Ingreadient :

Salted Caramel

• 200g sugar
• 100g whipping cream (35% fat)
• 120g unsalted butter
• Large pinch sea salt / about 3g

Hazelnut Gianduja Filling

• 150g milk chocolate
• 150g hazelnut paste
• Pinch sea salt

Hazelnut Sablee Biscuit

• 125g unsalted butter
• 60g sugar
• 170g plain flour
• 30g ground hazelnuts (optional)
• Pinch sea salt

Nutty Chocolate Coating

• 300g good quality milk chocolate
• 60g chopped hazelnuts

Direction :

Hazelnut Sablee Biscuit

1. Mix the butter and icing sugar together until a paste – do not over mix!
2. Mix all of the dry ingredients together and add to the butter mixture a third at a time until it forms a dough.
3. Bring the dough together with your hands then cover and place into the fridge to rest for at least 30 minutes.
4. One the dough has rested, roll the dough to around 5mm thick. Cut into discs then place onto a lined baking tray.
5. Bake at 150 degrees for 10-15 minutes until a light golden colour.

Salted Caramel

1. Place the sugar into a small saucepan & cook on a low-medium heat until the sugar caramelises to a golden amber colour.
2. Turn the heat down and add the cream gently a third at a time, add the salt, then whisk in the butter a little at a time. Be very careful as the caramel is extremely hot and lots of steam will appear at this stage – All children should be accompanied by adults when making the salted caramel.
3. Once everything is combined, emulsify with a hand blender (optional) and pour into a heat proof container to let it cool, once cooled slightly, cover the caramel and continue to cool completely.
4. Once cooled, place into a piping bag and set aside.

Hazelnut Gianduja

1. For the hazelnut gianduja, roast 300g of hazelnuts at 150 degrees celsius for around 20-25 minutes until a rich, golden colour. Once cooled, place into a food processor and blitz until it becomes a liquid paste. Place 150g of the hazelnut paste and set aside.
2. Melt the milk chocolate and add the hazelnut paste and salt, mix together thoroughly and place into a frame (size tbc)and leave to set – you can place it into the fridge for around 10 minutes to speed it up if needed.

Assembling

1. With a cutter, cut a disc of the hazelnut gianduja, then with a smaller cutter, cut a small hole in the centre of the cut gianduja. Place on top of a hazelnut sablee then pipe the salted caramel into the hole. Place another disc of sablee on the top and set a side ready for dipping. 

Tempering the milk chocolate

1. Melt the chocolate to 45 degrees
2. Pour 3/4 of the melted chocolate onto a work surface and spread the chocolate until it has cooled to 27 degrees.
3. Once the chocolate has cooled to 27 degrees, add it back to the other quarter of melted chocolate and mix thoroughly, the temperature should now be between 29 – 30 degrees celsius.
4. Once the chocolate is tempered, add the chopped hazelnuts and dip the assembled biscuits.
5. Leave to set at room temperature.