150gdark pastry chocolate with 52% cocoaor milk chocolate if you prefer
Instructions:
Shortbread base
Preheat the oven to 175° traditional heat. Butter and flour a 20cm square mold. Line it with baking paper for easy unmolding.
In a food processor or with a stand mixer, beat the soft butter, brown sugar, flour, salt and vanilla to obtain a sandy mixture. Continue beating until the batter comes together and forms a paste.
Press this dough into the bottom of the mold. For ease, I put a baking paper on top before packing with the back of a tablespoon.
Bake 20 minutes. Let cool in the pan, on a wire rack.
Soft caramel (toffee)
In a saucepan, put the diced butter, brown sugar, sweetened condensed milk and honey. Heat over low heat for 15-20 minutes, stirring with a wooden spoon: do not stop mixing otherwise it will stick.
The mixture should take on a nice caramel color and become a little thick. Off the heat, add the vanilla. Pour this caramel over the biscuit base. Let cool then refrigerate for 45 minutes.
Chocolate ganache
In a saucepan, heat the cream and the chocolate in pieces over low heat, stirring to obtain a very smooth ganache.
Pour the ganache into the mold, over the cooled caramel, and refrigerate for 1 to 2 hours before cutting into 16 small squares. Sprinkle with fleur de sel (optional) for even more flavor.
Video
Notes:
This millionaire shortbread can be kept for about 4 days at room temperature in a bell jar or in the refrigerator. If you put it in the refrigerator, take it out 15 minutes before tasting so that it regains its texture and taste.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)