Saracen biscuits with hazelnut cremino (Luca Montersino)
Famous Tiziana
Time of realization: 1 now + rest
Degree of difficulty (1 to 5): 2
Ingredients for about 70 pcs
for the shortcrust pastry:
350 g of dark cane sugar
150 g of Toasted Hazelnuts
210 g of unpeeled almonds
150 g of Buckwheat Flour
225 g of Rice Flour
300 g of Butter
45 g of Eggs
for the Hazelnut Cremino:
900 g of White Chocolate
450 g of Milk Chocolate
360 g of Hazelnut Paste
180 g of Cocoa Butter or Clarified Butter
for the Finish:
90 g of Cocoa Cru in Grains (Roasted Cocoa Beans, removed the skin that covers them and reduced to grains)
60 g of Roasted Hazelnuts in Grains
Procedure:
Powder the toasted hazelnuts, the unpeeled almonds, the brown sugar and the two flours, until a homogeneous mixture is obtained. Transfer to a planetary mixer or to a work surface. Add the softened butter and when you have obtained a sandy mixture add the eggs. Wrap the dough in plastic wrap and let it rest in the fridge for at least 2 hours.
After the time has elapsed, roll it out until you get a sheet with a thickness of one centimeter.
Obtain many discs of the same size as the silicone molds, which you will use for cooking. Insert each disc into the mold and bake in a preheated oven at 150 ° C for about 15 minutes.
Remove from the oven and leave to cool in the molds.
In the meantime, take care of the cremino; in a bowl, combine the two types of chocolate and melt in the microwave or in a bain-marie. First add the hazelnut paste and then mix quickly with a whisk and then the cocoa butter or clarified butter. Continue to mix until all ingredients are completely absorbed. Let the mixture cool until it reaches a temperature of 23 ° C.
Pour the cremino over the now cooled biscuits and sprinkle the surface with the cocoa cru and the chopped hazelnuts. Place the molds in the refrigerator until they have completely solidified.
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