Toffee Shards Recipes

BEST TOFFEE EVER - SUPER EASY

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

CHOCOLATE GANACHE & SALTED CARAMEL BRITTLE

Steps:

• For the ganache, put the chocolate into a large bowl. Heat the cream in a pan until just boiling, then pour it over the chocolate. Leave for 5 mins, then stir until smooth. Put the ganache to one side to thicken and cool, then chill until needed.
• For the caramel sauce, heat the sugar and butter in a pan until the sugar has dissolved and the butter has melted. Add the cream, bring to the boil, then remove from the heat and leave to cool.
• For the brittle, line a baking tray with baking parchment, then put the sugar and 4 tbsp of water in a heavy-based frying pan and heat, without stirring, until golden brown. Stir through the nuts, and pour (in a thin layer) over the parchment. Sprinkle with ½ tsp flaky sea salt and leave to set.
• To serve, drizzle each plate with sauce, heat a large spoon in a cup of hot water, then scoop out a curl of chocolate ganache for each plate. Break the brittle into shards and push a piece into each scoop. Sprinkle with crumbled brittle and add a pinch of sea salt.

TOFFEE SHARDS

Steps:

• Line a baking tray with baking paper.
• Stir sugar and 2 tblsp of water in a medium saucepan
• Dissolve sugar over low heat.
• Bring to the boil then boil without stirring for 6 minutes or till golden brown.
• Pour toffee onto tray, tilt tray to spread thinly.
• Sprinkle with cachous, cool for one hour to set.
• Break into shards.

PEAR TART WITH TOFFEE SHARDS

Steps:

• Preheat oven to 170 C fanforced (190 conventional).
• Grease a 20 cm round cake tin with removable base. Line the base with baking paper.
• Place sugar and water in a small saucepan and warm gently until the sugar dissolves. Increase the heat slightly and continue to cook until the liquid turns a light amber/caramel colour.
• Pour the sugar liquid into the cake tin and swirl around the base.
• Place the peeled and quartered pears on the cake tin base, with points touching in the centre to form a flower pattern.
• Beat together the eggs, brown sugar, vanilla essence and zests. Add the melted butter to the mixture.
• Mix the flour into the batter mixture, and then place spoonfuls of the mixture over the pears, aiming to completely cover the pears, but not disturbing their positioning.
• Bake in the oven for 30 -40 minutes, or until a skewer comes out clean when inserted in the centre.
• Remove from the oven and carfeully invert onto a plate when still warm. You may that the toffee runs a little or sticks to the paper base. Pull the toffee off and place as shards on the cake surface.

CARAMEL SHARDS

Steps:

• Lightly oil a 12-inch square of foil. In a heavy saucepan boil 1 1/4 cups sugar and 1/4 cup water over moderate heat, stirring, until sugar is dissolved. Boil syrup without stirring, washing down sugar crystals on side of pan with a brush dipped in cold water, until pale golden. Continue cooking syrup without stirring, swirling pan, until deep golden. Immediately pour caramel onto foil and cool completely, about 20 minutes. Break caramel into shards. Shards keep, layered between sheets of wax paper, in an airtight container at room temperature 1 day. Recommended for garnish on chocolate and coffee desserts.

DOLCE DE LECHE CHEESECAKE WITH TOFFEE SHARDS

Steps:

• Preheat oven to 200 degrees C and grease a 23cm springform pan. Finely crush biscuits and combine with melted butter in bowl. Press mixture into base of pan. Bake for 8 minutes, then remove the pan from the oven and reduce temperature to 160 degrees C. Meanwhile, blend cream cheese, cornstarch, eggs, 100g (1/2 cup) sugar and 1 tsp vanilla until smooth. Add half of dulce de leche and blend until smooth and combined. Pour mixture over biscuit base, Then bake for 45 minutes or until set. Meanwhile, place sour cream in a bowl with another 20g (1 1/2 Tbs) sugar and 1 tsp vanilla. Beat with a wooden spoon to combine. Remove cheesecake from oven and top with sour cream, then bake cake for a further 15 minutes until set. Leave in the switched-off oven with the door ajar until completely cooled, then chill overnight. TOFFEE SHARDS: Line a baking tray with foil. Stir remaining 1 cup (220g) sugar and 1/4 cup (60ml) water in a pan over low heat to dissolve sugar. Increase heat to high and cook until light golden caramel. Quickly pour onto the tray, swirling to spread toffee. Set aside to cool, then break into shards. Add 2-3 Tbs boiling water to the remaining dulce de leche until you have a smooth sauce consistency. When ready to serve, remove cake from pan and place on a platter. Decorate with toffee, then drizzle with the sauce.