This recipe I got it in an old book from the Ecole Lenotre, the famous French cooking school, a book which I have already spoken on other occasions, full of interesting recipes, and in some cases somewhat complicated.
It seems that this is a typical trick of the French region called Sologne (authentic natural paradise and region of origin of the Tatin sisters and their famous upside down apple cake ...), data on which, however, not knowing the name of the specialty in French, I could not find confirmation anywhere.
The pastries are pretty good that you will get ... in fact I was expecting something much better because I think the nut, although it is predominant in the dough, as a whole is not much valued.
But since it's not even a recipe just to throw (and I also need a place to salutarvi ed augurarvi una buona fine per quest'anno ed un miglior principio per il prossimo!), la pubblico ugualmente! ;-DDD
Io ho fatto mezza dose e buona parte dei biscottini ottenuti รจ andata "persa" nel cercare la cottura ottimale, ovvero quella per ottenere dei biscottini croccanti ma non bruciati...
Ingredienti
Per le rondelle
Nocciole tritate in farina 250 gr
Zucchero 250 gr
Uova 4 (piccole)
Tuorli 4
Burro nocciola* 150 gr
Farina 30 gr
Bicarbonato di sodio 3 gr
Albumi 120 gr
Per la ganache
Panna 100 gr
Cioccolato 150 gr
Burro morbido (a temperatura ambiente) 25 gr
* The hazelnut butter is obtained by cooking butter to the point of the municipality in which the bottom Comino to take a brown color.
Then immediately pour into another container and allow to cool before mixing with the rest.
The preparation is optional, however, even with the butter melted and cooled normally you get a good result and much healthier.
fact, there are contraindications to the use of healthy brown butter, as many good things to the palate in the long run may be harmful to your health: read here for more details.
Procedure Mix together the hazelnut flour, 150 grams of sugar, eggs, egg yolks, butter, hazelnut, flour and baking soda, then beat the egg whites with the remaining 100 grams of sugar and gently add the rest.
Spread with a spoon, or better yet-a-sac with few, well spaced and regular amount of mixture on a plate covered with parchment paper and bake at 170 degrees for 8-10 'making sure to drain well but do not burn.
Let cool and then gently detach.
Meanwhile, prepare a cream ganache normal boiling the cream and pour a shot of the finely chopped chocolate, stirring to melt the chocolate and mix well, and finally incorporate the soft butter and cool.
Col-sac a few or a spoon to distribute small amounts of ganache over half of the funds, stack and decorate their own half with another sprig of ganache.
If not consumed immediately, keep refrigerated.
I embrace and I wish to celebrate the end of the year in good company ... I recommend it!
To all my best wishes for an amazing 2011! :-DDD
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