Chocolate Hazelnut Caramel Tart

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Chocolate hazelnut caramel tart is a rich, creamy, chocolate tart with a hint of caramel sauce.

The tart is vanilla flavored and has a couple layers to it.

The first is a feuilletine chocolate crunch layer.

The second is a thick layer of rich chocolate cremeux.

The top layer is a mix of white and milk chocolate ganache.

For the decoration on top, we use dusted hazelnuts, and salted caramel sauce.

Chocolate Hazelnut Caramel Tart
Chocolate Hazelnut Caramel Tart recipe

Chocolate Hazelnut Caramel Tart

How to make a chocolate hazelnut tart with salted caramel sauce.
Prep Time3 hrs
Active Time20 mins
Fridge/Freezer5 hrs
Total Time8 hrs 20 mins
Course: Dessert
Keyword: tart
Yield: 1 9″ tart

Materials

Tart Crust

  • 235 g all purpose flour
  • 30 g almond powder
  • 90 g icing sugar
  • 1/2 tsp salt
  • 120 g butter cold, cubed
  • 56 g egg (1 large egg)
  • 1 tsp vanilla extract

Feuilletine Crunch Layer

  • 30 g feuilletine
  • 60 g hazelnut crumbs
  • 80 g hazelnut butter
  • 25 g milk chocolate
  • 15 g dark chocolate

Hazelnut Crumbs

  • 30 g hazelnuts skins removed
  • 15 g sugar granulated
  • 15 g flour
  • 15 g butter
  • 1/4 tsp salt

Chocolate Cremeux

  • 100 g dark chocolate
  • 135 g milk chocolate
  • 4 egg yolks
  • 1/8 cup sugar granulated
  • 1 1/8 cup heavy cream

Ganache

  • 100 g milk chocolate
  • 60 g white chocolate
  • 100 g heavy cream

Decoration

  • 15 g hazelnuts
  • 2 tbsp salted 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.
    Feuilletine Crunch Layer Recipe

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!!
    Chocolate Hazelnut Caramel Tart recipe
Chocolate Hazelnut Caramel Tart

Feuilletine Crunch Layer Recipe

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Feuilletine crunch layer is a chocolate layer you can use in desserts like tarts, or intricate entremets.

You’ll have leftover feuilletine and hazelnut crumbs so if you wanted to double the recipe you could.

There won’t be quite enough hazelnut crumbs, but you can always make a little more if you want to double the recipe.

Feuilletine Crunch Layer Recipe

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.

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.

how to make a Feuilletine Crunch Layer for dessert

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 chocolate dessert Layer Recipe

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).

Feuilletine Crunch Layer Recipe

Feuilletine Crunch Layer Recipe

How to make feuilletine crunch layer for desserts.
Prep Time45 mins
Active Time25 mins
Course: Dessert
Keyword: dessert
Yield: 1 9″ round pan approximately 1 cm in thickness

Materials

Feuilletine

  • 1/4 cup egg whites
  • 1/4 cup flour
  • 1/4 cup butter melted
  • 1/4 cup icing sugar

Hazelnut Crumbs

  • 30 g hazelnuts skins removed
  • 15 g flour
  • 15 g sugar granulated
  • 15 g butter
  • 1/4 tsp salt

Crunch Layer

  • 30 g Feuilletine
  • 60 g hazelnut crumbs
  • 80 g hazelnut butter
  • 25 g milk chocolate
  • 15 g dark 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.
    feuillentine dough
  • 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.
    how to make feuilletine wafers
  • 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.
    how to make a Feuilletine Crunch Layer for dessert

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.
    Feuilletine Crunch dessert Layer

Vanilla Hibiscus Shortbread Cookies

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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.

Vanilla Hibiscus Shortbread 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.

Vanilla Hibiscus Cookies

Vanilla Hibiscus Shortbread Cookies

How to make hibiscus cookies with a vanilla glaze
Prep Time30 mins
Active Time16 mins
Chill time30 mins
Total Time1 hr 16 mins
Course: Dessert
Keyword: cookies
Yield: 25 cookies

Materials

Vanilla Hibiscus Shortbread Cookies

  • 1 cup butter unsalted, room temperature
  • 1 1/2 tbsp dried hibiscus flowers chopped finely
  • 3/4 cup powdered sugar
  • 1 tsp vanilla bean paste or vanilla extract
  • 1/4 tsp salt
  • 2 cups flour

Vanilla Glaze

  • 1 1/2 cup powdered sugar
  • 2 tbsp water
  • 1 tsp vanilla extract
  • 1/4 cup dried hibiscus flowers chopped finely

Instructions

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.
    how to make hibiscus shortbread cookies
  • 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.
    How to glaze hibiscus cookies with Vanilla Glaze
  • 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.
Hibiscus Shortbread Cookies

Vegan Cookies and Cream Ice Cream Recipe

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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.

