Recipe Malt caramel Mille Feuille with Tonka bean cream
Ingredients
- 2 large Puff pastry sheets
- Egg wash
- Icing sugar
- Macphie Sweet Snow®
- Macphie Mactop® Traditional
- 2-3 tonka beans
- Macphie o.t.t® Salted Caramel dessert topping
- Malt Extract
Method
Glaze the puff pastry with egg wash and dust with icing sugar.
Bake on 200°C for 10-12 minutes until baked and caramelised and leave to cool.
Grate the Tonka beans with a fine grater into the Macphie Mactop® Traditional and whip to 3 times it’s volume.
Decant the Macphie o.t.t® Salted Caramel dessert topping into a mixing bowl and mix with malt extract to taste.
Fill the pastry with the cream, finish with the malt caramel and dust with Macphie Sweet Snow®
