Hazelnut Sea Salt Biscuits

I. COMPOSITION

• Hazelnut Shortbread
• Sea Salt Ganache

II. HAZELNUT SHORTBREAD

• 500 g Flour
• 60 g Hazelnut Powder
• 140 g Icing Sugar
• 2 g Salt
• 280 g Sheet Butter
• 100 g Egg

PROCESS

1. Mix all ingredients except eggs to get sandy texture, then add eggs to link the powders.
2. Let rest in refrigerator for few hours, roll the dough at 3mm and cut ø4cm discs.
3. Bake between 2 silicon mats with holes for 18min at 160°C.

III. SEE SALT GANACHE

• 137 g Fresh Cream 35%
• 10 g Glucose Powder
• 3 g See Salt
• 13 g Emulsifier in Paste (Sosa)
• 24 g Butter
• 15 g Deodorized Cocoa Butter
• 300 g Intense 35 Belgian milk couverture chocolate

PROCESS

1. Warm up at 70°C the cream with glucose, salt, emulsifier, butter and Deodorized Cocoa Butter.
2. Pour on chocolate to make nice emulsion of the ganache and let crystallize at 20°C.

IV. MONTAGE

• Whip the ganache with paddle and fill the shortbreads.
• Decorate with Leman Decorations gold leaves and/or your personal logo, let recrystallize the ganache and serve.