Filbert Gateau With Praline Buttercream

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Andrea's Recipes
Nutrition per serving    (USDA % daily values)


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Ingredients for 1 serving

1-1/2 cups hazelnuts, toasted/skinned

2/3 cup cake flour, unsifted

2 tablespoons cornstarch

7 large egg yolks

1 cup sugar, divided 1/4 & 3/4 cups

1 teaspoon vanilla extract

1/2 teaspoon grated lemon rind

5 large egg whites

1/4 cup warm, clarified butter (100-110° F)

1 cup water

1/4 cup sugar

2 tablespoons dark rum or orange flavored liqueur

1 cup (4-1/2 ounces) hazelnuts, toasted/skinless

2/3 cup sugar

1 tablespoon corn syrup (optional)

4 large egg whites

3/4 cup sugar

1-1/2 cups (3 sticks) unsalted butter, slightly firm

1-1/2 -2 tablespoons Grand Marnier or liqueur of your choice

1 recipe Swiss buttercream

1/3 cup praline paste

1-1/2 – 2 tablespoons Jamaican rum (optional)

2/3 cup thick apricot preserves (We used a triple mix of apricot, peach, and passionfruit.)

1 tablespoon water

6 ounces good quality semisweet or bittersweet chocolate

3/4 cup heavy cream

1 tablespoon light corn syrup

1 tablespoon Grand Marnier, Cointreau, or dark Jamaican rum (optional)

3/4 teaspoon vanilla extract

1/2 – 1 teaspoon hot water, if needed

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