Julie Andrieu discovers a recipe for hazelnut mousseline, an incredibly gourmet cake

Julie Andrieu discovers a recipe for hazelnut mousseline, an incredibly gourmet cake

The Christmas holidays are not over yet, so we continue to have fun with recipes all more delicious than each other. For this, we can count on Julie Andrieu! The lady has discovered a hazelnut cake that is as light as it is delicious and makes our mouth water. On her Instagram account, the presenter shared this recipe coming from Eric, a pastry enthusiast and castle decorator Vaux-le-Vicomte. A cake that Julie Andrieu recommends serving hot or cold, accompanied by tea or cream.

Eric hazelnut mussel:

Ingredients for 8 to 10 people:

  • 125 g sugar
  • 4 eggs
  • 40 g hazelnut powder
  • 50 g flour
  • 50 g of corn starch
  • Cream desserts

Caramel:

  • 50 g sugar
  • 20 g whole pistachios
  • 20 gr whole hazelnuts

Preheat the oven to 180 °. Butter a spring pan about 22 cm in diameter.

Beat the egg yolks with the sugar until white. Add the hazelnut powder. Mix the flour and cornstarch and pass them over the mass. Mix thoroughly. Beat the egg whites and add to the preparation in two sets. Toss in the mold and bake. Let cook for 40 minutes.

Tip: Fry the hazelnut powder before adding it to the cake to improve its aroma. To do this, spread the powder in a bowl or dish and spend 10 minutes in the oven at 180 °, stirring once.

> Also discover: Philippe Conticini reveals the secrets of his gingerbread, soft and airy, is the perfect holiday cake

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