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Hazelnut tart with Canache-cream

Cakes in form
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Hazelnut tart with Canache-cream

Canache-cream
optionalPowdered sugar for garnish
optionalHazelnuts for garnish (chopped)
10gSugar
150gHazelnuts (chopped and roasted)
2.5dlCream
20gChocolate
250gEgg white
50gWheat flour
60gSoft nougat
75gBitter lot 00 (marzipan)

Instructions for Hazelnut tart with Canache-cream

To prepare the Hazelnut tart with Canache-cream recipe, please follow these instructions:

Cream: Boil the cream with the sugar and add the nougat and chocolate. Give it all a rehash and cool to + 5 degrees in the refrigerator-make it like the day in advance.

Flan: egg white and sugar whisked into solid foam. Bitter mass (chilled) rives on a Slaw iron and flips along with the toasted hazelnuts and flour gently in. Udsmøres on wax paper in a circle with a diameter of 16-18 cm and a thickness of ¾-1 cm. Used 3 bottoms per pie.

Bake at 160 Gr. in ca. 35-40 min. After cooling whipped Canache-cream. Bottoms are added together with the cream and the edge lubricated nicely smooth with cream. Strew the upper surface with icing sugar and garnish, if desired. cake with toasted chopped hazelnuts.