Breaking wall-nuts | Le Royal
Callebaut chef Philippe Vancayseele drew inspiration from the Style Rebellion trend to come up with this deliciously radical hazelnut chocolate...read more
Ingredients
- 230 g CED-CC-D1CRISP
- 150 g M-7PAIL
- 90 g NAN-CR-HA3714
- 40 g NIBS-S502
- 50 g C811NV
- 50 g 841
- 100 g PRAMA
- 100 g GIA
- 180 g softened butter
- 160 g brown sugar
- 100 g sugar
- 50 g whole egg(s)
- 360 g pastry flour
- 5 g salt
- 4 g baking powder
- 4 g spice mix
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