Filbert Gateau with Praline Buttercream

Name: Filbert Gateau with Praline Buttercream
Ingredients: 1 Filbert Genoise; 1 recipe sugar syrup, flavored with dark rum; 1 recipe Praline Buttercream; ½ cup heavy cream, whipped to soft peaks; 1 recipe Apricot Glaze; 1 recipe Ganache Glaze, prepared just before using; 3 tablespoons filberts, toasted and coarsely chopped; Filbert Genoise; Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.; 1 ½ cups hazelnuts, toasted/skinned; 2/3 cup cake flour, unsifted; 2 Tbsp. cornstarch; 7 large egg yolks; 1 cup sugar, divided ¼ & ¾ cups; 1 tsp. vanilla extract; ½ tsp. grated lemon rind; 5 lg. egg whites; ¼ cup warm, clarified butter (100 – 110 degrees)

Filbert Gateau with Praline Buttercream was pinched from <a href="http://dessertfirstgirl.com/2008/07/hazelnuts-and-praline-these-are-some-of-my-favorite-things.html" target="_blank">dessertfirstgirl.com.</a>

INGREDIENTS

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1 Filbert Genoise

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1 recipe sugar syrup, flavored with dark rum

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1 recipe Praline Buttercream

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½ cup heavy cream, whipped to soft peaks

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1 recipe Apricot Glaze

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1 recipe Ganache Glaze, prepared just before using

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3 tablespoons filberts, toasted and coarsely chopped

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Filbert Genoise

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Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.

•

1 ½ cups hazelnuts, toasted/skinned

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2/3 cup cake flour, unsifted

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2 Tbsp. cornstarch

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7 large egg yolks

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1 cup sugar, divided ¼ & ¾ cups

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1 tsp. vanilla extract

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½ tsp. grated lemon rind

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5 lg. egg whites

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¼ cup warm, clarified butter (100 – 110 degrees)

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