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PrintHAZELNUT CREAMS
Makes :
40
Preparation Time :
Cooking Time :
Preparation Method :
- Mocha Cream: Beat butter and sifted icing sugar in small bowl until light and fluffy. Beat in cooled chocolate then combined coffee and water.
- Beat butter, sugar and yolk in small bowl until smooth. Stir in sifted flour, mix to a firm dough, cover; refrigerate for about 20 - 30 minutes.
- Roll dough between sheets of baking paper. Cut using round cookie cutter, place on greased oven trays.
- Bake in moderate oven about 10 minutes or until lightly browned. Cool on trays.
- Spoon mocha cream into piping bag fitted with a medium fluted tube. Pipe filling onto biscuits, top with nuts. Refrigerate until firm.
INGREDIENTS
- 100 grams plain flour
- 50 grams roasted hazelnuts
- 50 grams butter
- 50 grams caster sugar
- 1 egg yolk
Mocha Cream
- 100 grams dark chocolate, melted
- 200 grams butter
- 150 grams icing sugar mixture
- 1 tablespoon dry instant coffee
- 1 teaspoon hot water
4 comments for “Hazelnut Creams”
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