Chocolate Hazelnut Triangles with Apricot Jam Filling
A delicious dessert with a shortcrust pastry base, a layer of apricot jam, and a delightful topping featuring roasted hazelnuts.
Equipment
- Bowl
- Sheet pan
- Saucepan
- Glass bowl
- Parchment paper
Ingredients
- 3.75 cups flour
- 1.5 sticks butter, softened
- 0.67 cup sugar
- 3 eggs
- 1.5 tsp baking powder
- 1 pinch salt
- 14 oz hazelnuts
- 1.75 sticks butter
- 0.67 cup sugar
- 2 tsp vanilla extract
- 4 tbsp water
- 7 oz milk chocolate
- 7 oz dark chocolate
- 2 tbsp oil
- 3 tbsp apricot jam
Instructions
- Add the ingredients to a bowl and knead everything with your hands until a smooth dough forms. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 325°F. Line a sheet pan with parchment paper and evenly spread the dough over it.
- Spread the apricot jam evenly over the dough.
- Put the hazelnuts in a freezer bag or tea towel and crush them with a rolling pin, pot, or pan to get small pieces.
- Heat the butter in a saucepan over medium heat, add the sugar, vanilla extract, and water and bring everything to a boil. Add the crushed hazelnuts to the saucepan and mix well.
- Spread the hazelnut topping over the apricot jam layer on the dough, put the pan in the oven, and cook for 30 minutes.
- Once the pastry has cooled down, cut it into 24 equal triangles.
- Add the milk chocolate and dark chocolate to a glass bowl and melt over a water bath. Add 2 tablespoons of oil and stir well. Dip the 2 short sides of the hazelnut triangles into the melted chocolate and lay on a piece of parchment paper to dry.