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Crispy hazelnut Japonais biscuits

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Crispy Hazelnut Japonais Guetzli

Japonais biscuits are simply something very fine. Light and fluffy, but still crunchy and incredibly delicious. You can fill them with a wide variety of creams. The best thing about these little confections is that they are quick to prepare and have a long shelf life. In this short video we show you how to make these delicious biscuits!

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Most important key data

Quantity: 36 pieces

Baking time: 8 minutes

Baking temperature: 170 ºC convection oven

Level of difficulty: Easy

Shelf life: 1 month

Dough

Egg white50 g
Granulated sugar | part 110 g
Granulated sugar | part 220 g
Hazelnuts | ground80 g
Granulated sugar | part 340 g
Butter | liquid8 g

Butter ganache

Butter | soft24 g
Melting fondant24 g
Milk couverture | tempered70 g
Hazelnut filling40 g

Production - Hazelnut dough

Preheat the oven to 170 ºC convection oven.

Whip the egg wh ites together with the sugar (part 1). As soon as the egg whites become foamy, you can add the next sugar part (part 2) and beat the mixture until it is really stiff. The whipped egg whites are perfect when they form peaks and remain standing. Now mix the ground hazelnuts with the sugar (part 3), add the mixture in 2 to 3 parts to the egg white mixture and fold it in with a rubber scraper. Finally, stir in the melted butter (it should no longer be hot). Place the japonai ice cream mat on a baking tray lined with baking paper and spread the mixture onto the mat using an angled spatula.

Carefully remove the mat from the baking tray and place a little of the remaining japonai mixture under each corner of the baking paper so that the baking paper does not come away from the tray during baking. Bake the Züngli for about 8 minutes in the preheated oven. Afterwards, leave the biscuits to cool for about 10 minutes.

Butter ganache

Beat the soft butter briefly with a whisk and then stir in the melted fondant. It is really important that you use melted fondant and not rolled fondant. As soon as you have a homogeneous mixture, stir in the tempered couverture in three parts. Work very quickly, otherwise the couverture can become sticky and you will end up with small lumps. As soon as the mat is nice and smooth, add the hazelnut filling and stir it in. You should now have a nice, firm cream. Pour this into a piping bag with an 8 hole nozzle, pipe some of the cream onto one half of the Japonais and then press the second half on top. Place the filled biscuits in the fridge for about 5 minutes.

Dip half of the cooled biscuits in tempered milk couverture or cake icing and finally fill them with dark couverture/cake icing or sprinkle with hazelnut brittle.

Storage & Shelf Life

It is best to store the Japonais in an airtight box. This will keep them for up to a month. Never store them in the fridge, as the bases will absorb moisture and become tough.

 
Posted in: Sweet recipes, Chocolate and pralines, Cakes and pastries, Chocolate specialities, Cookies and biscuits

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