Palmier cookies

INGREDIENTS

2  PUFF PASTRY DOUGH, READY-TO-USE

130  G SUGAR

2 PACKETS VANILLA SUGAR

1. Preheat the oven to 180°C
2. Mix the sugar and vanilla sugar.
3. Unroll the puff pastry and cut into a rectangle, sprinkle with the sugar mixture. Roll each dough on both sides inwards until the two rolls meet in the center.

   2  TABLESPOONS CASTER SUGAR

    1  TABLESPOON CORN SYRUP

    1 PINCH SEA SALT

    

   1. Prepare the shortcrust pastry: in a bowl, work the butter into a paste. Split the vanilla pod and scrap the seeds. Place the seeds with the butter. Add the icing sugar and whisk with a mixer to obtain a creamy texture. Incorporate the egg, flour and salt.
   2. Mix the dough without over-kneading. Form a ball and wrap in cling film. Place in the fridge for 3 hours.
   3. Preheat the oven at 180°C (th 6). Roll out the dough into the mould and prick with a fork. Cover with parchment paper and place dried beans. Bake for 25 minutes. Remove the dried beans and the paper and cook for 5 more minutes. Leave to cool.
   4. Prepare the filling: toast the hazelnuts in a pan for 5 minutes over low heat with 10 g of butter and sea salt. Sprinkle caster sugar and caramelise for 1 to 2 minutes. Leave to cool and chop coarsely.
   5. Melt the chocolate in a bain-marie.
   6. In a pan, bring the whipping cream to a boil and add the corn syrup. Pour the mixture onto the melted

   chocolate and mix quickly with a spatula to obtain a shiny ganache. Incorporate the softened butter.

   7. Place the hazelnuts at the base of the tart shell and cover with ganache. Refrigerate for 2 hours.
   8. Remove the tart 30 minutes before serving.