Place metal mixing bowl in the freezer for 1 hour prior to making espresso mousse. Do not miss this step, or your espresso mousse will not be pipeable.
Place 80 g white chocolate in a medium sized heat proof bowl, and microwave in 30 second intervals. In between each interval, use a spoon to mix the white chocolate until it's fully melted.
Brew espresso, and measure out 30 ml. A double shot is usually about 30 ml's. Add espresso and 1 cup of heavy cream to white chocolate. Mix together with a spoon until it's almost combined.
Remove metal bowl from freezer. Place white chocolate mixture into the metal bowl, and whip together until stiff peaks form.
Place espresso mousse into a piping bag fitted with a piping nozzle. You can use the star tip for a bit of a design to the mousse if desired.
Feuillentine is a crispy wafer that uses a batter similar to crepes.
The batter needs to be spread thin with a brush to create the crispy texture.
If the batter isn’t spread thin, the feuilletine will be flimsy, and bendable.
You’ll have to cook it a bit longer to get it to crisp up.
When the feuilletine begins to turn golden brown you’ll know it’s ready to be taken out of the oven.
Feuilletine Ingredients
melted butter
icing sugar
all-purpose flour
egg whites
What can you use feuilletine for
Feuilletine gives a cake base it’s crunchy texture.
You can make a crunchy cake crust layer with feuilletine by mixing together a combination of praline paste, melted chocolate, hazelnut crumbs, and hazelnut butter.
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. Store in an airtight container until you're ready to use them.
Tuiles are a thin crispy cookie. You can fill tuiles with sweet fillings such as mousse, chantilly cream, custard, and curd.
Tuiles are made by making a thin cookie batter, and then shaping it on a silicone baking mat with the back of the spoon. See video here.
You don’t need to use a stencil to make tuiles.
You can simply shape the tuiles using a spoon and guiding it into your desired shape, such as a circle or rectangle.
Tuiles are baked in the oven until the edges start to turn a golden brown.
Tuiles need to be shaped right after coming out of the oven, otherwise they solidify and you can’t mold them into a shape.
Cone
Cone tuiles are made by putting a spoonful of batter on the silicone baking mat, and then smearing the batter into a circle using the back of a spoon.
Be sure to get the batter as uniform as possible, so it bakes evenly.
After the circle is baked, shape the cookies by folding it over a metal cone shape.
Try to overlap the batter at the narrow end of the cone so the cone has an overlap.
This will make filling the cones much easier, and they will look nicer when presented.
Place the cone seam down for it to set. It only takes a couple of minutes for the cone to set.
Taco
Taco tuiles are made by putting a spoonful of batter on the silicone baking mat, and then smearing the batter into a circle using the back of a spoon.
Be sure to get the batter as uniform as possible, so it bakes evenly.
After the circle is baked, to make a “taco” shape you can drape the cookie over a thick rounded object ~1″ in diameter.
You can even use the handle of one of your cookware. Let it sit to dry until it’s shaped into a taco.
Spiral
Spiral tuiles look beautiful as a decoration on top of a dessert.
You can make a spiral tuile by placing a spoonful of batter on a silicone baking mat.
Guide the batter into a rectangle shape (~1.3″x6″).
Bake the tuile in the oven. After it’s come out of the oven, twist the tuile over a round object (~1″ in diameter).
One of the ends will be at the top, the other end should be opposite, and then rolled over the rounded object to create the spiral. Let it cool down to set the spiral tuile.
Semi-Circle
Semi-circle tuiles can be the base of a dessert, and have mousse or Chantilly cream piped onto it as a unique dessert.
You can make a semi-circle tuile by placing a spoonful of batter on a silicone baking mat.
Guide the batter into a rectangle shape (~1.3″x6″).
Bake the tuile in the oven. After it’s come out of the oven, place the rectangular cookie inside a half sphere silicone mold, and then let to set to solidify.
Basket
Basket tuiles are made by putting a spoonful of batter on the silicone baking mat, and then smearing the batter into a circle using the back of a spoon.
Be sure to get the batter as uniform as possible.
