HomeRecipesChocolate Caramel Mille Feuille by Clement Goyffon

Chocolate Caramel Mille Feuille by Clement Goyffon

My childhood moments in my grandfather’s kitchen were the main inspiration for my Chocolate Caramel Mille Feuille. Shared with love, his culinary wizardry ignited my passion for creating this indulgent delight. With each layer, I pay homage to his enduring influence and the sweet memories we crafted together.

It’s an interesting dessert because it’s a new kind of shape.

Yield: four 6ʺ (15.24 cm) desserts

Puff Pastry

  • 500 g cake flour
  • 12 g salt
  • 150 g unsalted butter, cold
  • 190 g ice-cold water
  • 250 g unsalted butter block for lamination
  • Confectioners’ sugar, as needed

1. Combine the flour and salt in a large mixing bowl.

2. Cut the butter into small pieces and drop them into the bowl with the flour. With a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.

Add the cold water to the bowl. Mix gently with your hands, a fork, or a dough scraper until you have a rough, slightly tacky dough that pulls away from the sides of the bowl.

3. Turn the dough out onto a lightly floured surface and knead it until it’s smooth and the gluten has developed somewhat, 2 to 3 minutes. Pat the dough into a 9″ square and wrap it in plastic or a reusable wrap. Refrigerate the dough for at least 30 minutes.

4. Pat the butter block into an 8″ (20.3 cm) square on a lightly floured piece of parchment or waxed paper. Cover it with a second sheet of paper and refrigerate it for at least 30 minutes.

5. Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a 12″ (30.5 cm) square. Place the chilled butter in the center of the dough at a 45° angle. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together.

6. Give the dough 5 single folds. Sheet to 1.5 mm. Put in a blast freezer.

7. Cut out 1ʺ x 6.3ʺ (2.5 x 16 cm) rectangles.

8. Dust both sides with confectioners’ sugar and cook in panini grill.

Dark Glaze

  • 235 g granulated sugar
  • 320 g water
  • 120 g heavy cream 35%
  • 35 g glucose syrup
  • 90 g inverted sugar
  • 135 g cocoa powder
  • 85 g gelatin mass

1. Heat sugar and water to 248°F (120°C).

2. In another pot, bring cream, glucose and inverted sugar to a boil. Add the sugar syrup and then whisk in the cocoa powder. Bring to a boil, mixing with a whisk. At 140°F (60°C), add the gelatin mass. Mix until dissolved. Refrigerate overnight and use at 86°F (30°C).

Namelaka Caraibe

  • 130 g milk
  • 6.5 g glucose syrup
  • 22.7 g gelatin mass
  • 182 g Valrhona Caraïbe chocolate 66%, melted
  • 259 g heavy cream 35%
  • 2 g fleur de sel

1. Bring the milk and glucose syrup to the boil. Add the hydrated gelatin mass. Add to the melted chocolate in three additions and blend the emulsion. Mix, adding the cold cream and salt. Cover with plastic wrap and store at 39°F (4°C).

2. Make a tube (0.6ʺ wide x 6ʺ long; 1.5 cm wide x 15.5 cm long) with a guitar sheet. Pipe the Namelaka inside. Blast-freeze.

3. Glaze with Dark Glaze.

Whipped Vanilla Ganache

  • 544 g whipped cream 35%, divided
  • 28.6 g gelatin mass
  • 119 g Valrhona Ivoire white chocolate 33%
  • 8 g vanilla extract
  • 272 g heavy cream 35%

1. Bring 272 g of the cream to the boil, then add the gelatin mass. Pour over the chocolate in three additions along with the vanilla extract, then mix to emulsify. Mix in the remaining 272 g cold cream until emulsified. Cover with plastic wrap and refrigerate overnight.

2. Whip before using.

Manjari Sauce

  • 100 g syrup 30° Baume
  • 150 g heavy cream
  • 20 g water
  • 20 g cocoa powder
  • 100 g Valrhona Manjari chocolate

1. Bring the syrup, cream, water and cocoa powder to the boil, then pour over the chocolate. Blend to emulsify. Cover and refrigerate.

 and poor on the Manjari. Blend

2. Warm the sauce before serving.

Caramel Sauce

  • 232 g granulated sugar
  • 300 g heavy cream, warm
  • 2 g vanilla extract
  • 1 g salt
  • 100 g clarified butter

1. Make a caramel with the sugar. Deglaze with the warm cream, vanilla and salt. Add the butter at 104°F (40°C). Cover and refrigerate overnight.

Sponge Cake

  • 70 g egg whites
  • 45 g egg yolks
  • 45 g granulated sugar
  • 45 g almond flour
  • 12 g cocoa powder

1. Combine all the ingredients and blend.

2. Pour the mixture in a siphon and charge 1 time. Discharge into paper cup and microwave on high for 1 minute and 30 seconds. Cool.

3. Break into small pieces.


  • Chocolate decor

1. Whip the vanilla ganache and, using a #10 round tip, pipe onto the puff pastry rectangle. Pipe some Caramel Sauce between the ganache.

2. Pipe the ganache onto one side of the Namelaka tube and place on the puff pastry (see photo). Garnish with some pieces of Sponge Cake and chocolate décor. Pour chocolate hot sauce on plate at serving.

(This recipe appeared in the Winter 2024 issue of Pastry Arts Magazine)

About Clement Goyffon

Clement Goyffon, the Executive Pastry Chef and ICC 2023 World Champion, draws inspiration from his grandmother in Savoie, France. His modern, gourmet pastry style reflects a focus on lighter, less sugary creations. Based in San Francisco, Goyffon explores art and diverse cultures for new recipes. He collaborates with his team, currently working with Chef Claude Le Tohic on innovative desserts for One 65.

Pastry Arts Magazine is the new resource for pastry & baking professionals designed to inspire, educate and connect the pastry community as an informational conduit spotlighting the trade.