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
-
400 gbutter
-
53 gsugar
-
106 graw sugar
-
3 gsalt
-
40 gegg yolks
-
40 gNLN-PO-A099103-B82
-
430 gpastry flour
-
90 gHazelnuts, 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
-
100 gNPN-HA1BY
-
4 gNCB-HD703-BY
-
2 gSea 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
-
150 gsugar
-
2 gapple pectin
-
50 gbutter
-
80 gNLN-PO-A099103-B82
-
40 gglucose
-
80 gwater
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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