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
Recipe by: Tourist office Partschins/Parcines