Delightfully filled cookies by Callebaut

Method Print recipe

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1. Cream the butter and sugars together
2. Add the vanilla, flour, cocoa powder, salt and baking powder and then mix
3. Add the egg and bring to a dough
4. Add the chocolate callets and mix into the dough
5. Rest the dough in the fridge until ready for use
6. To make the praline filling, melt 80g of 823 milk chocolate callets and stir through the hazelnut praline
7. Stir well and then pipe into 25g circles
8. Freeze for 1-2 hours

1. Weigh the cookie dough into 90g pieces
2. Squash the dough into a roughly round shape and place a circle of praline filling in the centre
3. Squash the dough around the praline filling making sure there are no gaps
4. Place the cookies onto a baking mat
5. Bake in a pre-heated oven at 170°c for 8-10 minutes
6. Allow to cool and then decorate by drizzling with melted milk chocolate and sprinkle over milk chocolate blossoms