try to be as objective as possible with these pastas. .. going to cost me, I admit it!
Its aroma, ... ummmm!
Well, let's go by parts;
- Ingredients 100 g roasted hazelnuts
- 150 g sugar 100 g chocolate fondant (black) 100 grs
- milk chocolate 100 g white chocolate
- 200 grams whole milk 150 g sunflower oil
Development
In a food processor or grinder, grind the hazelnuts with the sugar at maximum speed to us is very finite. Put in a saucepan that can go into the fire. We start
chocolates into small pieces and join the hazelnuts and sugar mixture. We also add whole milk and oil carry over low heat, stirring constantly to avoid burning us.
When we note that all ingredients are melted, cast the cream in a glass container and let cool before usar.La initial texture is liquid, but solidifies after it cools. I have in the fridge and is perfectly preserved.
With these numbers came out a lot considerable, but acknowledge that by now little remains.
You know that I like yet .. on toasted bread, crackers, used as filling for any brioche or muffin .. or simply taken by the spoonful just before going to sleep!! ummmmmm
Now that we have the filling, we start with the cookies themselves,
Hazelnut Cream Spirals
- Ingredients
- 400 g flour 120 g soft butter 200 grams sugar
- (we could reduce the amount, leaving quite sweet)
- 50 g finely chopped hazelnuts
- egg 1 teaspoon vanilla 1 teaspoon liquid
- Royal yeast 2 tablespoons milk
- Nutella, Nutella, hazelnut cream filling
Development
In a bowl or mixer, mix the softened butter with sugar and egg, stir the set and then add the flour, baking Royal, the chopped hazelnuts and teaspoon of vanilla.
work all ingredients, adding scoops of milk to facilitate the work.
mass we will be smooth, shiny and smooth.
then stretch it between two sheets of baking paper, until we be finite. I did two runs for me to be easier to handle the dough. So I divided the dough in half and proceeded to stretch it.
cut into rectangles on its surface stretched with hazelnut cream, rolled on itself, like a roly-poly it were, and introduced the fridge covered with baking paper in an hour, or until the loop is hard to the touch.
If we want to save time, we can put in the freezer about 15 minutes.
well, remove from cold and proceed to cut slices of 1 cm thick, place them on a baking tray lined with a Silpat or correct paper and bake about 8 minutes at 170 º.
that are really fast.
let cool in the source for a while before removing to a rack to fall apart and we were not ready !!!!!!!!!!!!!!!!!!!!
The smell that is superb!!
Rich, delicious ,.....
Source: ladolcetteria.blogspot.com
cocinaconcarmen.com
The recipe is from Xavier Barriga 
