Description
Crisp, tender, soft, with chocolate and nuts. Recipe from the famous French master Pierre hermé (Pierre Nehme), considered one of the best. Thank you Julia (jultchik) for the translation of the recipe. One more cookie to gift sets collection.
Ingredients
-
Flour
170 g
-
Leavening agent
3 g
-
Soda
2 g
-
Butter
115 g
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Sugar
125 g
-
Honey
15 g
-
Salt
3 g
-
Chicken egg
1 piece
-
Coffee natural
30 ml
-
Hazelnuts
90 g
-
Chocolate milk
130 g
Cooking
Beat butter in mixer until creamy, add sugar, honey, salt and continue to whisk so that the sugar is dissolved.
Add the egg, coffee (add chocolate) extract and dissolved in 1 tbsp hot water and coffee, continue whisking for 3 more minutes.
Sift the flour with the baking powder and soda. Nuts are coarsely crushed. Chocolate cut into small pieces together with nuts and flour add to dough.
Beat for another 2-3 minutes.
Put the dough on pergamentnoy paper
Of dough to form the flagellum about 6 cm thick, wrap in plastic wrap and refrigerate for 2 hours.
Preheat the oven to 170°C. the Dough is cut into slices about 1 cm thick, spread on a baking sheet lined with parchment paper.
Bake for 12 minutes or be guided by your oven. In the background is seen a trial, that is, each oven bakes differently. But I was dissatisfied that the shape of the cookie was not saved round.
And I decided to do this method. Cut and put into molds foil. Do you think me to patent this method in these brownies ;-) :-D . Came out perfectly smooth, but we need to let them cool completely in the form, gently pushing from the edge.
In the foreground is smooth, in the background the ones that were baked in the usual way.
[img]http://s05.radikal.ru/i178/0912/e6/57c5711037ca.jpg[/img]
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