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Shortcrust Pastries Filled with Hazelnut Cream

Indulge in delicate shortcrust pastries filled with rich hazelnut cream, offering a symphony of flavors and textures that will delight your palate.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pastry Dough
  • 900 g flour All-purpose flour recommended.
  • 150 g butter Ensure butter is cold for flakiness.
  • 150 g lard Keep lard cold to maintain texture.
  • 300 g powdered sugar
  • 5 yolks egg yolks
  • 2 whole eggs whole eggs
  • 1 packet baking powder
  • 2 teaspoons vanilla powder
  • 1 zest zest of one lemon Adds a fresh citrus note.
For the Filling
  • 300 g hazelnut cream Rich hazelnut spread for filling.

Method
 

Preparation
  1. In a large bowl, blend the flour, powdered sugar, lard, and butter until the mixture resembles fine breadcrumbs.
  2. Mix in the whole eggs and egg yolks, followed by the baking powder, lemon zest, and vanilla powder, kneading until a smooth dough forms.
  3. Allow the dough to rest and chill for 20 minutes.
Assembly
  1. Roll out the dough to a thickness of 1-2 cm and cut into circles.
  2. Place a dollop of hazelnut cream on half of the circles, then top with the remaining circles and seal the edges.
  3. Transfer to a baking tray, brush the tops with a beaten egg, and bake in a preheated oven at 180 degrees Celsius for 25-30 minutes.
  4. Once baked, cool gently and dust with powdered sugar before serving.

Notes

Store the pastries in an airtight container at room temperature for up to three days. For long-term storage, freeze after baking.