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Millionaire shortbread (gluten-free) with milk and white chocolate

(Version française plus bas)

How about a time-honored treat, easy as pie, with an eye-catching chocolate layer?

Millionaire shortbread seems to have originated from Scotland, although also a beloved treat throughout England, Australia, New Zealand.., its name conjuring luxury or richness (not Ferraris, the Riviera, stock market, etc.).

As I live in France, I did tweak it a bit, since there are two ubiquitous things in our baking here: almond flour and whipping cream, which are not in the original recipe.  Why change a perfect recipe, you say?  Well, I believe the almond flour gives you a crumbly yet not dry shortbread, and the cream gives you a softer chocolate layer you can softly chew into, not hard and dry at all.

Here is what you'll need:

Crust
150 g of butter, softened
180 g of flour (or gluten-free blend with xanthan gum)
50 g sugar
30 g of almond powder
30 g of cornstarch
Dash of sea salt

Filling
50 g butter
80 g light brown sugar 
397 g can condensed milk
1 teaspoon vanilla extract (or tequila, whisky, bourbon)

Chocolate layer
4 tablespoons of liquid cream
100 g milk chocolate

and

4 tablespoons of liquid cream
100 g white chocolate

Preheat oven 175° C / 350° F.  Line a square or rectangular pan with parchment paper. In a mixer, pound and blend crust ingredients until you get a crumbly dough.  Knead until you get a soft dough. Press into pan.  Pierce surface lightly with  the tip of a fork. Bake for 20 minutes or until golden.

For the caramel, melt butter in a saucepan, add sugar, then condensed milk and allow to bubble stirring continuously with a whisk for about 5-7 minutes.

Once the crust has cooled, pour caramel onto crust, spreading to the edges with a spatula.  Allow to firm up in refrigerator. 

For the chocolate topping, in two separate saucepans (or in bowls if you prefer to melt in microwave), melt the cream with each chocolate until thoroughly melted and creamy, stirring well.

Once the caramel is firm, spread melted milk chocolate to the edges.  Then add a layer of white chocolate.  Swirl with a knife to form arabesques.  Allow to cool in refrigerator 3-4 hours or overnight.  Cut with a heated knife (warmed in hot water).

Enjoy, everyone!

Que diriez-vous d'une friandise classique légèrement revisitée, facile comme tout, avec une couche de chocolat un peu tape à l’œil?

Les sablés millionnaires semblent être originaires d'Écosse, bien qu’un régal également apprécié dans toute l'Angleterre, l'Australie, la Nouvelle Zélande..., son nom évoquant le luxe ou la richesse (pas les Ferrari, la Côte d’Azur, la bourse, etc.).

Comme je vis en France, je l'ai un peu peaufiné, car il y a deux choses omniprésentes dans notre pâtisserie: le poudre d'amande et la crème liquide, qui ne sont pas dans la recette originale. Pourquoi changer une recette parfaite, dites-vous? Eh bien, je pense que le poudre d'amande vous donne un sablé friable mais pas sec, et la crème vous donne une couche de chocolat plus cremeux dans laquelle vous pouvez croquer, pas du tout dure et sèche.

Voici ce dont vous aurez besoin:

La pâte shortbread

150 g de beurre ramolli
180 g de farine (ou mélange sans gluten avec de la gomme xanthane)
50 g de sucre
30 g de poudre d'amande
30 g de fécule de Maizena
Une pincée de sel marin

Le caramel

50 g de beurre
80 g de sucre brun Vergeoise
397 g de lait concentré
1 sachet de sucre vanillé

Couche de chocolat

4 cuillères à soupe de crème liquide
100 g de chocolat au lait

et

4 cuillères à soupe de crème liquide
100 g de chocolat blanc

Préchauffer le four à 175 ° C / 350 ° F. Tapisser un moule carré ou rectangulaire de papier sulfurisé. Dans un mixer, piler et mélanger les ingrédients du shortbread jusqu'à ce que vous obteniez une pâte friable. Pétrissez jusqu'à obtenir une pâte molle. Transférer et presser dans le moule. Percer légèrement la surface avec la pointe d'une fourchette. Cuire au four pendant 20 minutes ou jusqu'à ce qu'elles soient dorées.

Pour le caramel, faites fondre le beurre dans une casserole, ajoutez le sucre, puis le lait concentré et laissez doucement bouillonner en remuant continuellement avec un fouet pendant environ 5 à 7 minutes.

Une fois la croûte refroidie, versez le caramel sur la croûte en étalant jusqu'aux bords avec une spatule. Laisser raffermir au réfrigérateur.

Pour la garniture au chocolat, dans deux casseroles séparées (ou dans deux bols si vous préférez fondre au micro-ondes), faites fondre la crème avec chaque chocolat jusqu'à ce qu'elle soit bien fondue et crémeuse, en remuant bien.

Une fois le caramel ferme, étalez le chocolat au lait fondu jusqu’aux bords. Ajoutez ensuite une couche de chocolat blanc. Dessiner avec un couteau pour former des arabesques. Laisser refroidir au réfrigérateur 3-4 heures ou toute la nuit. Couper avec un couteau chauffé (réchauffé dans de l'eau chaude).

Bonne dégustation, tout le monde !





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