Ingredients
- 10 in prebaked quiche shell
- 2 eggs
- 350 ml cream (heavy)
- 250 gr granulated sugar
- 210 gr hazelnuts
- 150 gr sugar in a food processor to form nut butter
- 140 gr nuts with
- 120 ml cream in a bowl (chilled)
- 120 gr nuts warm
- 100 gr sugar
- 70 gr warmed nuts it (into)
- 30 ml oil
- 26 gr confectioners sugar
- 7 gr vanilla
- 1 ml water to boilin a of cream of tartar
- 1 ml cream of tartar
from 6 to 10 minutes. The food processor may have to be scraped down from time to time, but the oils must emerge and it must be somewhat like a peanut butter. When the nougatine is cooled and hardened, chop it coarsely with a knife into pieces small enough to eat. Mix 1 cup of cream and the eggs together, add to nut butter and pour into a quiche shell. Sprinkle the nougatine over the top. Bake 25 to 35 minutes until browned and set. Serve the quiche tepid with dollops of whipped cream placed on the top with a tablespoon. Or decorate with whipped cream piped through a pastry bag.
