Toffee Paris-Brest

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

   Tip: Optional: for easy pastry removal

2. 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. 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. 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. 5

   Remove from heat and stir in egg yolks until well combined.

   Tip: Be careful, as the mixture will bubble up

6. 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. 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. 8

   Allow to cool completely on a wire rack.

   Tip: Serve within a few hours of baking for best texture