I actually did end up making these a little while ago using this recipe, and I wanna say that they’re totally worth it! The shortbread is lovely, and I didn’t manage to temper the chocolate (though I didn’t expect to, it’s incredibly hard) and the caramel is lovely! A warning, however: the caramel will take a *long* time, at least in relation to how long you think you can stir. My arms hurt a ton, with help stirring from my family! Totally worth it though. I gave some to a bunch of friends, they all loved it. My mother cursed me for making more sugar, lol. 10/10 would make again
Hullo, if you ever want to make it again but the caramel sounds too strenuous, you can make a simpler version too. Heat a cup of sugar with a splash of water (just enough to dissolve) till amber, then take it off the heat and add 3 knobs of butter, a pinch of salt and 1/4 cup heavy cream. Let it cool down, and it will thicken up sufficiently to become ooey-gooey. (You might've already known how to make caramel sauce but I explained it regardless.)
"Wow, Babish tempered that chocolate really easily, why does Claire have so much trouble?" "As you can see I did not temper my chocolate properly." "Oh."
@@tanyanguyen3704 Of the three main ways to temper (table, seeding, sous vide), seeding is right in the middle. It's so much easier to mess up table tempering.
@@lispyhipster That's the best way to do it. Melt at 50-55°C, cool down to 28°C, warm to 30°C and pour/shape it, then let set. But with that kind of temperature control, the seeding may not even be necessary (though it does help).
3 months late but for anyone wondering, use an online youtube to mp3 converter and download the mp3 file. On ios, you should be able to upload it to garageband and crop out everything except “wetted fingies”. Save as ringtone and there you have it
hearing a man with a smooth, deep voice say "wetted fingies" made me shrivel up like a raisin Edit: changed the metaphor because apparently people thought i was being weird lmao
Gonna be that guy, but it's because it's not caramel. It's dulce de leche, which is slowly brought up to heat vs. caramel that is just sugar and water brought up to heat quickly, and then doused with cream or milk and brought back up to heat.
@@jstani21 I am sorry to inform you, but that thing doesn't come close at all to dulce de leche, it literally means "milk candy" and it's made only with sugar, milk and baking soda
@@murilocostarosa There is a weird spectrum of making caramels. The original dulce de leche is cooking sweetened condensed milk in a double boiler, or bain marie for a really long time. Your method is a more traditional one that takes an hour-ish as you caramelize the sugar in the milk. Then there is Babbie's method which makes a soft caramel/dulce de leche. It takes less time, but you can only make a soft caramel this way (the milkfats can't be brought up to the temps of a hard caramel without burning and breaking). Then there is the traditional caramel which is to take sugar and water up to desired caramel temp, cut the heat and douse with butter/milk/cream to get a firmer, chewier caramel.
Hey Andrew, I just wanna say that I took a stab at my first recipe from your show and it was this exact recipe, the Millionaire's Shortbread. It turned out perfectly, just as I imagined it and so, I wanted to thank you for sparking my desire to go ahead and try my hand at cooking. I will most definitely be trying out more of your stuff. Thanks and keep it up!
When tempering the chocolate, next time do everything the same, melt the chocolate and dont let it go above 115, then the seed chocolate should bring it down to 80ish, then bring it back over the double boiler to heat up to 90. To check and make sure its tempered properly, dip the tip your spatula into the chocolate, put it in the fridge, and it should come out smooth and glossy with no streaks. Great video nevertheless 👍Edit: WOW thanks for the amount of likes this got but wanted to clarify that this is the method seen in Claire's videos from Bon Appetit but it is a very common method in the baking world. Also, @digiscream has another great and full proof method of tempering in the replies 😁
@@victoriaa2218 - there's an even easier way, which is frowned upon by the purists but actually works perfectly every time. Just stick it in the microwave for 30s, then down to 20s, then 10s, then increments of 5s, stirring briefly between each blast - stop at the point where it's roughly 50% melted, then stir like crazy until the residual heat has melted it all. Kirsten Tibballs has a great video on it (in fact, all of her videos are pretty great).
@@cormacdonnelly5015 Metro Melbourne. Stage 4 lockdown. Not quite true - coffee shops seem to be doing takeaway, so I'm sure I could find one, but 4 weeks ago we had literally just entered the harshest lockdown yet. So having a recipe for it was handy.
I’ve made this every year since I saw this video for Christmas. Coming back for the recipe again. I also thought I’d add that I think dark brown sugar is way better for the caramel!
“The only thing on this planet greater than a Twix bar...” Man, Twix would probably be really jealous at you right now. Because that looks really delicious! 😋
Me: No way he tempers his chocolate properly on the first try, I'm gonna be so sad for Claire if he does "As you can see, i have not tempered my chocolate properly" Me: phew, THANK GOD
No reason to panic, lol. He didn't try anything complicated & it didn't temper anyway, but chocolate is still dandy, even if it doesn't temper. I've gotten it by luck more times than not, about 5/7 times, it's just snappier, not necessarily better.
What else is going to get you out of bed an hour early on that dreadful Monday morning? I mean, it's going to be a phone alarm and the threat of being fired, but let's say it's the shortbread.
