Praline filling cookies

Created by

Raymond Tham - Independent chef; Callebaut consultant of the Chocolate Academy™ centre in Singapore; Won a gold medal at the 2005 Hospitality Culinary Theatre Competition; taught patisserie at KDU University College

level 2

After roasting, cocoa beans are still a very coarse raw material. I tried to capture that coarseness by incorporating cocoa nibs into the recipe to give it an extra bit of bite.

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Recipe components

Callebaut® ingredients

Cookies dough

Ingredients	Preparation
233g flour 4g baking powder	Sieve together.
188g unsalted butter 83g icing sugar	Cream and add to previous mixture.
35g egg yolks	Add to previous mixture.
66g Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - 70-30-38 - 5kg Block	Melt chocolate and mix in.
20g Callebaut - Cocoa Products - Cocoa - Cocoa Nibs - 800g Bag	Leave dough to rest. Roll out till 4 mm thick. Cut and sprinkle with cocoa nibs. Bake for 10 minutes at 180°C.

Filling

Ingredients	Preparation
160g Callebaut - Finest Belgian Milk Chocolate - Recipe N° Milk Chocolate - C823 - 10kg Callets	Melt.
50g Callebaut - Giandujas & Nut Creams - Nuts - Almond Praline - 5kg Bucket	Add to chocolate.
30g NUN-WN-AL2B 2g Callebaut - Cocoa Products - Cocoa - Cocoa Nibs - 800g Bag	Add to previous mixture. Mix and pipe into cookies.