WHITE CHOCOLATE HAZELNUT BITES - MOTHER'S DAY
Difficulty level
Ingredients
| TOP FROLLA | g 250 |
| unsalted butter 82% fat | g 100 |
| eggs | g 25 |
| FARINA DI NOCCIOLE | g 50 |
| coriander | g 2 |
Preparation
Mix ingredients until just combined In a planetary mixer fitted with the paddle attachment.
Chill dough then grate with large grater to create small crumbles.
Bake at 165°C for 8-10 minutes until golden brown.
Allow to cool.
Ingredients
| NOBEL BIANCO | g 350 |
| NOCCIOLATA BIANCA | g 200 |
| coriander crumble | g 200 |
Preparation
Melt NOBEL BIANCO in the microwave stirring every 45 seconds until it is fully melted.
Fold in NOCCIOLATA BIANCA and the coriander crumble.
Pour mixture onto a parchment lined tray and spread 12-14mm thick.
Let cool then cut using a 26mm round cutter.
Pipe a layer of NOCCIOLATA into the bottom of a DOBLA PETIT FOUR CUP ROUND DARK filling it 1/3 of the way.
Gently press in a round of white chocolate hazelnut crunch into the NOCCIOLATA.
Finish with a piece of a DOBLA SPEAR DARK and a DOBLA 2D ROSE WHITE.
