Mystery Block: shortbread, chocolate, hazelnut
Shortbread / chocolate / hazelnut
Up. The bonus is in it.
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The Paste
Mix butter and icing sugar. Add the egg, then the flour and salt, without kneading for a long time. Flatten, cover and refrigerate for 45 minutes.
The faces
Spread to 3 mm. Cut 24 squares of 7 cm: six per box. Cook at 170°C for 12 to 14 minutes. Carefully cut the edges at the oven outlet if necessary, then cool.
Assemble flat
Melt the dark chocolate. For each box, place a square on a plate. Stick four sides standing around the bottom with a thick line of chocolate, holding 2 minutes each face. The box remains empty during the hold. Refrigerate for 20 minutes. Keep the sixth square free.
The Bonus
Mix mascarpone and praline paste. Divide into the four boxes in a 2 cm layer at the bottom, then add the hazelnuts. The cream should not push the walls.
The Lid
Draw a large question mark on each lid with the melted white chocolate. Leave for 15 minutes and put on without sticking. Serve quickly to keep the biscuit crisp.
Conservation. Assemble the same day. Store cool until service; eat within 12 hours to keep the walls crispy.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
- Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
- Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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