Hazelnut Tongues Recipe
An unexpected recipe, I had some cream to use, I thought of using it for a quick dessert and I must say it’s delicious!
Crunchy and creamy…When goodness calls
A dessert you can prepare the day before… The sizes are not miniature, just to give that sense of… Wow, how delicious!
The caramel also serves to create a right balance between sweet and bitter…That extra touch
The cream is very easy to prepare and requires no cooking.
A personal recipe of mine
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 package puff pastry (1 sheet)
- 10 oz whipping cream
- 3.5 oz hazelnut flour (Toasted, or hazelnut cream)
- 8.8 oz mascarpone
- 5.3 oz powdered sugar
- 0.5 cup of sugar (For the caramel)
Tools
- Electric Whisks
- Rolling Pins
Steps
Cut the pastry into eight diamonds.
Overlap them and divide them in half, bake in a hot oven (430°F) for about 15 minutes
Whip the cream and add the hazelnuts, mascarpone, and sugar except for a little which you will use to dust
Fill the tongues and pair them. Prepare the caramel…
And let it drip over the tongues to your liking…Dust with powdered sugar…Et voilà…Hazelnut tongues ready! Delicious!
Question: How do we store the hazelnut tongues?
Answer: The tongues keep well for two days in the refrigerator.
