225 g butter
150 g brown sugar
100 g sugar
100 g eggs
30 g egg yolks
300 g flour
2.5 g baking powder
2 g salt
80 g crushed hazelnuts
100 g NuCrema white in dots
120 g NuCrema for Pastries
Melt the butter. Mix together the two types of sugar, melted butter, eggs, egg yolks, salt and NuCrema until combined. Add the flour and baking powder, as well as the hazelnuts.
Do not overmix.
Pour the mixture into a 3cm-high non-stick pan, add white NuCrema in random spots with a piping bag and bake to 170°C for 15-20 minutes.
Once cool, cut into bars of any preferred size and garnish with Montee NuCrema on top. For extra decoration add croquant, grated chocolate or fresh red fruit.
Pastry Chef Zissis Goudas
