CRÈME PÂTISSIÈRE À LA NOISETTE ET AU COGNAC
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Ingredients: 100 g hazelnut kernels - 50 g of custard cream - 50 cl of cognac.
Preparation: preheat the oven grill. Dispose of hazelnut kernels on a stick baking plate and then grill for 10 minutes under the hot oven grill; ensure that they do not let them grow. Get out of the oven and let them warm up. Then dispose of the hazelnuts in a clean kitchen linen and rub the linen in order to remove the skins. Chop the hazelnuts finely with the chopper. Book. Dispose of the custard cream in a bowl then incorporate chopped hazelnuts and cognac. Mix well until the preparation is well homogeneous. Book at the expense until you use. Ideal for hints, religieuses, éclairs, choux or a fall pie.
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