Belcolade Filled Pistachio Cookie

• Melt and warm the Belcolade Selection Noir Intense Cacao-Trace to 45°C.
• Soften the butter in a planetary mixer with the paddle and add the PatisFrance Pralirex Pistache and the Carat Nuxel Pistachio.
• When you have reached a homogeneous mixture, add the melted Belcolade Selection Noir Intense Cacao-Trace chocolate  and mix gently. 
• Add all the other ingredients except the Belcolade Selection Noir Chunks Cacao-Trace.
• Roll out the dough at a thickness of 2,5mm.
• Put this in the fridge for 30 minutes.
• Cut out circles of 7cm diameter.
• Pipe on 1 piece 12g of the nutty pistachio filling and cover this with a second layer of cookie dough.
• Push the sides a little bit together and shape them with a circle of 8cm diameter.
• Decorate with some pistachio cubes and put on each approximately 7 chocolate chunks (2g/cookie).
• Bake the cookies at 180°C with closed dampers for 8 minutes.
• Leave the cookies to cool down.

• Mix both Carat Nuxel Pistachio and PatisFrance Praliné Pistache together and use them to fill the above cookies before baking.
• Use the leftover filling to decorate the cookies on the top after baking and once cooled down

When the cookies are baked and cooled down you can decorate them with the pistachio filling (3g/cookie) and some roasted pistachios (1g/cookie).