Hazelnut so good #34 Titouan Claudet
Recipe 100% Hazelnut cookies by Titouan Claudet
How is it possible to lead the pastry station at a luxury hotel in Geneva, The Woodward, two Michelin-starred restaurants, L’Atelier Robuchon and Le Jardinier, Bar 37, and an exclusive boutique, Le Comptoir, without losing your mind? The answer is clear and comes from Titouan Claudet himself in so good.. magazine 34: “I’m passionate, I don’t feel like I’m working…”
One of his weapons for elevating pastry is working primarily with three identifiable flavors. As an example, we share the recipe for these 100% Hazelnut Cookies (Le Comptoir). Made with Swiss chocolate and hazelnuts from Piedmont, they are delicious without being overly rich. The traditional praline, with hints of fleur de sel, adds an extra layer of depth to the flavor.
“This cookie is all about comfort, a perfect balance of crunch and softness, almost underbaked to maintain that melt-in-your-mouth texture. Inspired by Americanstyle cookies, it brings that iconic ‘just-right’ level of sweetness, with a texture that’s both chewy and crisp.”
Hazelnut cookies (Le Comptoir Boutique)
For 8 cookies
Cookie dough
- 80 g T55 flour
- 1 g fine salt
- 1 g baking soda
- 40 g softened butter
- 30 g granulated sugar
- 35 g light brown sugar
- 22 g egg
- 1 g vanilla powder
- 40 g dark chocolate chips
- 40 g milk chocolate chips
- 50 g caramelized nuts
In a mixing bowl, cream the softened butter with the brown sugar, granulated sugar, fine salt, and vanilla powder.
Add the tempered egg and mix well.
Sift together the dry ingredients (flour and baking soda) and incorporate them into the mixture.
Fold in the chocolate chips.
Portion the dough into 50 g balls and place them into well-buttered 7 cm rings.
Bake for 10 minutes at 180°C with fan setting at 3.
As soon as they are removed from the oven, fill the center with a bit of hazelnut praline and sweet-salty caramelized nuts. Once cooled, pipe a small dot of praliné on top and decorate with raw (unroasted) nuts.
Hazelnut praliné
- 60 g whole hazelnuts
- 40 g sugar
- 10 g water
- 1 g dried vanilla (piece)
- 1 g fleur de sel
Make a syrup by boiling the water and sugar to 115°C.
Add the hazelnuts (preheated to 120°C) into the syrup.
Stir until the nuts are coated and the mixture becomes sandy, and then continue cooking to caramelize.
Add the dried vanilla and fleur de sel.
Spread onto a tray and let cool.
The next day, grind into a praliné until the temperature reaches 50°C.
Discover these recipes from Titouan Claudet in so good.. magazine 34
Le Chocolat (L’Atelier Robuchon)
Le Roulé exotique (Breakfast Thw Woodward hotel)
Le Meringue Crème (Le Jardinier Restaurant)
