Genoese :
°three eggs
°2 egg yolks
°110g hazelnut powder
°90g sugar
°2 egg whites
°50g sugar
°50g flour
Preheat the oven to 200°C.
Place the eggs, the yolks, the hazelnut powder and the ninety g of sugar withinside the mixer bowl and whisk for approximately ten mins.
Beating egg whites.
Gradually upload the final sugar.
Add the meringue to the primary combination, delicately, with a spatula.
Sift the flour over the combination and fold it in, usually gently.
Pour a touch of the preparation into 6 circles of eight cm. You want a top of approximately three cm. You may have leftover dough for every other preparation.
Cook for approximately eight mins.
Let cool completely
barely excessive pace for approximately 10 mins. The butter turns into mild and fluffy.
Gradually upload the condensed milk even as persevering with to whisk.
Add the vanilla seeds.
The end result need to be nicely ventilated.
°70g chopped hazelnuts
Roast the hazelnuts for approximately 10 mins at 160°C.
Cut cold desserts in half.
Put a touch cream withinside the middle.
Cover edges and pinnacle with cream.
Pass the edges withinside the hazelnuts.
Put the rest of the cream in a piping bag for decoration.
Put the strawberries withinside the center.
Book cool. Leave 20 mins earlier than the tasting.
Enjoy !

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