Yes, I went on hiatus for a week… But I have a good reason for that! I was on a wonderful vacation in Norway. My, my… what a beautiful country! Not only beautiful but the people in Noway are incredibly friendly and nice! Not one person was rude, mean, or even in a bad mood. Astounding! I think we can all learn a little bit from the Norwegians. It makes a difference on the overall atmosphere of the country when you’re nice to strangers (aaaand tourists).
What did we do in Norway??? We traveled from Oslo to Bergen to Tromso. We walked the city streets in Oslo, visited the narrow sidewalks and wood built homes in Bergen and saw the northern lights and went dog sledding Tromso. Wow!
Now that I’m back on track (but still dreaming about vacay) it’s time to get down to business… or baking… whatever you want to call it…
I’ve got this thing with caramel these days. I basically just want to eat it right out of the jar with a spoon. When I think about what I’d like to post up on Baking My Way, I typically think about what would be the perfect dessert in that moment. I think about flavors and combination of flavors along with textures and how it can come together. Currently, all of which seem to include caramel and how I can combine and flavor a caramel to fit into my dessert!
I know what you’re thinking, “I ain’t mad at ya, girl!”
So I think hey, go with the flow… it’s winter for goodness sake!
- FOR THE SHORTBREAD:
- 150 g butter
- 125 g sugar
- pinch of salt
- ¼ tsp vanilla extract
- 1 egg yolk
- 325 g flour
- *White chocolate, melted
- FOR THE BOURBON CARAMEL FILLING:
- 300 g sugar
- 120 g water
- 280 ml cream
- 1 tsp vanilla
- pinch of sea salt
- 2 tsp bourbon whisky
- FOR THE DARK CHOCOLATE GANACHE:
- 200 g cream
- 1 tsp corn syrup
- 10 g sugar syrup (1:1 sugar water brought to a boil)
- 35 g butter
- 275 g dark chocolate
- Chopped walnuts
- For the shortbread crust: Start by mixing together the butter and sugar. Add the vanilla, salt and egg yolk. Finally, knead in the flour until a homogeneous dough forms.
- Roll out on a lightly floured surface.
- Cut out circles, slightly larger than the cupcake form.
- Lightly press into the forms and bake at 180 degrees Celsius or 350 Fahrenheit for about 18-20 minutes. Let cool and remove from forms.
- With the melted white chocolate, paint the inside of the tartletts. This is done to seal the shortbread so it does not become soggy over time.
- For the bourbon caramel filling: Start by heating the sugar and water over medium heat on the stove. Do not stir.
- In a separate pot, heat the cream, slightly.
- Let the sugar and water caramelize. Be careful not to let the caramel become too brown. From the time it starts to become golden to the time it burns can be about 1 minute.
- Remove from heat and add the heated cream, stirring. It will bubble ferociously, so be careful.
- Finally, add the bourbon and vanilla. Let cool.
- Once cooled, pipe the caramel cream into the tartletts, filling about halfway. Place in the refrigerator.
- For the ganache: Bring the cream, sugar syrup, corn syrup, and butter to a boil.
- Pour over top the chopped chocolate. Mix with an immersion blender if necessary.
- Once the caramel has set in the tartletts, pipe the chocolate ganache over the caramel and fill just under the rim.
- Sprinkle with chopped walnuts.