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Levain Bakery Cookies

INGREDIENTS

(For 6 large cookies / 12 medium size)
  • 125g semi-salted butter
  • 80g of caster sugar
  • 60g of blond vergeoise
  • 40g of brown vergeoise
  • 1 egg
  • 40g of hazelnut paste
  • 230g flour
  • 200g of dark or milk chocolate chips
  • Hazelnut praline
  • Roasted hazelnuts and flower of salt

 

PREPARATION

  1. Put praline in half-sphere molds and freeze them.
  2. Melt the butter then add the sugars. Mix.
  3. Add the egg to the preparation. Mix.
  4. Add the flour to form a homogeneous dough and add the small chocolate chips .
  5. Make 130g balls to have large cookies (80g for medium sizes). Add to the center of the frozen praline and cover with raw dough. Freeze everything.
  6. Preheat your oven to 180⁰C. Place each ball in a tart ring. Bake for 25 minutes (or about 20 minutes if you do not have circles).
  7. Let cool. Add on top: praline, hazelnuts and flower of salt .

 

Recipe By @eat_the_pics

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