GOURMET BISCUITS  RECIPE BY

KIRSTEN TIBBALLS
Kirsten brings the goods with these decadent chocolate chip and hazelnut


biscuits, topped with delicious hazelnut praline and salted caramel. Simple yet
indulgent, this recipe is sure to become a favourite!
BEGINNER

HAZELNUT PRALINE

120 MINS
SALTED CARAMEL

CHOCOLATE CHIP & HAZELNUT BISCUIT

MAKES 14

CHOCOLATE CHIP & HAZELNUT BISCUIT

METHOD
INGREDIENTS

200g (7.05oz) unsalted butter Create a Beurre Noisette by boiling the butter until it becomes
145g (5.11oz) brown sugar golden-brown in colour. Transfer into a bowl and allow to cool to
135g (4.76oz) caster (superfine) sugar below 70°C (158°F). Place the brown sugar, caster sugar and
5g (0.18oz) salt salt into the bowl of a stand mixer fitted with a paddle attach-
75g (2.65oz) whole egg ment. Once the butter reaches temperature, add it to the sugars
380g (13.4oz) plain (all-purpose) flour and mix on low speed until combined. Add the eggs and mix to
1.5g (0.05oz) bicarbonate soda incorporate. Add the flour, bicarbonate soda and baking pow-
12g (0.42oz) baking powder der and mix until just combined. Lastly, add the milk chocolate
140g (4.94oz) Callebaut Power 41 Milk Couver- chips and chopped roasted hazelnuts (A) and mix until dispersed
ture 40.7% through the dough. Roll the dough into balls, approximately 80g
80g (2.82oz) roasted hazelnuts (A), chopped (2.82oz) each, and place them onto a baking tray lined with a
20g (0.71oz) roasted hazelnuts (B), chopped Silpain mat. Flatten the biscuits slightly, then press the chopped
roasted hazelnuts (B) into the tops. Place in the refrigerator for a
EQUIPMENT minimum of 2 hours, or overnight, before baking.

spatula Heat the oven to 180°C (356°F), fan forced. Bake the chilled
thermometer biscuits in the pre-heated oven for 12-15 minutes, until light
stand mixer golden-brown in colour.
aluminium baking tray
Silpain Baking Mat

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
CARAMEL
METHOD
INGREDIENTS

120g (4.23oz) fresh cream 35% fat Place the cream and sea salt into a saucepan and bring to the
0.5g (0.02oz) sea salt boil. In a separate saucepan, dry caramelise the sugar. Once
175g (6.17oz) caster (superfine) sugar the sugar has completely dissolved and caramelised, carefully
125g (4.41oz) unsalted butter add the warm cream, remove from the heat and mix to combine.
Add the butter and mix until completely melted and incorporated.
EQUIPMENT Transfer into a bowl and cover with plastic wrap touching the
surface.
spatula

FINISHING
METHOD
INGREDIENTS

100g (3.53oz) Callebaut Power 41 Milk Couver- Immediately after removing from the oven, use a large round
ture 40.7% cutter to gently reshape the biscuits as demonstrated in the
250g (8.82oz) hazelnut praline paste video. While the biscuits are still hot, arrange 6-7 milk choco-
sea salt, for sprinkling late chips on top of each biscuit, allowing them to melt onto the
surface. Allow to cool completely at room temperature. Transfer
EQUIPMENT the prepared caramel and hazelnut praline paste into separate
piping bags. Cut a small amount off the tips of the bags and
round cutter, 100mm D pipe small dots of hazelnut praline on top of the cooled biscuits,
disposable piping bags followed by the salted caramel. Lastly, sprinkle with sea salt.

 NOTE

View our online class to make your own hazelnut praline paste ( see our online video for instructions). When blitzing
the praline, allow it to keep some texture so it’s not too fluid.

Alternatively, you can use store bought hazelnut praline paste.

STORAGE &
SHELF LIFE
Store the finished biscuits in an airtight container for up to 2 days in the refrigerator.

The biscuit dough can be frozen prior to baking for up to 3 months. Allow to defrost completely before baking.
Alternatively, the uncooked dough can be stored in the refrigerator for up to 3 days.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.