Recipes

• In a medium sized bowl, use a hand mixer or a whisk to mix together 1/4 cup room temperature butter, 1/2 cup icing sugar, and 1/4 tsp vanilla extract until the sugar is creamed into the butter.
• Add 1 egg white and whisk into the butter mixture. Add the other egg white, and whisk again.
• Slowly add 1/2 cup of flour, whisking add you add the flour. You want to whisk out any clumps of flour so at the end you have a thick batter.
• Preheat the oven to 350 degrees F.
• Line a baking sheet with a silicone mat. Place a spoonful of batter on the silicone mat, and tap the batter off the spoon. Use the back of the spoon to guide the tuile into a circular shape. The tuile should be approximately 2.5-3" in diameter. Only put about 6 tuiles on the baking mat. You don't want to bake too many at a time, otherwise you won't be able to shape them all when they come out of the oven.
• Bake the tuiles for 5-9 minutes. The tuiles are finished baking when the edges start to turn golden brown.
• Immediately after removing the tuiles from the oven, use a flipper to remove one of the cookies from the baking sheet.
• Shape the cookies by folding it over a metal cone shape, and then place it seam down for it to set. This will create a cone tuile.
  
• To make a "taco" shape, you can drape the cookie over a thick rounded object. You can even use the handle of one of your cookware. Let it sit to dry until it's shaped how you want.
  
• You can make a spiral tuile by making a rectangular shaped tuile. After it's come out of the oven, twist the tuile over a round object. One of the ends will be at the top, the other end should be opposite, and then rolled over the rounded object.
  
• After you're done baking the tuiles, store them in an airtight container.
• You can also save the batter by placing it in the fridge covered, and then using it over the next 2 days.

Tart Crust

• In a stand mixer fitted with the paddle attachment, add 235 g flour, 30 g almond powder, 90 g icing sugar, 1/2 tsp salt, and 120 g cubed, cold butter. Mix on low until a powder begins to form in the mixing bowl.
• Add 56 g of egg and 1 tsp of vanilla extract. Mix on low until the dough starts to begin to form.
• Remove the dough and separate it into 2. We'll only need 1 of the 2 tart doughs for this recipe. Place the dough on a floured counter. Form the dough into a ball, and then place it between 2 large pieces of parchment paper.
• Roll the dough out to 3 mm.
• Place the dough on a tray, and put it in the fridge for an hour.
• Remove the dough from the fridge and place it in the tart ring. Press the dough into the corners and the edges of the ring. Remove any excess dough by cutting the top of the dough with a knife. Place the dough in the freezer for half an hour
• Bake the tart for 18-20 minutes at 340 degrees F. Remove from the oven and let it cool to room temperature.

Hazelnut Crumbs

• Preheat oven to 350 degrees F.
• In a food processor, combine 30 g hazelnuts (skins removed), 15 g butter, 15 g sugar, 15 g flour, 1/4 tsp salt and pulse until the mixture becomes crumbs. They should be coarse, but still quite small in size.
• Line a baking sheet with parchment paper. Add the hazelnut crumbs on top of the parchment paper and spread out the pieces so it's one layer without any clumps.
• Bake the hazelnut crumbs for 9-10 minutes at 350 degrees F.
• Let the crumbs cool and set aside.

Feuilletine Crunch Layer

• Melt 25 g milk and 15 g dark chocolate together in the microwave. You can microwave it in 30 second intervals, and then mix together with a spoon to make sure the chocolate has fully melted together.
• Add 60 g hazelnut crumbs, 80 g hazelnut butter, and 30 g feuilletine pieces to the chocolate and mix together until it's fully combined.
• Pour feuilletine crunch layer into the bottom of the tart. Use a spatula to smooth it out into the corners, and place it into the fridge for an hour or so until it sets.
  

Chocolate Cremeux

• Place 100 g dark chocolate and 135 g milk chocolate in a heat proof bowl. The chocolate should be broken into small pieces. Place a sieve on top of the bowl.
• In another heat proof bowl, mix together 4 egg yolks and 1/8 cup granulated sugar with a whisk.
• Place 1 1/8 cup of heavy cream in a medium saucepan on low-medium heat. Just before in comes to a simmer, remove it from the heat and add a little to the eggs. Whisk vigorously to temper the eggs. Continue slowly adding the hot heavy cream to the eggs until it's completely mixed in. Place the cream egg mixture back into the saucepan and heat on low-medium constantly whisking it. The mixture will begin to thicken. Remove it from the heat source when it reaches 175-185 degrees F.
• Pour the hot cream mixture through the sieve onto the chocolate. Let it melt for a couple of minutes and then whisk the chocolate cremeux together. Let it cool for about 20 minutes, then pour it on top of the feuilletine crunch layer. Place it in the freezer for a couple of hours to let it set.

