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These dreamy cookies blend gooey caramel with gianduja's nutty chocolate punch and whisk you right to the world of super fancy homemade sweets. They're bound to wow your crew and you don't need professional gear to pull them off at home.
This creation was born after a posh Paris bakery bled my wallet dry for a box of similar treats. Now, my friends beg for them every Sunday afternoon hangout.
Tasty Ingredients
- Butter: 80 g, left out to soften for a creamy base
- Granulated sugar: 65 g, brings the right snap to the shortbread
- Egg yolk: 30 g, makes things rich and golden
- Flour T55: 100 g, sifted to keep things nice and smooth
- Baking powder: 4 g, gives a little lift
- Fleur de sel: just a pinch for a flavor boost
- Granulated sugar: 70 g plus 7 g water for golden, lovely caramel
- Heavy cream: 47 g at 30% fat, adds dreamy texture
- Unsalted butter: 20 g, smooths things out
- Fleur de sel: a bit for that crazy-good sweet and salty hit
- Toasted hazelnuts: 50 g, go as fresh as possible
- Powdered sugar: 50 g, gives that fudgy bite
- 66% dark chocolate: 50 g, splurge on good baking chocolate
Simple Step-by-Step Directions
- Put the cookies together:
- Start by turning the oven up to 180°C and get your baking molds lined up. Combine your room temp butter, sugar, and salt with light mixing until creamy. Drop in the egg yolk and blend quickly. Sift flour and baking powder straight onto that and fold gently until you've got a smooth dough that you don't overwork.
- Shape and bake:
- Roll dough to 7 mm thick between baking paper. Pop it in the fridge for 20 minutes to firm up. Cut out rounds to fit your molds, toss those into the molds, and bake 17–20 minutes till gold. Let them sit in the mold while cooling so they keep their shape.
- Whip up caramel:
- Warm the cream in the microwave. In a pan with a thick bottom, pour in water, pour sugar on top, and heat gently—do not stir—till it turns deep golden brown. Pour in the hot cream in three waves, reheating briefly between each. After it chills 5 minutes, add cold butter chunks and salt. Bag it up with a piping bag.
- Make gianduja:
- Blend toasted hazelnuts and powdered sugar until you've got a paste. Heat the chocolate over a pan of simmering water or use bursts in the microwave. Mix chocolate into the nut paste, blitz briefly, and transfer to a piping bag.
- Final layering:
- Spoon caramel into the middle dip of each cookie and chill an hour so it's nice and set. Pipe about 15 g gianduja over the caramel. Top with whole hazelnuts and chill until you're ready to eat. Finish with a sprinkle of fleur de sel for awesome flavor right before serving.
What really makes this treat next-level is adding a touch of fleur de sel. The first time I shared them at a birthday bash, everyone thought I'd splurged at a boutique pastry shop.
Keeping Them Fresh
Stash them up to four days in an airtight box in the fridge and they're still awesome. Take them out ten minutes before munching so the caramel and gianduja turn soft and lovely. Prepping early? Make the cookies and caramel ahead, and only put together the final product the night before your event.
Fun Tweaks
Switch these up with your favorite flavors. Stir a bit of instant coffee into the caramel for a coffee kick, or add orange zest to the dough for a fruity twist. Hazelnuts aren't the only option—try almonds or pistachios and make it yours.
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Pairing Tips and Plating
Pair these with a bold black coffee or a mug of Earl Grey for a truly special snack break. Dress up your spread with a black slate board, a handful of whole hazelnuts, and chocolate shards. Or slot them into a mini treat platter for a sweet finish to any meal.
Top Tips from the Pros
- For spot-on caramel, hands off the sugar while it cooks, and pick a light-colored pan so you can check the color easily
- No special molds? Use cookie cutters right on a baking sheet
- If they stick, let the molds rest briefly on something warm for quick removal
Frequently Asked Questions
- → How do you create perfect caramel for these cookies?
Heat sugar with a splash of water until it turns golden, then pour in warm cream, slowly and in three steps, reheating as needed. Stir in butter and sea salt to bring out the flavors.
- → Which chocolate works best for gianduja?
Pick chocolate with 66% cocoa—it gives a rich, well-rounded flavor that pairs perfectly with roasted hazelnuts.
- → Can I make these cookies ahead of time?
Absolutely! Assemble them with the caramel and gianduja, and store them in the fridge to keep them fresh and crisp.
- → What's the best way to store caramel and gianduja cookies?
Put them in an airtight container in the fridge. Let them sit out for a few minutes before serving for the best texture.
- → Can I swap hazelnuts in the gianduja with something else?
Sure thing! Use almonds or walnuts instead. The flavor will change a little, but it’ll still be delicious.