|Cardamom Brown Butter Baci di Dama|
|All purpose flour||70 g|
|Blanched hazelnuts||70 g|
|White sugar||50 g|
|Unsalted butter||150 g|
|Club House Cardamom, Ground Decorticated||8 g|
|Club House Sea Salt, French Mediterranean||3 g|
|Cold water||20 mL|
|70% Dark chocolate||100 g|
|35% Cream||100 mL|
|Unsalted butter, cubed||15 g|
This recipe was created for Club House for Chefs by: Christine Mast, Executive Chef of Two Sisters Vineyard.
For the Brown Butter: Take unsalted butter cubes (50 g) and refrigerate. Add the remaining butter (100 g) to a small pot on medium-low heat until brown. Once butter smells nutty and is nicely browned, strain with a fine-mesh strainer. Combine browned butter with cardamom in a shallow metal insert lined with parchment and refrigerate until hard.
For the Filling: Melt chocolate in a stainless steel bowl over a double boiler. In a separate pot, warm cream at a low simmer. Combine melted chocolate and cream. Add in reserved cubed butter. Remove chocolate from heat and stir until butter is incorporated. Set aside and cool.
For the Dough: In a food processor, blend hazelnuts until they are coarse in texture. Add sugar, flour and salt and blend. Once incorporated, add browned butter and pulse. Drizzle in cold water and stop mixing. Place the dough onto a clean surface. Knead dough softly to combine. Separate dough into two pieces. Roll each piece into a log shape that's approximately 1" in length. Set on a tray and refrigerate. Remove from the fridge and cut into 10 g grounds. Roll rounds into small balls and place on a silicone mat. Chill for one hour. Bake at 290°F for 15 minutes and cool.
For Assembly: Fill a piping bag with chocolate. Pipe a dollop of chocolate onto the flat side of the half cookies and top with another cookie. Refrigerate for one hour.
For Serving: Plate Cardamom, Brown Butter Baci di Dama in a decorative manner and serve.