Millionaire's Brownie | Valrhona Chocolate
Make the salted butter caramel and pour out into a 4mm-tall frame on top of a silicone-coated baking mat. Leave the caramel at a temperature of 65°F (17°C)
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Cooking tools:
- Kitchen scale
- Instant-read thermometer
- Silicone baking mat
- Offset spatula
- Baking pan
- Oven
- Freezer
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spoon
- Confectionery dipping paper
Ingredients
- 930g Whipping cream
- 5 Vanilla pods
- 100g Glucose de 38/40
- 930g Caster sugar
- 250g Salted butter
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