Millionaire’s shortbread

Un dessert décadent !

Ingrédients

pour la pâte

  • 1 cup all-purpose flour
  • 1/4 cup dark brown sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) cold unsalted butter
  • 1 tablespoon ice water
  • 1 large egg yolk

pour le caramel

  • 1 (14-oz) can sweetened condensed milk
  • 1/2 cup dark brown sugar
  • 6 tablespoons unsalted butter
  • 2 tablespoons golden syrup 
  • 1 teaspoon vanilla extract
  •  pinch salt

pour le chocolat

  • 6 ounces semi-sweet chocolate, broken into small pieces
  • 3 tablespoons heavy cream

 

Préparation

For the Crust

  1. Preheat the oven to 350 degrees. Line a 9-inch square pan with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Grease the foiled pan with butter.
  2. In the bowl, combine the flour, brown sugar, cornstarch and salt; mix until well combined and no lumps of brown sugar remain. Add the butter. Add the ice water and egg yolk and mix until moist clumps form. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). Pierce the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool.

For Caramel Layer

  1. Mix the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes. Pour the caramel over the warm crust; cool for about 15 minutes, or until caramel is set.

For Chocolate Layer

  1. Faire fondre le chocolat au bain marie. Garder un ou deux carré de chocolat pour la fin. Les ajouter à la fin hors du feu pour tempérer le chocolat. Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour. Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Cut into small squares and store in the refrigerator until ready to serve.

 

Idée recette ici

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