Hazelnut cookies with graham cracker cream
Carefully melt the chocolate in a bowl over a pan of simmering water and dip the tops of the glued circles into it. Garnish with hazelnuts. Store in the refrigerator.
Ingredients · Servings For about 50 pieces
- 250 g plain wheat flour
- 1 pinch salt
- 180g butter
- 100 g hazelnuts
- 60 g powdered sugar
- 2 egg yolks
- 250ml milk
- vanilla bean
- 1 tbsp caster sugar
- 20 g starch
- 1 egg yolk
- 150g butter
- 5 tbsp.
- 200 g milk chocolate
Method · 3 h
- Make a dough from flour, salt, butter, hazelnuts, powdered sugar and egg yolks, wrap in cling film and let it rest in the fridge for an hour (overnight is fine).
- Preheat the oven to 170°C. Line a baking sheet with low edges with baking paper.
- Knead the cooled dough and roll it out on a floured surface to a thickness of 4 mm. Cut out circles with a diameter of 3–4 cm and place them next to each other on the prepared baking sheet. The circles will not change their size much during baking, so the spacing between them will be smaller – about 1 cm. Bake until golden brown, then let them cool completely.
- Prepare the base for the griliáš cream. Pour half of the milk into a saucepan, add the vanilla seeds and granulated sugar and bring to the boil, stirring occasionally. Beat the rest of the milk, starch and yolk thoroughly and pour a thin stream into the boiling milk, stirring constantly. Stir and cook until thickened. Remove from the heat and add 25 g of butter. Let cool completely, stirring occasionally.
- Beat the rest of the butter until fluffy. Then beat in the vanilla base and then the graham cracker crumbs. Fill a pastry bag with the finished cream fitted with a smooth decorating tip.
- Spread the cream on half of the circles and cover with the other half of the circles, press lightly and refrigerate until the cream hardens.
- Carefully melt the chocolate in a bowl over steaming water and dip the top of the glued circles into it. Decorate with hazelnuts. Store in the refrigerator. SOMETHING EXTRA You can buy Griliáš or make it at home. Dry roast 80 g of hazelnuts in a pan or in the oven at 140 °C until golden brown. Rub them in a towel and remove the skins. In a pan, melt 150 g of caster sugar over a low heat to caramelize. Once it reaches a golden color, add the nuts and pour the mixture onto a baking sheet lined with baking paper and spread so that the nuts are in a single layer. Let it cool, then break it into pieces and blend or crush finely using a powerful blender or mortar.
SOMETHING EXTRA You can buy or make Griliáš at home. Dry roast 80 g of hazelnuts in a pan or in the oven at 140 °C until golden brown. Rub them in a towel and remove the skins. In a pan, melt 150 g of caster sugar over a low heat to caramelize. Once it reaches a golden color, add the nuts and pour the mixture onto a baking sheet lined with baking paper and spread so that the nuts are in a single layer. Let cool, then break into pieces and blend or grind finely using a powerful blender or mortar.