Mould: De Buyer® perforated tartlet rings 85 mm
PIÉMONT
COOKIES
Makes 25 cookies (80 mm diameter)
Makes 25 cookies (80 mm diameter)
Mould: De Buyer® perforated tartlet rings 85 mm
In a beater using the paddle, soften the butter. Stir in all the sugars then give it a creamy texture. Add the eggs, the baking powder Volcano with the flour and then the scraped vanilla pod and vanilla extract. Spread between two sheets of baking paper at 4-mm thickness. Set aside in the freezer for a clean cut.
On a baking tray, prepare some rings of 50 mm in diameter with a strip of greaseproof paper (or a round silicone insert of 50 mm in diameter). Mix the praliné and the fleur de sel. Pour 14 g into the rings. Lightly roast the hazelnuts and cut in half. Place them on top of the rings. Add sommé pieces of chocolate in buttons. Freeze.
