Spray a bit of oil on the flat tray that will be used to cool down the thins. The light spread of oil will prevent the thin from sticking to the used surface.
Mix the crushed hazelnuts to the coconut.
Melt the sugar on high heat, then stir until it becomes golden and really clear.
Add a pinch of salt to the melted sugar, then put in the coconut and hazelnut. Mix very quickly with a spatula until the sugar is completely absorbed. This process should take 1 minute max… it has to be done very quickly.
Remove from the hob and lay the mix very flat on a dish prepared for it. Using a rolling pin or the back of the spatula, continue to flatten the mix, then create tracks as above on the picture.
The tracks you have created will allow you to easily break off the thins once the mix has cooled down and hardened.
If you rather make balls and have a high heat tolerance. You will have to move very quickly as the mix can cool down and harden within a minute… The balls can only be rolled by hand.
…And here is what I made few months earlier… in the dark
Note: melted sugar can be really painful if not handled with care. No children should be around when you are doing these thins.
Adding salt to the melted sugar breaks down its sweetness.
Drain the halved pears and cut them in 2 making each piece a quarter. Dry every quarter with paper towel and set them aside.
Mix the almond powder, lemon zest and sugar, together and set the mix aside.
Now prepare the chocolate sauce in the same way as for the sponge and orange sandwich (search the blog).
Spray some vegetable oil on the oven baking tray and lay the puff pastry flat on it.
Cover the pear quarters in chocolate and gently place them length ways on the pastry sheet.
Now, cover the pears with the almond, zest and sugar mix like on the third photo on the top. All you have to do now is just fold the pastry over the pears to create an envelope.
With a knife or fork score the edges of the pastry to seal the envelop. Using a baking brush, gently brush the top of the pie with some vegetable oil before placing it in the oven for 40 minutes at 180C.
Once the pie is ready, let it cool down for at least 10 minutes before serving. The dark chocolate can be very bitter for children, so, serve it to them with an ice cream or a fruit sauce. Enjoy!