Bake the tuile. While the tuile is baking, place a glass upside down.
As soon as it comes out of the oven, drape the tuile over the glass. Fold the edges of the tuile over the glass, and press them towards the center. This creates the basket shape.
Let it sit for a couple of minutes to set the tuile basket. Remove the tuile from the glass, and place it right side up to fill your tuile basket.
Straw
Straw tuiles are made by putting a spoonful of batter on the silicone baking mat, and then smearing the batter into a circle using the back of a spoon.
Be sure to get the batter as uniform as possible.
Bake the tuile.
As soon as the tuile comes out of the oven, place a chop stick at the edge of the tuile.
Roll the tuile over the chop stick, and place it seam side down to let it set.
Remove the chop stick, and repeat for the next tuile.
How to Decorate Tuiles
Tuiles can be decorated using chocolate, sprinkles, or frosting.
You can dip the edges of the tuiles into melted chocolate to give the cookies a chocolate coating.
Add on a few sprinkles for a pop of color to your tuiles.
Frosting can be piped onto the edges of the tuile for a beautiful decoration. You can use the star tip for an intricate look to buttercream icing on the edges of the tuile.
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.
How to make a chocolate hazelnut tart with salted caramel sauce.
Prep Time3 hourshrs
Active Time20 minutesmins
Fridge/Freezer5 hourshrs
Total Time8 hourshrs20 minutesmins
Course: Dessert
Keyword: tart
Yield: 19″ tart
Materials
Tart Crust
235gall purpose flour
30galmond powder
90gicing sugar
1/2tspsalt
120gbuttercold, cubed
56gegg (1 large egg)
1tspvanilla extract
Feuilletine Crunch Layer
30gfeuilletine
60ghazelnut crumbs
80ghazelnut butter
25gmilk chocolate
15gdark chocolate
Hazelnut Crumbs
30ghazelnutsskins removed
15gsugargranulated
15gflour
15gbutter
1/4tspsalt
Chocolate Cremeux
100gdark chocolate
135gmilk chocolate
4egg yolks
1/8cupsugargranulated
1 1/8cupheavy cream
Ganache
100gmilk chocolate
60gwhite chocolate
100gheavy cream
Decoration
15ghazelnuts
2tbspsalted caramel sauce
Instructions
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.
Feuilletine crunch layer is a chocolate layer you can use in desserts like tarts, or intricate entremets.
Feuilletine is a thin, crispy wafer that you can make at home using a recipe similar to crepe dough.
Feuilletine needs to be golden brown to make the crispy layer for the crunch recipe. See video here.
Hazelnut butter can be made right at home using roasted hazelnuts. You can roast the hazelnuts in the oven at 330 degrees F for 15 minutes. Then remove the skins of the hazelnuts by rubbing them in your hands.
Next, blend the hazelnuts for a couple of minutes. You don’t need to blend it longer than that.
As soon as it’s a liquid consistency, you can use it for making your feuilletine crunch layer recipe.
If your feuilletine isn’t golden brown, continue cooking it until it’s turns to the correct color. If it’s under cooked, the feuilletine will be squishy and not crunchy.
Feuilletine crunch layer has hazelnut crumbs and feuilletine pieces to make this crispy chocolate layer for tarts and desserts.
Feuilletine crunch layer makes approximately 1 – 9″ round pan that is ~ 1 cm in thickness.
If you’re wanting a different recipe that is much larger, you can try out our praline feuilletine recipe (12″x16″ cake base).
How to make feuilletine crunch layer for desserts.
Prep Time45 minutesmins
Active Time25 minutesmins
Course: Dessert
Keyword: dessert
Yield: 19″ round pan approximately 1 cm in thickness
Materials
Feuilletine
1/4cupegg whites
1/4cupflour
1/4cupbuttermelted
1/4cupicing sugar
Hazelnut Crumbs
30ghazelnutsskins removed
15gflour
15gsugargranulated
15gbutter
1/4tspsalt
Crunch Layer
30gFeuilletine
60ghazelnut crumbs
80ghazelnut butter
25gmilk chocolate
15 gdark chocolate
Instructions
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 are infused with dried hibiscus flowers, and have a sweet vanilla glaze.
