The Great Bay Area Bake-Off Christmas Edition - Sridevi's Gourmet Hazelnut Cookies

HAZELNUT OVERLOAD COOKIES

Gourmet cookies which have hazelnuts incorporated in every component of the cookie

Component 1: Hazelnut Praline

Slightly toasted hazelnuts - 300 gms

Caster sugar. - 225 gms

Water - 4 tbsp

Oil - 1-2 tbsp (if needed)

Method:

1. Line a tray with parchment and spread toasted hazelnuts on it.

2. Make caramel with caster sugar and water till light/ dark amber in color as per preference.

3. Pour caramel over hazelnuts and spread to coat evenly. Let cool

4. Once cool, break into shards and process in a food processor to make a fine paste. Add oil in minimal quantity only if too dry.

5. Store in an airtight container

Component 2 -Dark ChocolateTruffles

Dark chocolate - 100 gms

Heavy Cream - 20 gms

Baileys Irish Cream - 3 tbsp

Chopped toasted hazelnuts

Method :

1. Slightly melt Dark chocolate

2. Warm cream and pour over chocolate

3. Mix well and add baileys.

4. Mix, surface wrap and let set

Component 3- Chocolate & caramel ganache

Caster sugar -60 gms

Butter - 25 gms

Heavy cream - 80 gms

Salt a pinch

Dark chocolate - 100 gms

Toasted chopped hazelnuts

Method

1. Make a dry caramel

2. Add warm cream and mix well

3. Add butter and salt and mix well

4. Pour over semi melted chocolate, mix and then emulsify

5. Add in chopped hazelnuts

6. Pour into 2 inch round silicon moulds and freeze till use

Component 4 : Hazelnut Praline Cremeux

Hazelnut Praline - 175 gms

Milk - 25 ml

Heavy cream - 87 gms

Gelatin - 1 gm

Water - 6 ml

Method :

1. Bloom gelatin

2. Heat milk. Add bloomed gelatin to milk and mix until dissolved.

3. Pour over Praline and mix well

4. Add cream, mix and emulsify

5. Pour into a dish, surface wrap and set in refrigerator.

Component 5: cookie dough

Butter - 100 gms

Caster sugar - 45 gms

Brown sugar - 65 gms

Hazelnut Praline - 110 gms

Whole egg - 1 lightly beaten

Flour - 150 gms

Salt - 5 gms

Dark chocolate truffle- 60 gms chopped into small cubes

Chopped toasted hazelnuts- 60 gms

Dark choc callets- 80 gms

Method:

1. Cream butter, both sugars and praline till pale and light

2. Add egg and beat well

3. Gently combine together with flour, truffle cubes, salt, choc callets and hazelnuts.

4. Wrap and refrigerate for minimum one hour

5. Line a baking tray with parchment, place 3/3.5 inch cookie rings.

6. Flatten 45 gms of cookie dough in the base of rings

7. Place a 2 inch disc of caramel chocolate ganache in the center of the cookie dough

8. Cover the caramel disc with 45 gms of cookie dough and seal the edges properly

9. Refrigerate for half hour

10. Bake at 180 degree centigrade for 12-15 mins until edges are brown

11. When still warm gently remove from rings and cool

Assembly:

Place cookies on serving dish and top with cremeux or pipe kisses of cremeux on top and decorate with chopped hazelnuts.

Disclaimer: This recipe was posted for the Great Bay Area Bake-Off Christmas Edition. All images, recipes and content belong to the original participants of this event and not the author of this page.