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Delice Aux Noisettes
Yield: 6 servings

10-in prebaked quiche shell
1 1/2 c hazelnuts
1 1/4 c granulated sugar
1 cream of tartar
1 1/2 c heavy cream
2 tb confectioners' sugar
1/2 tb vanilla
2 eggs

Preheat oven to 375F. Whip 1/2 cup of the cream in a chilled bowl
or over ice till soft peaks form, then add the confectioners' sugar
and vanilla and beat just to stiff peaks. Place in strainer lined
with cheesecloth and set over a bowl. Place the hazelnuts on a tray
in the oven for about 10 minutes. Do not let them burn. Take them
out and skin them. Keep 1/2 cup of the nuts warm. In a stainless
steel or aluminum saucepan, heat 1/2 cup of the sugar and 3
tablespoons of water to boiling. Add a pinch of cream of tartar
and continue cooking to a light brown color. Lightly oil a baking
sheet with 1 to 2 tablespoons of oil. When the syrup is a light
brown, pour the 1/2 cup of warmed nuts into it and stir with a
wooden spoon to coat the nuts evenly. Immediately pour them out
onto the oiled baking sheet. Let cool, 10 minutes, to make nougatine.
Grind the remaining 1 cup nuts with 3/4 cup of the sugar in a food
processor to form nut butter. This will take 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.

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