Dulce de Leche Mille-Feuille

Instructions

1. 1

   Preheat the oven to 200°C (400ºfF) and line a baking sheet with parchment paper.

   Tip: Use a silicone mat for easy cleanup.

2. 2

   In a medium bowl, whisk together the flour, confectioner's sugar, and salt.

   Tip: Make sure to sift the sugar for a lighter texture.

3. 3

   Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

   Tip: Don't overwork the dough, or it will become tough.

4. 4

   Gradually pour in the milk, stirring with a fork until the dough comes together in a shaggy mass.

   Tip: Let the dough rest for 10 minutes to allow the flour to hydrate.

5. 5

   Roll out the dough on a lightly floured surface to a thickness of about 3mm (1/8 inch).

   Tip: Use a ruler to ensure even layers.

6. 6

   Cut the dough into rectangles about 20cm x 15cm (8in x 6in).

   Tip: You should be able to get 12-15 rectangles.

7. 7

   In a small bowl, whisk together the dulce de leche and vanilla extract.

   Tip: This will be the filling for the pastry layers.

8. 8

   To assemble the mille-feuille, spread a layer of pastry cream on the bottom rectangle, followed by a layer of dulce de leche, and then a layer of pastry cream again. Repeat this process two more times, finishing with a layer of pastry cream on top.

   Tip: Make sure to leave a 1cm border around the edges without filling.

9. 9

   Brush the top layer of pastry cream with the caramel sauce and sprinkle with confectioner's glaze.

   Tip: This will give the pastry a golden, shiny finish.

10. 10

    Bake the mille-feuille for 25-30 minutes, or until the pastry is golden brown and the filling is warm.

    Tip: Let the pastry cool completely before serving.

11. 11

    Repeat the assembly process one more time to create the crumbly pastry crust.

    Tip: This will give the mille-feuille its signature texture.