| Food Mood: Elegant | |
| Cuisine: New American/Regional | |
Description |
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| Finely ground white chocolate adds both texture and flavor and light brown sugar boosts the flavor in this version of shortbread. It?s a delectable variation on a classic. These are cut into triangles or wedges, as they are often called, which are one of the classic shortbread shapes. Carole will review these recipes with you and discuss their history, chocolate profiles, provide keys to success, and a discussion of techniques. ChefsLine recommends that ambitious participants bake ahead or prepare one of these recipes during the event for the most fun and informative event! |
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Servings: 16 triangles |
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Ingredients |
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| 1 tablespoon unsalted butter, softened 5 ounces white chocolate, broken into small pieces 1 cup all-purpose flour 1/4 teaspoon salt 4 ounces (8 tablespoons, 1 stick) unsalted butter, softened 1/4 cup firmly packed light brown sugar |
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Method |
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| Use your fingertips or a paper towel to generously grease the inside of a 9-inch round pie pan with the butter. Place the white chocolate pieces, flour, and salt in the work bowl of a food processor fitted with the steel blade. Pulse until the chocolate is very finely ground, about 2 minutes. Set aside briefly. Place the butter in the bowl of an electric stand mixer or in a large mixing bowl. Use the flat beater attachment or a hand-held mixer to beat the butter on medium speed until it?s fluffy, about 2 minutes. Add the brown sugar and cream together. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula. With the mixer speed on low, add the above flour mixture to the above butter/sugar mixture in 3 stages, mixing completely after each addition. Stop and scrape down the sides and bottom of the bowl with a rubber spatula. Transfer the mixture to the pie pan and use your fingertips to pat and press the dough evenly into the pan. Dust your fingertips with flour if the dough sticks to them. Use a small sharp knife to score the dough into quarters, then score each quarter into 4 equal pieces (they naturally form triangles when cut this way). Use a fork to pierce each piece on the diagonal 2 times. Cover the pan tightly with plastic wrap and chill for at least one hour. Position an oven rack to the center and preheat the oven to 350? F. Bake the shortbread for 30 to 35 minutes, until light golden brown. Remove the pan from the oven and cool on a rack for 5 minutes. Use a sharp knife to cut through the scored lines. Cool the shortbread completely. Use a small offset spatula to remove the shortbread triangles from the pie pan. |
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Notes |
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| Essential Gear: 9-inch round pie pan Electric stand mixer with flat beater attachment or large mixing bowl and hand-held mixer Rubber spatula Small sharp knife Fork Keeping Store the shortbread in an airtight container between layers of waxed paper at room temperature up to a week. To freeze up to 2 months wrap the container tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature before serving Making a Change Add ? cup toasted and finely chopped pecans or walnuts to the dough before turning into the pans to bake. Add ? cup toasted and finely ground hazelnuts to the dough before turning into the pans to bake. Adding Style Drizzle the cooled shortbread triangles with thin lines of bittersweet, semisweet, milk, or white chocolate. Let the chocolate set for 15 minutes in the refrigerator before serving or storing. Dip the shortbread on the diagonal in tempered bittersweet or semisweet chocolate. Let the chocolate set for 15 minutes in the refrigerator before serving or storing. |
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Author: Carole Bloom, CCP |
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Recipe source: The Essential Baker |
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