PRALINE FILLING COOKIES

Created by Raymond Tham - independent chef; Callebaut consultant of the Chocolate Academy™ centre in Singapore COOKIE DOUGH Ingredients • 233g flour • 4g baking powder • 188g unsalted butter • 83g icing sugar • 66g Callebaut - Finest Belgian Dark

Chocolate - Recipe N° 70-30-38 • 35g egg yolk Preparation Sieve together. Cream and add to previous mixture. Melt chocolate and mix in. Leave dough to rest. Roll out to a thickness of 4mm. Cut and sprinkle with cocoa nibs. Bake for 10 minutes at 180°C. FILLING Ingredients • 160g Callebaut - Finest Belgian Milk

Chocolate - Recipe N° 823 • 50g Callebaut - Pralines - Almond praline • 30g roasted and blanched whole almonds • 2g Callebaut - Cocoa Nibs Preparation Melt. Add to chocolate. Add to previous mixture. Mix and pipe into cookies. EMF Middle East t. +961 9 938732 | info@emf-me.com www.emf-me.com