Mille-feuille with Dulce de Leche Homemade and crispyIngredients
For the dough:
500 g all-purpose flour
250 ml water
50 g melted butter
1 teaspoon salt
1 teaspoon white vinegar
For the filling:
300 g cold butter
50 g all-purpose flour
For the filling:
800 g to 1 kg dulce de leche (confectioner’s style)
To finish:
Powdered sugar, as needed
Puff pastry crumbs, optional