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Delice Aux Noisettes















Trans-fat Free, Good source of fiber, Low Sodium


1 each quiche shell
10 inch, prebaked
1 ½ cups hazelnuts (filberts)
1 ¼ cups sugar
1 pinch cream of tartar
1 ½ cups heavy whipping cream
2 tablespoons powdered sugar
½ tablespoon vanilla extract
2 large eggs


Preheat oven to 375℉ (190℃).

Whip ½ cup of the cream in a chilled bowl or over ice until soft peaks form, then add the confectioners' sugar and vanilla and beat just to stiff peaks.

Place in strainer lined with cheesecloth and set over a bowl.

Place the hazelnuts on a tray in the oven for about 10 minutes.

Do not let them burn. Take them out and skin them.

Keep ½ cup of the nuts warm.

In a stainless steel or aluminum saucepan, heat ½ cup of the sugar and 3 tablespoons of water to boiling.

Add a pinch of cream of tartar and continue cooking to a light brown color.

Lightly oil a baking sheet with 1 to 2 tablespoons of oil.

When the syrup is a light brown, pour the ½ cup of warmed nuts into it and stir with a wooden spoon to coat the nuts evenly.

Immediately pour them out onto the oiled baking sheet.

Let cool, 10 minutes, to make nougatine.

Grind the remaining 1 cup nuts with ¾ cup of the sugar in a food processor to form nut butter.

This will take from 6 to 10 minutes.

The food processor may have to be scraped down from time to time, but the oils must emerge and it must be somewhat like a peanut butter.

When the nougatine is cooled and hardened, chop it coarsely with a knife into pieces small enough to eat.

Mix 1 cup of cream and the eggs together, add to nut butter and pour into a quiche shell.

Sprinkle the nougatine over the top.

Bake 25 to 35 minutes until browned and set.

Serve the quiche tepid with dollops of whipped cream placed on the top with a tablespoon or decorate with whipped cream piped through a pastry bag.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 58364% of calories from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 46mg 2%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 11%
Sugars g
Protein 15g
Vitamin A 19% Vitamin C 4%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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