Dear Mr. Dixon, I'm the representative for the 'binging with babish' team, unfortunately we do not make 'deviled egg piñata's from sponge bob' or any other satanic/bikini bottom related products. Thank you. Yours, The Babish Team.
@@Hannah-dd6bo "unfortunately we don't make satanic/bikini bottom dishs or related products " yet babish made like 2 video related to it and there is no such thing as babish team
I have a question: I'm a German confectioner and here it is almost a crime to use melted butter for shortbread. The butter has to be as cold as possible when mixed with the sugar, then kneaded as little as possible with the flour. Why do you use melted butter? Is it better?
I'm guessing that the reason why you use really cold butter is for the final dough to be flaky and keep nice pieces of butter throughout it? The melted butter will probably give the final cookie a different texture
Melted butter makes the shortbread quite crunchy which I suppose is better for millionaire's shortbread specifically as you don't want the base to start crumbling away as you slice it up (which is more likely to happen with cold butter). I always use room temp butter, but I think it really depends on what end product you're going for (e.g. as part of millionaire's shortbread, to eat on its own, as a cookie, etc etc) as to whether you want cold, room temp or melted butter.
Melting butter will give you a sugar cookies feel. It more hard and have a real smooth texture. Cold butter is different. It has a bit of a smooth texture but Also a soft crumble state when breaking it. Also having melted butter build the gluten faster which also makes it hard like a brick.
I know you are on the road, and these are all pre-filmed so no pressure to complete this beforehand, but do you think you could teach us how to make king cake? TH-cam is woefully lacking in this department and you are very good about covering everything that needs to be done.
Babs, next time you need to flawlessly cut through a cake, or any sweet thing made of chocolate, fat and sugar, run or dip your knife in blisteringly hot water, wipe off the moisture and use that to cut into it. It will glide through, I promise.
Hey, I used this recipe today and it turned out wonderful! I accidentally burned the caramel a little, but it still tasted great. That stuff is so finicky. I stopped stirring for 10 seconds to take the temperature and the next thing I know there are burned bits in my caramel. Whatever, tastes great and the burned specs actually looked nice too. Thanks for the recipe and showing us how to make it!
I read your comment at the exact moment I heard him say it in the video and that’s weird. Now I’ll be pondering the meaning of life for the rest of the day...
Made these today and they turned out incredibly. First time attempting to temper chocolate and it actually seemed to work out! Thanks for this amazing recipe.
I had to stop the episode when you licked the lid of the condensed milk can because a few months ago I did the same and I cut my tongue and I just couldn't with the whiplash, man... there was so much blood and it didn't stop COMING. BE CAREFUL ANDREW
HowToBasic is like When you started cooking and don't know wtf you're doing and "The Binging with Babish" stage is when you finally know wtf you're doing
Ah yes, it's getting to be that time of the year again. Daylight Savings Time. A time of year well known putting presents under our clocks and decorating them. Wishing ppl on the street "Merry Tick Tock" & "Happy Time Day".... But don't be bad or D. E. Protzmann will come in the night and make you age 40 years.
It's the only time of year I haul out the Grandfather Clock. I know some people get a fresh one every year, but I just find that wasteful when I see then piled up for garbage pickup.
I just did this. First time making that kind of caramel, first time tempering chocolate, both worked fine. It is amazing, though the shortbread is not crisp, I might have underbaked them though. And I took my caramel too far, so it's not as soft, but still delicious. Highly recommend this recipe.
Babish! I made these yesterday and put them in the fridge overnight before cutting them. Wow, that caramel is life changing! I tried scoring the chocolate, but it still kept cracking and breaking. I heated my knife under hot water (over and over again between cuts) and it helped to melt through the chocolate layer and avoid cracking. Thank you for the recipe! It was a blast to make and I may never buy caramel again.
so I was going to try this, and I’m super excited! But I am a bit confused on whether or not to double the shortbread recipe- do I follow the website recipe without doubling anything or do I need to double the shortbread so the caramel, etc isn’t too thick?
I'm currently making it, I'm making a double batch of the shortbread, and I won't double what the caramel and chocolate recipe calls for, I'll update later
Ok, I finished, and the caramel and chocolate are at the correct measurements on the posted recipe for the double batch of shortbread (you only gotta double the shortbread)
Make any dish from Green Eggs and Ham cartoon for Saint Patrick Day: Green Eggs and Ham Green Eggs and Ham Noodle Cup from, "Dark", episode Green Eggs and Ham Vegan Style from, "Rain", episode Green Eggs and Ham Protein Shake from, "Goat", episode Deep Fried Green Eggs and Ham from, "Box", episode Green Eggs and Ham Burrito from, "Mouse", episode Ham-Egg-Edon from, "Goat", episode
Also, Deep Fried Green Eggs and Ham from “Box” and the Green Eggs and Ham burrito from “Mouse” would be pretty cool to see Or maybe even oat mush. Dry With a spoon.
My all time favourite dessert, and indeed the only thing better than a Twix. The high quality of your videos has pushed me to up my own standards for my own first video coming out in a couple weeks. Love watching these videos!
