Salted Caramel Langues de Chat

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.

   Tip: Use a thermometer to ensure accuracy.

2. 2

   In a medium saucepan, combine the caster sugar, brown sugar, and 100ml of water. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

3. 3

   Increase the heat to medium-high and bring the mixture to a boil. Cook for 5-7 minutes, or until the mixture reaches 160°C (320°F). Remove from heat and stir in the sea salt.

   Tip: Be careful, as the mixture will bubble vigorously.

4. 4

   Let the caramel cool slightly, then whisk in the caramel sauce until smooth.

   Tip: If the caramel is too thick, add a little water. If it's too thin, cook for a few more minutes.

5. 5

   In a large mixing bowl, whisk together the flour and a pinch of salt. Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs.

   Tip: Use a gentle touch to avoid developing the gluten.

6. 6

   Add the eggs, milk, and vanilla extract to the flour mixture. Mix until the dough comes together in a ball.

   Tip: Don't overmix, or the pastry will become tough.

7. 7

   Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 3mm.

   Tip: Use a rolling pin to achieve an even thickness.

8. 8

   Cut out rectangles of pastry, about 5cm x 7cm.

   Tip: Use a pastry cutter or a knife to get clean edges.

9. 9

   Spoon a small amount of caramel into the center of each rectangle, leaving a 1cm border around the edges.

   Tip: Don't overfill the pastry, or it will burst open during baking.

10. 10

    Fold the pastry over the caramel to form a triangle or a square, pressing the edges to seal.

    Tip: Use a little water to help the pastry stick together.

11. 11

    Place the langues de chat on the prepared baking tray, leaving about 1cm of space between each one.

    Tip: Use a gentle touch to avoid damaging the pastry.

12. 12

    Bake for 20-25 minutes, or until the pastry is golden brown.

    Tip: Keep an eye on the pastry, as it can burn easily.

13. 13

    Remove from the oven and let cool for 5 minutes before serving.

    Tip: Drizzle with chocolate chips and sprinkle with sea salt for an extra-decadent treat.