Medium
Makes: 12
I wanted to create an induglent filled cookie, easy to produce yet complete innovative lookI wanted to create an induglent filled cookie, easy to produce yet complete innovative look
- Shelf life:
- 1 day
- Conservation:
- Room temperature
Containing: 4 Components
Hazelnut tuile
- Using 75mm rings, cut the sablee dough and bake at 165C for 20 min
- Once baked, press the center to create a cavity
- Once cooled, fill the cavities with the hazelnut filling
- Top with the tuile
- Decorate with a stamp
Hazelnut Sablee
Ingredients: Hazelnut Sablee
-
14.1 ozbutter
-
1.9 ozsugar
-
3.7 ozraw sugar
-
0.1 ozsalt
-
1.4 ozegg yolks
-
1.4 ozNLN-PO-A099103-B82
-
0.9 lbpastry flour
-
3.2 ozHazelnuts, roasted
Preparation: Hazelnut Sablee
- In a robocoupe, process all the dry ingredients, minus the inclusions
- Add the egg yolks and blend
- Remove the dough from the robocoupe
- Fold in the inclusions
- Roll to 10mm thick and refrigerate
Tools
- Parchment paper
- Rolling pin
- Rubber Spatula
- Robot Coupe
Hazelnut Filling
Ingredients: Hazelnut Filling
-
3.5 ozNPN-HA1BY
-
0.1 ozNCB-HD703-BY
-
0.1 ozSea salt
Preparation: Hazelnut Filling
- Mix the praline, paste and fleur de sel
- Add the tempered cocoa butter
Tools
- Thermometer
- Bowl (s)
- Rubber Spatula
Hazelnut tuile
Ingredients: Hazelnut tuile
-
5.3 ozsugar
-
0.1 ozapple pectin
-
1.8 ozbutter
-
2.8 ozNLN-PO-A099103-B82
-
1.4 ozglucose
-
2.8 ozwater
Preparation: Hazelnut tuile
- Bring the water, glucose syrup and butter to 40C
- Add the pectin mixed with the sugar, hazelnut flour and boil
- Fold in the cacao nibs
- Spread ontop a silpat and bake for 14m at 180C
- Cut 60mm circles
Tools
- Whisk
- Silpat
- Spatula(s)
- Pot
- Rubber Spatula
- Cookie cutter
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