Caramel Pear Mille-Feuille: Glossy Layers, Crisp Bite
Arnaud Delmontel, adapted by JojoM
Shatteringly crisp puff pastry, pear-studded mousse and a glossy caramel glaze—an elegant autumn mille-feuille that’s refined, make-ahead and irresistible.
Caramel Pear Mille-Feuille — Glossy, Crisp, Luxe 🍐✨
Shatteringly crisp puff pastry layered with pear-studded mousse and a glossy caramel glaze — this Caramel Pear Mille-Feuille is the definition of French autumn elegance. Each bite combines buttery pastry, smooth mousse, and the perfect whisper of caramel — refined yet irresistibly rich. 🇫🇷🍮
A Luxe Autumn Pâtisserie Moment 🍂
This dessert celebrates the beautiful harmony of pear and caramel, two flavors that embody coziness and sophistication. The silky pear mousse, punctuated by tender, brandy-kissed fruit, balances the deep notes of caramel glaze. Layered between sheets of all-butter puff pastry, it’s an entremet-style mille-feuille that looks as stunning as it tastes.
If you love modern French patisserie, this dessert offers a professional-style finish with achievable techniques — ideal for dinner parties, elegant gatherings, or simply spoiling yourself with a touch of Parisian flair. 🥐💫
The Secrets to Perfect Layers 🔥
- Puff pastry must be baked until deep golden and dry — this ensures the layers stay crisp under the mousse.
- Cooked pears need an overnight drain to remove excess syrup, giving the mousse a light and luxurious texture.
- The caramel glaze, prepared a day in advance, delivers that glossy, mirror-like finish worthy of a pastry boutique window.
A Make-Ahead Showstopper 🎂
This mille-feuille is best assembled just before serving — but don’t worry, most components can be made in advance. The caramel glaze and pears keep beautifully when chilled, and the pear mousse can be frozen and cut to size for neat, layered assembly.
It’s a dessert that rewards patience and precision — but each crisp, glossy slice makes the effort utterly worth it. ✨
Chef’s Notes 👩🍳
- Start components a day ahead to allow for cooling, draining, and chilling.
- Handle the caramel with care — it should be a rich amber, never burnt.
- Always use all-butter puff pastry for authentic flavor and texture.
- Slice with a hot, dry knife for perfectly clean layers.
Pair It With 🍷
A chilled glass of Sauternes, a pear brandy, or even a spiced black tea complements the rich caramel and fruit.
Author: Arnaud Delmontel, adapted by JojoM 🥇
Caramel Pear Mille-Feuille: Glossy Layers, Crisp Bite
Arnaud Delmontel, adapted by JojoMShatteringly crisp puff pastry, pear-studded mousse and a glossy caramel glaze—an elegant autumn mille-feuille that’s refined, make-ahead and irresistible.
Chef's Tips
Make the caramel glaze and cooked pears a day ahead for proper cooling and draining.
Bake puff pastry between trays until deep golden and fully dry to keep layers crisp.
Assemble close to serving; long refrigeration softens pastry.
Swap pear brandy for apple juice plus a little lemon for an alcohol-free version.
Warm the set caramel gently in a bain-marie until thick and pourable—do not boil.
Tools Used
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Ingredients
Caramel Glaze (prepare 24 hours ahead)
Cooked Pears (prepare 24 hours ahead)
Pear Mousse
Puff Pastry
Instructions
Make the Caramel Glaze (day before)
- 1
Melt one-third of the sugar with the glucose; add the rest and cook to 190°C (374°F).
- 2
Bring cream to a boil; off heat, carefully whisk into the caramel until smooth.
- 3
Stir in butter, strain, cover and chill 24 hours.
Cook the Pears (day before)
- 1
Simmer diced pears with brown sugar and brandy (or juice) for ~25 minutes until tender.
- 2
Transfer to a sieve and drain in the fridge 24 hours.
Pear Mousse
- 1
Heat pear purée, yolks and sugar to 87°C (189°F), stirring constantly.
- 2
Dissolve softened gelatine in the hot base; cool to room temperature.
- 3
Fold in softly whipped cream. Spread 1.5 cm thick on a lined tray.
- 4
Scatter evenly with drained pears; freeze about 2 hours. Cut two 20 × 20 cm squares.
Bake the Puff Pastry
- 1
Bake three sheets between trays until deeply golden and dry; cool.
- 2
Trim to three neat 20 × 20 cm (8 × 8 in) squares.
Assemble & Glaze
- 1
Layer pastry → mousse → pastry → mousse → pastry, aligning edges.
- 2
Warm set caramel in a bain-marie until thick and glossy; pour and smooth.
- 3
Chill briefly to set. Slice with a hot, dry knife.
Comments & Reviews
Lena
10/12/2025
That caramel sheen is unreal. I skipped the brandy and used apple juice—still tasted luxe!
Marco
10/12/2025
Baked the pastry extra dark as suggested—layers stayed super crisp. Restaurant-quality finish.
Priya
10/12/2025
Planned it over two days. Cooling and draining take time, but the results are a total showstopper.
Nutrition Facts
Serving Size: 1 slice (1/10 cake)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
