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

  1. Mix hazelnuts with butter, sugar and salt. Place in mixer and beat until the mix becomes pale.
  2. Fold in flour and egg yolks and sugar mix together with the seeds from the vanilla pods.
  3. Place between two sheets of silicon paper and roll out to approximately 3mm. Place in refrigerator and chill for 20 minutes
  4. Cut into oblong shapes and bake in the oven at 180º for 8-10 minutes, then leave to cool

Chocolate Cream

 250g Milk

250g Whipped cream

100g Egg yolks

50g Caster sugar

250g Dark chocolate 63%

  1. Whisk egg yolks and sugar until they become pale.
  2. Heat milk and cream to 85º then pour onto egg yolks with sugar mix and slowly mix until luke warm.
  3. Warm the chocolate until it just melts and add to the mixture. Leave to cool
  4. Once cool place in the refrigerator in a piping bag ready to use

Chocolate Coating

120ml Cocoa Butter

120ml Dark Chocolate 70% pistols

  1. Heat cocoa butter and pour over chocolate
  2. 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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