Milk Chocolate Parfait Napoleons



  • 120 g / 4.23 oz Salted Caramel Sauce
  • 10 Petit Beurre Cookies
  • 10 Frozen Milk Chocolate Parfait Squares
  • 10 Milk Chocolate Square Plaques
  • 5 g / .18 oz gray sea salt



  1. Place a dime-size amount of caramel sauce on the plate (about 2 g / .07 oz).
  2. Place a cookie on top of the caramel.
  3. Place a parfait square on top of the cookie, making sure they are both flush with each other.
  4. Place a chocolate plaque on top of the parfait. It is intentionally slightly larger than the other 2 components.
  5. Spoon 10 g / .35 oz of salted caramel sauce directly across the top of the chocolate plaque.
  6. Sprinkle a few grains of gray sea salt on top of the caramel.
  7. Let the parfait temper for 3 or 4 minutes before serving.

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