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Hazelnut Succes



---------- Recipe via Meal-Master (tm) v8.02

Title: HAZELNUT SUCCES
Categories: Desserts
Yield: 12 servings

5 oz Hazelnuts
- lightly toasted & skinned
1 c Confectioners' sugar
6 Egg whites; room temperature
1 pn Cream of tartar
1 c Granulated sugar

---------------HAZELNUT PRALINE BUTTERCREAM---------------
3/4 c Granulated sugar
1/2 c -Water
5 Egg yolks
1 Egg; (whole)
3/4 lb Unsalted butter
- softened & lightly beaten
1 2/3 c Hazelnut Praline; (below)

---------------------HAZELNUT PRALINE---------------------
5 oz Hazelnuts
- lightly toasted & skinned
1 1/4 c Granulated sugar
1/2 c -Water

Preheat the oven to 250 F. Line 2 large baking sheets
with parchment paper and trace a 10-inch circle onto
each piece of parchment. Finely grate the toasted
hazelnuts (a rotary nut grater works best) into a
bowl. Sift in 3/4 cup of the confectioners' sugar and
toss to mix thoroughly.

In a large bowl, beat the egg whites and cream of
tartar on low speed until foamy, about 2 minutes.
Increase the speed to high and beat until the whites
nearly double in volume and stiff peaks form.
Gradually beat in the granulated sugar, 1 tablespoon
at a time. Beat until the whites are dense and glossy
and form stiff peaks. With a large rubber spatula,
lightly fold in the nut mixture until no white streaks
remain.

Use a tiny amount of the nut meringue to anchor the
corners of the parchment to the baking sheet. Spoon
half of the meringue onto one of the circles and, with
a thin metal spatula, spread into an even layer to
fill the circle. Form a second circle with the
remaining meringue on the other baking sheet.

Bake the nut mixture in the upper and lower thirds of
the oven, switching positions once, until lightly
browned and crisp throughout when tapped, 1 to 1-1/2
hours. The amount of time it takes to dry out will
depend on the humidity of the day. Let cool to room
temperature. (The recipe can be prepared to this
point up to 2 days ahead.) Wrap the meringue layers,
with the parchment still attached to the bottom (for
stability), in a large sheet of foil to seal.

TO ASSEMBLE THE DESSERT: Peel off the parchment paper
from the meringue layers. Set one layer on a flat
surface and spread evenly with 2 cups of the (room
temperature) Hazelnut Praline Buttercream. Place the
second layer, flat-side up, on top of the buttercream
and press gently. With a metal spatula, spread the
remaining buttercream evenly on the top and sides of
the cake.

To decorate, press the Hazelnut Praline around the
sides of the cake and sift the remaining 1/4 cup
confectioners' sugar evenly over the top or use
stencils to create a design. Garnish with the whole
hazelnuts. Refrigerate uncovered for at least 1 hour,
or up to 24 hours to firm up. Serve chilled.

HAZELNUT PRALINE BUTTERCREAM: In a small heavy
saucepan, combine the sugar with the water. Bring to
a boil over moderately high heat, stirring to dissolve
the sugar. Boil without stirring until the syrup
reaches the soft-ball stage, 244 degrees F on a candy
thermometer, about 6 minutes.

Meanwhile, in a bowl, beat the egg yolks and whole egg
on high speed until pale, fluffy and quadrupled in
volume, about 5 minutes.

Gradually beat the boiling syrup into the eggs in a
thin steady stream. Beat until the mixture cools to
room temperature, 6 to 8 minutes.

Gradually beat in the butter, 4 tablespoons at a time,
and continue to beat until the buttercream is fluffy.

Fold in the Hazelnut Praline. Use at once or cover
and refrigerate overnight. Remove from the
refrigerator at least 1 hour before using, to return
to room temperature. (Makes about 3-2/3 cups)

HAZELNUT PRALINE: Lightly oil a baking sheet and
place the nuts in a single-layer in the middle of the
tray.

In a heavy saucepan, combine the sugar with the water.
Bring to a boil over moderately high heat, stirring to
dissolve the sugar. Boil without stirring until the
sugar turns golden, about 10 minutes.

Drizzle the boiling caramel over the nuts and set
aside until hard and cool, about 20 minutes.

Break the nuts and caramel into chunks by hitting the
bottom of the tray. Grind to a powder in a food
processor, about 20 seconds. Use at once or store in
an airtight container for up to 3 weeks. (Makes about
2-1/4 cups)

Source: Diana Sturgis, Food & Wine Great Desserts
Typos by: Karen Mintzias

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