|1||10-in prebaked quiche shell|
|1¼ cup||Granulated sugar|
|1 pinch||Cream of tartar|
|1½ cup||Heavy cream|
|2 tablespoons||Confectioners' sugar|
PREHEAT OVEN TO 375F. Whip ½ 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. Place in strainer lined with cheesecloth and set over a bowl. Place the hazelnu When the syrup is a light brown, pour the ½ cup of warmed nuts into it and stir with a wooden spoon to coat the nuts evenly. Immediately pour them out onto the oiled baking sheet. Let cool, 10 minutes, to make nougatine.
Grind the remaining 1 cup nuts w This will take from 6 to 10 minutes.
The food processor may have to be scraped down from time to time, but the oils must emerge and it must be somewhat like a peanut butter.
When the nougatine is cooled and hardened, chop it coarsely with a knife into pie
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK Recipe By :
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