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Hazelnut and apricot flognarde

flognarde

The sun is in every shadow, but this one is made of hazelnut and apricot…

flognarde

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.

flognarde

comments



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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