Marguerite Shortbread with Elmoren Hazelnut Spread

Ingredients

• 350 g Type 45 flour (all-purpose flour)
• 125 g Unsalted butter or 82% fat margarine (softened at room temperature)
• 100 g Powdered sugar (fine)
• 1 sachet Vanilla sugar
• 1 cuillère à café Baking powder
• 1 pincée Fine salt
• 1 unité Egg (whole, at room temperature)
• 100 g Elmoren hazelnut spread (or Nutella, apricot jam) (for filling)
• 30 g Crushed roasted hazelnuts (for crunch)
• quelques feuilles Parchment paper
• quelques feuilles Cling film

Instructions

1. Prepare the equipment

   Gather the bowl, mixer (or whisk), spatula, scale, baking sheet, daisy mold, parchment paper and cling film.

   Time: PT5M

2. Cream the butter and sugar

   In the bowl, beat the softened butter (or margarine) with the powdered sugar, vanilla sugar and a pinch of salt until a pale, airy mixture forms.

   Time: PT5M

3. Incorporate the egg

   Add the whole egg to the mixture and beat until fully incorporated.

   Time: PT2M

4. Add the baking powder and flour

   Sprinkle the baking powder, then gradually incorporate the flour, mixing gently with the spatula until a dough ball forms.

   Time: PT5M

5. Form the dough ball

   Lightly knead the dough by hand until you obtain a homogeneous ball that sticks slightly to the fingers (this is normal).

   Time: PT3M

6. Divide into 30 g balls

   Weigh 30 g of dough and form a small ball. Repeat until the dough is exhausted (about 12 balls).

   Time: PT5M

7. Shape in the mold

   Place a piece of cling film on the mold, put each ball into an imprint and press lightly so the dough takes the shape of the mold.

   Time: PT5M

8. Baking

   Bake the shortbreads in the preheated oven at 180°C (top and bottom heat) for about 15 minutes, until they are lightly golden underneath.

   Time: PT15M

   Temperature: 180°C

9. Cool and dust

   Remove the shortbreads, let them warm for 5 minutes, then place on a rack. Lightly dust with powdered sugar using a fine sieve.

   Time: PT5M

10. Fill with hazelnut spread

    Fill a piping bag with Elmoren hazelnut spread (or Nutella) and place a small spoonful in the center of each shortbread.

    Time: PT5M

11. Add the hazelnuts

    Sprinkle the crushed roasted hazelnuts over the top of each shortbread.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Type 45 flour: all-purpose flour, wheat flour
• Instead of Unsalted butter or 82% fat margarine: margarine, semi-salted butter
• Instead of Powdered sugar: blended powdered sugar
• Instead of Vanilla sugar: vanilla extract
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Fine salt: sea salt
• Instead of Egg: chicken egg, organic egg
• Instead of Elmoren hazelnut spread (or Nutella, apricot jam): Nutella, apricot jam
• Instead of Crushed roasted hazelnuts: sliced almonds, crushed pistachios
• Instead of Parchment paper: non-stick baking sheet
• Instead of Cling film: baking paper

Equipment Needed

• Large bowl
• Electric mixer (optional)
• Whisk (optional)
• Spatula
• Kitchen scale
• Baking sheet
• Daisy-shaped mold
• Parchment paper
• Cling film (optional)
• Oven
• Piping bag (optional)

Critical Steps — Do Not Skip

• Cream the butter with the sugar until an airy mixture forms
• Incorporate the egg without over‑beating
• Form a homogeneous dough ball without over‑working it
• Press the dough into the daisy mold to obtain the shape
• Bake at 180°C for 15 minutes without over‑browning
• Fill the center with the hazelnut spread before the biscuit cools completely

Chef Tips from the Video

• Use semi-salted butter for a richer flavor.
• Lightly toast the hazelnuts before crushing for more flavor.
• Dust a little cocoa powder with the powdered sugar for a decorative touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap individually and freeze for up to 1 month.

Room temperature: At room temperature, away from humidity, for a maximum of 2 days.

Make-Ahead Tips

• Prepare the dough the day before and keep it in the refrigerator; it works even better.
• Bake the shortbreads in advance, store them, and fill just before serving.
• If the hazelnut spread is too firm, let it rest at room temperature for 10 minutes before piping.