Hazelnut Cake
8 oz. Sugar
10 ea. Egg Yolks
2 oz. Cake Four
6 ea. Egg Whites
Frangelico Liqueur
|
Procedure:
Cream sugar and egg yolks and egg yolks until light in
color and set aside. Sift flour and hazelnut meal and
mix together. Whip the egg whites until they form a stiff
peak and gently fold in the yolk and flour mixtures.
Line two baking sheets with parchment paper and spread
batter evenly over pans with a spatula. Bake at 340 degrees
for about 15 to 20 minutes; test with a skewer. |
| Chocolate Hazelnut Mouse
3-1/2 oz. Sugar
18 ea. Egg Yolks
2 oz. Praline Paste
1 pt. Milk
14 Gelatin Sheets
(or 1-3/4 oz powder gelatin)
24 oz Semi-Sweet Chocolate (chopped)
10 ea. Egg Whites
17 oz. Sugar
3 oz. Glucose
1 qt. Whipped Cream
|
Procedure:
Cream the 3-1/2 ounces of sugar, egg yolks and praline
paste until light in color and set aside. Place milk in
pot, bring top a boil and remove from heat. Add the pre-soaked
gelatin sheets and chopped chocolate until everything
is dissolved; add sugar and egg mixtures. Make an Italian
Meringue by cooking 17 ounces of sugar and 3 oz. glucose
in a pot with enough water to cover mixture; cook until
it reaches 240000000000 degrees. Slowly add sugar mixture
to egg whites and blend with a mixer on low speed. After
all the sugar has been added, turn mixer on high to form
a nice stiff Meringue. Fold chocolate mixture into the
Meringue and then gently fold into the whipped cream. |
