IRCA | Millionaire caramel

Ingredients

TOP FROLLA g 1.000
unsalted butter 82% fat g 500
caster sugar g 80
egg yolk g 120

Preparation

Mix all the ingredients in a planetary mixer equipped with a paddle until you obtain a smooth dough. Put in a refrigerator for at least one hour, then roll out, punch holes and line the bottom of a 30x40 cm cake mold.Bake at 180-190°C for about 15-20 minutes.

Ingredients

TOFFEE D'OR CARAMEL g 1.000
RENO CONCERTO LACTEE CARAMEL g 300
unsalted butter 82% fat g 30
salt g 3

Preparation

Mix all the ingredients in a planetary mixer equipped with a paddle until you obtain a smooth dough. Put in a refrigerator for at least one hour, then roll out, punch holes and line the bottom of a 30x40 cm cake mold.Bake at 180-190°C for about 15-20 minutes.