Each of the hibiscus cookies have sprinkled chopped up hibiscus flowers on top of them that adhere to the glaze, making them look irresistable!
Hibiscus shortbread cookies are buttery and creamy. You can use vanilla bean paste or vanilla extract to a hint of vanilla aroma to your hibiscus cookies.
Shortbread cookies need to have a couple of holes poked into the cookie.
The holes allow heat to escape the cookie, giving you an evenly baked cookie.
If you forget to poke holes in your shortbread, the cookies can have uneven baking and may look a little discolored.
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.
Vegan cookies and cream ice cream is made using coconut milk for a rich, creamy ice cream treat.
You can taste test the ice cream to make sure it’s the right flavor for your liking. If you want it a bit sweeter, add more sugar.
If you want more of the vanilla flavor to come through, use vanilla bean paste instead of vanilla extract.
Create your own version of vegan cookies and cream ice cream right at home with only a few simple ingredients.
Make sure to freeze your vegan cookies and cream ice cream for at least 6-24 hours after making it to let it harden enough for ice cream. When it comes out of the ice cream maker it has the consistency of soft serve.
You can assemble your own ice cream sandwiches by putting a heaping spoonful of ice cream in between 2 Oreo cookies for a special after dinner treat!
Vegan cookies and cream ice cream is a rich, coconut flavored ice cream you can enjoy on a hot summer evening!
Combine together 1 can of coconut milk, 1/3-1/2 cup sugar, and 2 tsp of vanilla extract in a measuring cup that is easily pourable. (4 cup liquid measure works well.) Mix together with a spatula until the sugar has fully dissolved. Taste test your ice cream! Make sure you like the sweetness and vanilla flavoring to your liking. You can always add a little more of either to suit your preference.
Assemble your ice cream maker. Turn it on, and pour the ice cream mix into the frozen ice cream bowl. Let it churn for 20 minutes.
In the meantime, cut the cookies into small pieces so they will be easily mixed in the ice cream.
Pour the cookies into the ice cream after the initial 20 minutes of churning. Let them mix in until they're fully mixed into the vegan cookies and cream ice cream (1-2 minutes).
Turn off the ice cream maker. Spoon the ice cream into an airtight container and freeze for minimum 6 hours to make it harden up. Otherwise, it will be more like soft serve when it comes out of the ice cream maker.
How to make puff pastry to use for mille feuille recipe
Prep Time3 hourshrs
Course: Dessert
Keyword: dessert
Yield: 2mille feuille cakes
Materials
4cupsall purpose flour
2tspsalt
100g buttercold, unsalted
1 1/4cupswater
400gbutterroom temperature
1/2cupall purpose flour
Instructions
Measure 4 cups of flour and 2 tsp salt in a large mixing bowl.
Cut in 100 g cold butter with a pastry blender until it resembles coarse crumbs.
Pour 1 1/4 cups water into a well in the center of the flour.
Mix and knead for a few minutes until the dough becomes smooth.
Chill dough for 30 min. Wrap in cling wrap.
Mix 400 g room temperature butter and 1/2 cup flour together. Shape into a 9" square by beating it with a rolling pin in between 2 cling wrap pieces on a cutting board.
Roll the dough out to a 12" square. Place butter in a diamond shape on the dough.
Close the dough around the butter like an envelope and seal the edges so the butter is fully enclosed.
Use flour as needed to roll the dough into a rectangle shape until its ~ 1/4" thick. Fold the dough like a letter. Fold one side over the center. Then fold other other side over the center creating 3 layers of even size.
Roll out the dough into a rectangle again and repeat the letter folding process. Chill for 30 min.
Repeat this process until you have completed 6 folds, chilling for 30 min in between every 2 folds.
Your puff pastry is ready to be used. There is enough puff pastry dough to make 2 mille feuille recipes. If you only want to make one, cut the dough in half and place it in the fridge or freezer until you want to use it.
Roll the dough into a long rectangle. It should be as thin as you can possibly make it. It should be ~1/4" in thickness or less.
