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Delice Noisettes

Delice Noisettes comes together with Granulated Sugar, Heavy Cream, Confectioners Sugar, and Vanilla. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/4 cup
• 1 1/2 cup
• 2 tbsp
• 1/2 tbsp

Method (preview)

1. 1

   Preheat oven to 375F.

2. 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 stiff peaks.

3. 3

   Place in strainer lined with cheesecloth and set over a bowl.

4. 4

   Place the hazelnuts on a tray in the oven for about 10 minutes.

5. 5

   Do not let them burn.

6. 6

   Take them out and skin them.

7. 7

   Keep 1/2 cup of the nuts warm.

8. 8

   Add a pinch of cream of tartar and continue cooking to a light brown color.

9. 9

   When the syrup is a light brown, pour the 1/2 cup of warmed nuts into it and stir with a wooden spoon to coat the nuts evenly.

10. 10

    Immediately pour them out onto the oiled baking sheet.

11. 11

    Let cool, 10 minutes, to make nougatine.

12. 12

    This will take from 6 to 10 minutes.

13. 13

    When the nougatine is cooled and hardened, chop it coarsely with a knife into pieces small enough to eat.

14. 14

    Mix 1 cup of cream and the eggs together, add to nut butter and pour into a quiche shell.

15. 15

    Sprinkle the nougatine over the top.

16. 16

    Bake 25 to 35 minutes until browned and set.

17. 17

    Serve the quiche tepid with dollops of whipped cream placed on the top with a tablespoon.

18. 18

    Or decorate with whipped cream piped through a pastry bag.