Paris-Inspired Dessert: Caramel Mousse with Rum-Infused Pineapple & Butter Biscuits

This week I promised you a “restaurant-style” menu—and this dessert truly fits the theme. Not just any restaurant, but imagine something straight from a chic Parisian bistro. Originally created by Chef Sebastien Guenard for Miroir, this elegant treat combines buttery biscuits, spiced pineapple compote, and an unforgettable salted caramel mousse. Mon Dieu! One bite and you’ll want to add this recipe to your forever favorites.

🕒 Prep Time

Active prep: 45 minutes
Resting & chilling: up to 24 hours
Servings: 4

🛒 Ingredients

For the Butter Biscuits:

150 g (1 ¼ cup) all-purpose flour
80 g (⅓ cup) cold unsalted butter, cubed
20 g (1 ½ tbsp) sugar
1 pinch salt
30 ml (2 tbsp) ice-cold water

For the Pineapple Compote:

1 medium pineapple (~1.2 kg / 2.6 lbs)
80 g (6 tbsp) sugar
100 ml (⅓ cup + 1 tbsp) dark or spiced rum

For the Caramel Mousse:

300 ml (1 ¼ cups) heavy whipping cream (min. 35% fat)
80 g (⅓ cup + 1 tbsp) sugar
1 pinch fleur de sel (or flaky sea salt)

🍮 Step-by-Step Instructions

🟠 Caramel Mousse (prepare 1 day ahead):

Heat the whipping cream until hot (not boiling). This prevents thermal shock when added to the caramel.
In a small saucepan, melt the sugar over medium heat until it turns amber and just begins to smoke.
Remove from heat and immediately pour in all the hot cream at once. Stir quickly and carefully—it will bubble up vigorously.
Mix in the fleur de sel and stir until smooth.
Pour into a jar and refrigerate overnight. It must be very cold before whipping.

💡 This caramel sauce can also be used as-is over pancakes, waffles, or ice cream.

🟡 Butter Biscuits:

In a food processor, blend flour, sugar, and salt.
Add cold butter cubes and pulse until the texture resembles coarse crumbs.
With the motor running, slowly add ice water until the dough forms a ball.
Wrap in plastic, shape into a disk, and refrigerate for 1 hour.
Roll the dough into a rectangular sheet (about 20×25 cm and ½ cm thick).
Cover with plastic wrap and refrigerate overnight (minimum 12 hours) for best results.

🟢 Pineapple Compote:

Clean and dice the pineapple into 1 cm cubes.
In a saucepan, caramelize the sugar until golden brown.
Add pre-warmed rum (carefully!) and stir.
Add pineapple cubes and simmer on low heat for 15 minutes.
Strain the pineapple, reserving the syrup. Boil the syrup for another 10 minutes to reduce.
Cool both the pineapple and syrup, then refrigerate until serving.

🔵 Assembly & Serving:

Preheat oven to 170°C (340°F).
Use a pastry ring to cut out 4 biscuit discs (8 cm diameter) from the chilled dough.
Bake for 15 minutes—they should be lightly golden underneath but not browned on top.
Whip the cold caramel sauce until soft peaks form. If needed, chill in the freezer for 10 minutes beforehand.
Place a biscuit on each serving plate, fit a pastry ring around it, and spoon in the pineapple compote.
Remove the ring, then pipe the caramel mousse over the top in elegant swirls.
Drizzle reserved pineapple syrup around the base and lightly dust the mousse with cinnamon using a fine sieve.

✨ Tips & Notes

Presentation matters: Use a piping bag with a wide tip for a clean, professional finish.
Alcohol-free version: Substitute rum with pineapple juice and a drop of vanilla extract.
Storage: Assembled desserts are best served fresh, but components can be prepared 1–2 days ahead.

Final Thoughts

This refined dessert is more than just a treat—it’s an experience. With buttery crispness, tropical sweetness, and rich caramel mousse, it evokes the ambiance of a quiet café along the Seine. Whether you’re entertaining guests or just indulging yourself, this creation will make any dinner feel like a Parisian escape.