Roasted Hazelnut Butter Cookies
Roasted Hazelnut Butter Cookies
Roasted Hazelnut Butter Cookies
Presented by:
Chefs Jacquy Pfeiffer & Sbastien Canonne, M.O.F
Co-Founders of The French Pastry School
Importance of Scaling
You will notice that our recipes are measured in grams. This is not only the traditional
French way of measuring ingredients in pastry and baking but it is also the most
common practice among pastry chefs in general. In pastry, you have to be as exact as
possible, and measuring in grams allows you to do that even more so than with
ounces. For example, if a recipe calls for 4 grams of salt, that is equivalent to even
less than one fifth of an ounce! If you dont already have one, you can find a digital
scale in many kitchen supply stores (or office supply stores), and they often measure
in grams as well as ounces.
" 1994.2015 S.R.Canonne & J.A.Pfeiffer" The French Pastry School, LLC
85 g
5.2 g
4g
75 g
25 g
82 g
400 g
183 g
31 g
4.4 g
180 g
1,128.6 g
Method:
Bring all the ingredients to room temperature.
Melt the butter. Add the salt, vanilla, and the two sugars; stir well.
Add the eggs, the praline paste, and stir thoroughly to help dissolve the sugars.
Sift and add all of the dry ingredients. Chop and add the roasted hazelnuts
along with the dry ingredients.
Stir until combined. Scoop cookies at desired size onto a sheet pan and bake at
182C/360F for approximately 12 minutes.
" 1994.2015 S.R.Canonne & J.A.Pfeiffer" The French Pastry School, LLC
" 1994.2015 S.R.Canonne & J.A.Pfeiffer" The French Pastry School, LLC