Praline Filled Cookies
Almond Praline Filled Cookies
Are you a fan of cookies? If so, you're in for a treat! In this blog post, we will explore the delightful world of almond praline filled cookies. Get ready to indulge in the perfect combination of crunchy, nutty, and sweet flavors!
After roasting, cocoa beans are still a very coarse raw material. These delicious Praline Filled Cookies are made to capture that coarseness by incorporating cocoa nibs into the recipe to give it an extra bit of bite.
4g Baking powder
188g Unsalted butter
83g Icing sugar
35g Egg yolks
66g Callebaut Dark Chocolate 70%, 70-30-38
32g Callebaut Roasted Cocoa Nibs - 1kg Bucket
160g Callebaut Milk Chocolate 33.6%, 823
50g Callebaut Almond Praline Paste Nut Based Filling - 5kg Bucket
2g Callebaut Roasted Cocoa Nibs - 1kg Bucket
Pavoni Disposable Pastry Bag - 100pcs Box
You Will Need
Sieve the flour and baking powder together
Cream the butter and icing sugar together and add to previous mixture.
Add the Eggs
Melt the Callebaut Dark Chocolate 70% and add it into the mixture
Leave dough to rest. Roll out till 4 mm thick. Cut and sprinkle with Callebaut Roasted Cocoa Nibs.
Bake for 10 minutes at 180°C.
Almond Praline Filling
Melt the Callebaut Milk Chocolate 33.6%.
Add the Callebaut Almond Praline Paste to the melted chocolate
Mix the Callebaut Roasted Cocoa Nibs into the previous mixture and pipe onto cookies.