Preview

Franc success cookies, white chocolate whipped cream, salted butter caramel and hazelnut nougatine |

Brunch, Vegetarian, Gluten free, Chocolate, Cream, Biscuit Dough, Fruits

A nutty meringue-like cookie enhanced with chocolate and coffee aromas.

Note

Best if prepared in advance for the next day as the elements are easier to manipulate once cooled down.

Also, the darker your caramel is, the more pronounced the flavor will be.

Ingredients

Recipe for 4 portions

60 Gr

Egg white

15 Gr

Sugar

25 Gr

Almond powder

25 Gr

Hazelnut powder

50 Gr

Icing sugar

Dark chocolate crémeux

200 Ml

35% whipping cream

50 Gr

White chocolate

0.25 Unit(s)

Vanilla bean

Caramelized hazelnuts

50 Gr

Hazelnuts

25 Gr

Icing sugar

Salted butter caramel

100 Gr

Sugar

25 Gr

Butter

100 Ml

35% cooking cream

2 Pinch(es)

Sea salt flakes

Preparation time: 45 min

Preheat your Oven at 360 °F

Preparation

Separate the egg yolks and whites in two separate bowls.

With a baking tamis, pass the almond powder, hazelnut powder and the icing sugar together.

Preheat your oven to 360°F.
Cookies

In a bowl, place the egg whites with a pinch of salt and whip them until they start to solidify. Add the sugar and continue to beat them for 2 minutes, until it forms peaks. Gently incorporate the dry ingredients (hazelnut, almond, icing sugar) into the egg white mixture.

Once this mixture is well incorporated, place it in a piping bag. Uniformly pipe the mix into your circle molds about 0.5cm thick, with a collar around the edges. Sprinkle with icing sugar lightly, then place into the oven for 12-15 minutes depending on your oven.

Once cooled, with the help of the point of a knife, delicately remove the cookies from their molds and set aside on a baking sheet with parchment paper.
White chocolate chantilly

Boil half of your cream with a scraped vanilla bean and then pour on top of the white chocolate. Delicately combine. Once combined, add the rest of the cold cream. Mix well and remove the vanilla husk. Set aside in the fridge, ideally overnight. When ready to use, whip it like you would whipped cream.
Caramelized hazelnuts

Sprinkle the bottom of a frying pan with icing sugar then add the hazelnuts. On medium heat, mix occasionally, you should see the sugar melt. Continue to stir until the sugar takes a nice golden color while being careful not to let it burn or take too much color.
Salted butter caramel

In a sauce pot, cook the sugar until it takes a nice golden color. Add the butter and stir. Add the warm cream, whisk together and bring to a boil for about 2 minutes or until it is nice and smooth. Ideally, pass the caramel through a fine mesh sieve.
Plating

Place the cookie in the center of your plate, drizzle with the caramel. Sprinkle with the caramelized hazelnuts. With the help of a piping bag, make a nice garnish of the white chocolate chantilly on top.