Millionaire Shortbread

Name: Millionaire Shortbread
Yield: Makes 20 Portions
Ingredients: 280 g slightly salted butter; 500 g UHT whipping cream; 1 vanilla pod; 500 g caster sugar; 125 g egg whites; 160 g Coeur de Ganaja Valhrona; 160 g caster sugar; 25 g slightly salted butter; 65 g hot water; 250 g plain T55 flour; 80 g egg yolk pasteurised liquid; 100 g egg yolk; 150 g caster sugar; 3 g Cornish sea salt; 275 g unsalted butter; 90 g icing sugar; 30 g glucose powder; 200 g milk; 30 g cocoa powder Valrhona; 180 g UHT cream, 35% fat; 865 g full fat milk; 50 g potato fecule; 70 g pasteurised yolks; 1 egg yolk; 3 g salt; 30 g sugar; 1 lemon zest only; 5 g salt fleur de sel; 40 g inverted sugar (optional); 80 g UHT whipping cream 35%

Preparation info

Makes
20
Portions

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Soft Toffee

500 g caster sugar
75 g glucose liquid

Dessert
Vegetarian
Microwave

Method

Soft Toffee

Scrape the vanilla in to the hot cream and infuse with the pod for 1 minute.
Cook the caster sugar with the glucose to a golden caramel and add the butter.
Remove the vanilla pod from the cream and gradually whisk over the caramel.
Cook to 113°C then pour into a deep stainless s