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Crispy hazelnut Japonais biscuits

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Crispy hazelnut Japonais biscuits

Japonais biscuits are simply something very special. Light and fluffy, but still nice and crunchy and incredibly delicious. You can fill them with a wide variety of creams. The best thing about these little confections is that they are quick to prepare and have a long shelf life. In this short video, we show you how to make these delicious biscuits!

Most important key data

Quantity: 36 pieces

Baking time: 8 minutes

Baking temperature: 170 ºC fan oven

Difficulty level: Easy

Shelf life: 1 month

Dough

Egg white50 g
Granulated sugar | part 110 g
Granulated sugar | part 220 g
Hazelnuts | ground80 g
Granulated sugar | part 340 g
Butter | liquid8 g

Butter ganache

Butter | soft24 g
Melting fondant24 g
Milk couverture | tempered70 g
Hazelnut filling40 g

Production - Hazelnut dough

Preheat the oven to 170 ºC fan oven.

Beat the egg whites together with the sugar (part 1). As soon as the egg whites become frothy, you can add the next portion of sugar (part 2) and beat the mixture until really stiff. The beaten egg whites are perfect when they form peaks and remain standing. Now mix the ground hazelnuts with the sugar (part 3), add the mixture in 2 to 3 parts to the egg white mixture and fold in with a rubber scraper. Finally, stir in the melted butter (this must no longer be hot). Place the Japonaise mat on a baking tray lined with baking paper and spread the mixture onto the mat using an angled spatula.

Carefully remove the mat from the baking tray and pour some of the remaining Japonaise mixture under each corner of the baking paper so that the baking paper does not come away from the tray during baking. Bake the biscuits in the preheated oven for approx. 8 minutes. Then leave the biscuits to cool for approx. 10 minutes.

Butter ganache

Beat the soft butter briefly with a whisk and then stir in the melted fondant. It is really important that you use melting fondant and not rolled fondant. Once you have a homogeneous mixture, stir in the tempered couverture in three parts. Work very quickly here, as the couverture can otherwise thicken and you will end up with small lumps. As soon as the mat is nice and smooth, add the hazelnut filling and stir in well. You should now have a nice, firm cream. Fill this into a piping bag with an 8-hole nozzle, pipe some of the cream onto one half of the Japonaise and then press the second half on top. Place the filled biscuits in the fridge for approx. 5 minutes.

Dip half of the cooled biscuits in tempered milk couverture or cake icing and then fill them with dark couverture/cake icing or sprinkle them with hazelnut brittle.

Storage & shelf life

It is best to store the Japonais in an airtight biscuit box. This will keep them for up to a month. Please never store them in the fridge, otherwise the bases will absorb moisture and become tough.

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Nutrition declaration per 100 g

Energy value in kJ: 2024 kJ | Energy value in kcal: 486 kcal | Fat:31  g, of which saturates: 9 g | Carbohydrates: 41 g, of which sugars:37  g | Protein: 9 g | Salt: 0.07 g

 
Posted in: Sweet recipes, Chocolate and pralines, Cakes and pastries, Chocolate specialities, Cookies and biscuits

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