Feuilletine Hazelnut Creme Cookie Recipe

Somewhere between a cookie, a candy bar, and a layered chocolate confection, these Feuilletine Hazelnut Creme squares have just about everything going for them: crisp pastry flakes, rich hazelnut creme, dark chocolate, ganache, caramelized cocoa nibs, and a little flake salt.

The feuilletine gives the base its delicate crunch, while the chocolate-hazelnut layer and silky ganache make the whole thing an over-the-top treat.

Tools

• Refrigerator
• Quarter-sheet pan or 9 x 13-inch pan
• Parchment paper
• Heatproof bowl or double boiler
• Small saucepan
• Whisk
• Spatula

Ingredients

For the Feuilletine Hazelnut Base

• 6 ounces 64% dark chocolate, melted (about 1 cup chocolate discs)
• 1 cup chocolate hazelnut spread
• 2 1/2 cups Feuilletine Flakes
• A couple of pinches of flake sea salt, for finishing

For the Chocolate Ganache

• 3 ounces 64% dark chocolate or gianduja (about 1/2 cup)
• 3 ounces 72% dark chocolate
• 1 cup heavy cream
• 1/4 cup unsalted butter, at room temperature
• 1/4 cup caramelized cocoa nibs

Directions

1. Line a quarter-sheet pan or 9 x 13-inch pan with parchment paper.
2. Melt the 6 ounces of 64% chocolate gently in a double boiler or microwave.
3. Stir the hazelnut spread into the melted chocolate until smooth and evenly combined.
4. Gently fold in the Feuilletine Flakes, taking care not to crush them more than necessary. The goal is to keep as much of that delicate crunch as possible.
5. Spread the mixture evenly over the parchment-lined pan. If it is difficult to spread, place a second piece of parchment over the top and gently press or smooth it into an even layer. Remove the top parchment and scatter a few flakes of sea salt over the surface.
6. Refrigerate the pan while you prepare the ganache.
7. Heat the heavy cream in a small saucepan just until it reaches a gentle simmer. Remove from the heat.
8. Add the 3 ounces of 64% chocolate or gianduja and the 3 ounces of 72% chocolate. Let sit briefly, then whisk until all of the chocolate has melted and the ganache is smooth.
9. Add the room-temperature butter and whisk until completely incorporated and glossy.
10. Pour the ganache over the chilled Feuilletine layer and spread it evenly.
11. Sprinkle the caramelized cocoa nibs evenly over the top.
12. Refrigerate for about 2 hours, or until completely set.

To serve: Lift from the pan using the parchment and cut into squares with a sharp knife. Keep chilled until shortly before serving for the cleanest layers and best crunch.

Why Feuilletine Works So Well Here

Feuilletine Flakes are exceptionally thin and delicate, so they create a much lighter crunch than cookie crumbs or cereal. Coating them with chocolate and hazelnut spread also helps protect the flakes from moisture, keeping the base crisp beneath the ganache.