Hazelnut Sea Salt Biscuits | Veliche
I. COMPOSITION Hazelnut Shortbread Sea Salt Ganache II. HAZELNUT SHORTBREAD 500 g Flour 60 g Hazelnut Powder 140 g Icing Sugar 2 g Salt 280 g Sheet…
Keywords
- then add eggs to link the powders. Let rest in refrigerator for few hours
- salt
- emulsifier
- let recrystallize the ganache and serve.
Ingredients
- 500 g Flour
- 60 g Hazelnut Powder
- 140 g Icing Sugar
- 2 g Salt
- 280 g Sheet Butter
- 100 g Egg
- 137 g Fresh Cream 35%
- 10 g Glucose Powder
- 3 g See Salt
- 13 g Emulsifier in Paste (Sosa)
- 24 g Butter
- 15 g Deodorized Cocoa Butter
- 300 g Intense 35 Belgian milk couverture chocolate
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