Easter Tim Tams

Makes 12

Chocolate & Hazelnut Sable

200g Ground Hazelnuts
285g Unsalted butter
110g Caster sugar
300g Plain flour
40g Coco powder
3g salt
1 vanilla pods
100g egg yolks

Chocolate Cream

250g Milk
250g Whipped cream
100g Egg yolks
50g Caster sugar
250g Dark chocolate 63%

Chocolate Coating

120ml Cocoa Butter
120ml Dark Chocolate 70% pistols

Mix hazelnuts with butter, sugar and salt. Place in mixer and beat until the mix becomes pale.
Fold in flour and egg yolks and sugar mix together with the seeds from the vanilla pods.
Place between two sheets of silicon paper and roll out to approximately 3mm. Place in refrigerator and chill for 20 minutes
Cut into oblong shapes and bake in the oven at 180º for 8-10 minutes, then leave to cool
Whisk egg yolks and sugar until they become pale.
Heat milk and cream to 85º then pour onto egg yolks with sugar mix and slowly mix until luke warm.
Warm the chocolate until it just melts and add to the mixture. Leave to cool
Once cool place in the refrigerator in a piping bag ready to use
Heat cocoa butter and pour over chocolate
Stir over baine marie until completely combined. Cool to 15 degrees before pouring over the the Tim Tam. Ensuring its is elevated with a drip tray underneath

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