Crispy Cookie with Hazelnut Topping

The email is not linked to customer's number.

You cannot impersonate the user.

The email belongs to a sales organisation than impersonator.

The email is not linked to customer's number.

An error has occurred. The caller and target are the same.

An error has occurred. The impersonator's account is locked.

Unexpected error occurred. Please contact support team to resolve this.

Working Method

Mix all ingredients together without the Belcolade Selection Noir Grains Cacao-Trace.
When you have reached a homogeneous dough, add the Belcolade Selection Noir Grains Cacao-Trace chocolate and mix gently.
Leave the dough to set for 1 hour in the fridge.
Scoop out 75 g dough per piece and put them on a silicone sheet and make them a little bit flat using your hand or a spatula.
Thickness approximately 1 cm.
Bake them with closed dampers for 5 minutes in an oven of 180°C and make them nicely round with a stainless‑steel ring (using the round‑shaping technique).
Push down the middle with a round tool or at the bottom of a glass.
Continue baking for 4 minutes with open dampers, depending on the oven.
Push the center down again when needed.
Leave the cookies to cool down.

Heat up the Belcolade Origin Noir and Patis France Praline Noisette up to 45°C until melted.
Fold in Patis France Crousticrep until homogeneous.

When the cookies are baked and have cooled down, you can fill them with the Hazelnut Crunch filling and some roasted hazelnuts on top.