Chocolate Praline Treats with Biscuit and Caramel

Start by toasting 100 grams of hazelnuts on a silicone mat. In a saucepan over medium heat, melt 100 grams of sugar until it turns an amber color. Be careful not to burn it.

Once melted, pour the sugar over the hazelnuts and let it cool completely. Once hardened, chop the mixture until it releases oil and becomes a thick paste that drips off a spoon.

In a mixing bowl, combine 75 grams of softened butter and 75 grams of powdered sugar until smooth. Beat in 1 egg.

Gradually add 150 grams of flour and 1/2 teaspoon of baking powder, mixing gently until just combined. Avoid overmixing to keep the dough tender.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes. Once chilled, roll out the dough thinly and cut out cookies according to your desired shape.

Bake these cookies in a preheated oven at 180°C (356°F) for 7-12 minutes until the edges are lightly golden. Let them cool completely.

In a heavy-bottomed saucepan, combine 100 grams of sugar, 30 grams of glucose syrup, and 20 grams of water. Heat over medium-high heat until the mixture turns amber.

Carefully add 100 grams of hot cream into the caramel mixture. Stir continuously, reducing the heat, and cook for another 2-3 minutes.

Finally, add 30 grams of softened butter to the caramel and allow it to cool.

Start by coating the bottom of your chocolate molds with 180 grams of melted dark chocolate. Allow it to set slightly.

Add a layer of the praline, followed by a layer of the biscuit cookies. Top off with a layer of caramel, and place a pecan on top of each.

Optionally, you can cover the entire treat with another layer of chocolate or leave it open as desired.

Let the treats set completely before enjoying. Savor each bite of this delightful combination!