Delice Aux Noisettes
1 10-in prebaked quiche shell 1 1/2 c Hazelnuts 1 1/4 c Granulated sugar 1 pn Cream of tartar 1 1/2 c Heavy cream 2 tb Confectioners' sugar 1/2 tb Vanilla 2 lg Eggs PREHEAT OVEN TO...
Ingredients
- 110-in prebaked quiche shell
- 11/2 c hazelnuts
- 11/4 c granulated sugar
- 1pn cream of tartar
- 11/2 c heavy cream
- 2tbsp confectioners' sugar
- 1/2tbsp vanilla
- 2large eggs
Directions
- 1
1 10-in prebaked quiche shell 1 1/2 c Hazelnuts 1 1/4 c Granulated sugar 1 pn Cream of tartar 1 1/2 c Heavy cream 2 tb Confectioners' sugar
- 2
Whip 1/2 cup of the cream in a chilled bowl or over ice till soft peaks form, then add the confectioners' sugar and vanilla and beat just to
- 3
Place in strainer lined with cheesecloth and set over a bowl
- 4
Place the hazelnuts on a tray in the oven for about 10 minutes
- 5
Do not let them burn
- 6
Take them out and skin them
- 7
Keep 1/2 cup of the nuts warm
- 8
In a stainless steel or aluminum saucepan, heat 1/2 cup of the sugar and 3 tablespoons of water to boiling