#MyOreoCreation - Il Ferrero Rocher

Updated: Feb 29

Here's another new Oreo flavor challenge. Behold! My "Il Ferrero Rocher"! This is probably of the grandest cookies I had ever created. Roasted hazelnut cookie with Nutella buttercream and hazelnut butter fillings, top with sprinkles of gold flakes. Just the thought of it makes me drooling for a bite.

I used the same cookie dough and the same filling method from my The Elvis Oreo new flavor challenge. I just replaced the peanuts with hazelnuts for the cookie dough. I replaced the fillings with Nutella and hazelnut butter.

The hazelnut butter is homemade. To add more depth, the hazelnuts are roasted. When you can smell the nutty aroma coming outta your oven, you know this cookie is gonna be awesome. The butter is fairly easy to make. Just blitz the roasted hazelnuts in a blender until it is creamy buttery consistency.

To resemble the iconic "Ferrero Rocher", gold flakes have to be sprinkled. My daughters commented it is like eating a Ferrero Rocher cookie; first, you have the golden hazelnut aroma met with the velvety hazelnut chocolate and when you get to the center, more creamy hazelnut. Looks like I get this one right.

I intend to create at least 1 more Oreo new flavor. Or maybe 3 more? Hmm... Anyway, I hope you will give this recipe a try and munch down to a pure golden cookie. Lol!

Ingredients:

(Make 20 sandwich cookies)

  • Roasted Hazelnut:

  • Hazelnuts, 300g

  • Hazelnut Butter:

  • Roasted Hazelnuts, 270g

  • Hazelnut Butter Cookie Dough:

  • Bleached All Purpose Flour, 198g

  • Baking Soda, 9g

  • Baking Powder, 3/4 TSP

  • Unsalted Butter Softened, 210g

  • Hazelnut Butter, 86g

  • Brown Cane Sugar, 106g

  • Eggs Lightly Beaten, 54g

  • Pure Vanilla Extract, 1 1/2 TSP

  • Roasted Hazelnut Coarsely Chopped, 30g

  • Rolled Oats, 106g

  • Nutella Buttercream:

  • Egg Whites, 37.5g

  • Cream Of Tartar, 1/8 TSP

  • Granulated Sugar, 16.5g + 75g

  • Water, 21g

  • Unsalted Butter Diced Softened, 113.5g

  • Nutella, 150g

  • Sandwich Cookie:

  • Hazelnut Butter, 20 Heaping TSP

  • Edible Gold Flakes, A Few Pinches

Equipment:

  • Oven

  • Hand Mixer / Stand Mixer

  • Sauce Pot

  • Baking Tray

  • Piping Bag With Star Tip & Small Normal Tip

  • 2 1/2 Inch Cookie Cutter

  • Wire Cooling Rack

  • Blender

  • Candy Thermometer

Directions:

