Discover the splendor of homemade puff pastry with this sumptuous Dulce de Leche Mille-Feuille, a recipe cherished in the quaint town of Rauch. This luxurious dessert layers crisp, flaky pastry with rich, creamy dulce de leche, offering a decadent treat that’s both elegant and irresistibly delicious.
Why You’ll Love This:
Embrace the art of pastry with a quick puff pastry technique that delivers exceptional results without the need for professional skills. The addition of vinegar ensures a brilliantly white dough, while the meticulous layering process promises a perfectly risen, airy texture. Paired with the sweet, caramel-like dulce de leche, each bite melds complexity with comforting sweetness.
Perfect Occasion:
Ideal for special occasions, celebratory feasts, or as a sophisticated dessert for dinner parties. It’s a show-stopper that will impress guests and elevate any meal to gourmet status. Whether it’s a holiday, birthday, or an intimate gathering, this Mille-Feuille serves as a testament to your culinary prowess.
Decoration Tips:
Finish your Mille-Feuille with a dusting of powdered sugar for a classic look, or drizzle with melted chocolate for added decadence. For an artistic touch, pipe additional dulce de leche in decorative patterns on top. Garnish with fresh berries or edible flowers for color and a touch of freshness.
For the Quick Puff Pastry:
- 500g all-purpose flour
- ½ tbsp fine salt
- 400g cold butter, diced
- 250ml cold water
- 1 tbsp white vinegar
- Combine flour, salt, and butter in a bowl, mixing by hand until the butter is coated with flour.
- Add water and vinegar, and gently mix to form a dough. Transfer to a work surface and knead minimally, just enough to bring it together without breaking the butter pieces.
- Roll out the dough into a rectangle, fold it into thirds, and rotate a quarter turn. Repeat the rolling and folding process eight times, adding flour as needed to prevent sticking.
- Chill the dough, covered, for at least 2 hours.
- Divide the dough into 6 equal parts and roll each into a 4mm thick rectangle, approximately 18x22cm.
- Preheat the oven to 200°C (392°F). Bake with a tray or silicone mat on top for even rising, for about 8 minutes. Let cool completely.
Assembly:
- 800g dulce de leche
- Use five pastry layers, spreading each with a generous amount of dulce de leche.
- Crumble the sixth layer into fine pieces and sprinkle on top as decoration.
Tips:
- This pastry doesn’t require any leavening agent; the steam from the butter layers creates the lift.
- Unlike traditional puff pastry, you don’t need to chill the dough between folds.
- The dough can be frozen raw. Thaw before baking.
- While butter is preferred for its flavor, puff pastry margarine can be substituted, though it won’t taste as rich.
- Whole wheat flour can be used with double the liquid amount, though the pastry won’t be as light.
Enjoy this elegant Dulce de Leche Mille-Feuille, a testament to the simplicity of ingredients coming together to create a dessert that’s anything but ordinary.