I've made this twice now by following the recipe on your website, came back to watch this again because I wasn't sure I was getting the shortbread right. Turns out I needed to add more flour, but despite my mistakes the cookies were still incredibly tasty! Great video.
Pizza cutter and ruler for making bars. I top the caramel layer with pretzel squares or pecans before finishing with the chocolate. I use a rectangular pan because I end up with squares.
The delicious return of shortbread! My mother often made it. My older brother and I fought over packing it into our school lunches. You've reminded me of something I'd somehow forgotten. Thank you. I'm using your recipe to make shortbread just any old time!
She’s a chef on another food channel, Bon appétit. She has a series there, Gourmet Makes, in which she tries to make homemade versions of popular snacks. She’s had infamous trouble when attempting to temper chocolate for candy bars, and hates the tediousness of tempering
For cutting it you can also heat up a knife in/under hot water. Dry it off and it will melt through the top layer and easily go through the shortbread.
"Vanilla extract" when he clearly adds vanilla paste and knows us plebs can't afford the stuff.
I didn't come here to be attacked plz 🥺
THEY MAKE PASTE FROM VANILLA?
Merritt Animation yes
TheBlondegedu the audacity smh
Listen I didn't come in here to be disrespected like this
"something that hold's its shape but is still nice and crumbly" moon sand, you're going for moon sand
Addy Skelton it keeps its shape because there’s no wind on the moon not because it’s moon sand
Benjamin Rodovinski moon sand is a messy play thing, something between play dough and kinetic sand.
@@georgeofakind1710 Also the grains are sharp and rough like asbestos, so dont breath in moon dust.
Mfw two guys think moon sand is actually sand from the moon
@@mynewaccount2361 I know right
I actually did end up making these a little while ago using this recipe, and I wanna say that they’re totally worth it! The shortbread is lovely, and I didn’t manage to temper the chocolate (though I didn’t expect to, it’s incredibly hard) and the caramel is lovely!
A warning, however: the caramel will take a *long* time, at least in relation to how long you think you can stir. My arms hurt a ton, with help stirring from my family! Totally worth it though. I gave some to a bunch of friends, they all loved it. My mother cursed me for making more sugar, lol.
10/10 would make again
Hullo, if you ever want to make it again but the caramel sounds too strenuous, you can make a simpler version too.
Heat a cup of sugar with a splash of water (just enough to dissolve) till amber, then take it off the heat and add 3 knobs of butter, a pinch of salt and 1/4 cup heavy cream. Let it cool down, and it will thicken up sufficiently to become ooey-gooey.
(You might've already known how to make caramel sauce but I explained it regardless.)
@@Death_Bliss thank you
Can u please tell me the quantity of condence milk he used in video?
@@Faraaz.Writes 14 Ounces.
Caramel takes ages indeed
"We're going to temper the chocolate"
*Claire has left the chat*
"My chocolate didn't temper correctly"
*Claire has entered the chat*
Donovan Original and funny
@@sommerblume9671 lol so true!
Donovan boooom
Michael Layco heeeeeeey ! Sub 4 sub anyone? I am legend !
Moment hdd Ed said temper I had snickers flashbacks
"Wow, Babish tempered that chocolate really easily, why does Claire have so much trouble?"
"As you can see I did not temper my chocolate properly."
"Oh."
Seed tempering is the worst way to temper. Its way too easy to not get it cold enough. And he didn’t over heat it, he under cooled it.
@@tanyanguyen3704 Of the three main ways to temper (table, seeding, sous vide), seeding is right in the middle. It's so much easier to mess up table tempering.
Any time I've tempered chocolate I do as he does with the added step of heating it back up. I think that's all he we missing tbh
@@lispyhipster That's the best way to do it. Melt at 50-55°C, cool down to 28°C, warm to 30°C and pour/shape it, then let set. But with that kind of temperature control, the seeding may not even be necessary (though it does help).
saaaaamme
Title: “Millionaires Shortbread”
My brain: T-twix...
Noooo, say it with me Millionaires shortbread. Not Twix
sameeeeee
Leonie Stewart whoa whoa whoa buddy. Are you trying to start a war?
Charlie May Films from a Scotsman - much better twix
*cries in Scottish* "Twix is NOT a shortbread!"
"we are going to temper chocolate"
-claire from the bon appetit test kitchen has entered the chat
Lilli Savoie You stole the joke I was going to make dammit!!
@@brennaw.3345 😅 It was the first thing I thought when he said temper chocolate 😭 poor claire
Nah, pretty sure she left the chat at that point.
Lilli Savoie Me too 😂😂😂
Michael Wade You right you right
Babish: “Tempered Chocolate”
Claire: “no please no. Do t make me temper it.”
Sami Aya dude I was literally thinking that. I love Claire lmao
@@johndoe2277 me
NATHY MACHADO LIMA BECKER thanks
Nathy gets it
What does this reference to? I wanna know tooo
As soon as I figure out how to make WETTED FINGIES my ringtone, it’s over.
Serena Mueller did you ever figure it out?