  1. Prepare roasted hazelnuts.

  2. Preheat oven to 180 degrees celsius or 360 fahrenheit.

  3. Transfer the hazelnuts onto a baking tray.

  4. Wack into the oven and roast for about 10 to 12 mins.

  5. Remove from oven and set aside to cool slightly.

  6. Once cooled enuff to handle, rub the hazelnut with a kitchen paper to remove as much skin as possible.

  7. Discard the skin.

  8. Set aside 30g for the cookie dough.

  9. Prepare hazelnut butter.

  10. Transfer the remaining 270g of hazelnuts into a blender.

  11. Blitz until creamy buttery consistency, for about 8 to 10 mins.

  12. Transfer into a sterilized jar.

  13. *It can keep up to 3 weeks in the fridge.*

  14. Prepare the hazelnut butter cookie.

  15. In a large mixing bowl, sieve in the flour, baking soda and baking powder.

  16. Set aside.

  17. In another bowl, cream together butter and hazelnut butter using a fork.

  18. Cream together until light and fluffy, somewhat resembles a mayo texture.

  19. Add in sugar and eggs.

  20. Mix to combine well.

  21. *Do not over mix, as the butter will start to melt.*

  22. Add in the flour mixture, 1/3 portion at a time.

  23. Mix to combine well and until all the flour mixture is fully incorporated.

  24. Add in vanilla extract, hazelnuts and oats.

  25. Mix to combine well.

  26. Transfer onto a cling film.

  27. Form it to a 5 X 7 inch rectangle.

  28. Wrap with more cling film if needed.

  29. Chill in the fridge for at least 2 hrs or until firm.

  30. Transfer in between 2 parchment papers.

  31. Roll into a large rectangle to a 1/4 inch thickness.

  32. Using a cookie cutter and cut into as many discs as possible.

  33. Reform the remaining dough into a 1/4 inch thick rectangle and cut out as many discs as possible.

  34. Keep repeating the process until you get 40 discs.

  35. *You may need to return the dough into the fridge to firm up several times.*

  36. Transfer onto a tray lined with parchment paper.

  37. Cover with cling film and freeze in a freezer for at least 2 hrs.

  38. *The cookies can keep in the freezer for up to a month.*

  39. Preheat oven to 165 degree celsius or 325 fahrenheit.

  40. Transfer the cookie onto 2 baking trays lined with parchment paper.

  41. Leave at least 2 inches of spacing between the cookies.

  42. Wack the baking trays into the oven on the top and 2nd last rack and bake for about 16 to 18 mins or until golden brown.

  43. Rotate the trays at the halfway baking mark.

  44. Remove from the oven and set aside on a wire cooling rack to cool completely.

  45. *The cookies are extremely fragile when just outta the oven. Be careful not to break them.*

  46. Prepare the Nutella buttercream.

  47. In a large mixing bowl, add egg whites and cream of tartar.

  48. Using a hand mixer, whisk until soft peaks form.

  49. Add in 16.5g of sugar.

  50. Whisk until the sugar has dissolved.

  51. In a sauce pot over medium heat, add water and 75g of sugar.

  52. Bring it up to a temperature of 120 degrees celsius or 250 fahrenheit.

  53. If you do not have a candy thermometer, keep an eye on the sugar syrup.

  54. As soon as the edges start to turn light amber, immediately remove from heat.

  55. *Do not stir the sugar mixture, instead, swirl the sauce pot until the sugar has dissolved.

  56. Using a pastry brush soaked with water to brush down the side of the pot to prevent crystals from forming.*

  57. Gradually and slowly pour in the sugar syrup while still whisking on medium speed.

  58. Continue whisking till stiff peaks form.

  59. The meringue should be thick and glossy.

  60. *Wait for the meringue to come down to room temperature.*

  61. Add in the butter and whisk to combine well.

  62. Measure the buttercream, you should have about 150g.

  63. Add in Nutella and continue whisking until well combined.

  64. *If you do not have 150g of buttercream, maybe more or less, adjust the amount of nutella.

  65. The Nutella should have the same weight as the buttercream.*

  66. Cover with cling film and set aside in the fridge until ready to use.

  67. *It can keep in the fridge up to 5 days.*

  68. Assemble the sandwich cookie.

  69. Transfer 20 cookies on a working surface.

  70. Thaw the Nutella buttercream to room temperature.

  71. Transfer the Nutella buttercream into a piping bag with a star tip.

  72. Transfer the hazelnut butter into a piping bag with a small normal tip.

  73. Pipe the Nutella buttercream around the edge of each cookie.

  74. Pipe a small dollop of hazelnut butter in the center of each cookie.

  75. Sprinkle some gold flakes over the top.

  76. Sandwich the cookies with the remaining 20 cookies.

  77. Sprinkle some more gold flakes over the top of each cookie.

  78. Serve immediately.

#myoreocreation #oreo #chocolate #hazelnut #ferrerorocher #indulgence

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