Right now, in my studio, I’m doing a lot of experimentation for a new course I’m launching in November. And one of them is the homemade spread that looks 100% like nutella, but without palm oil. But the result is amazing. This dough sets in a cool place, just like the real thing. And so it’s perfect for making decadent spread-filled cookies. I won’t give you the recipe for this paste, because it requires special equipment, but you can use any commercial spread! The result is absolutely delicious…
- 230g of semi-salted butter
- 100g of brown vergeoise
- 235g of sugar
- 2 eggs
- 1 teaspoon of liquid vanilla
- 445g of flour
- 400g of spread (ouch!! But it’s for 20 cookies!!)
- salt flower
Put your jar of spread in the fridge the day before. I don’t use nutella and if I had to choose a brand, I wouldn’t take this one. You might as well avoid hydrogenated palm oil. I made my own spread, which also freezes in the refrigerator. So once your dough is cold, it’s normally malleable. Make 20g balls.
Chill them for 15 minutes and then roll them between your hands to even them out.
Flatten them slightly and place in the freezer for at least 1 hour. It looks like shuffles.
To make the dough, place the butter, sugars and vanilla in a bowl or the bowl of your food processor.
Mix with the leaf or with a spoon to have a kind of cream.
Add the eggs.
Mix and add the flour.
One last mix and it’s good to go. I confirm that I do not use yeast or bicarbonate.
Put the dough in a cool place for one hour. Then make 55g balls.
Flatten the ball, then place the frozen spread in the center.
Close with the dough. It is necessary to seal well.
Place the cookies on a sheet of parchment paper on a baking sheet.
Sprinkle with fleur de sel, pressing lightly to embed it in the dough.
Freeze the cookies raw for at least another hour, then bake at 175°C for 14-15 minutes. The edges should just brown slightly. No more!
The best is to eat them warm, when the spread has melted and is still soft!