Ingredients: |
Ingredients: For Shortbread:
1 Stick Cold, Cubed Unsalted Butter
3/4 Cup All-Purpose Flour
1/3 Cup Sugar
1/4 Cup Fine Cornmeal
1/2 Teaspoon Kosher Salt
For Caramel:
1 Stick Unsalted Butter
1/2 Cup Heavy Cream
1/2 Teaspoon Kosher Salt
1 Cup Sugar
2 Tablespoons Water
For Ganache:
9 Ounces 70% Dark Chocolate, Finely Chopped
3/4 Cup Heavy Cream
Flaky Sea Salt
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Directions: |
Directions:Make Shortbread: Preheat the oven to 350º. Line an 8-inch square baking pan with aluminum foil, allowing 2 inches of overhand on two sides. In a food processor, combine butter, flour, sugar, cornmeal and kosher salt. Pulse until a dough forms, about 2 minutes. Press the dough into the prepared pan in an even layer. Bake for about 25 minutes, until the shortbread is firm and the edges are golden; let cool completely. Make Caramel: In small saucepan, melt butter, heavy cream and kosher salt over moderate heat; keep warm. In a medium saucepan, combine sugar and water and cover over moderate heat, swirling without stirring , until a golden caramel forms, about 7 minutes. Carefully drizzle in the warm cream and cover over moderate heat, stirring constantly, until the temperature reaches 230º on a candy thermometer, about 3 to 5 minutes. Immediately pour the caramel over the cooled shortbread and let cool, about 45 minutes. Make Ganache: Place chocolate in a medium heatproof bowl. In a small saucepan, bring heavy cream just to a simmer. Immediately pour the hot cream over the chocolate and let stand until the chocolate starts to melt, about 2 minutes. Stir until smooth. Pour the ganache over the cooled caramel and spread it in an even layer with an offset spatula. Sprinkle with flaky sea salt and your choice of toppings and refrigerate until chilled, about 1 hour. Lift the square using the foil. Cut the shortbread into squares and serve slightly chilled. |
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