Скачать или смотреть Great British Bake Off: 2024 Bake Along | Caramel Week | Coffee Salted Caramel Biscuits

It's caramel week! The signature bake: Caramel biscuits. After a bit of brainstorming, I decided to make Coffee Salted Caramel Millionaire Shortbread. Watch to the end to find out whether I actually got my caramel to set properly...

Check out Bread Week if you missed it:    • Great British Bake Off: 2024 Bake Along | ...  

Here's the recipe:

Equipment
9x9 Square Pan

Ingredients

Shortbread Crust:
2 Cups Flour
1 Cup Unsalted butter, room temperature and cubed
½ Cup Caster sugar
¼ Tsp Salt

Coffee Salted Caramel:
2 Cups Sugar
12 Tbsp Unsalted butter, room temperature and cubed
1 Cup Heavy cream, warmed
3 tsp Espresso powder
1 tsp Vanilla
2 tsp Flake salt

Dark Chocolate Ganache:
1½ Cups Dark chocolate chips
⅓ Cup Heavy cream
Dash of Espresso Powder
~¼ Cup of Hazelnuts, roasted

Instructions:

Make the shortbread crust:
Line an 9x9 pan with parchment paper, making sure there is overhang for easy removal later.
Add the flour, sugar, and salt to the bowl of a food processor and pulse until well combined.
Add the butter to the flour mixture and pulse until a dough forms.
Press into the lined pan. Prick dough all over with a fork.
Cover the pan with plastic wrap and chill for at least 2 hours.
Preheat the oven to 350℉. Bake for 30-35 minutes, until set and lightly golden brown.
Place the pan on a wire rack to cool for 5 minutes.

Make the Coffee Salted Caramel:
Prep your butter and cream by letting them come to room temperature and cubing the butter. To speed up this process pop either in the microwave for a few seconds to get them up to temperature.
Add your sugar to a heavy 2-3 quart sauce pan and heat over medium high. Whisk occasionally until the sugar starts to melt and then start whisking constantly. It will start to clump up before it starts browning and fully melting.
Meanwhile, whisk the espresso powder and vanilla into the heavy cream.
Once the sugar has melted, continue to cook the sugar until it reaches a deep amber color. Be careful to not burn your sugar at this step.
Once you're happy with the color, add the butter. The mixture will start to foam up and there will be lots of steam. Mix until the butter is melted and fully combined and then remove from the heat.
Slowly pour in the heavy cream. Whisk until well incorporated and the caramel is smooth. Return to the heat, whisking constantly, until the caramel reaches 225℉.
Remove from the heat and whisk in the flake salt.
Pour over the caramel over the shortbread crust and place in the fridge to set for at least two hours, preferably overnight.

Make the Dark Chocolate Ganache and Roasted Hazelnuts:
Roast ~¼ Cup of hazelnuts in an oven or toaster oven for 10-12 minutes at 350℉.
Place in a clean towel, let sit for a minute, and then rub together to remove the skins.
Chop into desired size and set aside.
Place the chocolate chips in a microwave safe bowl.
Whisk a little espresso powder into the heavy cream and then pour over the chocolate chips.
Microwave in 30s intervals until completely melted and smooth.
Pour the dark chocolate ganache over the set caramel. Sprinkle on the roasted hazelnuts.
Let set in the fridge for about 30 minutes.
Remove the biscuit block from the pan and square off the edges with a sharp knife. Cut into 16 equal 4x1 inch bars.
Enjoy!

Here's my favorite Salted Caramel Recipe: https://www.whatsjueating.com/salted-...
Want to see what else I'm baking and eating? Check out: https://www.whatsjueating.com/
#recipe #baking #homemade #gbbo #challenge #series