Vegan Cookies and Cream Ice Cream Recipe

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 Recipe

Vegan cookies and cream ice cream is a rich, coconut flavored ice cream you can enjoy on a hot summer evening!

Vegan Cookies and Cream Ice Cream with coconut milk

Vegan Cookies and Cream Ice Cream Recipe

How to make vegan cookies and cream ice cream
Prep Time15 mins
Churning Time25 mins
Course: Dessert
Keyword: vegan ice cream
Yield: 4 servings

Equipment

  • 1 Ice Cream Maker

Materials

  • 1 400 ml can full fat coconut milk
  • 2 tsp vanilla extract or vanilla bean paste
  • 1/3-1/2 cup granulated sugar
  • 9 Oreo Cookies chopped

Instructions

  • Freeze your ice cream bowl for 24 hours.
  • 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.
Vegan Cookies and Cream Ice Cream

Mille Feuille Pastry Recipe

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Mille Feuille pastry is made by laminating layers of butter in between dough to make puff pastry.

Puff pastry is a buttery, flakey pastry that works well with sweet desserts.

There are 3 layers of puff pastry for mille feuille.

You can even make Mini Mille Feuille desserts by cutting your puff pastry into squares after you have baked them.

Mille Feuille Pastry Recipe

You’ll be able to make enough puff pastry for 2 full sized mille feuille cakes.

If you only want to make 1 cake, store your excess puff pastry in the fridge for 2 days, or freeze it for up to 1 month.

Mille Feuille Pastry Recipe

Mille Feuille Pastry Recipe

How to make puff pastry to use for mille feuille recipe
Prep Time3 hrs
Course: Dessert
Keyword: dessert
Yield: 2 mille feuille cakes

Materials

  • 4 cups all purpose flour
  • 2 tsp salt
  • 100 g butter cold, unsalted
  • 1 1/4 cups water
  • 400 g butter room temperature
  • 1/2 cup all 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.
    Mille Feuille Pastry Recipe
  • Your puff pastry is ready to use for mille feuille.

Vanilla Custard Filled Croissants Recipe

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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.

Vanilla Custard Filled Croissants Recipe

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.

Vanilla Custard Filled Croissants Recipe

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.

Vanilla Custard Filled Croissants Recipe

How to make a vanilla custard filled croissant from scratch
Prep Time3 d
Active Time20 mins
Total Time3 d 20 mins
Course: Breakfast
Yield: 15 croissants

Materials

Croissant Dough

  • 500 g all purpose flour
  • 55 g sugar granulated
  • 11 g instant yeast
  • 12 g salt
  • 40 g unsalted butter room temperature
  • 140 g water
  • 140 g milk

Lamination

  • 280 g unsalted butter (for lamination) cold

Egg Wash

  • 1 egg
  • 1 tsp water

Vanilla Bean Custard

  • 1 vanilla bean
  • 6 egg yolks
  • 2/3 cup sugar granulated
  • 1/4 cup cornstarch
  • 1 tbsp butter
  • 2 cups milk
  • 2 tsp vanilla 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.
    How to make butter sheet
  • Fold the edges of the dough over the butter to completely encase the butter. Seal the edges by pressing them together.
    How to place butter in croissant dough
  • Roll out the dough until it measures 20 x 60 cm.
  • Fold the croissant dough into a letter shape.
    how to fold croissant dough
  • Cover the dough in plastic wrap and refrigerate for 30 minutes.
    how to laminate croissant dough
  • 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.
    how to cut croissant dough
  • 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.
    how to proof croissants overnight
  • 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.
    Vanilla Custard Filled Croissants Recipe
  • 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.

Hazelnut Flour Cookie Ideas

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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 Amaretti Cookies

Hazelnut amaretti cookies have a cherry, hazelnut flavor to them.

Amaretti liqueur is added to the cookie dough to flavor these tasty crinkle cookies.

Hazelnut amaretti cookies rolled in sugar and then baked in the oven for a sweetened finish to the cookies.

Double Chocolate Hazelnut Cookies

Double chocolate hazelnut cookies are full of chocolate!! They can be overwhelming with their gooey chocolate oozing from the inside of the cookie.

Double chocolate hazelnut cookies are made with both almond flour and hazelnut flour for a nutty undertone to the cookies.

Cocoa powder is added to the cookie dough to make this a double chocolate cookie.

Not only that, there’s chocolate chunks in the dough as well, that melt in the oven, making these cookies ooze with chocolate.

Hazelnut Flour Cookie recipes

Hazelnut Coconut Cookies

Hazelnut coconut cookies have a fruity, woody flavor to them.

