Butterscotch Mille-Feuille
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
Layered pastry, caramelized butterscotch, and whipped cream create a decadent dessert.
Ella x
Ingredients
- 500 gall-purpose flour
- 200 gconfectioner's sugar
- 250 gbutter
- 5 gsalt
- 4eggs
- 300 mlbutterscotch syrup
- 300 mlheavy cream
- 100 gcaster sugar
- 150 mlunsalted milk
- 50 gunsalted butter, melted
- 500 gpâte feuilletée
- 300 gwhipped cream
Detail level
Instructions
- 1
Preheat the oven to 200°C. Roll out the pâte feuilletée to a thickness of 3mm. Cut into rectangles of 10cm x 30cm.
- 2
Bake the pastry rectangles for 12-15 minutes or until golden brown. Allow to cool completely.
- 3
In a medium saucepan, combine the butterscotch syrup, caster sugar, and unsalted milk. Heat over medium heat, stirring until the sugar dissolves. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes.
- 4
In a separate saucepan, melt the unsalted butter over low heat. Remove from the heat and stir in the confectioner's sugar until dissolved.
- 5
In a large bowl, whip the heavy cream until stiff peaks form. Fold in the confectioner's sugar mixture until combined.
- 6
To assemble the mille-feuille, spread a layer of whipped cream on the bottom of a serving dish. Arrange a layer of pastry, followed by a layer of caramelized butterscotch and whipped cream. Repeat this process two more times, ending with a layer of whipped cream on top.
- 7
Allow the mille-feuille to chill in the refrigerator for at least 30 minutes before serving.
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