Hazelnut Cream Monte Carlos

Monte Carlos are traditionally two tender biscuits that sandwich together a layer of both cream and jam. They are extremely popular here in Australia and usually the first to go in a tray of Assorted Creams.

I myself love a Monte Carlo and will often make my own version. This becomes a necessity when I go to the pantry to once again find that someone has eater her way through her own stock of “emergency cuppa tea biscuits” for when she doesn’t feel like baking… Who would do such a thing?!

So this afternoon, mid-way through making a batch of my own homemade Monte Carlos I received quite a pouty face from my fiancé who is a self-proclaimed chocolate fanatic. And I quote - “Why can’t you make a chocolate biscuit! You always make something and put jam in it!” To which I thought, one: I’m already halfway through and am certainly NOT going to make a second batch of something chocolatey to indulge your borderline concerning chocolate addiction. Two: You’ve given me a thought that I will just have to explore further - (but don’t tell him that.) And three: You’re a drama queen and I do not put jam in everything!

So with a bee in my bonnet and a batch of beautiful Monte Carlo shells fresh out of the oven, all that was left to do was to fill them… But with what?

… How about a hazelnut cream filling??

And what a fantastic idea this was. Such a smooth, rich chocolatey hazelnut-y ganache-y filling works wonders layered with the vanilla cream from my original Monte Carlo recipe. It’s a twist on a classic that I’m pretty chuffed about coming up with. Even if it wasn’t completely my own decision to do so - but I still won’t tell my fiancé that!

Don’t let the length of the recipe fool you into thinking it’s a complicated one! I promise that it’s as simple as making a normal Monte Carlo, there’s just an extra step involved with making the hazelnut cream. Which I implore you to do, it will change how you view any future Monte Carlos.

Otherwise, feel free to use this recipe as the traditional version - just swap out the hazelnut cream for your favourite flavour of jam and voila! Afternoon tea, here you come!

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Hazelnut Cream Monte Carlo Biscuits

Yield: 18-20

Author: Ainsley Young

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

Biscuits

• 180g unsalted butter - room temperature
• 1tsp vanilla extract
• 110g brown sugar
• 1 egg
• 1 tsp salt
• 185g self-raising flour
• 105g plain flour
• 1/4 tsp bicarbonate soda
• 50g desiccated coconut

Vanilla Cream

• 120g unsalted butter - room temperature
• 1 tsp vanilla extract
• 240g icing sugar - sifted
• 1-2 tsp of milk - room temperature

Hazelnut Cream

• 150g Nutella (or any other hazelnut spread)
• 60g dark chocolate - around 45%
• 40g unsalted butter - room temperature
• 120ml thickened cream
• 20g light corn syrup or glucose syrup

Instructions

Biscuits

1. Pre-heat oven to 180°C and line two large baking sheets with baking paper.
2. Into a medium bowl, sift together the two flours and the bi-carb soda. Stir through the desiccated coconut. Set aside.
3. Place the butter, sugar, salt and vanilla in a large bowl of a stand mixer fitted with a paddle attachment. Beat until the butter is light and fluffy. Add the egg and continue to mix until combined. About 1-3 minutes.
4. Add the flour in two batches, stirring through until just mixed between each addition.
5. With either a small cookie scoop or a 1/2 tbsp measuring spoon, roll level scoops into ovals. Place on prepared trays evenly spaced apart with room to spread slightly. With a flat bottom cup, press each oval to flatten slightly. Spraying the bottom of the cup with cooking spray will aid in releasing the dough.
6. Rough the surface of each biscuit with a fork and bake in the oven for about 12 minutes or until slightly golden but not caramelized around the edges. Remove and allow to cool completely on the trays.

Vanilla Cream

1. In the bowl of a stand mixer fitted with a beater attachment, beat the butter and vanilla together until light and creamy. Add icing sugar and on the lowest speed, mix until the mixture comes together. Increase speed to medium and add 1tsp of milk at a time until the icing is thick, light and holds together without being runny.
2. Set aside until ready to ice biscuits.

Hazenut Cream

1. Chop the chocolate and place into a medium heat proof dish. To this add Nutella and butter. Set aside.
2. In a small saucepan, heat the cream and glucose syrup until just starting to steam and simmer. Pour into the chocolate mixture and allow to sit for 5 minutes.
3. Stir the chocolate cream until the butter has melted the mixture is glossy. Put aside to cool at room temperature or place in the fridge checking frequently to cool it to a thicker consistency for icing.

To Finish

1. Match each Monte Carlo biscuit with one of even shape. Ice one side with the cooled hazelnut cream and the other side with the vanilla cream. Sandwich both sides together.
2. Place into an air-tight container and store in the fridge for up to 2 weeks. They are best eaten fresh but can be frozen for up to 3 months.

Did you make this recipe?

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