Ingredients
For the praline
- 210 g hazelnuts
- 35 g of water
- 140 g of white sugar
For the cookie
- 110 g of softened butter
- 110 g brown sugar
- 60 g of hazelnut paste (or hazelnut cream)
- 150 g t45 flour
- 1 egg
- 5 g of baking powder
- 1 g of salt
- 80 g dark chocolate chips
- 25 g hazelnuts
-
flower of salt
Preparation
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Roast the 235 g of hazelnuts for the praline and the cookie. Preheat the oven to 170°C/th. 5-6. Spread the hazelnuts on a baking sheet lined with parchment paper and bake them for 10 minutes. Rub them in a clean cloth to remove the skin.
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For the praline: in a saucepan, bring the water and sugar to a boil until 116°C. Remove from the heat, pour the hazelnuts onto the liquid sugar, mix so that the sugar coats them all, the mixture will become whitish. Return the pan to medium heat, stir until the sugar liquefies again and caramelizes, continue stirring to prevent the mixture from burning. At the end of cooking, spread them on parchment paper and let cool. When everything is cold, break the plate of hazelnuts and put it in a food processor. Mix until you obtain the consistency of a praline: with small pieces or smooth according to your taste.
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Prepare the cookie: in the bowl of a pastry mixer fitted with the blade attachment, mix the softened butter with the brown sugar to obtain a creamy mixture. Add the hazelnut paste and mix again. Pour in a third of the flour, then the egg and mix again. Finally, add the remaining flour, baking powder and salt. Mix to obtain a smooth and supple dough, do not insist too much.
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Place a pastry ring 20 cm in diameter and quite high on a baking tray lined with parchment paper. Pour the cookie dough, spreading it so that it is evenly distributed in the circle. Decorate the dough with the dark chocolate chips and the hazelnuts cut in half. Bake for 13 minutes at 180°C/th. 6.
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Remove from the oven, let the cookie cool, then uncircle. When it has cooled, add touches of praline and fleur de sel.
