Cookie pizza with praline and caramelized hazelnuts

Ingredients

• 200 g Shelled hazelnuts (For the praline, toasted at 150°C)
• 200 g White sugar (For the praline syrup)
• 100 ml Water (For the praline syrup)
• 1 g Fleur de sel (A pinch, to add at the end of mixing the praline)
• 100 g Additional hazelnuts (For the caramelized hazelnuts)
• 150 g White sugar (for the caramel) (Caramel to coat the hazelnuts)
• 150 g Unsalted butter (At room temperature, softened)
• 100 g Brown vergeoise (full‑sugar) (Provides moisture and caramel flavor)
• 50 g White sugar (For the cookie cream)
• 1 unité Egg (At room temperature)
• 200 g All‑purpose flour (Sift before incorporating)
• 5 g Baking powder (Approximately 1 teaspoon)
• 100 g Dark chocolate chips (Minimum 70% cocoa quality)
• 50 g Hazelnut pieces (To incorporate into the dough)

Instructions

1. Toasting the hazelnuts

   Preheat the oven to 150°C. Spread 200 g of shelled hazelnuts on a silicone‑lined tray and bake for 20 minutes. They will turn golden and the skin will detach more easily.

   Time: PT20M

   Temperature: 150°C

2. Removing the skin

   Once the hazelnuts have cooled, rub them between your hands or in a clean kitchen towel. Most of the skin will come off; don’t try to remove everything, a few small residues are normal.

   Time: PT5M

3. Preparing the sugar syrup

   In a saucepan, combine 200 g of white sugar with 100 ml of water. Heat over medium heat, monitoring with a thermometer until 120°C (light syrup stage).

   Time: PT10M

   Temperature: 120°C

4. Caramelizing the hazelnuts

   Pour the toasted hazelnuts into the hot syrup. Stir vigorously with a wooden spatula for 5 minutes until the sugar recrystallizes then melts again, coating the hazelnuts with a golden caramel.

   Time: PT5M

   Temperature: 120°C

5. Cooling the praline

   Immediately spread the mixture onto a silicone sheet in a thin layer. Let cool at room temperature for 15‑20 minutes until the caramel hardens completely.

   Time: PT20M

6. Grinding the praline

   Break the hardened praline into coarse pieces. Place in the immersion blender bowl and blend in 30‑second bursts, letting rest 10 seconds between each, until a smooth, creamy paste is obtained.

   Time: PT10M

7. Seasoning the praline

   Add a pinch of fleur de sel (≈1 g) and blend for an additional 30 seconds to incorporate well.

   Time: PT1M

8. Caramel for decorative hazelnuts

   In a clean saucepan, pour 150 g of white sugar. Heat over medium heat without adding water, stirring gently with a wooden spoon until a golden, smooth caramel forms (≈170°C).

   Time: PT10M

   Temperature: 170°C

9. Coating the caramelized hazelnuts

   Dip each additional hazelnut (100 g) into the hot caramel, then place immediately on absorbent paper to harden quickly.

   Time: PT5M

   Temperature: 170°C

10. Softening the butter

    Remove the butter (150 g) from the refrigerator and let sit at room temperature for 15 minutes or heat for 15‑20 seconds in the microwave on medium power, watching so it does not melt.

    Time: PT15M

11. Creaming the butter and sugars

    In a large bowl, beat the softened butter with 100 g of brown vergeoise and 50 g of white sugar until a fluffy, pale mixture forms (≈5 minutes).

    Time: PT5M

12. Incorporating the egg

    Add the whole egg and whisk for 2 minutes until fully incorporated.

    Time: PT2M

13. Adding the flour and leavening

    Sift 200 g of flour with 5 g of baking powder and fold into the mixture using a spatula or scraper, working gently to avoid developing gluten.

    Time: PT5M

14. Adding the chips and pieces

    Add 100 g of dark chocolate chips and 50 g of hazelnut pieces, distributing them evenly throughout the dough.

    Time: PT2M

15. Forming the cookie pizza base

    On a lightly floured surface, shape the dough into a disc about 30 cm in diameter (or two smaller discs). Transfer to a silicone‑lined tray.

    Time: PT5M

16. Baking the cookie pizza

    Bake at 200°C for 2 minutes, then immediately reduce the temperature to 150°C and continue baking for 13 minutes without opening the door. The cookie should be golden around the edges and still soft in the centre.

    Time: PT15M

    Temperature: 200°C then 150°C

17. Finishing and plating

    Immediately after removing from the oven, pipe the still‑warm cookie with a pastry bag filled with praline and let it soak in. Arrange the caramelized hazelnuts on top, pressing lightly. Let cool for 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Shelled hazelnuts: almonds
• Instead of White sugar: cane sugar
• Instead of Fleur de sel: sea salt
• Instead of Additional hazelnuts: almonds
• Instead of White sugar (for the caramel): cane sugar
• Instead of Unsalted butter: vegetable margarine
• Instead of Brown vergeoise (full‑sugar): brown sugar
• Instead of Egg: apple sauce puree (for vegan version)
• Instead of All‑purpose flour: whole‑wheat flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Dark chocolate chips: milk chocolate
• Instead of Hazelnut pieces: crushed almonds

Equipment Needed

• Oven
• Baking sheet
• Silicone or parchment paper
• Saucepan
• Cooking thermometer (candy thermometer)
• Wooden spatula
• Immersion blender or stand mixer
• Large mixing bowl
• Whisk
• Kitchen scale
• Pastry bag with small tip
• Cooling rack (optional)
• Knife or nutcracker (optional)

Critical Steps — Do Not Skip

• Removing the hazelnut skin
• Caramelizing without burning the sugar
• Blending the praline until a creamy texture is achieved
• Baking at two temperatures (200°C then 150°C)

Chef Tips from the Video

• Use fresh, high‑quality hazelnuts for a richer flavor
• Heat the caramel over medium‑low heat for optimal colour control
• For visual effect, lightly sprinkle fleur de sel on top before serving

Troubleshooting

Storage

Refrigerator: The praline keeps for 3 weeks in an airtight jar in the refrigerator

Freezer: The cookie pizza can be frozen for 1 month, individually wrapped

Room temperature: The baked cookie keeps 3‑4 days at room temperature in an airtight container

Make-Ahead Tips

• Prepare the praline 2 days ahead, keep it refrigerated
• Caramelize the hazelnuts the day before and store in an airtight jar
• The cookie dough can be refrigerated 24 hours before baking for better flavor development