For Traca: Hazelnut recipes from Pierre herme (of Fauchon in Paris)

[marilynfl]

NOUGATINE MACAROON CRUST WITH HAZELNUT PRALINE

960 g confectioner’s sugar

560 g powdered almonds

Sift together and add:

100 g nougatine, crushed fine

Beat until stiff.

400 g egg whites (half old and half fresh)

1 g powdered egg whites

Combine the sugar, almond, nougatine and eggwhites, taking care that the mixture does not deflate. Fill a pastry bag and pipe out discs on waxed paper. Bake 190 degrees C for 20-25 minutes. Put baked discs in a ring mold.

HAZELNUT NOUGATINE

100 g fresh whole milk

250 g butter

100 g glucose

300 g caster sguar

5 g Pectin HN

260 g slivered hazelnuts

40 g crushed hazelnuts

Heat the milk, glucose, and butter to 45-50 degrees C. Add the pectin and sugar, previously mixed. Cook to 106 degrees C. Add nuts. Spread on Silpat-covered cookie sheet, cover with another Silpat and run rolling pin to flatten. Freeze until needed.

Bake at 180 degrees C

OR, leave out final nuts out of the nougatine recipe and add a layer of "flakey hazelnut praline".

FLAKEY HAZELNUT PRALINE

250 g hazelnut praline 60/40

250 g Piedmont hazelnut paste

125 g melted milk coverture (40 degrees C)

250 g “paillete feuilletine” (see LINK)

50 g melted butter

50 gram crushed hazelnuts

Mix ingredients in the order given. Spread over baked nougatine discs

CHOCOLATE MOUSSE

(sorry, this is the recipe I thought was made with Gianduja)

250 g butter

275 g Guanaja covertures, melted (40 degrees C) (this is a Valhora 70% bittersweet chocolate)

100 g lukewarm chocolate sauce

50 g egg yolks

220 g egg whites

15 g sugar

Cream the butter with a wire whisk or small blender. Add the Guanaja chocolate in 3 steps, beating well. Add chocolate sauce. Beat egg whites and sugar until stiff, then add the egg yolks. Add ¼ eggs to chocolate to lighten, then add remaining eggs delicately. Use at once.

HAZELNUT CREAM

700 g Italian meringue (less sweetened)

400 g hazelnut praline paste 60/40

200 g hazelnut paste

225 g crushed caramelized hazelnuts

Mix gently together

ITALIAN MERINGUE (LESS SWEETENED)

350 g caster sugar

100 g water

Cook to 120 degrees C

250 g egg whites

25 g caster sugar

Beat the egg whites until stiff. Put mixer at medium speed and add hot sugar syrup. Cool the mixture at the same speed.

Once cold, the meringue beat at low speed, instead of letting it set; the result will be much better.

http://www.hauserchocolates.com/eoneCommerce/Shop?DSP=40000&PCR=1:100:80000&IID=2011900

 

[traca]

Holy cow! I think that's the dessert I was lusting over at Bakery Nouveau, with the Hazelnut Cream

and a base of the praline. I did find praline paste when I was with Nan at the gourmet shop.

Thanks so much for typing this out.

Have you been playing with the book much? I'm curious if you've landed on interesting techniques, etc.?

 

[marilynfl]

Sadly, "The Book" had to go back to its NC library. I had it on interlibrary loan. Haven't tried

any yet, as almost every recipe calls for an ingredient I don't have....or multiple, multiple steps to make one layer of a multi-layer dessert. It might be simpler to buy a ticket to Paris and hang out at Fauchon's.

First though, I'm going to try that striped decorative rim. I do think I can manage that.

Herme has a very nice clear glaze for fruit tarts, but even it uses a pectin NH that I would have to order.

I keep looking for The Book online, trying to find it somewhere for under $100.