Hazelnut See Salt Biscuits Recipe by chef François Galtier

Composition

I. Hazelnut Shortbread
II. Sea Salt Ganache

I. Hazelnut shortbread

  • Flour 500 g
  • Hazelnut Powder 60 g
  • Icing Sugar 140 g
  • Salt 2 g
  • Sheet Butter 280 g
  • Egg 100 g
Process:

Mix all ingredients except eggs to get sandy texture, then add eggs to link the powders. Let rest in refrigerator for few hours, roll the dough at 3mm and cut ø4cm discs. Bake between 2 silicon mats with holes for 18min at 160°C.

II. See salt ganache

Process:

Warm up at 70°C the cream with glucose, salt, emulsifier, butter and cocoa butter. Pour on chocolate to make nice emulsion of the ganache and let crystallize at 20°C.

III. Montage

Whip the ganache with paddle and fill the shortbreads. Decorate, let recrystallize the ganache and serve.

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