Nougat curls

Name: Nougat curls
Cook time: 2 h
Total time: 2 h
Yield: 50
Ingredients: 175 g flour, 50 g icing sugar; 1 TEASPOON cinnamon, 1 pinch of salt; 75 g butter, 1 egg (Gr. M); 150 g hazelnut kernels (with or without skin); 2 (200 g each) Packages; 7-10 Tbsp Nut Nougat; 300 g semi-bitter couverture; 300 g Whole milk couverture; 75 g white couverture; baking paper, 1 small freezer bag

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 50

175 g flour, 50 g icing sugar
1 TEASPOON cinnamon, 1 pinch of salt
75 g butter, 1 egg (Gr. M)
150 g hazelnut kernels (with or without skin)
2 (200 g each) Packages
7-10 Tbsp Nut Nougat
300 g semi-bitter couverture
300 g Whole milk couverture
75 g white couverture
baking paper, 1 small freezer bag

Directions

1
Knead flour, icing sugar, cinnamon and salt, butter in pieces and egg first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Chill the short pastry for about 30 minutes
2
Line baking trays with baking paper. Roll out the dough on a little flour to a thickness of about 3 mm. Cut out a total of approx. 50 rings (outside approx. 5 cm Ø; hole inside approx. 2 cm Ø) and place them on the baking trays. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/gas: level 2) for 10-12 minutes. Let the rings cool down
3
Roast the hazelnuts without fat and let them cool down. Dice the nougat and melt in a hot water bath. Let it cool down. Chill until the mixture is ready for spraying. Pour into a piping bag with a medium-sized punched spout. Spray a nougat ring on each ring and place about 7 hazelnuts on top. Place in a cold place for at least 3 hours
4
Chop the dark and milk chocolate coating and melt together in a hot water bath. Coat curls with it and let them dry
5
Coarsely chop white couverture, in a hot water bath
6
melt. Put it in a freezer bag. Cut off a small corner. Decorate curls in strips, let them dry