50 gr. of whole hazelnuts, plus a 20 extra for the cookies
100 gr. unsalted butter, room temperature
75 gr. fine sugar
150 gr. of wheat flour
50gr. dark chocolate 50% -70% cocoa
50gr.de chopped chocolate
Process the butter and sugar in processor until with a creamy and soft as that.
Add the sifted flour and pulse until the texture of a coarse flour as well. Remove the mixture from the processor and transfer to a lightly greased surface and work the dough just a little to make it uniform.
Add the chocolate and hazelnuts and knead the dough so that the latter ingredients are incorporated.
Divide the dough into two parts, make a cylinder with each half and wrap each wrap and the cold at least 30 minutes. Remove a drum cold and light at room temperature.
Cut it into slices 1 cm thick and put a hazelnut or two in each. Spread the slices on a baking tray lined with parchment paper and butter, light cold again. Once you put the slices in cold, pre-heat the oven 180C.
When the oven is almost ready remove the other cylinder from cold and repeat the previous steps. Take the 2 tray with the slices and bake for about 15 min. When they get douradinhas remove from oven and let cool for about 5 minutes. Meanwhile take another cold tray and bake.
When they get gold remove from oven 15 min. Let cool for about 5 minutes and then move on to step number 2 the filling.
Strawberry gelatin 1 sachet
80 ml of boiling water
100 ml of ice water
3 egg whites
1 pinch of salt
100 ml cream
20 g of powdered sugar
Wafers size hoops (used acetate sheet)
Dissolve gelatin in boiling water and add cold water, put in a water bath in cold water to help cool faster.
Meanwhile, beat the egg whites with a pinch of salt and set aside.
Beat the cream and add the powdered sugar and set aside.
When gelatin is cool, add it to the cream gently and then wrap the egg whites.
Place half of the entire wafers in a container with the turn smooth side up, place the rim m over each and fill with cream.
Cover the container or cover with cling film and set aside to cool about 30 minutes.
At serving time, remove the acetate and place another cookie on top and is ready to serve.
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