3 months late but for anyone wondering, use an online youtube to mp3 converter and download the mp3 file. On ios, you should be able to upload it to garageband and crop out everything except “wetted fingies”. Save as ringtone and there you have it
@@nosuchniceties1089 There you have it folks*
Long Dog Do you know any good converters?
@@belo9083 Just type pp at the end of youtube in the URL of the vid
"Tempered chocolate"
Chris Morocco: Hello there
I imagine Chris popping up in the corner of your kitchen like Clippy.
Claire is trembling at the thought of tempered chocolate
ahhhh General Kenobi
*cries in claire*
I did not temper it properly
*Cries in Claire*
"wettened fingies" "all there's left to do is docking" i get it's close to valentine's but pls lol
spicy chicken nuggies right
“Give it a spirited wiggle and a few taps.”
You missed "we are going to liberally lube with butter".
Day M sounds like a recipe for a yeast infection to me
Which type of docking doe??
“Something known as docking” also known as “something never to google”
Ah, sounding.
I googled it anyways
Psihopat For RB26r34Johny Just say it’s a pp in a pp. Don’t make it so vague.
*bruh*
Ahh, fanfic.
hearing a man with a smooth, deep voice say "wetted fingies" made me shrivel up like a raisin
Edit: changed the metaphor because apparently people thought i was being weird lmao
thats a lil creepy now
@@oShadowkun I didn't mean to come off as creepy lmao I meant destroyed as in "oh my fucking god please don't ever say that again"
When he said "wetted fingies" he gave me a wetted fingie
@@oShadowkun *no Kink Shaming*
@@trinityplayz2549
Please, cease.
"Millionaire Shortbread, the perfect cookie for Daylight Savings Time." - Babish, 2020
im down for that tbh
Well, it would take the sting out of the clocks going back to bullshit time.
better than vday. fake ass holiday
Why does that sound like such a 1950's housewife guide thing. You know them people went OTT for everything!😂
As someone who has never been able to eat Twix bars because of allergy warnings, I appreciate this immensely
Twix is more crunchy than millionaires shortbread, im sure you could find a proper twix recipe online though
I’m still trying to get past “Wettened fingiez”
And so close to Valentine's day, too....
Mmmm GIMMIE DEM FINGIES
Followed up shortly after by "all there's left to do is D O C K I N G"
Christian Dimalanta heeeeeey ! Michael Layco heeeeeeey ! Sub 4 sub anyone? I am legend !
Christian Dimalanta lollll same.
Babish: The only thing left to do now is docking
Me: *Damn Babish cook me dinner first at least*
Babby's a freak let's be real.
He does carry lube on him, after all
Cocktail chemistry saunters into the frame.
*"mayonaise" facial flashbacks intensify*
@@dustinsmith2021 I'd dock Andrew's shortbread even if it wasn't Valentine's day
Gordon Ramsay: “never stir a caramel.”
Babish: **whisks caramel constantly for 20 minutes**
Gonna be that guy, but it's because it's not caramel. It's dulce de leche, which is slowly brought up to heat vs. caramel that is just sugar and water brought up to heat quickly, and then doused with cream or milk and brought back up to heat.
caramel without dairy you don't mix, caramel with dairy you do mix.
@@jstani21 entirely okay to be that guy
@@jstani21 I am sorry to inform you, but that thing doesn't come close at all to dulce de leche, it literally means "milk candy" and it's made only with sugar, milk and baking soda
@@murilocostarosa There is a weird spectrum of making caramels. The original dulce de leche is cooking sweetened condensed milk in a double boiler, or bain marie for a really long time. Your method is a more traditional one that takes an hour-ish as you caramelize the sugar in the milk. Then there is Babbie's method which makes a soft caramel/dulce de leche. It takes less time, but you can only make a soft caramel this way (the milkfats can't be brought up to the temps of a hard caramel without burning and breaking). Then there is the traditional caramel which is to take sugar and water up to desired caramel temp, cut the heat and douse with butter/milk/cream to get a firmer, chewier caramel.
"...A tempered chocolate topping."
Claire: *_sobs_*
*Ann Reardon has entered the chat*
@@haihai9022 A man of culture!
You should do the hazelnut omelet from American dad
Joe McGoober Vietnam flashbacks
What is this a CROSSOVER episode?
After watching this video Amazon will be sending you targeted ads for different shortbreads
To get rid of them, update your cookie preferences
Heh
I’m howling. Thank you sir.
niiiice
🤣
underrated comment! love it! this is how a pun should be done!
Never heard of “millionaire shortbread” before but this looks like what we Australians call caramel slice
Yeah, it's caramel shortcake/caramel shortbread here in Scotland
@@spacedout2474 the name millionaires shortbread for this comes from Scotland though I believe
@Doodle Shrimp you’d hear it across the U.K., probably caramel slice too
Choc caramel slice! Only I’ve always had it with ground up coffee biscuits as a base.. maybe we were just not well off 😅
... Twix
All these tips on basics make me feel like a millionaire.
