Caramel salted butter millefeuille recipe

Preparing the dough Preheat the oven to 180 °C. Roll out the puff pastry on a baking tray previously lined with parchment paper, cover it with a sheet of parchment paper and a rack to limit the rising of the pastry during cooking.

Baking: Bake for 15 to 25 minutes until a nice color is achieved. Place the almonds on a small tray, and take advantage of the hot oven to toast them for 6 to 8 minutes. Remove them once a nice color is achieved.

Preparation of the cream: In a mixing bowl, combine the salted caramel cheesecakes and set aside.

Preparation of whipped cream Pour the cold cream into the bowl of a mixer, add the vanilla seeds, and mix initially on low speed. As soon as the cream starts to thicken, increase the speed and add the powdered sugar.

Assembly Using a spatula, gently fold the whipped cream into the cheesecake, fill a pastry bag with the mixture, and set aside in the refrigerator.

Assembly Cut 3 identical rectangles from the pastry. Fill the first layer with cheesecake cream, cover with another layer of pastry, and repeat the process. Finish the assembly with a layer of pastry.

Service: Gently heat the acacia honey and brush it over the final layer of pastry. Distribute the almonds evenly over the surface and sprinkle with powdered sugar.