Coconut flakes and hazelnut flour make up the base of the cookie dough, which adds a crunchy texture to these cookies.

Chocolate Hazelnut Thumbprint Cookies

Chocolate hazelnut thumbprint cookies look irresistible with the chocolate centers!

Chocolate hazelnut thumbprint cookies are made by adding vanilla extract, hazelnut flour, and almond butter to the base of the cookie dough.

The cookies shaped and pressed in the center of the cookie prior to baking.

After the cookies have cooled, a coconut-chocolatey center filling is made and added to the middle of the thumbprint of the cookie.

Stuffed Hazelnut Chocolate Chip Cookies

Stuffed hazelnut chocolate chip cookies have a chocolatey- hazelnut center filling to them when you bite into the cookie.

The cookies are made with hazelnut flour, chopped up hazelnuts, mini chocolate chips, and vanilla extract to make this hazelnut flavored cookie.

The cookies are assembled by putting a little dough on the bottom, and then putting a layer of chocolate hazelnut spread in the center of the cookie.

The cookie is covered in another layer of cookie dough and then baked in the oven to create these hazelnut stuffed chocolate cookies.

Hazelnut Cardamom Cookies

Hazelnut cardamom cookies are spiced cookies that have nutty aroma to them when they bake in the oven.

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.

hazelnut flour cookies

Brown Butter Hazelnut Shortbread Cookies

Brown butter hazelnut shortbread cookies taste rich and buttery with a hint of nutty flavor.

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!

Hazelnut Chocolate Sandwich Cookies

Hazelnut chocolate sandwich cookies have 2 hazelnut cookies on either side, and then have a chocolate center filling.

Hazelnut cookies are prepared by adding hazelnut flour, chopped up dates, and vanilla extract to the cookie dough.

After the cookies have baked in the oven, a chocolate center filling is prepared and piped in the center of the cookies.

The hazelnut cookies have a sandwich look to them, making them look very tempting!!

Hazelnut Dacquoise Recipe

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Hazelnut dacquoise is a spongy cake base with a bit of crunch to it. Chopped hazelnuts add the crunchy part of this cake base.

Hazelnut Dacquoise Recipe

Dacquoise is a spongy layer made of beaten egg whites.

The egg whites are folded in with blended hazelnuts, so it’s not overmixed.

When you beat the egg whites until stiff peaks, this creates small air pockets.

The air pockets create the sponge layer of the cake. By overmixing the blended hazelnuts, this can cause the cake base to be too dense.

The dacquoise is baked in the oven until it has turned a light brown color.

Hazelnut dacquoise can be cut to fit your cake base, or frozen and used at a later date.

hazelnut dacquoise recipe

Hazelnut Dacquoise Recipe

How to make hazelnut dacquoise recipe for a cake base
Prep Time30 mins
Active Time20 mins
Course: Dessert
Keyword: dessert
Yield: 1 12 x 16″ cake base

Materials

  • 320 g roasted hazelnuts
  • 1 tbsp sugar granulated
  • 8 egg whites
  • 1/3 cup sugar granulated
  • 1/8 tsp cream of tartar
  • pinch salt
  • 1 tsp vanilla extract
  • 1 2/3 cups powdered sugar

Instructions

  • Roast 320 g of hazelnuts at 360 °F for 15 minutes. Let the nuts cool to room temperature. Remove the skins by rubbing the cooled down nuts in your hands until most of the skins have come off. Remove as much of the skins as possible off of the hazelnuts.
  • Place 100 g of roasted hazelnuts aside for later.
  • Place the other 220 g of hazelnuts into a food processor.
  • Add 1 tbsp of granulated sugar.
  • Blend the hazelnuts on low, and then on high until the hazelnuts are a fine texture. They only need about 10-25 seconds of blending in total. You don't want to overdo it and make a paste.
  • Set aside the blended hazelnuts for later.
  • Using a hand mixer, beat the 8 egg whites, 1/3 cup sugar, 1/8 tsp cream of tartar, and a pinch of salt on high until the egg whites form stiff peaks.
  • Add 1 tsp of vanilla extract and beat again until it's mixed throughout your egg whites.
  • Using a spatula, gently fold in the blended hazelnuts and 1 2/3 cups icing sugar into the egg whites. Do not overmix. You want the egg whites to maintain the air you just beat into the egg whites.
    how to make hazelnut dacquoise from scratch
  • Chop the 100 g of roasted hazelnuts that you set aside.
  • Line a 12 x 16" pan with parchment paper.
  • Place the egg white mixture into the pan and spread evenly using a spatula. The mixture will not even out in the oven, so it's best to even it out as best you can before putting it in the oven.
    Hazelnut Dacquoise Recipe
  • Place the chopped hazelnuts evenly around the hazelnut dacquoise.
  • Bake the hazelnut dacquoise for 20-22 minutes at 340 degrees F until the egg whites are a light brown color.
  • Let the dacquoise cool, then lift it out grabbing with the parchment paper at either end.
    how to make Hazelnut Dacquoise
  • You can cut the dacquoise to fit your cake bottom. You can also freeze the rest of it if you don't use all of it with your recipe. Store in the freezer for up to 1 month.
how to make Hazelnut Dacquoise

Shortbread Cookies with Rice Flour

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Shortbread cookies are a classic cookie to serve around the holidays.

