Toffee Mille-Feuille

Instructions

1. 1

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

2. 2

   To make the pastry dough, combine flour, salt, and cold butter in a bowl. Add egg yolks and mix until a dough forms. Wrap the dough and refrigerate for 30 minutes.

   Tip: Use a pastry brush to prevent the dough from drying out.

3. 3

   On a lightly floured surface, roll out the pastry dough to a thickness of 3 mm. Cut into rectangles of 20x15 cm.

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

4. 4

   Bake the pastry rectangles for 15-20 minutes, or until golden brown. Allow to cool completely.

   Tip: If the pastry gets too dark, cover with foil during baking.

5. 5

   To make the toffee filling, combine granulated sugar, brown sugar, heavy cream, and unsalted butter in a saucepan. Heat over medium heat, stirring constantly, until the sugar dissolves. Bring to a boil, then reduce heat and simmer for 5 minutes.

   Tip: Use a candy thermometer to check for the correct temperature (115°C).

6. 6

   Remove the saucepan from heat and stir in toffee bits until melted. Allow the toffee to cool and thicken.

   Tip: If the toffee gets too thick, reheat it over low heat until smooth.

7. 7

   To assemble the mille-feuille, spread a layer of toffee filling on top of a pastry rectangle. Repeat the layers two more times, finishing with a layer of toffee on top.

   Tip: Use a spatula to spread the toffee evenly.

8. 8

   Caramelize the sugar on top by sprinkling caster sugar over the toffee. Use a kitchen torch to caramelize the sugar, or place under the broiler for 1-2 minutes.

   Tip: Be careful not to burn the sugar.

9. 9

   Drizzle confectioner's glaze over the mille-feuille to add a glossy finish.

   Tip: Use a pastry brush to apply the glaze evenly.

10. 10

    Refrigerate the mille-feuille for at least 30 minutes before serving.

    Tip: Let the toffee set before slicing the mille-feuille.

11. 11

    Cut the mille-feuille into 4 equal pieces.