Franc success cookies, white chocolate whipped cream, salted butter caramel and hazelnut nougatine

Fruits, Biscuit Dough, Cream, Chocolate, Gluten free, Vegetarian, Brunch

A nutty meringue-like cookie enhanced with chocolate and coffee aromas.


Recipe for 4


125 Gr
Egg white
25 Gr
50 Gr
Almond powder
50 Gr
Hazelnut powder
100 Gr
Icing sugar

Dark chocolate crémeux

380 Ml
35% whipping cream
100 Gr
White chocolate
3 Unit(s)
Vanilla bean

Caramelized hazelnuts

12 Unit(s)
50 Gr
Icing sugar

Salted butter caramel

100 Gr
25 Gr
100 Ml
35% cooking cream
2 Pinch(es)
Fleur de sel

Preparation time: 45 min

Preheat your Oven at 360 °F

  • Preparation

    Separate the egg yolks and whites in two separate bowls.

    With a baking tamis, pass the almond powder, hazelnut powder and the icing sugar together.

    Preheat your oven to 360°F.

  • Cookies

    In a bowl, place the egg whites with a pinch of salt and whip them until they start to solidify.  Add the sugar and continue to beat them for 2 minutes, until it forms peaks.  Gently incorporate the dry ingredients (hazelnut, almond, icing sugar) into the egg white mixture.

    Once this mixture is well incorporated, place it in a piping bag.  Uniformly pipe the mix into your circle molds about 0.5cm thick, with a collar around the edges.  Sprinkle with icing sugar lightly, then place into the oven for 12-15 minutes depending on your oven.

    Once cooled, with the help of the point of a knife, delicately remove the cookies from their molds and set aside on a baking sheet with parchment paper.

  • White chocolate chantilly

    Boil half of your cream with a scraped vanilla bean and then pour on top of the white chocolate.  Delicately combine.  Once combined, add the rest of the cold cream.  Mix well and remove the vanilla husk.  Set aside in the fridge, ideally overnight.  When ready to use, whip it like you would whipped cream.

  • Caramelized hazelnuts

    Sprinkle the bottom of a frying pan with icing sugar then add the hazelnuts. On medium heat, mix occasionally, you should see the sugar melt. Continue to stir until the sugar takes a nice golden color while being careful not to let it burn or take too much color.

  • Salted butter caramel

    In a sauce pot, cook the sugar until it takes a nice golden color.  Add the butter and stir.  Add the warm cream, whisk together and bring to a boil for about 2 minutes or until it is nice and smooth.  Ideally, pass the caramel through a fine mesh sieve.

  • Plating

    Place the cookie in the center of your plate, drizzle with the caramel.  Sprinkle with the caramelized hazelnuts.  With the help of a piping bag, make a nice garnish of the white chocolate chantilly on top.

Best if prepared in advance for the next day as the elements are easier to manipulate once cooled down.

Also, the darker your caramel is, the more pronounced the flavor will be.

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