Crookie de chocolate y avellanas
Personnes
10
Temps de préparation
Difficulté
Coût
Recette créée par :
Jérôme Sangani, Baker Expert France
Instants de consommation :
Petit déjeuner
Goûter
Dîner
Déjeuner
Brunch
Apéritif
Recette réalisée avec :
Liste des ingrédients
- 10 croissants
Cookie dough:
- 110 g softened butter
- 100 g brown or white sugar
- 1 egg
- 225 g flour
- ½ teaspoon of baking powder
- 1 pinch of salt
- 175 g dark chocolate chips
Crookie topping:
- Crushed hazelnuts
- Chocolate chips
Étapes de préparation
- Bake the croissants for 15 to 18 minutes at 170°C, then leave to chill.
The cookie dough:
- Preheat the oven to 170°C.
- Beat the softened butter with the sugar until the blend becomes pale yellow and frothy
- Add a whole egg to the mix.
- Sift together the flour, baking powder and salt
- Then add the flour to the mix with a wooden spatula to avoid lumps.
- Once the mixture is even, incorporate the chocolate chips.
Assembling the crookie:
- Open the cooled croissants in half and fill the inside with cookie dough.
- Add cookie dough to the top of the croissant to give crunch.
- Put the croissant cookie in the oven for 8 minutes at 170°C.
- Add a topping of crushed hazelnuts and some chocolate for extra indulgence.
