125g plain flour
40g caster sugar
397g condensed milk (one tin)
150g 70% dark chocolate
1. Pre-heat the oven to 180’C/Gas mark 4. Lightly grease a 23cm diameter tart tin.
2. Mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.
3. Place the condensed milk in a large glass mixing bowl, microwave for two minutes then whisk. Repeat process again and then afterwards every minute until it has reached a gloopy consistency. Pour into tin and leave to set. Attention: This process causes the milk to get very hot!
4. Break up chocolate into a glass bowl and microwave for a minute then stir, repeat process until all chocolate lumps have melted. Pour onto caramel and leave to set in the refridgerator.
Laduree Macarons from the Rue Bonaparte store in Paris, France.
Rose (Petales de Rose)
Orange Blossom (Fleur d’Oranger)
Cherry Blossom (Fleur d’Cerisier)
Salted Caramel (Caramel a la Fleur de Sel)