Easy
30min
12min
Makes approx. 25 chocoz
An original recipe by Valrhona
Utensils:
- Baking paper
- Immersion blender
- Spatula
Made with the products below :
1. Hazelnut shortcrust pastry
Ingredients :
- 80g Creamed butter
- 110g Sugar
- 110g Brown sugar
- 3g Salt
- 100g Eggs
- 30g Hazelnut paste or praline paste
- 330g All-purpose flour
- 9g Baking powder
Prep time: 10 min.
Cook time: 12 min.
Steps:
- In the bowl of a food processor, mix together the butter, sugar, brown sugar, salt, eggs and hazelnut paste until a homogeneous mixture forms.
- Sift the flour and baking powder together, then add to the first mixture.
- Mix the dough, but be careful not to over-work it.
- Spread between two sheets of baking paper to a 3mm thickness. Use a cutter to cut into shapes.
- Keep in the refrigerator while making the ganache to make it easier to manipulate and for them to hold their shape in the oven.
2. Chocolate ganache
Ingredients :
- 3x 150g Heavy cream 36%
- 260g JIVARA 40% + 35g Acacia honey
- 280g IVOIRE 35% + 15g Acacia honey
- 130g CARAÏBE 66% + 20g Acacia honey
Prep time: 20 min.
Rest time: 3h
Steps:
This recipe is for 3 different ganaches (milk, white and dark). If you want to prepare only one of them, choose your chocolate and triple the yield.
For each ganache separately :
- Melt the chocolate.
- Heat the cream and honey.
- Gradually add the cream to create an emulsion.
- Mix using an immersion blender to make a perfect emulsion.
- Film and leave to set in the refrigerator for at least 3 hours.
3. Assembly of the chocoz chocolate ganache cookies
Steps:
- Bake the shortcrust pastry at 320°F (160°C) until golden (approx. 10 to 12 min.).
- Pipe the ganache onto half the shortcrust pastry pieces, then cover with the remaining halves to make the chocoz chocolate ganache cookies.
