millionaires-shortbread

🥘 Ingredients

• butter 185 g
• sugar 125 g
• cornstarch 25 g
• kosher salt 4 g
• eggs 1
• cake flour 225 g
• brown sugar 125 g
• corn syrup 115 g
• heavy cream 165 g
• butter 10 g
• kosher salt 3 g
• dark chocolate 200 g

1. 1

   Heat oven to 149°C convection (or 163°C conventional), rack lower-middle. Spray a 20cm × 20cm cake pan and line with a parchment sling.
2. 2

   In a stand mixer with paddle, cream butter , sugar , cornstarch , and kosher salt on medium until pale and smooth, 4 minutes .
3. 3

   Add eggs and mix on medium until homogeneous, 2 minutes .
4. 4

   On low, add cake flour and mix until no dry flour remains, 1 minutes . Turn out onto a floured surface, press into a 12cm square, transfer to the pan, and press into the corners with an offset spatula until smooth and even.
5. 5

   Bake 1 hours , rotating twice, until the top is light golden in the center and dark golden in the corners. Cover with overhanging parchment and press flat with a second pan or cardboard square. Cool 20 minutes until firm.
6. 6

   In a saucepan , combine brown sugar , corn syrup , heavy cream , butter , and kosher salt . Bring to a boil over medium and cook undisturbed 1 minutes . Scrape bottom and sides, then continue cooking, stirring occasionally, until golden brown and 117°C, 5 minutes .
7. 7

   Pour caramel over the shortbread, tilt to spread evenly, tap to remove air pockets. Cool uncovered 1 hours until firm.
8. 8

   Temper dark chocolate in a bain-marie: melt to 52°C, then cool at room temp stirring every 5 min until 28-29°C (about 30 min), then briefly rewarm in 5-second returns to the bain-marie until 31-32°C.
9. 9

   Pour tempered chocolate over the caramel, tilt to cover, tap to release bubbles. Cool uncovered at room temp at least 1 hours (up to 24).
10. 10

    Lift out by the parchment to a cutting board. With a sharp knife dipped in warm water and wiped dry between cuts, slice into 6 bars, then crosswise into thirds for 18 portions.
11. 11

    Store in a parchment-lined airtight container at room temp up to 1 week; best within 3 days.