Praline Filled Cookie
Callebaut 823 milk chocolate sits superbly alongside hazelnut praline in these cookies. The soft melting centre gives a sensational taste experience that is hard to beat.
Recipe
- Mark Tilling - Chocolate Academy Chef
Cookie Dough
| ingredients | preparation |
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Beat the sugars with the butter until creamy. |
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Add the egg and beat in. |
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Sieve the flour and baking powder. |
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Add the flour, baking powder and salt and mix to form a dough. |
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Add the hazelnut Bresilienne and baking chunks mix into the dough. |
Weight out into 60g ball and place on a tray. |
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Praline Centre
| ingredients | preparation |
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Melt the Callebaut 823 milk chocolate and paste together. |
Assembly and cooking
Take each 60g ball of cookie dough and flatten it in your hand. |
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Place one praline centre into the middle of the cookie dough and wrap the dough around it. |
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Shape and place onto a silpat mat, making sure the praline is completly encapsulated by the dough. |
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Bake in an oven at 180c for 9-10 minutes. |
Decoration
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When cool dip half the cookie in milk chocolate and sprinkle with Hazelnut bresilienne. |