Mini Crisp Shortcakes with Hazelnut Cream

Name: Mini Crisp Shortcakes with Hazelnut Cream
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 Servings
Ingredients: 1 piece Shortcrust pastry; 200 g Hazelnut cream; 60 g Flour; 60 g Brown sugar; 40 g Butter; 20 g Ground hazelnuts; Flaked almond

Pie

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Cook Time

1 h

Servings

Difficulty

Easy

Prep Time

30 min

This Thermomix® recipe for Mini Crisp Shortcakes with Hazelnut Cream is ready in 1 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These mini crisp shortcakes with hazelnut cream are a real delight! I often prepare them for Sunday brunch or for a gourmet dessert after a good meal. The shortcrust pastry, combined with the sweetness of the hazelnut cream and the crunchy crumble, is simply irresistible. I particularly like to add a few flaked almonds for an extra touch of crunch. The preparation is quite simple and quick, especially with the Thermomix®, making it a perfect recipe for days when you want a little treat without spending hours in the kitchen. They are perfect to accompany a coffee or a tea, and always make a sensation with my guests!

Ingredients (7 ingredients)

1 piece Shortcrust pastry
200 g Hazelnut cream
60 g Flour
60 g Brown sugar
40 g Butter
20 g Ground hazelnuts
Flaked almond

Preparation (6 steps)

Preparation of the molds and the dough

Line the shortcake tins with the shortcrust pastry. Line them with a sheet of aluminium. Preheat the oven to 225°C.

Pre-cooking the pie crusts

Bake the pie crusts blind for 5 minutes at 225°C. Remove the aluminium and continue cooking for 2 minutes.

Crumble preparation

Thermomix® Setting

15 sec/Speed 5

Put 60 g of flour, 60 g of brown sugar, 40 g of butter cut into pieces and 20 g of ground hazelnuts in the Thermomix bowl. Mix 15 Sec./Level 5 to obtain a granular mixture.