Epicurious from Gourmet
July 2008
So there are a few balancing points with this recipe. A balance between chocolate and dulce de leche, a balance between sweetness and saltiness, and a balance between firmness and gooiness. It sounds a bit restrictive, but this combination of modifications makes this dessert amazing...
Chocolate and dulce de leche: I use exactly 6 ounces of 70% cacao chocolate to one cup of dulce de leche.
Sweetness and saltiness: I add fleur de sel while heating the chcolate and dulce de leche mixture.
Firmness and gooiness: I use 3 yolks.
24 bars
- Active time: 30 min
- Total time: 3.25 hours
###Ingredients
- 113 grams unsalted butter, softened
- 1/3 cup packed light brown sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 cup heavy cream
- 1 cup dulce de leche
- 3 large egg yolks (originally 4 yolks)
- 6 ounces 70%-cacao bittersweet chocolate, finely chopped (originally 5 ounces 60%-cacao)
- Fleur de sel
- Preheat oven to 375°F/190°C with rack in middle.
- Butter a shallow 9- or 9.5-inch square baking pan that is between 1 and 1.5 inches deep.
- Line bottom and two sides with parchment paper, leaving an overhang.
- Butter parchment.
- Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork.
- Sift in flour and blend with fork until a soft dough forms.
- Spread dough evenly in baking pan using an offset spatula or back of a spoon
- Prick all over with fork.
- Bake until golden, 15 to 20 minutes.
- Cool completely in pan on a rack, about 30 minutes.
- Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.
- In a bowl, Whisk together yolks then slowly whisk in hot cream from the saucepan.
- Add fleur de sel.
- Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F/75°C on an instant-read thermometer.
- Remove from heat and whisk in chocolate until melted.
- Pour chocolate mixture over cooled shortbread.
- Chill, uncovered, until cold and set, about 2 hours.
- Run a small knife around edges to loosen the parchment from the sides of the pan.
- Lift the parchment from both sides and transfer to a cutting board.
- Cut into 24 bars--cut with a hot clean knife (dip in hot water and wipe clean between cuts).
- Chill until ready to serve.