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Billionaire's Shortbread
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Brief Description
Inspired by the classic British confection called Millionaire's Shortbread, this shortbread is topped with a layer of caramel and finished off with ganache.
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Main Ingredient
cream
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Category: Desserts
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Cuisine: British
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Prep Time: 150 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
This can be refrigerated for up to 3 days ahead. Let stand at room temp for 30 minutes before serving.
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Posted By: gardner.marilyn
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Posted On: Dec 30, 2019
Number of Servings:
Ingredients:
- 1 sticks - cold unsalted butter cubed
- 3/4 cups - all-purpose flour
- 1/3 cups - sugar
- 1/4 cups - fine cornmeal
- 1/2 teaspoons - kosher salt
- 1 sticks - unsalted butter
- 1/2 cups - heavy cream
- 1/2 teaspoons - kosher salt
- 1 cups - sugar
- 2 tablespoons - water
- 9 ounces - dark chocolate (70%) finely chopped
- 3/4 cups - heavy cream
- - flaky sea salt or other toppings for topping as desired
Directions:
Shortbread:
Preheat oven to 350° F and line an 8-inch square baking pan with aluminum foil, allowing 2 inches of overhang on two sides.
In a food processor, combine butter, flour, sugar, cornmeal and salt, and pulse until a dough forms, about 2 minutes.
Press dough into prepared pan in an even layer. Bake for about 25 minutes, until the shortbread is firm and the edges are golden; let cool completely.
Caramel Layer:
In a small saucepan, melt butter, cream and salt over moderate heat; keep warm.
In a medium saucepan, combine sugar and water and cook over moderate heat, swirling without stirring, until a golden caramel forms, about 7 minutes.
Carefully drizzle in the warm cream and cook over moderate heat, stirring constantly, until the temperature reaches 230° F on a candy thermometer, 3 to 5 minutes.
Immediately pour the caramel over the cooled shortbread and let cool 45 minutes.
Ganache Layer:
Place finely chopped chocolate pieces into a medium heatproof bowl.
In a small saucepan, bring cream just to a simmer. Immediately pour the hot cream over the chocolate and let stand until the chocolate starts to melt, 2 minutes; stir until smooth.
Pour the ganache over the cooled caramel and spread it in an even layer with an offset spatula.
Sprinkle with flaky sea salt and your choice of toppings and refrigerate until chilled, 1 hour.
Lift the square using the foil. Cut the shortbread into squares and serve slightly chilled.
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