Coconut and gianduja chocolate cookie, milk chocolate tiles, caramelized hazelnuts

Preparation time: 45 min

• For the bicuits

  In a bowl, wisk the egg whites with a pinch of salt until thick. Add the sugar step by step to get it thicker, and with a spatula add the coconut and the flour. With a pastry pocket, plate some big biscuits on a baking tray with a parchement paper, sprinkle with cococnut and cook it 14 minutes.

• For the ganache

  In a bowl on a bain marie, melt the Gianduja, out of the stove mix it to temper, when you get a creamy consistancy, fill the mix between two biscuits. Melt the dark chocolate on a bain marie and deep one half of the biscuit, let it cool down on a baking tray.

• For the tiles

  In a bowl, on a bain marie melt the chocolate until 35°C, cool it down until 25°C, and reheat again on the bain marie until 29°C/30°C. Lay it down on the plastic sheet (rhodoid) 1 to 2 mm thick. When cool cut some 4 cm circle. Torrifie the hazelnuts in the oven for 4 to 6 minutes, put those in a pan with the icing sugar until you get a nice golden brown caramel. Reserve it on a baking tray.

• For the platting
  Place the biscuit on a vertical position place a disc of chocolate on the top and finish with the hazelnuts.