I never make this kind of pastry. No laminating for me. It seems like lots of work, and like it will never produce a good result. Well, these delicious buns had me literally eating my words. They looked right, they were flaky, and they were delicious!
This was my first encounter with the recipe since I became and Alpha Blogger halfway through the first year of The Baking Bible bake-along. Still, I think the previous year and a half of weekly baking stood me in good stead with this recipe. Since it was a little intimidating, I was extra careful. I assembled all the ingredients ahead of time:
So few ingredients to make something so yummy!
Having read through the recipe a few times, I decided it was time to Just Do It.
I used bread flour, and I was planning to buy low-moisture butter but didn’t have it the morning I wanted to bake, so I used the plain old supermarket brand that was in my fridge. I think it came through the dough a little, but not much. I took pictures until my hands were so covered with sugar, butter and flour that I was afraid I’d gum up my camera.
I was so surprised and pleased with the way these turned out that I texted a picture to a few friends, and even posted to Instagram. An excellent finale!
This toffee qualifies for quick but not easy, I think. It might be easy after ten times or so, but I found the cooking process nerve-wracking. Lots of stirring and temperature taking and fretting that I’d let it get too hot and wind up with crumbly toffee. And honestly how do I know if my toffee is crumblier than it should be? It isn’t granular, but maybe it could have been smoother….
Anyway, enough of my insecurities. I produced chocolate covered toffee, and that’s what counts! There were surprisingly few ingredients. So few in fact, that I was inspired to take an ingredient picture:
After the almonds were toasted and chopped I cooked the toffee
You can see it’s hotter and more homogeneous in the second photo, but not by that much, which is why I kept the thermometer in my hand.
It poured out the way it was supposed to. The chocolate melted onto the toffee, I added almonds and let it cool.
It broke when I turned it over, but since toffee is always in pieces, I figured it wasn’t a problem.