Coffee with dessert selection

Preparation

Method for the cookies

1. Mix the Grand Fermage unsalted butter roll with the sugar.
2. Add the egg, and whisk.
3. Then add the flour mixed with the baking powder, along with the chocolate chips.
4. Roast and crush your hazelnuts and pecans, and add to the mixture.
5. Roll the dough into a log, then cover with cling film and chill for 2h.
6. Preheat the oven to 170°C.
7. Cut the roll into 1.5cm rounds, and space them out on a baking tray lined with parchment paper.
8. Bake for 8 minutes, then leave to cool on a wire rack.

Method for the redcurrant crumbles

1. Preheat the oven to 200°C.
2. Coat the redcurrants in brown sugar and spoon them into individual crumble dishes.
3. Zest the lime and add to the granulated sugar.
4. Cut the Grand Fermage unsalted butter roll into cubes and mix with the granulated sugar, flour and salt
   until the mixture has a sandy texture, then top the redcurrants with it.
   
5. Bake for 45 minutes.

Method for the chocolate fondants

1. Melt the chocolate and the Grand Fermage unsalted butter roll together.
2. Whisk the eggs with the sugar.
3. Add in the chocolate, followed by the flour and a pinch of salt, and mix.
4. Pour the mixture into greased individual moulds, and allow to chill overnight.
5. Preheat the oven to 200°C.
6. Bake for 10 minutes, and remove from the moulds once cooled.