Nougat sticks with hazelnuts

Name: Nougat sticks with hazelnuts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 125 g Flour; 1 knife tip Baking Powder; 50 g Sugar; 1 pinch Salt; 1 Egg yolk (size M); 75 g Butter or margarine; 300 g firm nut nougat; 7-10 Tbsp masse; 200 g whole hazelnuts; 400 g dark chocolate coating; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Freezer bag

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

125 g Flour
1 knife tip Baking Powder
50 g Sugar
1 pinch Salt
1 Egg yolk (size M)
75 g Butter or margarine
300 g firm nut nougat
7-10 Tbsp masse
200 g whole hazelnuts
400 g dark chocolate coating
7-10 Tbsp Cling film
7-10 Tbsp Flour
baking paper
7-10 Tbsp Freezer bag

Directions

1
Put flour, baking powder, sugar, salt and egg yolk into a mixing bowl. Spread the fat in small pieces on top. Knead to a smooth dough with the dough hooks of the hand mixer. Wrap the dough in foil and chill for about 1 hour. Roll out the short pastry thinly on a floured work surface. Cut into about 40 strips (1.5 cm wide and 4 cm long). Line a baking tray with baking paper and place the strips on top. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 8-10 minutes. Take out and let cool down. Stir the nougat mixture in a hot water bath until smooth. Pour into a freezer bag, cut off a small corner and squirt onto the shortcrust pastry strips. Put 3 nuts each on the strips. Melt the chocolate coating in a hot water bath. Cover the biscuits with the chocolate and let them set. Results in about 60 pieces
2
Dishes: Schumann
3
Decorative balls: Krömer Zolnir