Easy Mille-feuille

crêpe dentelle (lace crepes), salted butter caramel, liquid vanilla extract, mascarpone, sugar, heavy cream

Where the calories come from

4 servings

1 packet of crêpes dentelles (24)
1 jar of salted butter caramel (homemade or store-bought), can be replaced by strawberry or raspberry coulis, melted chocolate... whatever you fancy
10 g of liquid vanilla extract (2 tbsp)
50 g of mascarpone, well chilled
20 g of sugar
30 g of heavy cream, well chilled

1
Whip the heavy cream into chantilly; when it starts to bubble, add the sugar. When it begins to thicken, add the mascarpone and then the liquid vanilla.
2
Put the mascarpone chantilly into a piping bag fitted with a round nozzle.
3
Place the crêpes dentelles directly on the plate, pipe the cream on top, add a drizzle of caramel, and repeat once more to have two layers of cream, like a mille-feuille. Finish with two crêpes dentelles and drizzle the caramel beautifully over the top.