Chocolate and caramel cream slices

Chocolate and caramel cream slices

Total: 1 hr 6 Min. | Active: 25 Min.
Nutritional value / piece: 344 kcal
, Fat: 20 g
, Carbohydrate: 38 g
, Protein: 3 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Bake the pastry dough

1 puff pastry dough, rolled into a rectangle
3 tbsp sugar


100 g soft caramels, finely chopped
1 tbsp milk
a little sea salt


2 dl full cream
1 bag Betty Bossi Mousse au Chocolat
½ dl water
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How it's done

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Bake the pastry dough

Unroll the dough, scatter over the sugar and very lightly roll with a rolling pin. Cut the dough lengthwise into 6 strips, cut crosswise into 4 equal-sized rectangles, place on the oven tray with the baking paper and very firmly prick with a fork.

Bake for approx. 11 mins. in the bottom half of an oven preheated to 220°C. Remove from the oven, allow to cool on a cooling rack.


Place the caramels and milk in a small pan and melt over a low heat, stirring. Divide the caramel onto 8 dough pieces, scatter over the Fleur de Sel, leave the lid to dry.


Beat the cream until stiff. Stir the mousse powder into the water and carefully fold in the cream. Spoon the mixture into a piping bag with a serrated nozzle (approx. 14 mm diameter) and pipe onto the remaining pieces of dough. Place 2 pieces of dough on top of each other. Place the dough lids on top, press down lightly, chill for approx. 30 mins.

Good to know
Shelf life: covered in the fridge for approx. 1 day.


Whipping cream

Whipping cream

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