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Recipe Step by Step
VANILLA SALTED CARAMEL
In a pan, infuse the scraped vanilla bean in the cream and warm slightly.
Put the water, sugar, glucose, and honey in a separate pan.
Heat on a medium setting until the mixture turns a nice golden caramel color.
Remove the vanilla bean from the cream and gradually pour the cream into the caramel mix. Heat to 250°F (120°C).
Add the butter, mix well and then add the salt.
Assembly and finishing
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 Å~ 2cm shortbread pieces.