whisking all the time.

  • Return the mixture to the saucepan and heat whilst stirring until the mixture thickens then remove from the heat and whisk in the butter from the fridge.

  • Cover with clingfilm and chill in the fridge.
  • Whip the cream until stiff. Stir in 60ml of the caramel sauce amd the vanilla essence. Fold in the cream, recover and refrigerate for an hour.


  • Use pastry lready rolled into a rectangle. It should be about half a
    centimetre thick. Cut the pastry into 3 equal pieces length ways. Heat the oven
    to 200 C and place the pastry on baking sheets lined with baking
    parchment. Place another piece of baking parchment on top and cover with another
    baking sheet. Bake for about 10 minutes then remove the top baking sheet and
    paper and return to the oven until golden brown and cooked.

  • Cool on a wire rack and then cut each piece into 6 even pieces. You may need to trim the pastry all the way around the outside edge to start with too.


Salted Caramel Icing

  • Mix the icing sugar and mix into the remaining caramel sauce. You may need to warm it
    so that you can easily stir it in.


  • Use a piping bag with a large plain nozzle to divide the mixture evenly between 6 pieces of pastry then spread out over the pastry completely with a knife. 
  • Put the crème diplomat in another icing bag with a medium star nozzle and pipe rosettes, (about 14 in total), along 6 base pieces of pastry. Top each with another piece of pastry and pipe another layer. Top with the iced layer.


Calories: 770kcalCarbohydrates: 63gProtein: 8gFat: 55gSaturated Fat: 25gCholesterol: 192mgSodium: 281mgPotassium: 107mgFiber: 1gSugar: 31gVitamin A: 1180IUVitamin C: 0.2mgCalcium: 71mgIron: 1.9mg
Keyword mille feuille, salted caramel
Tried this recipe?Let us know how it was!