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Addictive, the recipe of pastry chef from Le Meurice, Cédric Grolet, combines creamy caramel, melting cookie dough, hazelnut praline and caramelized hazelnut chips...
Recipe for 10 people.
Remember to roast all your hazelnuts before starting the recipe for 15 to 20 minutes at 150°C.
Creamy Caramel:
64 g caster sugar
70 g glucose
136 g liquid cream (30 to 35% fat)
34 g whole milk
34 g glucose
1/2 vanilla pod
1g fleur de sel
48 g cold unsalted butter
10 g of hazelnut paste
Hazelnut praline:
250 g roasted hazelnuts
100 g caster sugar
5 g fleur de sel
Caramelized hazelnuts:
200 g roasted hazelnuts
60 g mineral water
25 g caster sugar
Cookie dough:
160 g unsalted softened butter (at room temperature)
200g brown sugar
40g panela (unrefined sugar)
20 g of hazelnut paste
8 g fleur de sel
320g T55 flour
3.2 g baking soda
125g coarsely chopped roasted hazelnuts
75 g of eggs (about 1 and a half eggs)
Musique 🎵 Voyage
Musicien: @iksonmusic
#eyadebouffedeouf #cedricgrolet #cooking #cookies #hazelnut #caramel
#praline #noisette
5 сен 2024
