Sunday, January 11, 2015

Easy Fondant Icing Recipe Beginners


What's better than starting the day with a snack or a delicious cookie made with our hands. In this recipe we present the hazelnut pastry with dark, delicious cookies that contain all the goodness of hazelnuts and chocolate goodies irresistible. Inviting sheets dark chocolate cover generously these lovely cookies bicolor, ideal to serve for a tea or, why not, for a hearty breakfast. Treat yourself to a sweet cuddle and be enthralled by this explosion of flavors!


Chocolate & Hazelnut Fondant Recipe

Prep Time: 30 mins ♥ Cook Time: 20 mins ♥ Total Time: 50 mins ♥ Yield: 4 servings

Ingredients

Flour 125 g
Butter 75 g
Sugar icing 50 g
Flour toasted hazelnuts 50g
Egg yolk 1

FOR THE CHOCOLATE CREAM
Chocolate fondant 60 g
Cream 10 g

FOR GARNISH
Chocolate 70% dark sheets


Recipe Method

To prepare sablè hazelnut pastry with fondant begin the pastry with hazelnuts. Place in bowl of a mixer the cold butter from refrigerator cut into chunks together with the flour 00 (1) and operate the blades for a few moments to obtain a sand-blasting (2). Mix with egg yolk (3), the flour of roasted hazelnuts (4) and the icing sugar (5); blend for a few seconds (6).

Transfer the dough on a work surface (7) and mix with hands (8) to have a smooth and firm crust. Make a ball, flatten slightly and wrap in plastic wrap (9), placing it in the refrigerator to harden for at least 30 minutes.

Meanwhile, prepare the chocolate cream that will serve to adhere the fondant biscuit dough. Chop the dark chocolate (10) and in a small saucepan, heat the cream (11). When the cream has been close to a boil in a double boiler, melt the chocolate coarsely chopped along with the hot cream in a bowl, making sure that the underlying water does not touch the vessel (12).

When the cream is ready (13), with the help of a spatula, place it in a sac-a-few without escutcheon to which you can drill a hole. After this time, remove from the refrigerator the pastry (14) and put it between two sheets of baking paper. With a rolling pin roll out a rectangle with a thickness of 0.5 cm (15).

Cut the edges with a knife (16). Once finished (17), put the dough in the refrigerator to firm up for another 15-20 minutes. With a knife engrave on the pastry dough still cold rectangles of the same size of sheets of dark chocolate (18) (alternatively you can use a serrated wheel cutter to get a wavy pattern): all you'll have to get 12 cookies (19).

Place the cookies on a baking tray lined with a sheet of baking paper (20) and bake in preheated oven at 180 degrees for 20-25 minutes (at 160 degrees for 15-20 minutes if in a convection oven). When they are ready, the oven and let cool on a wire rack. At this point you can compose your sablè: with the help of the sac-a-few place a little chocolate cream that you prepared on one side of the sheet (21); lying on the cookie sheet (22), repeat the operation for all the others. Once finished (23), you can serve and enjoy your hazelnut pastry with fondant (24).


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1 comments:

plasterer bristol said...

Oh god this sounds delicious. Thank you for sharing this recipe.


Simon