Butterscotch Mille-Feuille
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
Butterscotch Mille Feuille is an elegant layered pastry dessert featuring crisp pâte feuilletée, smooth butterscotch syrup and rich whipped cream. Made with butter, eggs and cream, this sophisticated treat combines sweet caramel flavours with delicate pastry textures. Ready to serve in just one hour total, including twenty minutes preparation and forty minutes cooking time, it suits anyone looking to impress with a restaurant quality 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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