Hazelnut Lemon Cookie

Recipe

  1. For the cookie
  2. For the lemon caramel
  3. For the garnish
  4. For the procedure

Products

Nut Pastes - Hazelnut Praline/Paste - Six 7# cans

For the cookie

ingredients preparation
  1. Cream butter and sugars.
  2. Add eggs.
  3. Add hazelnut praliné/paste.
  4. Add all dry ingredients.
  5. Scoop 71 grams each cookie.
  6. Bake at 325° F for about 12 minutes.

For the lemon caramel

ingredients preparation
  • 377g
    Heavy cream
  • 7g
    lemon zest
  • 225g
    Sugar
  • 57g
    glucose DE 40
  • 95g
    butter
  • 189g
    Sea salt
  • 47g
    lemon juice
  1. Infuse cream with lemon zest for 10 minutes, then strain.
  2. Caramelize sugar, sorbitol and glucose.
  3. Deglaze the caramel with cream mixture. While stirring, add butter.
  4. Add lemon juice and salt. Cook to 221° F.
  5. Burr mix and let set.
  6. Use at room temperature.

For the garnish

For the procedure

Pipe caramel on top of cookie and decorate with crushed hazelnuts.

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