Hazelnut shots with chocolate cream and berries

For 4 people

For the dough
125 g wheat flour type 00
125 g roasted and ground hazelnuts
100 g butter
60 g brown sugar
1 pinch of vanilla
1 pinch of salt
1 egg yolk
20 g water

For the filling
150 g dark chocolate
400 g whipped cream
Mixed berries of your choice

For the dough, beat the egg yolks, water and sugar until fluffy. Then add the hazelnuts, salt, vanilla, butter and wheat flour and mix to a smooth dough.
Pour into silicone shot baking cups and bake for approx. 20 minutes at 180° convection oven.
Let the hazelnut shots cool down and put them aside covered for at least 3 hours or overnight. Finely chop the dark chocolate and place in a bowl. Bring the cream to the boil briefly and pour hot over the chocolate. Stir until the chocolate has melted. Chill for at least 3 hours or overnight.

Take the hazelnut shots out of the mould and fill the chocolate cream into the bulge with a piping bag.
Then decorate with the fresh berries and serve.

TIP: You can also fill the hazelnut shots with vanilla cream and other fruits