| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
New Orleans |
Basics, Fillings, Masterchefs, Norleans, L16 |
4 |
Cups |
INGREDIENTS
| 1 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 2 |
|
Egg yolks |
| 1/4 |
c |
Flour |
| 1 1/2 |
c |
Milk, scalded |
| 1/4 |
c |
Hazelnut paste (optional if difficult to find) |
| 1 |
c |
Cream, heavy |
| 1/4 |
c |
Sugar |
INSTRUCTIONS
Beat the sugar and eggs in a bowl until thick and lemon-yellow.
Add flour and beat until smooth.
Pour this mixture into scalded milk and beat smooth while heating just
to the boiling point.
Pour into bowl placed over ice water (to cool mixture) and add
hazelnut paste.
Beat heavy cream with sugar until thick and fold into the cooled
mixture.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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