Praline Filled Cookie
Easy
Makes: 12 yield
Callebaut 823 milk chocolate sits superbly alongside hazelnut praline in these cookies. The soft melting centre gives a sensational taste experience that is hard to beat.
Callebaut 823 milk chocolate sits superbly alongside hazelnut praline in these cookies. The soft melting centre gives a sensational taste experience that is hard to beat.
Shelf life:
When cooked 2 days (can be frozen)
Containing: 4 Components
Demonstration video<span>Praline Filled Cookie</span>

Cookie Dough

Ingredients: Cookie Dough

  • 67 g
    butter
  • 58 g
    caster sugar
  • 175 g
    brown sugar

Preparation: Cookie Dough

Beat the sugars with the butter until creamy.

Ingredients: Cookie Dough

  • 58 g
    Egg

Preparation: Cookie Dough

Add the egg and beat in.

Ingredients: Cookie Dough

  • 292 g
    plain flour
  • 2 g
    baking powder

Preparation: Cookie Dough

Sieve the flour and baking powder.

Ingredients: Cookie Dough

  • 2 g
    salt

Preparation: Cookie Dough

Add the flour, baking powder and salt and mix to form a dough.

Ingredients: Cookie Dough

  • 50 g
    Bake stable Baking Chunks
  • 30 g
    Callebaut Hazelnut Bresilienne

Preparation: Cookie Dough

Add the hazelnut Bresilienne and baking chunks mix into the dough.

Weight out into 60g ball and place on a tray.

Praline Centre

Ingredients: Praline Centre

Preparation: Praline Centre

Melt the Callebaut 823 milk chocolate and paste together.

Assembly and cooking

Take each 60g ball of cookie dough and flatten it in your hand.

Place one praline centre into the middle of the cookie dough and wrap the dough around it.

Shape and place onto a silpat mat, making sure the praline is completly encapsulated by the dough.

Bake in an oven at 180c for 9-10 minutes.

Decoration

Ingredients: Decoration

Preparation: Decoration

When cool dip half the cookie in milk chocolate and sprinkle with Hazelnut bresilienne.

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