Chocolate Hazelnut Marble Cake Scones Food

CHOCOLATE-HAZELNUT MARBLE CAKE SCONES

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Sift together flour, sugar, baking powder, salt, and baking soda in large bowl. Add vegan butter and mix together with hands until mixture forms large, coarse crumbs the size of peas. Add chocolate chips and creamer, mix for a few more seconds until just moistened. Turn the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 2-inches thick and 6 inches in diameter.
• Let sit for 15 minutes at room temperature. Cut into 8 wedges. Sprinkle with remaining tablespoon of sugar.
• Bake for 15-20 minutes or until golden on top. Allow to cool for a few minutes, before separating wedges.

CHOCOLATE-HAZELNUT MACARONS

Steps:

• Grind the nuts: Pulse the blanched hazelnuts in a food processor until finely ground. (Don't walk away; if you overprocess, you'll have hazelnut butter.) Transfer to a bowl and repeat with the almonds.
• Mix the dry ingredients: Combine 3/4 cup of the ground hazelnuts and 1 cup minus 1 tablespoon of the ground almonds in a large bowl. Sift in the cocoa powder and confectioners' sugar.
• Make the meringue: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water. (Don't let the bowl touch the water.)
• Continue whisking until the sugar is dissolved, about 2 minutes. (If you can still feel the sugar, keep whisking.) Turn off the heat but leave the water in the saucepan.
• Using a rubber spatula, transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
• Beat on medium-high speed until stiff, glossy peaks form, 5 to 6 minutes. (If you turn the bowl over, the whites shouldn't move.)
• Finish the batter: Fold a few dollops of the meringue into the dry ingredients with a rubber spatula until incorporated. Gently fold in the rest until smooth and fluffy, scooping from the bottom of the bowl to the top.
• Pipe into rounds: Line 2 baking sheets with parchment paper. Fit a pastry bag with a 1/2-inch plain tip and fill with the batter; press out the air. Pipe the batter into 1-inch rounds on the baking sheets, about 1 inch apart.
• Rest and bake: Tap the baking sheets on the counter a few times to remove any air bubbles.
• Let sit at room temperature until slightly dry, 15 to 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.
• Bake 12 to 14 minutes, or until you can slide a spatula underneath the cookies, switching the position of the pans halfway through. Pull the parchment and cookies off the pans; cool.
• Make the filling: Meanwhile, bring the water in the saucepan back to a simmer. Put the chocolate in a heatproof bowl and set it over the water.
• Stir with a rubber spatula until the chocolate is almost completely melted. Remove the bowl from the pan.
• Heat the heavy cream in a saucepan until simmering. Stir the warm cream and praline paste into the chocolate.
• Fold in the butter, salt and chopped hazelnuts. Let the filling cool until spreadable, about 15 minutes.
• Sandwich the cookies: Spread the filling on half of the cookies with the back of a spoon and sandwich with the remaining cookies. Refrigerate the macarons, wrapped tightly in plastic wrap, for up to 1 week.

CHOCOLATE-HAZELNUT MACARONS

Steps:

• Line 2 baking sheets with parchment paper.
• Put the hazelnuts, cocoa powder and 1 cup of the confectioners' sugar in the bowl of a food processor and process until the nuts are very finely ground and powdery, about 3 minutes. Sift with a medium-mesh strainer and discard any pieces of nuts that didn't pass through the strainer.
• Beat the egg whites and salt in a large bowl using an electric mixer on medium-high speed until they hold firm but not dry peaks, about 2 minutes. While beating, gradually add the remaining 1 cup confectioners' sugar, scraping down the sides of the bowl as needed until the peaks are firm and shiny. Fold the nut mixture into the egg whites with a large rubber spatula until just blended. Transfer to a large piping bag fitted with a 1/2-inch plain tip. Pipe 32 two-inch rounds on the prepared pans. Set aside to air-dry for 30 minutes.
• Preheat the oven to 325 degrees F.
• Bake until the tops of the cookies are puffed and set, 18 to 20 minutes. Take care not to overcook the cookies or they will crack. Cool the cookies for 5 minutes, then gently peel from the parchment and transfer to a wire rack to cool completely.
• Meanwhile, put the chocolate in a medium heatproof bowl. Heat the cream to a boil in a small saucepot over medium heat. Pour the cream over the chocolate and set aside until the chocolate is soft, about 5 minutes. Whisk until smooth; let stand at room temperature until thick but still spreadable. Sandwich about 1 teaspoon of the chocolate mixture between two cookies and repeat with the remaining filling and cookies.

HAZELNUT CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400°. Whisk together first 5 ingredients; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg, buttermilk and vanilla; stir into crumb mixture just until moistened. Stir in chocolate chips and hazelnuts., Turn onto a lightly floured surface; knead gently 8 times. Pat dough into a 6-in. circle. Cut into 8 wedges; place on a greased baking sheet. Bake until golden brown, 15-20 minutes. Serve warm.