| | | |

J’adore Caramel nut slice

Caramel and nut slice cut into bars on a white plate

I never really had a sweet tooth, until I added patissier to my skills base.  Now my job literally involves making and testing sweet goodies.

The chance for me to do pattissier training happened quite by accident.  I decided to go back to school and train in Events Management (because who doesn’t love to organise a party), whilst simultaneously doing my TAA (Training And Assessment for teaching). I stuck with Events Management for five months, but it wasn’t for me. 🙁

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

My real love of food wasn’t being satisfied, and most of the event information being taught was on a large, very large-scale. The sort of events that needed computerised booking systems, words like Telstra Dome and Olympic Games were being brandished about. Eeek! I was about to throw in the towel when I was offered a transfer to another course.  Well, I had pretty much done all the other courses, so patisserie was where I decided to spend the next 12 months of my life.

I’ve come up with an easy one for you to follow at home. These little goodies, usually make people smile from ear to ear when they take their first bite.  This is definitely one for the sweet tooth.  You know what I mean, don’t you! Very Ohh hmmm able.

Caramel and nut slice cut into bars on a white plate

J’adore Caramel nut slice

5 from 3 votes

5 stars tells us you love the recipe

becs-table.com.au
The J'adore caramel nut slice is a sweet indulgence when you need a little comfort. Thermomix and Conventional methods.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Difficulty Easy
Course Afternoon Tea, Lunch Box Treat, Snack or Dessert
Cuisine Australian, French
Servings 12
Method Thermomix and Conventional

Equipment

  • Thermomix or Food Processor

Ingredients
  

For the base

  • 140 g plain flour
  • 75 g desiccated coconut
  • 90 g brown sugar
  • 125 g butter soft

For the Caramel

  • 1/3 cup of golden syrup
  • 125 g butter
  • 2 x 400 g cans of sweetened condensed milk full cream milk here, or it won’t set

For the topping

  • 1 cup of cashews Oven toasted for 10 mins at 180c
  • 1 cup of almonds Oven toasted for 10 mins at 180c
  • 1 cup Pure soft or snow icing sugar

Instructions
 

Thermomix Method for the base

  • Set oven to 180°c and line a 20 x 30 cm slice tin.
  • Add all ingredients to the TM bowl and mix for 15 seconds / speed 8
  • Transfer this mix into the prepared tin and press in place to make the base. Bake for 15 mins.

Thermomix Method for the filling

  • In the meantime add all the filling ingredients into the TM bowl, place the simmering basket on top of the lid and cook for 10 minutes/ 90°c/speed 1. MC off.
  • Remove the tray from the oven and pour the caramel evenly over the base.
  • Sprinkle with the nuts, use an angled spatula to gently nestle them in place.
  • Bake further until deep golden brown. around 20 – 30 mins, It will set on cooling if you've baked it long enough.
  • Once cold, dust generously with icing sugar or snow, cut into small pieces and serve

Food processor Method for the Base

  • Set your oven to 180°c and line a 20 x 30 cm slice tin.
  • Add all the base ingredients to a food processor and mix till they’re fully combined.
  • Transfer the mix into the prepared tin and press in place to make the base. Bake for 15 mins.

Conventional Method for the filling

  • Add all the filling ingredients to a pot. Set on a medium heat and cook stirring constantly. Just before it comes to a boil, remove from the heat and pour the caramel evenly over the base.
  • Sprinkle with the nuts, use an angled spatula to gently nestle them in place and pop back in the oven.
  • Bake until deep golden brown around 20 – 30 minutes. it will only set if you've got your caramel a deep golden brown and it will set as it cools.
  • Once cold, dust generously with icing sugar, cut into small pieces and serve

Notes

I recommend that all bakers purchase an oven thermometer. You can get them for around $5 – $6. Most ovens don’t run at exactly the temp you turn the dial to.  Make sure your J’adore is nicely golden on the surface to ensure it sets.

Years ago I used to take my Mum to a little café, and we’d have a slice with coffee. I think the slice was J’adore.  In French, that translates to “I love”.  I told mum I would make it someday.  I did some research and only came up with pictures.  There didn’t seem to be a recipe anywhere.  So I set myself the task to develop this recipe, and recreate it from scratch.  I love it, and I hope you like it too.

Want to know more?

Perhaps you would like to learn how to make “Perfect Slices“, and honestly, who wouldn’t.

14 Comments

  1. 5 stars
    Oh my goodness, I made this at the weekend, it is sensational, easily the best caramel type slice I have had. Thanks Bec

  2. This sounds Devine. Is it possible to sub the Golden syrup for either rice malt syrup or maple syrup? Thank you 😋

    1. Hey Ange, I’m not sure if maple syrup would come out quite the same as it’s not as thick and doesnt tend to set up the same. Rice malt my work though but I’ve not tested it. Sorry not much help there.

  3. Hi Bec, the slice sounds delicious.
    I’m a little confused with the icing sugar steps in parts 5 and 6. Does it go into the filling or is it just sprinkled on top ?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating