Salted butter caramel cheesecake Millefeuille

To revisit our dessert

4 peoples 30 preparation 25 min cooking


4 jars of Marie Morin Salted butter caramel cheesecake

1 rectangular puff pastry

25 cl of cold single cream (30% fat)

25 g caster sugar

1 vanilla pod

1 tablespoon of icing sugar

3 tablespoons of flaked almonds

4 tablespoons of acacia honey

Step 1

Pre-heat your oven to 180°C (th5-6). PreSpread the puff pastry out onto a tray covered with baking paper and place another sheet of baking paper on it before covering it with a second tray to stop it from rising too much in the oven.

Step 2

Cook for 15 to 25 minutes until golden-brown. Scatter the almonds on a small tray and make the most of your oven being hot to roast them for 6 to 8 minutes. Take them out as soon as they start to brown.

Step 3

In a bowl, mix the cheesecakes and leave to cool.

Step 4

Pour the cold cream into the mixing bowl of an electric beater, add the vanilla seeds and start off at low speed. Increase speed as soon as the cream starts to thicken and pour the caster sugar.

Step 5

Using a spatula, gently incorporate the whipped cream into the cheesecake mix and fill a piping bag and leave to cool.

Step 6

Cut out 3 identical triangles in the puff pastry. Cover the first piece with some cheesecake cream, then add a layer of pastry and repeat. Finish with a layer of pastry.

Step 7

Warm the acacia honey up and coat the last layer of pastry using a brush. Scatter the almonds all over the surface and sprinkle on the icing sugar.


Place your last triangle of pastry upside down, with the smooth side on top so the coating is perfect.

This recipe accompanies our