Michael Layco boom
Stonks
BARZ
AxxL what is your channel I’m tempted to watch a video
Michael Layco heeeeeeey ! Sub 4 sub anyone? I am legend !
Virgin Chef: Shake it
Babish Chad chef: give it a spirited wiggle
This made me laugh too hard xD
*Bred Leone
Babish Chad?
Virgin Chef: Flatten into a pan.
Babish Chad chef: Press it down using wetted fingies.
Chef John: Give it the ole shaka shaka and the ole tappa tappa
Hey Andrew, I just wanna say that I took a stab at my first recipe from your show and it was this exact recipe, the Millionaire's Shortbread. It turned out perfectly, just as I imagined it and so, I wanted to thank you for sparking my desire to go ahead and try my hand at cooking. I will most definitely be trying out more of your stuff. Thanks and keep it up!
notice how he said "Fingies", babish has been watching too much molly from bon appetit 😂
no such thing as too much Molly
When tempering the chocolate, next time do everything the same, melt the chocolate and dont let it go above 115, then the seed chocolate should bring it down to 80ish, then bring it back over the double boiler to heat up to 90. To check and make sure its tempered properly, dip the tip your spatula into the chocolate, put it in the fridge, and it should come out smooth and glossy with no streaks. Great video nevertheless 👍Edit: WOW thanks for the amount of likes this got but wanted to clarify that this is the method seen in Claire's videos from Bon Appetit but it is a very common method in the baking world. Also, @digiscream has another great and full proof method of tempering in the replies 😁
thanks for this! i was hoping he nailed the tempering because it seemed straightforward for once, i'm gonna try your method
@@victoriaa2218 - there's an even easier way, which is frowned upon by the purists but actually works perfectly every time. Just stick it in the microwave for 30s, then down to 20s, then 10s, then increments of 5s, stirring briefly between each blast - stop at the point where it's roughly 50% melted, then stir like crazy until the residual heat has melted it all. Kirsten Tibballs has a great video on it (in fact, all of her videos are pretty great).
Good work out of you.
@@digiscream thank you! i'll test that too, i'm curious now
Nicholas Miller booooooom
I want to see another layer so we can have Billionaire's Shortbread.
Maybe add a nut layer? Or perhaps a peanut butter later?
@@kattriella1331 what about a nice cake & cream layer maybe before the chocolate
wouldnt that be 2millionare's shortbread? lol
@@smolcaleb 1000 layers of millionaires short bread
@@random101ninja9 I have put a cheesecake topping on the caramel then decorated with galaxy ripple chocolate.. it was amazing.. well worth a try..
“It’s the perfect cookie for... *flips calendar*
*Daylight savings time.*
Big big parties going on there.
If it were fall I could believe it. But for losing an hour? We would never celebrate that with good food, merely coffee.
Arguably the most important holiday.
Baby we’ve been together for a while so...
Happy daylight savings
Greg wtf
Yes we too did watch the video
"Oooh, chocolate temper. Dibs on that for a band name." Same energy as Julien saying "Band name, called it!" ahahahah
Came here to mention Julien.
they should collab in cooking form and band form
Isabel Federico yooooooo Michael Layco heeeeeeey ! Sub 4 sub anyone? I am legend !
AND last video Julien did had a tiny whisk
Looks like the caramel slice you see in ever coffee shop in Australia
It is
Which is good, because some of us aren't allowed out to any coffee shop.
Fnord Fnordsson what?
@@cormacdonnelly5015 Metro Melbourne. Stage 4 lockdown. Not quite true - coffee shops seem to be doing takeaway, so I'm sure I could find one, but 4 weeks ago we had literally just entered the harshest lockdown yet. So having a recipe for it was handy.
@@fnordfnordsson4385 if you're ever near Spence and Larder on St Kilda Rd near Toorak Rd it's the best coffee shop homemade caramel slice I've tried 🤤
After he said “wettened fingiez” I blacked out, what happened the rest of the video?
He made caramel slice and called it “Millionaire’s Shortbread” or something.
Baby with babish
I kept thinking about it for the rest of the video too
I blacked out again after "liberally lube"
Timestamp plss
"Chocolate temper, dibs on a band name"
HES TURNING INTO JULIEN
you know he had to do it to em
I was looking for this exact comment lol
Who
He had to do it to 'em.
@@logandh2 Julien Solomita from da Aires kitchen just doing it to em
I’ve made this every year since I saw this video for Christmas. Coming back for the recipe again. I also thought I’d add that I think dark brown sugar is way better for the caramel!
you too have learned the "ol' tap-a-tap-a"
Chef John has joined the chat
Chef John: *heavy breathing*
i would literally watch this man make absolutely ANYTHING
Even toast?
Mr Fox im sure he would make toast extremely fun to watch. he would definitely make the bread and butter from scratch haha
Babies?
@@fred7861 gotta get a different subscription for that video 😂😂
I'm waiting for the cereal episode
*Babish: tempered chocolate*
*CLAIRE HAS LEFT THE CHAT*
I would DIE for Claire from the bon appetite test kitchen
"tempered chocolate" *distant screaming from the BA test kitchen
“The only thing on this planet greater than a Twix bar...”
