Hazelnut cookies

I. COMPOSITION

• Double chocolate cookies
• Silky, smooth caramel
• Hazelnut praliné

II. DOUBLE CHOCOLATE COOKIES

• 57 g light brown sugar
• 45.5 g butter
• 16 g egg
• 76.5 g flour
• 12.5 g cocoa powder
• 0.5 g baking powder
• 0.5 g salt
• 0.6 g fleur de sel
• 64 g Usulután 65 Signature Origin dark couverture chocolate
• 37.5 g ground hazelnuts

PROCESS

1. Mix the softened butter and light brown sugar together
2. Add the eggs, then the flour, cocoa powder, baking powder, salt and fleur de sel
3. Finally, add the chocolate and ground hazelnuts
4. Divide into 70 g cookies
5. Bake for 5 minutes at 165°C, then cut out 8.5 cm rounds using a ring
6. Bake for a further 2 minutes, then use a ring to reshape the cookies into perfect rounds

III. SILKY, SMOOTH CARAMEL

• 18 g glucose (1)
• 17 g sugar
• 35 g cream (35% fat)
• 9 g full-fat milk
• 10 g glucose (2)
• 0.01 g fleur de sel
• 12 g butter

PROCESS

1. Boil the sugar and glucose (1) together at 185°C
2. Mix the cream, milk, glucose and fleur de sel together and add to the pan
3. Boil at 105°C and cool down to 70°C
4. Add the butter, stirring continuously
5. Once cold, pipe 3 caramel dots on top of each cookie

IV. HAZELNUT PRALINÉ

• 100 g skinned hazelnuts
• 50 g sugar
• 17 g water
• 2 g fleur de sel

PROCESS

1. Roast the hazelnuts for 15 minutes at 160°C
2. Boil the sugar and water together at 180°C, then pour over the hazelnuts
3. Once cold, blend in a processor with the fleur de sel
4. Once cold, pipe 3 caramel dots on top of each cookie