Tuesday, 1 October 2013

Croissants et Boules de Noisettes

So, again, i got this recipe from Patisserie.  All recipes come with a French name and an English name, and I've decided to keep the French name, because "Hazelnut crescenets and Balls" just doesn't sound as appetizing as croissants et boules de nousettes. 

I encountered serious problems when making these.  So I have the world's most awful electric beaters.  They were a gift from a friend, but my god.  Anything other than pure liquid it cannot beat.  I was genuinely worried that the whisks would break out of the main body and fly out and seriously injure me.  I've already got first degree burns on my right arm and my right ring finger, and a second degree burn on my right middle finger.  And cuts and chipped nails all over.  I really don't need more injuries.

Anyway, all was well. I didn't injure myself while making these cookies, but the problem is, these cookies could have been better.  They were delicious, but the butter was meant to be beaten until pale and fluffy and well..no.  I had to hand whisk it at the end.  My biceps essentially just come from cooking.
The flavors are fantastic.  Hazelnuts, cinnamon, orange zest and lemon zest.  It's Christmas.  It's love.  It's wonderful. 

Recipe from Patisserie
makes 6 1/2 dozen cookies
150g hazelnuts
600g plain flour
3 pinches of salt
1 tbsp vanilla sugar
1 tsp ground cinnamon
450g butter, diced and softened
1 whole egg
2 egg yolks
200g icing sugar
1/2 orange
1/2 lemon

1/4 cup unsweeteened cocoa powder

For the sugar coating
100g butter
50g granulated sugar
2 tbsp ground cinnamon
50g icing sugar

Preheat oven to 160C

Spread the hazelnuts on a baking sheet and bake for about 10 min until lightly toasted

leave the oven on

Let the nuts cool slightly and rub off the skins with a kitchen towel.

Sift the flour with salt, vanilla sugar, and cinnamon into a large bowl.

Place the butter in another bowl and beat until creamy. 

Beat in the whole egg, egg yolks, icing sugar until light and fluffy.

Add the chopped hazelnuts with a large knife, just chop them up as finely as you can.  Add it to the dry ingredients. Then mix through with the egg-sugar mixture.

Grate the orange and lemon zest into the mixture and stir just until combined.

Divide the dough in half, placing each half in a separate bowl.

With the dough in one ball, using about 10g per cookie, roll the plain dough into cylinders 7.5cm long, tampering the ends.  Place them on a prepared baking sheet.

For the chocolate hazelnut balls: stir the cocoa powder and milk into the bowl with the other dough.  Again, with 10g per cookie, roll the dough into balls and place them on the prepared baking sheet, and flatten slightly.

Bake for 10-12 minutes, until firm but pale. 

Transfer cookies to a rack and let cool completely.

Melt the butter in a small sauce pan.  Whisk the granulated sugar with the cinnamon in a bowl, and sift the icing sugar into another bowl.

Brush each crescent with butter and add to the cinnamon sugar, tossing to coat. 

Brush each ball with butter and let the butter set and toss in the icing sugar. 


And leave the other

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