Brown Butter Apple Shortcake Sandwich

Yield: Approximately 24 two-bite dessert sandwiches

• 2½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon kosher salt
• ½ cup Shamrock Farms Unsalted Butter
• ¾ cup Shamrock Farms Buttermilk, cold
• ¼ cup Shamrock Farms 40% Heavy Whipping Cream, cold
• 1 teaspoon vanilla bean paste
• Additional heavy cream for brushing

1. Place Shamrock Farms Butter in a saucepan over medium heat.
2. Cook until the butter foams and the milk solids become golden brown and smell nutty.
3. Immediately transfer the brown butter to a shallow container.
4. Refrigerate until completely firm and cold.
5. Preheat oven to 400°F.
6. Combine flour, sugar, baking powder, baking soda and salt.
7. Cut the cold brown butter into the flour mixture until pea-sized pieces remain.
8. Combine cold buttermilk, heavy cream and vanilla bean paste.
9. Add wet ingredients to the flour mixture and gently stir just until a shaggy dough forms. Do not overmix.
10. Turn onto a lightly floured work surface.
11. Gently pat into a rectangle approximately ¾-inch thick.
12. Fold dough into thirds, rotate and gently flatten again. Repeat once to create flaky layers.
13. Pat dough approximately ¾-inch thick.
14. Cut into 1½–2-inch rounds for two-bite samples.
15. Place on a parchment-lined sheet pan.
16. Brush tops lightly with heavy cream.
17. Bake approximately 10–13 minutes, or until risen and golden brown.
18. Cool completely.
19. Split each shortcake horizontally for assembly.

• 1 cup Shamrock Farms Whole Milk
• ¼ cup granulated sugar
• 3 large egg yolks
• 2 tablespoons cornstarch
• Pinch kosher salt
• 1 teaspoon vanilla bean paste
• 2 tablespoons Shamrock Farms Unsalted Butter
• ½ cup Shamrock Farms Buttermilk, cold
• 1 cup Shamrock Farms 40% Heavy Whipping Cream, cold
• 2 tablespoons powdered sugar

1. Heat whole milk in a saucepan until steaming but not boiling.
2. In a separate bowl, whisk egg yolks, granulated sugar, cornstarch and salt until smooth.
3. Slowly whisk the hot milk into the egg mixture.
4. Return everything to the saucepan.
5. Cook over medium heat, whisking constantly, until the pastry cream becomes very thick.
6. Remove from heat.
7. Whisk in vanilla bean paste and butter.
8. Transfer to a shallow container and cover directly with plastic wrap.
9. Refrigerate until completely cold.
10. Once chilled, whisk the pastry cream until smooth.
11. Gradually whisk in the cold buttermilk.
12. In a separate bowl, whip heavy cream and powdered sugar to medium-stiff peaks.
13. Gently fold whipped cream into the buttermilk pastry cream in 2–3 additions.
14. Transfer to a piping bag fitted with a large round or star tip.
15. Keep refrigerated until assembly.

• 4 medium Honeycrisp or Granny Smith apples
• 4 tablespoons Shamrock Farms Unsalted Butter
• ⅓ cup brown sugar
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground cardamom
• Pinch kosher salt
• 1 teaspoon fresh lemon juice
• 1 teaspoon vanilla bean paste

1. Peel and dice apples into approximately ¼-inch pieces.
2. Place butter in a large skillet over medium heat.
3. Cook until butter becomes golden brown and nutty.
4. Add diced apples, brown sugar, cinnamon, cardamom and salt.
5. Cook over medium-high heat for approximately 5–7 minutes.
6. Apples should become tender but still hold their shape.
7. Add lemon juice and vanilla bean paste.
8. Continue cooking briefly until excess liquid has reduced.
9. Spread apples onto a sheet pan to cool quickly.
10. Refrigerate until completely chilled.

• 1 cup Monin Caramel Sauce
• 1 tablespoon white miso paste
• 1–2 tablespoons Shamrock Farms 40% Heavy Whipping Cream, as needed

1. Place Monin Caramel Sauce in a bowl.
2. Warm slightly, just until easy to mix.
3. Add 1 tablespoon white miso paste.
4. Whisk until completely smooth.
5. Add approximately 1 tablespoon heavy cream.
6. Add additional cream only if necessary to reach a smooth drizzle consistency.
7. Taste before adding any additional salt.

• Approximately 1½ cups Katy’s Kitchen Candied Pecans

Roughly chop the candied pecans into small pieces suitable for garnishing a two-bite dessert.

Split each cooled shortcake horizontally.

Bottom Shortcake

Pipe a generous swirl of Vanilla Buttermilk Diplomat Cream.

Apples

Spoon approximately 1 tablespoon Brown Butter Cinnamon Apples over the cream.

Caramel

Drizzle a small amount of Salted Miso Caramel over the apples.

Top

Place the second shortcake half over the filling, leaving it slightly offset so the cream and apples remain visible.

Finish

Drizzle a small amount of Salted Miso Caramel over the top.

Finish with roughly chopped Shamrock Foods Candied Pecans.