Toffee Paris-Brest
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
A French-inspired dessert featuring a flaky pastry shell filled with a rich toffee and cream filling.
Ella x
Ingredients
- 500 gall-purpose flour(for the pastry dough)
- 250 gunsalted butter(softened)
- 200 gcaster sugar(for the toffee)
- 200 mlheavy cream(for the filling)
- 4 egg yolkslarge egg yolks
- 1 gsalt
- null nullbutter for brushing
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Tip: Optional: for easy pastry removal
- 2
Combine flour and salt in a bowl. Add softened butter and mix until the dough comes together.
Tip: Use a pastry blender or your fingertips to work the butter into the flour
- 3
Roll out the dough to a thickness of about 3 mm. Cut into 4 equal pieces.
Tip: Cut into circles or rectangles for a Paris-Brest shape
- 4
In a saucepan, combine caster sugar, heavy cream, and butter. Place over medium heat and cook until the sugar dissolves.
Tip: Bring to a boil, then reduce heat and simmer until the toffee turns a deep amber color
- 5
Remove from heat and stir in egg yolks until well combined.
Tip: Be careful, as the mixture will bubble up
- 6
Spoon the toffee mixture onto one half of each dough piece, leaving a 1 cm border. Fold the other half over to form a circle.
Tip: Use a little water to seal the edges if needed
- 7
Brush the tops with butter and bake for 20-25 minutes, or until golden brown.
Tip: Rotate the Paris-Brest halfway through baking
- 8
Allow to cool completely on a wire rack.
Tip: Serve within a few hours of baking for best texture
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