Hello my lovelies!
Today let’s dive deep into chocolate, that’s my favorite acitivity of all!!
Be ready to fall in love with my chocolate and hazelnut biscuits!
I found the recipe on the blog Les Yeux Grognons, everything is absolutely yummy on this blog!! I made a few adjustments, mainly in terms of quantities. Actually I had too much ganache leftover at the end of the recipe, so I reduced it.
The biscuit pastry is very close to my hazelnut cookies, with an addition of cocoa. You get it, you can make a version of chocolate and hazelnut biscuits with only hazelnut pastry.
You can also make a gluten free version. To do so, simply replace the all purpose flour by corn starch, rice flour or a mixture of both!
The ganache is almost the same as the one in my chocolate macarons recipe, you can even add a pinch of flower salt if you like it… It will be delicious!
So even if those chocolate and hazelnut biscuits disappear very quickly (the battle has been hard to get the last ones!!), you can keep them in a metal box, at room temperature, for 3 days. If you leave them just on a plate or a grid in your kitchen, they will still be tasty but the biscuit will get a bit soft.
Your food processor or a bowl with a spatula (I used my kMix),
A small sauce pan for the ganache,
A round pastry cutter (or a glass) 4 cm diameter,
A piping bag and a round nozzle size 10
And a baking mat or a baking tray with baking paper.
You’re all set my friend!!
The recipe, Chef!
Chocolate and Hazelnut Biscuits
- 1 small egg (45 g without shell) (for the biscuit)
- 85 g icing sugar (for the biscuit)
- 85 g flour (for the biscuit)
- 85 g hazelnut powder (for the biscuit)
- 1 tablespoon unsweetened cocoa (for the biscuit)
- 2 pinches flower salt (for the biscuit)
- 65 g butter at room temperature (for the biscuit)
- 100 g cream (for the ganache)
- 90 g chocolate (for the ganache)
- 15 g butter (for the ganache)
- 1 teaspoon honey (for the ganache)
Make the biscuit pastry.
Pour the icing sugar, flour, hazelnut powder, cocoa and flower salt in your bowl. Mix.
Add the butter and mix until you get a crumble texture.
Add the egg and mix until you get an homogeneous mixture.
Place in a cling film and set aside in your fridge for an hour.
In the meantime make the ganache.
Boil the cream and honey.
Once it starts boiling, remove from the stove, add the chocolate cut in pieces.
Add the butter, whisk to get a smooth ganache. Set aside in your fridge for an hour.
Spread the pastry with a 3 mm thickness and place it in your freezer for 10 to 15 minutes to get a stiff texture.
Preheat your oven at 180 degrees.
Make your biscuits with your cutter. Use all the pastry (put it back in the freezer if you need to).
Cook 12 minutes.
At the end of cooking, let cool down then pipe the ganache on half of the biscuits. Cover with the biscuits without ganache.
Weigh the egg in order to make sure not to have a sticky pastry. If so, add a bit of flour (not too much tough 😉 )