Man, Twix would probably be really jealous at you right now. Because that looks really delicious! 😋
I make this but I add butter to the chocolate so it's a little softer and it doesn't need to temper. Works great.
Me: No way he tempers his chocolate properly on the first try, I'm gonna be so sad for Claire if he does
"As you can see, i have not tempered my chocolate properly"
Me: phew, THANK GOD
Not To Be Dramatic, But I Would Die For Claire From The BA Test Kitchen
I can't believe I had to hear the word "fingees" at 9 o'clock in the morning
Something about him saying “but don’t give up” made me so motivated and I’m not even making the shortbread
Babi: "Oh, and just temper some chocolate"
me: ight ima head out..
No reason to panic, lol. He didn't try anything complicated & it didn't temper anyway, but chocolate is still dandy, even if it doesn't temper. I've gotten it by luck more times than not, about 5/7 times, it's just snappier, not necessarily better.
You can temper chocolate pretty easily with freeze dry cocoa butter, you just mix it in. It’s worth the investment!
You can also use compound chocolate, or use chocolate that has vegetable fat in the ingredients instead of cocoa butter
Ah yes.... millionaire’s shortbread... my favorite Daylight Savings treat!
What else is going to get you out of bed an hour early on that dreadful Monday morning?
I mean, it's going to be a phone alarm and the threat of being fired, but let's say it's the shortbread.
You know what this reminds me of?
"Jelly filled donuts, my favorite!"
Thank you, Brock.
Most of the comments are about "tempered chocolate" and "wettened fingies"
Water and chocolate, the basic building blocks of life as we know it.
Wettened chocolate and tempered fingers
that or "docking"-
Babish, this is an emergency.
I need the deviled egg piñata from spongebobs house party to be real.
I need it to be real, babish.
Please
Dear Mr. Dixon,
I'm the representative for the 'binging with babish' team,
unfortunately we do not make 'deviled egg piñata's from sponge bob' or any other satanic/bikini bottom related products. Thank you.
Yours,
The Babish Team.
The what?
Hannah I’m gonna need to see some documentation proving the legitimacy of your position as an official babish representative.
Hannah satanic?????
@@Hannah-dd6bo "unfortunately we don't make satanic/bikini bottom dishs or related products " yet babish made like 2 video related to it and there is no such thing as babish team
Millionaire’s shortbread? Never heard of this but it looks absolutely appetizing
Looks good with milk
It's you. Again. You are on ALL the channels i watch.
you've clearly never been to Greggs xD
I had never heard the name, but it's common in Australia as simply "caramel slice".
I think you are the only "everywhere" guy, that actually watches the videos.
I have a question:
I'm a German confectioner and here it is almost a crime to use melted butter for shortbread. The butter has to be as cold as possible when mixed with the sugar, then kneaded as little as possible with the flour.
Why do you use melted butter?
Is it better?
I'm guessing that the reason why you use really cold butter is for the final dough to be flaky and keep nice pieces of butter throughout it? The melted butter will probably give the final cookie a different texture
@@satinstitch2802 yeah, the cold butter keeps the flour from building too much gluten, but how is the texture when you use melted, warm butter?
Melted butter makes the shortbread quite crunchy which I suppose is better for millionaire's shortbread specifically as you don't want the base to start crumbling away as you slice it up (which is more likely to happen with cold butter). I always use room temp butter, but I think it really depends on what end product you're going for (e.g. as part of millionaire's shortbread, to eat on its own, as a cookie, etc etc) as to whether you want cold, room temp or melted butter.
Probably easier
Melting butter will give you a sugar cookies feel. It more hard and have a real smooth texture. Cold butter is different. It has a bit of a smooth texture but Also a soft crumble state when breaking it. Also having melted butter build the gluten faster which also makes it hard like a brick.
I know you are on the road, and these are all pre-filmed so no pressure to complete this beforehand, but do you think you could teach us how to make king cake? TH-cam is woefully lacking in this department and you are very good about covering everything that needs to be done.
“Only thing better than a twix” I couldn’t agree more!
Babs, next time you need to flawlessly cut through a cake, or any sweet thing made of chocolate, fat and sugar, run or dip your knife in blisteringly hot water, wipe off the moisture and use that to cut into it. It will glide through, I promise.
1:10 feel free to use this as a “wetted fingies” button.
The hero we deserved.
Jirali Shu No, we didn’t deserve this hero, we NEEDED this hero
You're a gentleman and a scholar good sir.
3:30 give it the ooooold tappa tappa , a thank you chef john
Hey, I used this recipe today and it turned out wonderful! I accidentally burned the caramel a little, but it still tasted great. That stuff is so finicky. I stopped stirring for 10 seconds to take the temperature and the next thing I know there are burned bits in my caramel. Whatever, tastes great and the burned specs actually looked nice too. Thanks for the recipe and showing us how to make it!
"F**k chocolate."
- Chris Morrocco on tempering chocolate.
Normal People: That looks delicious!
