Chocolate Angels’ Eyes with Nut Nougat Filling

Ingredients for around 20 pieces
125 g gluten-free all-purpose flour
50 g ground hazelnuts
30 g baking cocoa
2 tsp ground linseeds
1 pinch of salt
125 g cold butter
80 g whole cane sugar
1 egg
2 tbsp milk
100 g chopped, roasted hazelnuts
150 g Mövenpick Hazelnut Cream Nut-Nougat
Fleur de sel to sprinkle
Gluten-free all-purpose flour for dusting and for the work surface
Baking paper

Preparation

1. Mix flour, ground nuts, cocoa, linseeds and salt in a bowl. Separate the egg and chill the egg white. In a mixing bowl, cream the butter, sugar and egg yolk with the whisks of the mixer. Stir in the flour mixture alternately with the milk.

2. Knead the dough with your hands until smooth (slightly sticky consistency) and shape into a ball. Place the dough ball in the mixing bowl, dust with a little flour, cover and chill for at least 1 hour, preferably overnight.

3. Knead the dough again. With lightly floured hands, shape the dough into approx. 18 walnut-sized balls. Place the chopped hazelnuts into a small bowl. Beat the egg white with a whisk until light and fluffy. First roll the dough balls in the egg white, then in the hazelnuts. Then place on a baking tray lined with baking paper.

4. Carefully flatten the dough balls slightly with your hand. Dip the handle of a wooden spoon in flour and use it to carefully press a well in the centre of each biscuit. Bake the angels’ eyes in a pre-heated oven (electric cooker: 180 °C/fan oven: 160 °C) for around 10 minutes. Remove the biscuits from the oven and immediately reshape the moulds slightly with the wooden spoon handle. Leave the biscuits to cool completely on the baking tray.

5. Heat Mövenpick Hazelnut Cream Nut-Nougat in a pan on a low heat for 25–30 seconds until it becomes a little more fluid. Fill the biscuit moulds with the cream up to the rim and sprinkle with a little fleur de sel. Let the biscuits cool again for about 15 minutes so that the cream becomes a little firmer.

Preparation time around 1 hour + waiting time around 1 ½ hours.
Per piece around 779 kJ, 186 kcal. P 3 g, F 13 g, CH 15 g