Millionaire Cubes: shortbread, salted caramel, chocolate
Shortbread / salted caramel / chocolate
Three floors. Zero discretion.
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The shortbread
Heat the oven to 170 °C. Rub together flour, 100 g butter, sugar and pinch of salt. Stir in the chemised mould. Cook for 20 to 22 minutes, until golden. Cool down.
The caramel
In a saucepan, heat the condensed milk, 60 g butter and brown sugar over low heat, stirring constantly, 8 to 10 minutes after the start of thickening. Stop when the mixture is thick and blonde. Add the salt flower. Pour over the biscuit. Cool for 1 hour.
Chocolate
Melt chocolate with oil. Spread on cold caramel, then refrigerate for 2 hours.
The Cubes
Leave for 15 minutes before cutting. Use a hot, dry blade to obtain sixteen cubes. Serve flat, or place only two cubes on top of each other.
Conservation. Keep in the refrigerator in a closed box and consume within 3 days.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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