Shortbread Millionaire

Ingredients

For 4 servings

• •180 g 180 g flour
• •120 g 120 g of half-salt butter
• •50 g 50 g sugar
• •1 sachet 1 bags of vanilla sugar (optional)
• •0.5 sachet 0.5 bags of yeast
• •400 g 400 g of sweet concentrated milk
• •120 g 120 g butter
• •100 g 100 g sugar
• •1 1 tbsp. of honey
• •200 g 200 g dark chocolate

Method

1. 1.Preheat the oven to 170°C.In a bowl, mix butter and sugar with maryse. Add the sieved flour, yeast and mix by hand to form a ball of dough. Spread this dough in a square silicone mould, slic with the back of a spoon and give a few fork strokes. Bake for 25 to 30 minutes, the biscuit must remain blond and not golden. In a saucepan, mix butter, honey and sugar over low heat. Add, while gently mixing, concentrated milk. Let the mixture melt. When it is homogeneous, continue cooking while mixing, until the Carmel thickens. Pour over the dough and store at room temperature for at least 2 hours. Melt the chocolate in the water bath. Let cool and pour over the caramel cream. Let the mould cool and place it in a cool place for several hours. Cut into small squares and enjoy.