Butterfly cookies with chocolate and hazelnut

level 1

With this recipe, you'll create crispy golden twisted puff pastries, deliciously filled with a rich chocolate-hazelnut centre. Perfect for breakfast - great as afternoon delight.

Recipe components

Used Callebaut products

Butterfly cookies

IngredientsPreparation
  • 1l
    water
  • 2500g
    flour
  • 100g
    sugar
  • 200g
    butter
  • 30g
    salt
  • 250g
    whole egg(s)
  • 100g
    yeast

Knead all ingredients together for 8 minutes at lowest speed.

  • 1250g
    butter
Add to the dough at 3 x 3 spins.

Roll out to 3 mm thickness

Roll out dough, spread the cream evenly on top.
Fold up the dough.
Cut the dough in equal-size pieces and twist them once in the middle.