Caramel Gianduja Treats (Print Version)
# Ingredients:
→ Sweet Pastry Base
01 -
30 g egg yolks
02 -
80 g softened butter
03 -
65 g fine sugar
04 -
100 g all-purpose flour
05 -
4 g baking powder
06 -
A pinch of sea salt
→ Salted Caramel
07 -
47 g heavy cream (30% fat)
08 -
7 g water
09 -
70 g sugar
10 -
20 g unsalted butter
11 -
A pinch of sea salt
→ Gianduja
12 -
50 g roasted hazelnuts
13 -
50 g powdered sugar
14 -
50 g dark chocolate (66%)
→ Assembly
15 -
135 g gianduja
16 -
Half-roasted hazelnuts for topping
17 -
Sea salt for garnish
# Instructions:
01 -
Use a spatula to blend the soft butter, sugar, and salt together. Add the egg yolks and mix smoothly. Sift the flour and baking powder into the mixture and stir until it's even. Set your oven to 180°C to preheat.
02 -
Flatten the dough using two sheets of baking paper. Aim for 7 mm thickness. Pop it into the fridge for about 20 minutes to chill.
03 -
Cut the dough into 6 cm circles that match your molds. Roll out any leftover scraps and repeat until it’s all used. Set the pieces into molds and bake for 17-20 minutes. Wait for them to cool fully inside the molds.
04 -
Microwave the cream to heat it. In a small pot, add the water and sprinkle the sugar over it. Cook it until it’s a caramel color. Gradually mix in the hot cream in three parts, keeping it warm between each addition. After 5 minutes, stir in the cold butter and salt. Move the caramel into a piping bag.
05 -
Pipe some caramel into the cooled biscuit centers. Chill them in the fridge for an hour so the caramel sets firm.
06 -
Blend roasted hazelnuts and powdered sugar until smooth (add a little grape seed oil if necessary). Stir in melted chocolate, blend briefly again, and transfer it into a piping bag.
07 -
Pipe around 15 g of gianduja over each sablé biscuit while they’re still in the molds. Add roasted hazelnut halves on top and refrigerate. Sprinkle a tiny bit of sea salt before serving.
# Notes:
01 -
For precise results with measurements, use a digital kitchen scale.