Hazelnut truffle rings

Name: Hazelnut truffle rings
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 1
Ingredients: 3 bars (à 100 g) dark chocolate; 2 (200 g each) Cup of whipped cream; 225 g Flour; 75 g ground hazelnuts; 1 heaped Tsp baking powder; 150 g Butter or margarine; 75 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 egg (size M); 75 g Semi-bitter and whole milk couverture; 30 g chopped pistachio and hazelnut kernels; 7-10 Tbsp Flour; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 1

3 bars (à 100 g) dark chocolate
2 (200 g each) Cup of whipped cream
225 g Flour
75 g ground hazelnuts
1 heaped Tsp baking powder
150 g Butter or margarine
75 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 egg (size M)
75 g Semi-bitter and whole milk couverture
30 g chopped pistachio and hazelnut kernels
7-10 Tbsp Flour
baking paper

Directions

1
Break the chocolate into pieces and put them in a pot with the cream, bring to the boil slowly while stirring and let it boil for a short time. Pour the mixture into a mixing bowl and leave to cool in a cool place for at least 3 hours. For the dough put flour, ground nuts and baking powder in a mixing bowl and mix. Add fat, sugar, vanilla sugar, salt and the egg and fold in with the dough hooks of the hand mixer. Finally, knead quickly with cool hands to a smooth dough.
2
Cover the dough and let it rest in the fridge for about 1 hour. Roll out the dough on a lightly floured work surface to a thickness of 3-4 mm and cut out approx. 60 rings using a cookie cutter (approx. 5 cm Ø). Place on 3 baking trays lined with baking paper and bake in the preheated oven (electric range: 175 °C/ gas: level 2) one after the other for about 15 minutes. Let the cookies cool down on a cake rack. Coarsely chop the chocolate coating and melt on a hot water bath. Spread half of the cookies with the couverture. Sprinkle one half with chopped pistachios and the other half with chopped hazelnuts. Leave to dry. Whip the truffle mixture with the whisk of the hand mixer until creamy. Pour into a piping bag with a star-shaped spout and squirt a truffle ring onto the other half of the biscuits.
3
Sprinkle one half with chopped pistachios and the other half with chopped hazelnuts. Leave to dry. Whip the truffle mixture with the whisk of the hand mixer until creamy. Pour into a piping bag with a star-shaped spout and squirt a truffle ring onto the other half of the biscuits. Place the chocolate-coated biscuits on the truffle mixture. Press the hazelnut truffle rings lightly together and store in a cool place. Results in about 30 pieces