Hazelnut cookies | Veliche

Name: Hazelnut cookies | Veliche
Ingredients: 0.6 g fleur de sel; Usulután 65 Signature Origin dark couverture chocolate; 37 1/2 g ground hazelnuts; 18 g glucose (1); 17 g sugar; 35 g cream (35% fat); 9 g full-fat milk; 10 g glucose (2); 0.01 g fleur de sel; 12 g butter; 100 g skinned hazelnuts; 50 g sugar; 17 g water; 2 g fleur de sel

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I. COMPOSITION Double chocolate cookies Silky, smooth caramel Hazelnut praliné II. DOUBLE CHOCOLATE COOKIES 57 g light brown sugar 45.5 g butter 16 g…

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I. COMPOSITION Double chocolate cookies Silky
then the flour
cocoa powder
baking powder
salt and fleur de sel Finally
add the chocolate and ground hazelnuts Divide into 70 g cookies Bake for 5 minutes at 165°C
then cut out 8.5 cm rounds using a ring Bake for a further 2 minutes
then use a ring to reshape the cookies into perfect rounds III. SILKY
milk
stirring continuously Once cold
then pour over the hazelnuts Once cold
blend in a processor with the fleur de sel Once cold
pipe 3 caramel dots on top of each cookie

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