Hazelnut and apricot flognarde
The sun is in every shadow, but this one is made of hazelnut and apricot…
Hazelnut and apricot Flognarde:
Serves 4:
Hazelnut batter:
250 g cream (35% fat)
120 g eggs
60 g egg yolks
100 g sugar
70 g roasted hazelnuts, grinded
10 g bread flour
300 g apricots
Combine the dry ingredients: flour, hazelnuts and sugar.
Add the cream, eggs and egg yolks previously whisked.
Combine until smooth.
Refrigerate overnight.
Pre-heat the oven to 180ºC.
Brush with butter a fireproof baking dish.
Place the apricot dices on the dish.
Pour the hazelnut batter over the apricot.
Bake for 45 minutes.
Sprinkle with icing sugar.
Serve warm or cold.
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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Me tienes con la boca abierta!! eres una excelente cocinera y fotografa, enhorabuena, con tu permiso me copio unas recetas tuyas….besos