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Good to go
Callebaut 823 milk chocolate sits superbly alongside hazelnut praline in these cookies. The soft melting centre gives a sensational taste experience that is hard to beat.Callebaut 823 milk chocolate sits superbly alongside hazelnut praline in these cookies. The soft melting centre gives a sensational taste experience that is hard to beat.Callebaut 823 milk chocolate sits superbly alongside hazelnut praline in these cookies. The soft melting centre gives a ...
- Shelf life:
- 2 days
- Conservation:
- +16 Celsius
Containing: 4 Components
Cookie Dough
Ingredients: Cookie Dough
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67 gbutter
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58 gcaster sugar
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175 gbrown sugar
Preparation: Cookie Dough
Beat the sugars with the butter until creamy.
Ingredients: Cookie Dough
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58 gEgg
Preparation: Cookie Dough
Add the egg and beat in.
Ingredients: Cookie Dough
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292 gplain flour
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2 gbaking powder
Preparation: Cookie Dough
Sieve the flour and baking powder.
Ingredients: Cookie Dough
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2 gsalt
Preparation: Cookie Dough
Add the flour, baking powder and salt and mix to form a dough.
Ingredients: Cookie Dough
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30 gNAN-CR-HA3714
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50 gCHD-CU-20V115N
Preparation: Cookie Dough
Add the hazelnut Bresilienne and baking chunks mix into the dough.
Weight out into 60g ball and place on a tray.
Praline Centre
Ingredients: Praline Centre
Preparation: Praline Centre
Melt the Callebaut 823 milk chocolate and paste together.
Assembly and cooking
Take each 60g ball of cookie dough and flatten it in your hand.
Place one praline centre into the middle of the cookie dough and wrap the dough around it.
Shape and place onto a silpat mat, making sure the praline is completly encapsulated by the dough.
Bake in an oven at 180c for 9-10 minutes.
Decoration
Ingredients: Decoration
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35 gNAN-CR-HA3714
Preparation: Decoration
When cool dip half the cookie in milk chocolate and sprinkle with Hazelnut bresilienne.
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