Shortbread can be cut into beautiful holiday shapes for this special time of year.

Shortbread cookies made with rice flour give the cookies their signature crunchy texture on the outside, and delicate cookie on the inside.

Shortbread Cookies with Rice Flour

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.

Shortbread Cookies with Rice Flour

Berry sugar is a finer sugar that will dissolve more quickly into butter than regular sugar.

Berry sugar is used for shortbread cookies because it gives the shortbread a finer texture than granulated sugar.

Shortbread Cookies with Rice Flour

How to make shortbread cookies using rice flour
Course: Dessert
Keyword: cookies
Yield: 36 cookies

Materials

  • 1 cup butter room temperature
  • 1/2 cup berry sugar
  • 1 tsp vanilla extract
  • 1/2 cup rice flour
  • 1 1/2 – 1 3/4 cups all purpose flour

Instructions

  • Using a stand mixer, cream butter until fluffy.
  • Add sugar and cream together.
  • Add vanilla extract and cream together on low.
  • Slowly add rice flour and all purpose flour to the butter mixture. Mix together until almost fully combined. Remove dough from stand mixer and turn onto the countertop.
  • Form the dough into a ball as best as you can. Cover with cling wrap and refrigerate the dough for 30 minutes.
  • Roll the dough out, be patient as this takes a bit of time. Roll the dough until it's 1/4" in thickness.
  • Use cookie cutters to cut the dough into shapes.
  • Place the shortbread cookies on a baking pan (ungreased). Prick the cookies with a fork. Bake shortbread cookies for 15-18 minutes at 300 degrees F. When the cookies are finished, they should be light, white colored. If the edges have begun to turn brown, they are overbaked.
  • Cool on the baking pan for 5 minutes, then gently place them on a cooling rack.
  • Store cookies in an airtight container for up to 4 weeks.

How to Make Edible Cookie Dough for Ice Cream Recipe

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What is edible cookie dough

Edible cookie dough uses a combination of butter, brown sugar, and vanilla extract to create the memorable flavors of cookie dough. Edible cookie dough is made without using eggs.

how to make Edible Cookie Dough for Ice Cream Recipe

Edible cookie dough can be made with cooked flour if you’re concerned about bacteria in the flour.

Heat treat the flour until it reaches 166 degrees Fahrenheit.

You can do this in the oven, or in the microwave (heat for about a minute).

Use a thermometer to measure the temperature of the flour to ensure the flour has reached the proper temperature.

Edible Cookie Dough for Ice Cream Recipe

When to add edible cookie dough to ice cream

Edible cookie dough needs to be added at end of the churning process when making ice cream.

The base of vanilla ice cream needs to churn for about 20 minutes until it’s thick like soft serve ice cream.

Add the edible cookie dough by using a melon baller scoop. Only fill the scoop about 1/3 full of the melon baller.

As the ice cream churns, add a small amount of cookie dough using the melon baller until you’ve added all of the cookie dough.

This should take a few minutes to add in all of the cookie dough.

If you’re wanting to add chocolate chips into your cookie dough ice cream, add them in after the cookie dough has been mixed into the dough.

Once your chocolate chips and cookie dough are completely mixed in, your ice cream is ready.

Freeze your soft serve ice cream for a few hours so it firms up. Serve your cookie dough ice cream with your favorite toppings and enjoy!

Edible Cookie Dough for Ice Cream Recipe

How to make edible cookie dough for cookie dough ice cream
Prep Time10 mins
Total Time10 mins
Course: Dessert
Yield: 0.5 cup

Materials

  • 1/4 cup butter unsalted, softened
  • 3 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 1/3 cup all purpose flour
  • pinch salt
  • 1/3 cup chocolate chips chopped

Instructions

  • Cream the softened 1/4 cup of butter with 3 tbsp of brown sugar and 2 tbsp of granulated sugar using a stand mixer.
  • Add in 1 tbsp milk and 1 tsp vanilla extract and mix together.
  • Add 1/3 cup of flour and a pinch of salt and mix on low speed until combined.
  • Add 1/3 cup of chopped chocolate chips and mix together to create your edible cookie dough for ice cream.