deZaan True Gold Millionaires

Caramel shortbread topped with chocolate ganache and hazelnuts

Course: Dessert

Cuisine: Belgian

Keyword: Pastry

Difficulty: Intermediate

Brand: Allez, Cacao Barry, deZaan, Guittard

Make a direct caramel with the sugar and melt to a light golden brown color.
Then add the 50 g Allez Belgian Glucose Syrup and butter and stir well.
Finally, add the cream and 30 g deZaan Holland True Gold 20/22% Natural Cocoa Powder and cook the caramel to 150°C.
Leave aside to cool to 40°C, Then pour carefully into the rings to set. Fill half way with the caramel layer and the refrigerate to set.

Cream the butter and sugar together with a paddle on a mixing machine. Once soft, add the eggs and mix until combined. Then add the 55 g deZaan Holland True Gold 20/22% Natural Cocoa Powder with the rest of the dry ingredients.
Roll the dough between two sheets of bake to 3cm depth and place in a refrigerator to set.
Once set, cut with metal ring mousse rings and bake in the ring on a silicone mat for 15 minutes at 170°C/338ºF. Leave to cool.
Once cooled, fill with the salted caramel and refrigerate to set.

Bring the cream, salt and 20 g deZaan Holland True Gold 20/22% Natural Cocoa Powder to a boil and leave aside.
Melt the 225 g Guittard 46% Semisweet Dark Chocolate Baking Chips to 40°C/104ºF. Then add the 40 g Allez Belgian Glucose Syrup to the chocolate.
Pour the hot liquid over the chocolate mix and whisk gently until smooth.
Finally, add the diced soft unsalted butter and hand blend until the ganache is smooth and emulsified.
Leave the ganache to cool to 40°C/104ºF, then pour into rings on top of the set caramel layer to the top. Again refrigerate to set.
Once the millionaires are completely hard and cold, blowtorch to remove from the ring and dip in the chocolate glaze once to completely cover it.

Melt the 800 g Valrhona Dulcey 35% Blond Couverture Chocolate Feves and 300 g Cacao Barry Mycryo Cocoa Butter and add the toasted nabbed hazelnuts.
Cool the mix to 29°C and dip the cold millionaires in the glaze.
Once set, finish with a roche of vanilla whipped cream.