The Dorinne (shortbread, salted butterscotch caramel and chocolate)

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The Dorinne (shortbread, salted butterscotch caramel and chocolate)

The Dorinne (shortbread, salted butterscotch caramel and chocolate)




The Dorinne (shortbread, salted butterscotch caramel and chocolate)
The Dorinne (shortbread, salted butterscotch caramel and chocolate)
Ingredients The Dorinne (shortbread, salted butterscotch caramel and chocolate)
Number of persons
-
8
+
For the shortbreads:

125 g of flour

125 g semi-salted butter

75 g sugar

75 g cornstarch
For the salted butterscotch:

20 sugar cubes

30 g salted butter

8 tablespoons of milk
For the chocolate:

125 g dark chocolate dessert

50 g soft butter



Preparation The Dorinne (shortbread, salted butterscotch caramel and chocolate)
Total time: 1h15
Preparation: 1 h
Cooking time: 15 min
This recipe is made in 3 parts:
First, the shortbreads, melt the butter and add one by one the sugar, the flour and the Cornflour and mix well first with a spatula and then with your hands (it's easier!).
Spread the dough by hand in a dish in a layer of about 1 cm, prick with a fork and bake at 200°C for about 15 minutes (the dough should be slightly scorched).
While the cake is baking, prepare the caramel: in a saucepan melt the sugar slightly moistened with the butter. Stir regularly. After several minutes, the dough formed will brown. Once the desired colour has been reached, pour in the milk or cream and mix. In order to obtain a smooth caramel, stay on low heat and continue to mix until the desired texture is reached.
Pour the caramel over the cake after baking.
Put it in the fridge or freezer for 30 min to allow the caramel to set.
Finally, prepare the chocolate by melting it with the butter. It should have a smooth texture and be liquid enough to make it easier to apply to the caramel, but it should also not be hot (otherwise the caramel will liquefy).
Spread the chocolate over the caramel that has solidified in the refrigerator.
To be eaten fresh, keep refrigerated.
Enjoy your meal!

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