Ganache

• Place 100 g milk chocolate, and 60 g white chocolate in small pieces in a heat proof bowl.
• Heat 100 g of heavy cream in a small saucepan over low-medium heat. Heat the cream until just before it comes to a simmer.
• Pour hot heavy cream over chocolate pieces and use a whisk to mix it until the chocolate has completely melted. Set aside

Decoration

• Place hazelnuts in a food processor and grind until they are a powder.
• Remove tart from the freezer and pour ganache over the tart. You'll only need about half of the ganache, so you can save the rest for another recipe. Using a spatula, spread the ganache right to the edges of the tart.
• Sprinkle powdered hazelnuts around the edges of the tart.
• Drizzle salted caramel sauce over the tart in a zig zag design.
• Enjoy!!
  

Feuilletine

• In a medium sized bowl, mix together 1/4 cup icing sugar and 1/4 cup flour until well combined.
• Add 1/4 cup egg whites, and whisk together until it's completely mixed through.
• Add melted butter (1/4 cup) to the bowl and whisk together again until it's fully combined.
  
• Line a half sheet sized baking sheet with parchment paper. You can always use 2 – quarter sized baking sheets if you don't have a half sheet.
• Place the mixture into the baking pan. Using a brush, spread the mixture out as thin as possible. This creates the crispy texture. If it's too thick it won't crisp up in the oven. It will be more squishy than crispy.
  
• Bake for 10-15 minutes at 325 degrees F. It should golden brown when it's finished.
• Let the feuillentine cool fully. Then break up into pieces. Set aside.
  

Hazelnut Crumbs

• Preheat oven to 350 degrees F.
• In a food processor, combine 30 g hazelnuts (skins removed), 15 g butter, 15 g sugar, 15 g flour, 1/4 tsp salt and pulse until the mixture becomes crumbs. They should be coarse, but still quite small in size.
• Line a baking sheet with parchment paper. Add the hazelnut crumbs on top of the parchment paper and spread out the pieces so it's one layer without any clumps.
• Bake the hazelnut crumbs for 9-10 minutes at 350 degrees F.
• Let the crumbs cool and set aside.

Crunch Layer

• Melt 25 g milk and 15 g dark chocolate together in the microwave. You can microwave it in 30 second intervals, and then mix together with a spoon to make sure the chocolate has fully melted together.
• Add 60 g hazelnut crumbs, 80 g hazelnut butter, and 30 g feuilletine pieces to the chocolate and mix together until it's fully combined.
• Your feuilletine crunch layer is ready to be used. You can use it in your recipe and place it in the fridge or freezer to let it set within an hour or so.
  

Vanilla Hibiscus Shortbread Cookies

• In a stand mixer fitted with the paddle attachment, add 1 cup room temperature butter and chopped up 1 1/2 tbsp dried hibiscus. On low speed, beat for a 30 seconds for the hibiscus to infuse into the butter.
• Add 3/4 cup powdered sugar, 1 tsp vanilla, and 1/4 tsp salt and beat for a couple of minutes.
• Add 2 cups of flour and beat on low speed until it's almost mixed through. Turn off the mixer and scrape down the sides of the dough as needed to completely incorporate all of the flour. Beat until the flour is mixed in.
• Form the dough into a ball and wrap it in plastic wrap. Place the dough in the fridge for 30 minutes.
• Roll out the dough until it's 1/4" thickness.
• Using cookie cutters, cut out shapes of dough and place them on a baking sheet. Form the dough back into a ball and roll out again to make more cookies until the dough is almost gone. (3 times of rolling out the dough is enough) Throw away any excess dough.
  
• Using a fork, gently poke each of the cookies 2 times with a fork in the middle of the cookie. Poking holes in the cookies allows them to evenly bake, and for steam to release from the cookie as it bakes.
• Bake cookies for 15-16 minutes at 300 degrees F. Shortbread cookies are a pale color, and the bottom will just barely be turning brown when they are finished cooking. Cool on a cooling rack.

Vanilla Glaze

• In a large bowl (you'll want it to have a flat bottom, it'll be much bigger than the glaze needs – this is for easy dipping for your cookies!), combine 1 1/2 cups powdered sugar, 1 tsp vanilla extract, 2 tbsp water and whisk until it's fully combined. You don't want any lumps of powdered sugar – make sure to whisk vigorously to remove the lumps.
• Chop up 1/4 cup of hibiscus flowers and leave them on your cutting board.
• Place a layer of parchment paper on the countertop – this will be where you'll put your cookies on to dry.
• When your cookies have fully cooled to room temperature, dip them in the glaze, and let the excess glaze fall back into the bowl. Turn the cookie right side up, and place on parchment paper. Dip about 3-4 cookies at a time.
  
• Before the glaze dries, sprinkle a few of the hibiscus flowers onto the cookies and let them dry for 1 hour.
• Repeat dipping the cookies in glaze and sprinkling the hibiscus flowers until all of the cookies are glazed.
• Store cookies at room temperature or in the fridge for up to 4 days.