Lavonne - Hazelnut Excellence Cookie Recipe

Here's a quick video tutorial for the recipe to making the "Hazelnut Excellence Cookie" by the coolest - Chef Andres Lara 🤩 So much fun shooting with Raghul. And, we couldn't have done it without the amazing moulds from Pavonitalia ❤️ ~ Hazelnut Excellence Cookie ~ INGREDIENTS UNIT Invert sugar 35gm Butter 216gm Hazelnut paste 100% 225gm Maltodextrin DE12 87gm Light brown sugar 150gm Whole eggs 113gm Egg yolks 38gm T-55 Flour 282gm Maldon salt 9gm Excellence 55% 263gm Toasted hazelnuts 263gm Method: 1. Cream butter hazelnut paste light brown sugar and maltodextrin & invert sugar. 2. Add eggs, fold in the flour and salt and finish of with excellence 55% and toasted hazelnuts 3. Portion it out and bake at 170degrees for 12mins Hazelnut Cream Ingredients Unit Water 210gm Hazelnut paste 25gm Milk Chocolate 100gm Egg yolk 25gm Gelatin 8gm Lecithin liquid 2gm Method: 1. Heat water at 50 degrees 2. Temper into the egg yolks at 80 degrees 3. Add gelatine and dissolve and pour over hazelnut paste and milk chocolate. 4. Add lecithin below 80 degrees and cast in moulds and freeze. 5. Spray with 50/50 cocoa spray and use as a topper on the cookie. The cookie is super delicious! You must give this a try and let us know how it turned out!