Praline Filled Cookie


Created by
  • Mark Tilling - Chocolate Academy Chef

Cookie Dough

Ingredients Preparation
  • 67g
  • 58g
    caster sugar
  • 175g
    brown sugar

Beat the sugars with the butter until creamy.

  • 58g

Add the egg and beat in.

  • 292g
    plain flour
  • 2g
    baking powder

Sieve the flour and baking powder.

  • 2g

Add the flour, baking powder and salt and mix to form a dough.

  • 50g
    Bake stable Baking Chunks

Add the hazelnut Bresilienne and baking chunks mix into the dough.

Weight out into 60g ball and place on a tray.

Praline Centre

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.

Place one praline centre into the middle of the cookie dough and wrap the dough around it.

Shape and place onto a silpat mat, making sure the praline is completly encapsulated by the dough.

Bake in an oven at 180c for 9-10 minutes.


When cool dip half the cookie in milk chocolate and sprinkle with Hazelnut bresilienne.

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