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

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.