Valrhona Ground Chocolate Millionaire’s Shortbread Recipe
Pour the vanilla-flavored salted caramel over the crispy shortbread with tempered chocolate and leave to set at room temperature overnight. Cut into 8.5cm
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Ingredients
- 300g OPALYS 33%
- 150g Crushed crepe dentelle cookies
- 70g GROUND NYANGBO 68%
- 1 NOROHY Vanilla bean
- 160g Cream
- 100g Water
- 200g Sugar
- 120g Glucose
- 30g Honey
- 110g Butter
- 2g Salt
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