Ingredients
Shortbread dough
450 g Echiré butter
240 g caster sugar
6 g fine salt
30 g inverted sugar
1 vanilla pod
630g T55 flour
90 g rye flour
15 g baking powder
Hazelnut spread
200 g Jivara milk chocolate 40%
250 g hazelnut paste
100g icing sugar
10 g cocoa powder
100 g hazelnut oil
Gourmet shortbread with hazelnut and milk chocolate
Shortbread dough
– Make a soft softened butter then add the caster sugar and the inverted sugar
– Add the rest of the products
– Spread between two sheets to 3 mm thick, store in the refrigerator
Hazelnut spread
– Mix the chocolate, hazelnut paste and icing sugar in a food processor.
– Add the cocoa and finish with the oil
Do not exceed 30°C
– Pour into a mold, into discs and store in the freezer
– Form the discs and cook at 160°C for 15 to 20 minutes
Sea salt
Whole roasted hazelnuts
Milk chocolate disc
Recipe credit: Antony TERRONE