Daring Baker Challenge : Filbert Gateau With Praline Buttercream
Bunny's Warm Oven
Bunny's Warm Oven
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Ingredients

  • 1 Filbert Genoise
  • 1 recipe sugar syrup, flavored with dark rum
  • 1 recipe Praline Buttercream
  • ½ cup heavy cream, whipped to soft peaks
  • 1 recipe Apricot Glaze
  • 1 recipe Ganache Glaze, prepared just before using
  • 3 tablespoons filberts, toasted and coarsely chopped
  • 1 ½ cups hazelnuts, toasted/skinned
  • 2/3 cup cake flour, unsifted
  • 2 Tbsp cornstarch
  • 7 large egg yolks
  • 1 cup sugar, divided ¼ & ¾ cups
  • 1 tsp vanilla extract
  • ½ tsp. grated lemon rind
  • 5 lg egg whites
  • ¼ cup warm, clarified butter (100 – 110 degrees)
  • 1 cup water
  • ¼ cup sugar
  • 2 Tbsp dark rum or orange flavored liqueur
  • 1 recipe Swiss Buttercream
  • 1/3 cup praline paste
  • 1 ½ - 2 Tbsp Jamaican rum (optional)
  • 4 lg egg whites
  • ¾ cup sugar
  • 1 ½ cups (3 sticks) unsalted butter, slightly firm
  • 1 ½ -2 Tbsp Grand Marnier or liqueur of your choice
  • 1 tsp vanilla
  • 1 cup (4 ½ oz.) Hazelnuts, toasted/skinless
  • 2/3 cup Sugar
  • Line a jelly roll pan with parchment and lightly butter.
  • 2/3 cup thick apricot preserves
  • 1 Tbsp water
  • 6 oz (¾ cup heavy cream
  • 1 tbsp light corn syrup
  • 1 Tbsp Grand Marnier, Cointreay, or dark Jamaican rum (optional)
  • ¾ tsp. vanilla
  • ½ - 1 tsp hot water, if needed

Instructions

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