#food steller #stelletitalia
Since in these days it has started to rain again a little and the temperatures have a little lowered then today I can suggest this cake ... A good fondant with hazelnut cream. A dessert also without gluten because it is made without flour but with potato flour. A delicacy that should be enjoyed in small pieces because it is addictive. You are also lovers of chocolate and hazelnuts. I go crazy for this sweet French that can be done in other ways. If you look inside the blog you can find it in other versions also with fruit. For the mise en place knife of Mepra and then a slab of Dekton by Consentino.
Ingredients: 400g hazelnut cream 100g of butter 3 eggs 1 tablespoon of bitter cocoa 1 tablespoon of potato starch QB of powdered sugar #recipe very easy for 6 persons ready in 50 minutes
How to do: Melt the butter and mix it with the hazelnut cream Add the eggs one at a time and then the tablespoon of cocoa and starch. Pour the mixture into a single mold or into several buttered and floured molds. Bake in hot oven at 180 ° C for about 30 - 40 minutes. Let it cool, remove the fondant and then sprinkle with icing sugar.
Direct link at te #recipe in original language Click here
On Instagram & Twitter @cravatteaifornelli Emanuele Patrini Food & Style Blogger Cravatte ai Fornelli www.cravatteaifornelli.net