Shortbread with toffee and chocolate

Name: Shortbread with toffee and chocolate
Cook time: 1 h
Total time: 1 h
Yield: 95
Ingredients: 500 g cold butter; 100 g Sugar; 350 g Flour; 1 egg (size M); 6 TABLESPOONS light syrup; 400 g Whipped cream; 500 g Dark chocolate coating; 7-10 Tbsp Fat and flour

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 95

500 g cold butter
100 g Sugar
350 g Flour
1 egg (size M)
6 TABLESPOONS light syrup
400 g Whipped cream
500 g Dark chocolate coating
7-10 Tbsp Fat and flour

Directions

1
Cut 250 g butter into pieces. Place in a mixing bowl with sugar, flour and egg. Knead first with the dough hooks of the hand mixer, then quickly with your hands to a smooth short pastry. Wrap in foil and chill for about 30 minutes. Grease a baking tray (32 x 39 cm) and dust thinly with flour. Roll out the dough on it. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let them cool down. Bring 250 g butter, syrup and cream to the boil while stirring. Reduce to a creamy boil over medium heat while stirring continuously for 20-25 minutes, spread on the pastry base and allow to cool completely. Coarsely chop the chocolate coating and melt on a warm water bath. Leave to cool at lukewarm, spread on the toffee mixture and allow to dry. Cut into 2 x 5 cm strips
2
At 100 pieces:
3
waiting time approx. 2 1/2 hours