Toffee Mille-Feuille
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
My love for toffee finally found its perfect match in this show stopping mille feuille. Crispy pastry layers give way to silky homemade toffee cream studded with buttery toffee bits, and here's what I adore about it: the whole thing comes together in just an hour, start to finish. Best of all, you probably have most of the ingredients sitting in your pantry right now. The heavy cream brings real nutritional value too, providing fat soluble vitamins that help your body absorb other nutrients. This is the kind of elegant dessert that looks like you fussed for hours but actually requires minimal effort. Perfect for impressing guests or treating yourself to something special any day of the week.
Ella x
Ingredients
- 250 gall-purpose flour(for the pastry dough)
- 150 gcold unsalted butter(for the pastry dough)
- 5 gsalt(for the pastry dough)
- 4 pieceegg yolks(for the pastry dough)
- 250 ggranulated sugar
- 100 gbrown sugar(for the toffee filling)
- 150 mlheavy cream(for the toffee filling)
- 100 gunsalted butter(for the toffee filling)
- 100 gcaster sugar(for caramelizing)
- 100 gtoffee bits
- 10 gconfectioner's glaze(for glazing)
- pastry brush
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 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
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
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
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
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
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
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
Drizzle confectioner's glaze over the mille-feuille to add a glossy finish.
Tip: Use a pastry brush to apply the glaze evenly.
- 10
Refrigerate the mille-feuille for at least 30 minutes before serving.
Tip: Let the toffee set before slicing the mille-feuille.
- 11
Cut the mille-feuille into 4 equal pieces.
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