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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.



2 Responses to “Hazelnut and apricot flognarde”

  1. Nicisme em 20 August, 2009

    Very seasonal and delicious!

  2. Maria Jose-Dit i fet em 11 September, 2009

    Me tienes con la boca abierta!! eres una excelente cocinera y fotografa, enhorabuena, con tu permiso me copio unas recetas tuyas….besos

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