Butterscotch Mille-Feuille
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This butterscotch mille feuille has become my go to dessert when I want to impress without spending hours in the kitchen. The beauty of using store bought pâte feuilletée is that it cuts your prep time in half, leaving you more time to focus on that gorgeous butterscotch cream filling. I love how the rich butterscotch layers contrast with the delicate, crispy pastry, and honestly, the whole thing comes together in just an hour. Plus, butter contains fat soluble vitamins that help your body absorb essential nutrients, so you can feel a little better about indulging. This elegant French classic is easier than you'd think, and your friends will never guess you didn't spend all day making it.
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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