Me: (staring at that piece of tin foil at around 5:06)
Glad someone else saw it too
李伯均 boooom
Bruh, why would you do that now am gonna have anxiety
李伯均 same
@@ShoeNice22videos Shoenice, what are you doing here?
“You’d also have to be crazy to make unsalted caramel.”
No truer words have been spoken
I read your comment at the exact moment I heard him say it in the video and that’s weird. Now I’ll be pondering the meaning of life for the rest of the day...
I prefer most of my sweets without the salt taste...creme caramel or flan only have caramelized sugar without salt
🤮🤮🤮🤮🤮
Unsalted caramel is great though
A yes, my favorite holiday cookie. Daylight savings time millionaire’s shortbread.
SuperCookieGaming boooooom
Damnit, people in Saskatchewan can't make this then.
We call this “caramel slice” in Australia, what’s this millionaire business 🧐
Came here to say the same!
Right? These are like staple foods in every corner shop bakery here in Aus. Poor yanks don't know what they're missing out on...
also came here to say this hahaha
Yeah, I don't know why they're calling it a cookie when it is definitely a slice.
@@Paldasan If you put it in a pan like that and cut it up, it's a slice! Every Aussie knows this 😜
Made these today and they turned out incredibly. First time attempting to temper chocolate and it actually seemed to work out! Thanks for this amazing recipe.
Fun fact: We call these "caramel slices" in australia.
Except with a shortbread base.
Oh boy, indeed a fun fact, thanks!
Burnt koala
We call you gay in the UK
@@primeministersinister625 weak
“we”re going to temper chocolate” claire saffitz wants to know your location
If he was successful she would have been so upset.
Imagine if they started dating.
Made this last night...sooo good! I followed the recipe exactly and I even tempered it correctly! Thanks Babish 🙃
1:16 "Then all there's left to do before baking is DOCKING--"
*pic of cat screaming in anguish*
boooom
Claire "NOT SO EASY, IS IT?"
I made these! They're really nice especially the caramel. Also surprisingly easy to make.
Hearing an American say 'caramel' correctly was a satisfying event.
It was such a strange sensation
Elephant Of Destiny you’re just thinking of one pet of america bud there’s so many different ways people here say like even word choice
Too right. Carmel is either a Saint or a mountain. Not something I put in my mouth.
Still can't manage "aluminium" though - although he did in the last video. Once.
I had to stop the episode when you licked the lid of the condensed milk can because a few months ago I did the same and I cut my tongue and I just couldn't with the whiplash, man... there was so much blood and it didn't stop COMING.
BE CAREFUL ANDREW
sam aldred
your tongue is literally just a big, exposed muscle. be careful
Dude, that's why you don't lick the EDGE of the can. Jesus Christ it's no wonder this country is going down the drain.
I taste metal.
I still refuse to believe his name isn't Babish. It ruins my immersion.
Ashley Nieto - okay, i deserve that, but wHY DID YOU ASSUME I WAS AMERICAN, IM WHEEZING
HowToBasic is like When you started cooking and don't know wtf you're doing and "The Binging with Babish" stage is when you finally know wtf you're doing
This looks like so much fun. Living in NYC, cooking and TH-cam for a living. Who wouldn’t want a life like this. Keep up the great work Babish!
Ah yes, it's getting to be that time of the year again. Daylight Savings Time. A time of year well known putting presents under our clocks and decorating them. Wishing ppl on the street "Merry Tick Tock" & "Happy Time Day".... But don't be bad or D. E. Protzmann will come in the night and make you age 40 years.
It's the only time of year I haul out the Grandfather Clock.
I know some people get a fresh one every year, but I just find that wasteful when I see then piled up for garbage pickup.
I just did this. First time making that kind of caramel, first time tempering chocolate, both worked fine. It is amazing, though the shortbread is not crisp, I might have underbaked them though. And I took my caramel too far, so it's not as soft, but still delicious. Highly recommend this recipe.
They see me rollin'....they hatin'....
Oh wait, Millionaire's shortbread?
Ah...
Boom12 yuuuuup
Me: The hell is Millionaire's Shortbread!?
*Watches video*
Me: Oooooooh, it's just a fancy name for Caramel Slice.
That's just the common name in the UK
@@annie-tu1oy ah ok, and yes it's delicious.
Thank you! I too was like
"It looks like a caramel slice.... It is a caramel slice!"
@@erinsterland9981 I know right, in Australia we just shorten everything or make it simple so I never thought it had another name.
and "caramel slice" is just a fancy name for twix
Babish! I made these yesterday and put them in the fridge overnight before cutting them. Wow, that caramel is life changing!
I tried scoring the chocolate, but it still kept cracking and breaking. I heated my knife under hot water (over and over again between cuts) and it helped to melt through the chocolate layer and avoid cracking.
Thank you for the recipe! It was a blast to make and I may never buy caramel again.
We’re tempering chocolate
- my laziness has left the chat
Aphua Loves Life tempering isn’t for the faint of heart
If your laziness has left the chat, surely you have no more laziness and thus have the motivation to temper dat chocolate?
