Chocolate Hazelnut Petits Fours Glaces
- 1/2 recipe of vanilla chiffon cake
- 1/2 recipe of hazelnut swiss meringue buttercream
- hazelnut simple syrup
- chocolate glaze
- this recipe originally intended for baking at 5300 ft. so sea-levelers may want to increase the baking powder a bit
- 14.5 oz cake flour
- 8.75 oz confectioner’s sugar
- 6.75 oz whole milk
- 6 oz canola oil
- 3.25 oz eggs
- 0.5 oz baking powder
- 13 oz egg whites
- 9.5 oz granulated sugar
- 1 tsp vanilla extract
- 8 oz egg whites
- 16 oz sugar
- 1 lb butter, room temperature
- 2 oz hazelnut butter or praline paste
- 1 tbsp Frangelico, hazelnut liqueur
- 1 tsp vanilla
- 1 tbsp Nutella
- 1 cup sugar
- 1 cup water
- 2/3 cup Frangelico, hazelnut liqueur
- 1 lb. bittersweet chocolate, chopped
- 2 cups whipping cream
- Condiments
- Hazelnut butter or praline paste (2 oz)
- Nutella (1 tbsp)
- Cooking & Baking
- Baking powder (1/2 oz)
- Bittersweet chocolate (1 lb.)
- Cake flour (14 1/2 oz)
- Canola oil (6 oz)
- Chocolate glaze (1)
- Confectioner’s sugar (8 3/4 oz)
- Granulated sugar (9 1/2 oz)
- Hazelnut simple syrup (1)
- Recipe of hazelnut swiss meringue buttercream (1/2)
- Sugar (16 oz)
- Sugar (1 cup)
- Vanilla (2 tsp)
- Bread & Baked Goods
- Recipe of vanilla chiffon cake (1/2)
- Drinks
- Water (1 cup)
- Dairy
- Butter (1 lb)
- Whipping cream (2 cups)
- Whole milk (6 3/4 oz)
- Refrigerated
- Egg white (21 oz)
- Eggs (3 1/4 oz)
- Other
- 1 tbsp Frangelico, hazelnut liqueur
- this recipe originally intended for baking at 5300 ft. so sea-levelers may want to increase the baking powder a bit
Preparation
Read recipe preparation on userealbutter.com
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Published October 16, 2007 (5 years ago).
9 people saved this recipe.
