Ingredients Jump to Instructions ↓

  1. Delice Aux Noisettes Yield: 6 servings

  2. 10-in prebaked quiche shell

  3. 1 1/2 c hazelnuts

  4. 1 1/4 c granulated sugar

  5. 1 cream of tartar

  6. 1 1/2 c heavy cream

  7. 2 tb confectioners' sugar

  8. 1/2 tb vanilla

  9. 2 eggs

  10. 375F. Whip

  11. 1/2 cup of the cream in a chilled bowl

  12. or over ice till soft peaks form, then add the confectioners' sugar

  13. and vanilla and beat just to stiff peaks. Place in strainer lined

  14. with cheesecloth and set over a bowl. Place the hazelnuts on a tray

  15. in the oven for about 10 minutes. Do not let them burn. Take them

  16. out and skin them. Keep 1/2 cup of the nuts warm. In a stainless

  17. 1/2 cup of the sugar and tablespoons of water to boiling. Add a pinch of cream of tartar

  18. and continue cooking to a light brown color. Lightly oil a baking

  19. 1 to 2 tablespoons of oil. When the syrup is a light

  20. brown, pour the 1/2 cup of warmed nuts into it and stir with a

  21. wooden spoon to coat the nuts evenly. Immediately pour them out

  22. onto the oiled baking sheet. Let cool, 10 minutes, to make nougatine.

  23. 1 cup nuts with

  24. 3/4 cup of the sugar in a food

  25. 6 to 10 minutes.

  26. The food processor may have to be scraped down from time to time,

  27. but the oils must emerge and it must be somewhat like a peanut

  28. butter. When the nougatine is cooled and hardened, chop it coarsely

  29. with a knife into pieces small enough to eat. Mix 1 cup of cream

  30. and the eggs together, add to nut butter and pour into a quiche

  31. 25 to 35 minutes

  32. until browned and set. Serve the quiche tepid with dollops of

  33. whipped cream placed on the top with a tablespoon. Or decorate with

  34. whipped cream piped through a pastry bag.


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