Yields: 12 bakies (two make a portion)
Preparation time: 1h
A vertical mixer equipped with a whisk (suggested) or an electric whiskerA pastry bag with a star tip (~14mm size) or a small ice-cream scoopBaking paperOven (180°C)[OPTIONAL] a rack for sweets[OPTIONAL] ice[OPTIONAL] food processor
150g white sugar190g of fine hazelnut flour (or peeled hazelnuts and a spice grinder)20g honey17g unsweetened cocoa powder2 or 3 egg whites (about 80g)50g cream75g dark chocolate
If the hazelnut flour you have is too coarse (like a granola) you can put it in a food processor and give it a few blitzes, just be sure to not reduce it in a pasteIf you have a vertical mixer put the egg whites in and start the whisk on medium speed, we’ll need very stiff peaks for this recipeWeigh and mix sugar, honey, hazelnut flour and cocoaWhisk the egg whites if not already doneMix the egg whites with the rest, trying not to push out too much airPre-heat oven at 180°CPut the star tip in the pastry bag, then add the mix. You can put the bag in a tall glass to help you in this process, if you do so remember to bend the tip (facing up) so that you don’t pour the mix in the glassPut baking paper on the oven trayUse the pastry bag to make roughly 24 cookiesBake for 13 minutes, in the meantime continue with the following steps. Whenever they are ready take them out of the oven and let them cool on a rack or just on a cool trayPut the cream in a small pan on medium heat, take it off as soon as it boils (continue with the following steps in the meantime)Cut the dark chocolate into small bitsWhen the cream starts boiling take it off the heat, add the chocolate and mix (the chocolate should completely melt and mix with the cream)Put the mix in the fridge for 10’. You can accelerate the cooldown if you put the pan in a bigger pan with ice and water in it (this is what I usually do, in which case I just move to the next step, no wait).Whisk the chocolate mix until you get a mousse (you’ll se the mix will become lighter in color)Composition: take one of the cookies (they need to be cool) and add some of the mousse (a teaspoon) on the flat side, then take another and put it on top.Repeat previous step until you run out of cookiesEat the leftover mousse
They can be preserved at room temperature for roughly a week. I strongly advise against freezing.
I think they are best after one or two days, not immediately after made.