Macadamia Gateau With Praline Buttercream

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Celiac Teen


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1 x Macadamia Genoise (Filbert Gateau with Praline Buttercream)

1 recipe sugar Syrup(Filbert Gateau with Praline Buttercream)

1 recipe Praline Buttercream(Filbert Gateau with Praline Buttercream)

1/2 cup Heavy Cream, whipped to soft peaks(Filbert Gateau with Praline Buttercream)

1 recipe Raspberry Glaze(Filbert Gateau with Praline Buttercream)

1 recipe Ganache Glaze, prepared just before using(Filbert Gateau with Praline Buttercream)

3 tbsp Toasted Nuts,coarsely chopped (if you want)(Filbert Gateau with Praline Buttercream)

1 1/2 cup Macadamia Nuts,to make macadamia genoise

2/3 cup Bette Hagman’s Flour Mix(6 parts rice flour, 2 parts potato starch, 1 part tapioca starch),to make macadamia genoise

1 tsp Xanthan Gum,to make macadamia genoise

2 tbsp Cornstarch,to make macadamia genoise

7 x large egg yolks,to make macadamia genoise

1 cup sugar, divided ¼ & ¾ cups,to make macadamia genoise

1 tsp Vanilla Extract,to make macadamia genoise

1/2 tsp Grated rind of lemon,to make macadamia genoise

5 x large egg whites,to make macadamia genoise

1/4 cup Clarified Butter,warm (100 – 110 degrees),to make macadamia genoise

1 cup water,to make sugar syrup

1/4 cup Sugar,to make sugar syrup

1 recipe Swiss Buttercream,to make praline buttercream

1/3 cup Praline paste,to make praline buttercream

4 x large egg whites,for swiss buttercream

3/4 cup Sugar,for swiss buttercream

1 1/2 cup Unsalted Butter, slightly firm (3 sticks),for swiss buttercream

1 tsp Vanilla,for swiss buttercream

1 cup Macadamia Nuts (41/2oz),for praline paste

2/3 cup Sugar,for praline paste

Line a jelly roll pan with parchment and lightly butter,for praline paste

2/3 cup Raspberry preserves,thick to make, raspberry glaze

1 tbsp water,to make raspberry glaze

6 oz bittersweet or semisweet chocolate, – NOT LINDT! (it has barley malt!!),for ganache glaze

6 oz Heavy Cream (3/4cup), for ganache glaze

1 tbsp Light Corn Syrup , for ganache glaze

3/4 tsp Vanilla, for ganache glaze

1 tsp hot water, if needed, for ganache glaze

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