Easy
Makes: 20 Yield
Flavors inspired by coffee house favorites. Hazelnut and expresso combined in a chocolate cookie topped with caramel.Flavors inspired by coffee house favorites. Hazelnut and expresso combined in a chocolate cookie topped with caramel.
- Shelf life:
- 3 days
- Conservation:
- Room temperature
Containing: 2 Components
Cookie
Ingredients: Cookie
-
55 gpastry flour
-
0.5 gbaking powder
-
0.5 gsalt
-
100 geggs
-
100 gsugar
-
15 gespresso coffee
-
8 gcoffee extract
-
30 gbutter
-
30 ghazelnut flour
Preparation: Cookie
- Whip the eggs, salt, and sugar to the ribbon stage
- Add the sifted dry ingredients
- Add the melted Grand Caraque and butter
- Add the expresso and coffee extract
- Fold in the hazelnut gianduja pieces and toasted hazelnuts
- Let rest for 4 hours in the fridge
- Scoop with a 1.5 ounce ice cream scoop
- Roll the cookies in the granulated sugar then the confectionner's sugar
- Back at 170°C (338°F) for 10 minutes
View tools
- Silpat
- Bowl (s)
- Sheet pan
- Spatula
- Stand Mixer
- Tamis
- Whisk Attachment
- Scoop
Garnish
- Pipe a swirl of caramel on top of warm cookies
- Place 3 gianduja pieces and sprinkle some praligrain
- Dust with cocoa powder
View tools
- Piping Bag
- Small Sifter
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