Cut the puff pastry on a cutting board into 3 equal portions.
Using a large baking pan, place parchment paper on the baking pan to line it.
Place puff pastry on the baking pan (usually only 2 pieces fit on the baking pan).
Place another layer of parchment paper on top of the puff pastry.
Put another baking pan on top of the puff pastry. You'll be using this is weigh down the puff pastry in the oven. This is critical, because you want your puff pastry as thin as possible for your dessert.
Bake the puff pastry for 18- 25 minutes until golden brown in color.
Place the puff pastry on a wire rack until full cooled.
Your puff pastry is ready to use for mille feuille.
Vanilla custard filled croissants are filled with a sweet, creamy vanilla bean custard.
It’s best to use freshly baked croissants that are flakey, buttery, and melt in your mouth. Making croissants is quite the process! It’s about 3 days to make the croissant dough, but it’s worth all of the effort!
The vanilla custard needs to be chilled prior to using, therefore it’s ideal to make the custard the day before you need to fill the croissants.
Once the croissants have cooled to room temperature, you’re ready to fill them with your custard using a piping bag fitted with a medium sized round tip.
Each side of the croissant needs to be filled with custard, so you can see 2 entry points to fill the croissants.
Store your vanilla custard croissants in the fridge until you’re ready to serve them. They are the most fresh the same day you make them.
If you’re wanting to freeze the croissants, you can put them in the freezer for up to 1 month. Place the croissants in the oven at 350 degrees F for 7 minutes to crisp them up again.
How to make a vanilla custard filled croissant from scratch
Prep Time3 daysd
Active Time20 minutesmins
Total Time3 daysd20 minutesmins
Course: Breakfast
Yield: 15croissants
Materials
Croissant Dough
500gall purpose flour
55gsugargranulated
11ginstant yeast
12gsalt
40gunsalted butterroom temperature
140gwater
140gmilk
Lamination
280gunsalted butter (for lamination)cold
Egg Wash
1egg
1tspwater
Vanilla Bean Custard
1vanilla bean
6egg yolks
2/3cupsugargranulated
1/4cupcornstarch
1tbspbutter
2cupsmilk
2tspvanilla extract
Instructions
Day 1
Place 500g all purpose flour, 55 g sugar, 11 g instant yeast, 12 g salt, 140 g water, 140 g milk, 40 g unsalted room temperature butter in a stand mixer fitted with the dough hook.
On low speed, beat the dough for about 3 minutes. The dough should come away from the sides of the bowl nicely.
Shape the dough into a flattened sphere, and cover with plastic wrap. Put the covered dough on a plate, and place it in the fridge overnight.
Day 2
Cut the butter for your lamination into ~ 1 cm thickness. Arrange the butter on a piece of plastic wrap or parchment paper that is quite large. Place another piece of plastic wrap or parchment paper on top.
You can either pound the butter with your rolling pin, or push the butter with your hands to create a square. The square needs to measure a perfect 17 x 17 cm square. Place the butter in the fridge.
Roll our your croissant dough until it measures 26 x 26 cm.
Take the cold square butter and place it in a diamond shape on the dough.
Fold the edges of the dough over the butter to completely encase the butter. Seal the edges by pressing them together.
Roll out the dough until it measures 20 x 60 cm.
Fold the croissant dough into a letter shape.
Cover the dough in plastic wrap and refrigerate for 30 minutes.
Place the dough on your counter with the "open side" facing you. Roll out the dough for a second time until it measures 20 x 60 cm. Fold the croissant dough into a letter shape. Cover the dough in plastic wrap and refrigerate for 30 minutes.
Place the dough on your counter with the "open side" facing you. Roll out the dough for a third time until it measures 20 x 60 cm. Fold the croissant dough into a letter shape. Cover the dough in plastic wrap and refrigerate overnight.
Day 2 Vanilla Custard
Vanilla custard needs to chill for a few hours, therefore it's best done the day before you need it.
Place milk in a medium saucepan on low-medium heat.