@@lewiscopland4568 right, so it should be, "my laziness has joined the chat"
Lewis Copland 😂😂😂. I actually want to temper chocolate now because I’m motivated..... I think🤷🏾♀️🤷🏾♀️
LinkedtoZelda 😂😂
3:40 Claire Saffitz just started crying and has no idea why.
😂😂😂😂
so I was going to try this, and I’m super excited! But I am a bit confused on whether or not to double the shortbread recipe- do I follow the website recipe without doubling anything or do I need to double the shortbread so the caramel, etc isn’t too thick?
I'm currently making it, I'm making a double batch of the shortbread, and I won't double what the caramel and chocolate recipe calls for, I'll update later
Ok, I finished, and the caramel and chocolate are at the correct measurements on the posted recipe for the double batch of shortbread (you only gotta double the shortbread)
Make any dish from Green Eggs and Ham cartoon for Saint Patrick Day:
Green Eggs and Ham
Green Eggs and Ham Noodle Cup from, "Dark", episode
Green Eggs and Ham Vegan Style from, "Rain", episode
Green Eggs and Ham Protein Shake from, "Goat", episode
Deep Fried Green Eggs and Ham from, "Box", episode
Green Eggs and Ham Burrito from, "Mouse", episode
Ham-Egg-Edon from, "Goat", episode
Salaam
Hllaa
Yes to any and all of these!
Waheed Abdullah I just shit out a cactus
Also, Deep Fried Green Eggs and Ham from “Box” and the Green Eggs and Ham burrito from “Mouse” would be pretty cool to see
Or maybe even oat mush.
Dry
With a spoon.
Babish: What's the next holiday?
Me: President's Day!
Babish: *Daylight Savings Time*
...
Me: *Daylight Savings Time*
My all time favourite dessert, and indeed the only thing better than a Twix.
The high quality of your videos has pushed me to up my own standards for my own first video coming out in a couple weeks. Love watching these videos!
3:51 He watches Julien Solomita!! Julien watches him!! It’s meant to be!!
Never thought I would hear babish talk about "docking"!
🤣🤣🤣
Babish docks frequently
Mie Fit its awkward
Hey everyone DONT GOOGLE THIS WITH SAFESEARCH OFF
I've made this twice now by following the recipe on your website, came back to watch this again because I wasn't sure I was getting the shortbread right. Turns out I needed to add more flour, but despite my mistakes the cookies were still incredibly tasty! Great video.
Babish: "What's the next major holiday we got coming up? Daylight savings time."
Me: "I can't believe you forgot International pipe smoking day!"
Mr. Binging with "I want to use metric more" Babish everyone :D
Pizza cutter and ruler for making bars.
I top the caramel layer with pretzel squares or pecans before finishing with the chocolate. I use a rectangular pan because I end up with squares.
When said "docking" i spat my milk out.
Can you please make Pancakes and Milkshake from Ralph Breaks the Internet?
Sassy Cat hi
Sassy Cat boooooom ! Michael Layco heeeeeeey ! Sub 4 sub anyone? I am legend !
The delicious return of shortbread! My mother often made it. My older brother and I fought over packing it into our school lunches. You've reminded me of something I'd somehow forgotten. Thank you. I'm using your recipe to make shortbread just any old time!
Could you do the food from JoJo part 4: Diamond is Unbreakable? Specifically the food from Tonio's.
MuffinGPig I’ve been wanting an episode on Tonio’s food since I watched Part 4!!!
that'd be great
Abbachios piss
he did one a long time ago, but the dish itself was from another show
Bonus points if he says "Im gonna fix this spaghetti" and just punches the shit out of it.
3:29. Give it the "ooooooooold tappa tappa."
Chef cayenne!
who the hell is this claire everyone is talking about and whats her deal with tempered chocolate
She’s a chef on another food channel, Bon appétit. She has a series there, Gourmet Makes, in which she tries to make homemade versions of popular snacks. She’s had infamous trouble when attempting to temper chocolate for candy bars, and hates the tediousness of tempering
@@acedraws1583 ah. Thanks!
I would *die* for Claire from the Bon Appétit Test Kitchen.
@@OrdinaryLatvian simp?
@@hmm6698 nah she's just one of those people that should be claimed by the unesco.
I would die for Claire from the Bon Appétit test kitchen
Did a grown man I respect just say “wettened fingies”???
Alec
Did a grown man I respect reference
‘Docking’??
Still waiting for another binging and Brad leone vid. Two best cooking lads I’ve ever seen
I wanna see Babish and Chris Morocco do a video together! @bonappetit
For cutting it you can also heat up a knife in/under hot water. Dry it off and it will melt through the top layer and easily go through the shortbread.
since there is 151 of them , how about make *some* of the different types of curry in pokemon sword and shield
They put more work in the curry than the actual game
What about ALL!!!!!!!
It's the best pokemon in years
@@juneguts pokemon s/s sucks ass but you can have your own opinion
Seth Colby hi, I am legend
"I did not temper my chocolate properly"
*Claire Staffitz is typing...*
As a Scottish person I flinched at shortbread being referred to as a "cookie".
3:50 Claire fromthebonapetitetestkitchen is quaking
pow