Recipe - Hazelnut Shortbread Fingers

FOR THE GANACHE FILLING
1 284 ml; (10fl oz) carton
; double cream
250 g Deluxe Belgian milk
chocolate; (8oz)
25 g Chopped roasted hazelnuts;
(1oz)

FOR THE HAZLENUT THINS
125 g Plain flour; (4oz)
25 g Sugar; (1oz)
25 g Chopped roasted hazelnuts;
finely ground (1oz)
65 g Slightly salted butter;
minced (2 One half oz)
1 md Size egg yolk

TO DECORATE
Icing sugar to dust

For the ganache, place the cream and chocolate in a saucepan and heat
gently stirring continually until the chocolate has melted. Fold in the
chopped roasted hazlenuts.

Transfer to a mixing bowl and leave to cool in the refrigerator for at
least 1 hour.

Whisk until smooth, light and aerated and place in the refrigerator until
required.

For the hazelnut thins, mix the flour, sugar and ground hazelnuts together
in a large mixing bowl. Rub in the butter until the mixture resembles fine
breadcrumbs.

Add the egg yolk and combine together. Use a small amount of milk to help
bind the mixture if necessary.

Cover in clear food wrap and place in the refrigerator for 3045 minutes.

Preheat the oven to 180 C, 350 F, Gas Mark 4.

Grease two baking trays and sprinkle lightly with caster sugar.

Roll out the biscuit dough as thinly as possible, taking care as the dough
is very fragile. Cut into 10cm (4 inch) rounds, place on baking sheets and
bake in the preheated oven for 10 minutes until lightly golden. Cool
slightly then carefully transfer to a cooling rack.

Place the chocolate ganache mixture in a piping bag fitted with a 2cm (12
inch) star nozzle. Pipe the mixture onto the base of 6 of the hazelnut
thins and sandwich together with the remaining hazelnut thins.

Dust lightly with icing sugar and serve immediately.

Converted by MC_Buster.

NOTES : Crisp pastry thins with a rich creamy chocolate filling. Ideal for
that special occasion dessert.

Converted by MM_Buster v2.0l.