Yield: 6 servings
|1 \N||284 ml; (10fl oz) carton|
|\N \N||; double cream|
|250 grams||Deluxe Belgian milk chocolate; (8oz)|
|25 grams||Chopped roasted hazelnuts; (1oz)|
|125 grams||Plain flour; (4oz)|
|25 grams||Sugar; (1oz)|
|25 grams||Chopped roasted hazelnuts; finely ground (1oz)|
|65 grams||Slightly salted butter; diced (2 1/2 oz)|
|1 medium||Size egg yolk|
|\N \N||Icing sugar to dust|
FOR THE GANACHE FILLING
FOR THE HAZLENUT THINS
For the ganache, place the cream and chocolate in a saucepan and heat gently stirring continually until the chocolate has melted. Fold in the chopped roasted hazlenuts.
Transfer to a mixing bowl and leave to cool in the refrigerator for at least 1 hour.
Whisk until smooth, light and aerated and place in the refrigerator until required.
For the hazelnut thins, mix the flour, sugar and ground hazelnuts together in a large mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
Add the egg yolk and combine together. Use a small amount of milk to help bind the mixture if necessary.
Cover in clear food wrap and place in the refrigerator for 30-45 minutes.
Preheat the oven to 180 C, 350 F, Gas Mark 4.
Grease two baking trays and sprinkle lightly with caster sugar.
Roll out the biscuit dough as thinly as possible, taking care as the dough is very fragile. Cut into 10cm (4 inch) rounds, place on baking sheets and bake in the preheated oven for 10 minutes until lightly golden. Cool slightly then carefully transfer to a cooling rack.
Place the chocolate ganache mixture in a piping bag fitted with a 2cm (12 inch) star nozzle. Pipe the mixture onto the base of 6 of the hazelnut thins and sandwich together with the remaining hazelnut thins.
Dust lightly with icing sugar and serve immediately.
Converted by MC_Buster.
NOTES : Crisp pastry thins with a rich creamy chocolate filling. Ideal for that special occasion dessert.
Converted by MM_Buster v2.0l.