Try this Hazelnut Thins with Chocolate Ganache recipe, or contribute your own.
Suggest a better descriptionFor the ganache, place the cream and chocolate in a saucepan and heat gently stirring continually until the chocolate has melted. Fold in the chopped roasted hazlenuts. Transfer to a mixing bowl and leave to cool in the refrigerator for at least 1 hour. Whisk until smooth, light and aerated and place in the refrigerator until required. For the hazelnut thins, mix the flour, sugar and ground hazelnuts together in a large mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and combine together. Use a small amount of milk to help bind the mixture if necessary. Cover in clear food wrap and place in the refrigerator for 30-45 minutes. Preheat the oven to 180 C, 350 F, Gas Mark 4. Grease two baking trays and sprinkle lightly with caster sugar. Roll out the biscuit dough as thinly as possible, taking care as the dough is very fragile. Cut into 10cm (4 inch) rounds, place on baking sheets and bake in the preheated oven for 10 minutes until lightly golden. Cool slightly then carefully transfer to a cooling rack. Place the chocolate ganache mixture in a piping bag fitted with a 2cm (12 inch) star nozzle. Pipe the mixture onto the base of 6 of the hazelnut thins and sandwich together with the remaining hazelnut thins. Dust lightly with icing sugar and serve immediately. NOTES : Crisp pastry thins with a rich creamy chocolate filling. Ideal for that special occasion dessert.
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 6 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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