Azelia Lemon Cookies


An original recipe from Chef Guillaume Roesz, L’Ecole Valrhona North America Executive Pastry Chef
Category: Cookies and Bars
Difficulty: Easy


Azelia Cookie Dough:
600g Light brown sugar
400g Raw cane sugar
750g Butter
180g Eggs
1000g Flour
10g Baking soda
18g Salt
700g Azélia 35%
400g Hazelnuts

Lemon Confit:
165g Lemon puree
135g Lemon juice
1 pod;Madagascar Norohy Vanilla
30g Sugar (Part 1)
7g Pectin NH
60g Sugar (Part 2)

Soft Azelia Caramel:
275g Heavy cream 36%
50g Glucose syrup
1/2 pod;Madagascar Norohy Vanilla
180g Sugar
150g Azélia 35%



Azelia Cookie Dough:
  • Cream the soft butter and add the sugars and the salt.
  • Add in few additions the eggs.
  • Add the sieved flour together with the baking soda.
  • When the dough is almost homogenous add the chopped Azelia couverture's and the crushed hazelnuts. Form balls of the desired weight and bake at 340°F (170°C).
Lemon Confit:
  • Mix the smaller portion of sugar with the pectin.
  • Heat the lemon purée, lemon juice and the split vanilla.
  • At 105°F (40°C), add the sugar and pectin mixture, then bring to a boil. Add the second part of the sugar and bring again to a boil.
  • Set aside.
Soft Azelia Caramel:
  • Simmer the cream with the glucose and the split vanilla. Make a dry caramel with the sugar.
  • Deglaze the caramel with the hot cream/glucose mixture, then cook again to 220°F (104°C).
  • Allow the temperature to fall to 167-176°F (75- 80°C) and then emulsify with the chocolate. Leave aside.
  • Pipe some Soft Azelia Caramel on the top of the baked and cooled cookie and placed roasted hazelnuts’ halves.
  • Pipe few dots of Lemon Confit.