INGREDIENTS

INSTRUCTIONS

For the ganache, place the cream and chocolate in a saucepan and heat
gently stirring continually until the chocolate has melted. Fold in
the chopped roasted hazlenuts.  Transfer to a mixing bowl and leave to
cool in the refrigerator for at  least 1 hour.  Whisk until smooth,
light and aerated and place in the refrigerator  until required.  For
the hazelnut thins, mix the flour, sugar and ground hazelnuts  together
in a large mixing bowl. Rub in the butter until the mixture  resembles
fine breadcrumbs.  Add the egg yolk and combine together. Use a small
amount of milk to  help bind the mixture if necessary.  Cover in clear
food wrap and place in the refrigerator for 30-45  minutes.  Preheat
the oven to 180 C, 350 F, Gas Mark 4.  Grease two baking trays and
sprinkle lightly with caster sugar.  Roll out the biscuit dough as
thinly as possible, taking care as the  dough is very fragile. Cut into
10cm (4 inch) rounds, place on baking  sheets and bake in the preheated
oven for 10 minutes until lightly  golden. Cool slightly then carefully
transfer to a cooling rack.  Place the chocolate ganache mixture in a
piping bag fitted with a 2cm  (12 inch) star nozzle. Pipe the mixture
onto the base of 6 of the  hazelnut thins and sandwich together with
the remaining hazelnut  thins.  Dust lightly with icing sugar and serve
immediately.  Converted by MC_Buster.  NOTES : Crisp pastry thins with
a rich creamy chocolate filling.  Ideal for that special occasion
dessert.  Converted by MM_Buster v2.0l.

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