µI found it on the web, what a joy on the Internet 🙂.
At home, these little treats were the rage.
My man asked me to do more for him.
You will have about 20 of these delicious biscuits.
*ingredients :
+shortbread:
°2 tablespoons of sunflower oil.
°2c.s of milk.
°2 tons of powdered sugar.
°100 grams of half-salt butter.
°1 egg yolk.
°200 grams of flour.
caramel cream:
°1 can of sweetened condensed milk (397 g).
°120 grams of powdered sugar.
°120 grams of butter.
°1 vanilla bean.
Milk-chocolat- ganache:
°200g-milk-chocolate.
°4 pieces of fresh whole liquid cream.
* Preparation:
shortbread:
Take the butter out of the fridge for an hour. before preparing the recipe.
Placing butter paper on baking tray.
In bowl, whisk oil, milk & powder sugar.
Adding butter &; egg yolk.
Beat again to get a homogeneous cream.
Pour flour & mix by hand to get relatively dough-smooth.
Place the dough in plastic wrap and flatten slightly.
Cover it up.
Book a minimum of 2 hours. In the refrigerator.
Place shortbread dough between two sheets of baking paper.
Roll it to a thickness of 3 mm. / 4 mm.
Using a round cookie cutter or cup, cut out the dough.
Place every cookie on baking sheet.
Preheat the oven to 6 degrees (170 degrees).
While preheating, leave the dough in the refrigerator.
Bake for 25 minutes.
The biscuit should be baked but not too colorful.
Lea it cold to room temperature on wire rack.
caramel cream:
Divide the vanilla compartment into two pieces, scrape them and collect the seeds.
In a saucepan, pour powdered sugar, butter, sweetened condensed milk and vanilla seeds.
Heat it over medium heat, stirring constantly with a spoon.
Allow about 15 minutes. / 20 minutes, look a little more, you should have a nice amber color.
Pour the equivalent of 2 teaspoons into the center of the cake.
& set apart in refrigerator, when caramel cream hardens.
Milk chocolate ganache:
Cut the milk chocolate into rough pieces using a bread knife.
Transfer it to a bowl.
In a saucepan, boil the whole liquid cream.
Pour it over the chopped chocolate.
Put a plate on it.
Leave it to rest for 5 minutes.
Finishing:
Pour the equivalent of 2 teaspoons of milk chocolate ganache over the caramel of each biscuit to make circles to spread.
Reserve in the refrigerator.
Once the chocolate has set, it is ready to be tasted.
Always keep it in the fridge.
Enjoy 😉...
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