Cut the vanilla bean in half lengthwise with a sharp knife. Remove the vanilla beans and place them in the milk. Place the whole vanilla bean in the milk.
Let the milk just come to a simmer, not boiling. Turn off the heat source and remove the milk from the heat. Let the vanilla bean infuse flavor for 15 minutes.
In the meantime, separate your eggs. Place the egg yolks in a large heat proof bowl.
Add sugar and cornstarch and mix together with a whisk.
Remove the vanilla bean from the saucepan. Slowly temper the eggs by adding a couple of tablespoons of the milk to the eggs at a time and vigorously whisking it until fully emulsified.
Continue adding the milk very slowly until fully combined. You do not want to cook the eggs.
Strain the mixture back into the saucepan and heat on medium heat.
Whisk the mixture frequently. Heat the mixture until the cornstarch has activated. It should be a few minutes. You will feel the mixture becoming thickened with your whisk.
Cook for 1 more minute after it has started to thicken.
Remove the custard from the heat and add butter. Whisk butter into the custard until it's fully melted. Add vanilla extract.
Let the custard cool to room temperature. Then place plastic cling wrap on top of the custard to prevent a film from forming.
Chill the custard for at least 2 hours before using.
Day 3
Gently roll out the dough until it reaches 20 x 110 cm. Place it in the fridge if the dough resists too much while rolling. A 20 min rest in the fridge will let the gluten relax.
Lift the dough and it will become a little bit smaller in length, but you should still have 100 cm of dough length to work with.
Place the dough on a cutting board, and on the top of the dough, mark 12.5 cm all the way along the dough.
Along the bottom of the dough, begin by marking 6.25 cm, then continue marking 12.5 cm.
Cut the dough diagonally to create triangles for your croissants.
For each triangle, on the end opposite the point of the triangle is a flat piece. Cut the middle of the flat piece ~ 1.5 cm into the dough.
Gently pull the dough to make it a bit longer. It's easiest if you use your hands to gently make the dough longer to roll.
Place the dough on the counter, and start with the flat piece, roll the dough onto itself and place the tip of the triangle down. Place the rolled croissant on the baking sheet. Repeat until all of the croissants are arranged on their baking sheets.
Using the egg wash, brush the egg/water mixture onto the croissants. Make sure you cover every surface of the croissant, as this prevents the dough from drying out. Let the dough proof for ~2 hours. It should be in a room that's about 24-26 degrees C.
When you're ready to bake your croissants, give them another egg wash, right before putting them in the oven.
Bake the croissants at 410 degrees F for 7 min, then turn down the oven to 375 degrees F for 13 minutes.
Let the croissants cool on a wire rack until they are room temperature.
Filling the Croissants
Place the custard in a piping bag fitted with a medium sized round tip. The tip should be big enough that the custard can flow through the tip easily.
Press the tip into one side of the croissant until it's about halfway into the croissant. Fill the croissant until the custard starts coming out of the hole you made with your tip. Repeat on the other side of the croissant.
Serve immediately, or place them in the fridge or freezer for another day. You can freeze the croissants for up to 1 month in the freezer. Crisp them up in the oven for 7 minutes at 350 degrees F.
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Hazelnut flour has a nutty aroma to it when your cookies are baking in the oven.
Hazelnut flour is can be added to many different types of cookies including chocolate chip cookies, shortbread cookies, sandwich cookies, and thumbprint cookies.
Hazelnut cardamom cookies are made with hazelnut flour, vanilla extract, and chocolate chips to give these cookies a delicious chocolate and vanilla flavor to go along with the nutty cookie dough batter.
Butter is browned on the stovetop over low-medium heat.
You’ll actually see the color changing to a medium brown color when it’s finished cooking.
The brown butter is cooled, and mixed into the shortbread dough, along with the hazelnut flour and almond flour.
The hazelnut shortbread dough needs to be chilled prior to cutting it, therefore the dough is made into a log and put in the fridge for 30 minutes prior to cutting.
You can make your cookies big or small, depending on how big your log of cookie dough is.
The buttery hazelnut cookies are baked in the oven, and can be enjoyed as soon as they are cooled down. Yum!