Hazelnut Gateau BretonFrom dond 8 years ago
- 1¼ cups sugar shopping list
- scrapings from the inside of a vanilla bean shopping list
- ½ cup hazelnuts, lightly toasted, husked shopping list
- 6 large egg yolks shopping list
- 1 cup (2 sticks) salted butter, melted shopping list
- 2 cups unbleached all purpose flour shopping list
- 1 large egg yolk beaten with 2 teaspoons water (for glaze) shopping list
- Whole strawberries or raspberries shopping list
How to make it
- Make certain the hazelnuts have been toasted and husked. Husking involves simply roasting the nuts on a sheet pan at about 350°F for 10 minutes or so, then putting them in a towel and rubbing them together until they have shed their skins. (Better yet, just check out Roger's recipe for Chocolate Hazelnut Biscotti -- he describes the perfect technique for husking hazelnuts.)
- Position rack in center of oven and preheat to 325°F.
- Butter and flour a 9-inch-diameter springform pan. Combine 2 tablespoons sugar, half of the vanilla bean scrapings, and hazelnuts in a food processor; blend until nuts are finely ground but not pasty. You're not making marzipan, so don't overdue the grinding.
- Combine 6 egg yolks and remaining 1 cup plus 2 tablespoons sugar and the rest of the vanilla bean scrapings in large bowl; whisk until well blended and slightly thicker, about 2 minutes (I would strongly advise against using an electric mixer). Whisk in hazelnut mixture. Gradually whisk in melted butter.
- Sift flour over batter; stir just until blended (batter will be thick; do not overmix or the flour will develop glutens and the cake will end up chewy and tough).
- Transfer batter to prepared pan; smooth top with an offset spatula. Brush top generously with egg glaze. Using the tines of a fork, deeply mark a crisscross pattern on the cake, marking 3 times across in 1 direction and 3 times in the opposite direction.
- Bake the cake until it's a deep golden on top and a tester inserted into the center comes out clean, about 1 hour.
- Cool in pan on rack 15 minutes, then remove pan sides and cool cake completely.
- You can make this cake one day ahead of time; wrap it in foil and store at room temperature.
- To serve, cut the cake into wedges and serve with some creme fraiche or whipped cream and whole berries.
The Cookdond Rockville, MD
The Rating6 people
Oh WOW, I had something like this in while living in Germany! It could very well have been the very same! Served with Creme Fraiche. We were on vacation in Paris when I had this! Soooooooo good!! Brings back memories!shirleyoma in Cove loved it
fabulous!iffyo in loved it
I dont care if its probably illegal in some states,lock me up because I think its great.thankszanna in MOUNT CLEMENS loved it
- Not added to any groups yet!