Favorite Recipe of All Time California Farm Made Nutella Pirouette Cookies that Warms the Heart

Ingredients for California Farm Made Nutella Pirouette Cookies

1. For the batter:
2. 1 cup Full milk powder
3. 2 cups water
4. 2 Fresh farm eggs, room temperature
5. 270 grams Cake flour, 2 1/4 cups
6. 2 Tbs Cane sugar, 50 grams
7. 1/2 Tsp Flaked seasalt
8. 1/2 cup Clarified unsalted butter, cooled but pourable
9. 1 Tbs Vanilla extract
10. For the chocolate nut spread:

    California Farm Chocolate Hazelnut Spread

11. 1/2 pound peruvian dark chocolate Cocoa powder
12. 1/2 pound Cocoa butter
13. 1/2 pound clarified butter
14. 2 pounds hazelnuts
15. 1 cup Wildflower honey
16. 2 Tsp Vanilla extract
17. 2 Tsp Flaked seasalt
18. Equipment: small skillet, 6” diameter, glass measuring cup, measuring spoon, food processor, oven, towel, oven tray, bottom spout measuring cup
19. Cost: 6” long cookies 6 cents each, hazelnut chocolate filling $3.75 per pound, 12 cents each

Cooking Instructions for making California Farm Made Nutella Pirouette Cookies

1

Whisk the dry ingredients in bowl. Wisk the eggwhites in another bowl till stiff. Whisk in the egg yokes and other wet ingredients. Whisk the wet mix into the dry mix till smooth. Add water till batter is thin as milk. Done.

2

Bake 4 Tbs of batter in a heated skillet, batter should be 1/16th inch thin or less. Bake 3 minutes, flip, bake 2 minutes.

3

Crisp. When golden, spread tablespoon of warm hazelnut chocolate spread, honey, whipped cream or marmelade on half the crepe, roll tight, place in 250F degree oven till they feel crisp, about 20 minutes. Cool. Cut in half when solid.

4

Make the hazelnut chocolate spread. Toast the nuts, rub the skin off with towel, then crush the nuts.

California Farm Chocolate Hazelnut Spread

5

Use real chocolate cacao powder

6

Make clarified butter called ghee, 1/2 pound.

7

Use real cocobutter 1/2 pound

8

Use real honey, 1 cup, heated