Delightfully Filled Cookies

Filled with a gooey hazelnut praline or chocolate filling, Callebaut’s cookies are transformed into an even more delicious treat. Perfect for the sharing occasion, these not only look great, but taste great too and are easy to make

Level:: Easy
Makes:: 10

75 g

butter
50 g

caster sugar
150 g

brown sugar
1 piece(s)

Egg
3 g

vanilla paste
1 g

salt
2 g

baking powder
40 g

Callebaut White Chocolate - W2 - 5kg Block
40 g

Callebaut Milk Chocolate - 823 - 5kg Block
40 g

Callebaut Dark Chocolate - 811 - 5kg Block
225 g

Plain flour
25 g

DCP-22EXBRU

For praline filling use:

80g Callebaut 823 milk chocolate callets

240g Callebaut hazelnut praline (PRA-T14)

Method:

Cream the butter and sugars together
Add the vanilla, flour, cocoa powder, salt and baking powder and then mix
Add the egg and bring to a dough
Add the chocolate callets and mix into the dough
Rest the dough in the fridge until ready for use
To make the praline filling, melt 80g of 823 milk chocolate callets and stir through the hazelnut praline
Stir well and then pipe into 25g circles
Freeze for 1-2 hours

To assemble:

Weigh the cookie dough into 90g pieces
Squash the dough into a roughly round shape and place a circle of praline filling in the centre
Squash the dough around the praline filling making sure there are no gaps
Place the cookies onto a baking mat
Bake in a pre-heated oven at 170c for 8-10 minutes
Allow to cool and then decorate by drizzling with melted milk chocolate and sprinkle over milk chocolate blossoms