Hazelnuts delight dessert that unites praline and hazelnut cream is perfect company for afternoon tea.

Praliné cake.


Ingredients

For the praline cake: 

120 g of butter
120 g of brown powdered sugar
2 tablespoons (soup) of hazelnut cream
2 large eggs
150 g of flour
½ sachet of chemical yeast
2 tablespoons (soup) of crushed praline grains

For the filling: 

200 g of chocolate gianduia, bar or folder
140 g of fresh cream
Hazelnut cream to decorate

Preparing the filling. 

Put the chocolate in a bowl, boil the cream and then pour it over the chocolate. Cover the bowl and leave it for 3 minutes. Refrigerate.

Preparing the cake. 

In a bowl, put the butter and sugar and beat well. Add the spoons of hazelnut cream, always beating, then an egg at a time, and beat a little more. Sift the flour and yeast on top of the mixture, add the praline and beat a little more. Put everything in a small rectangular shape greased with butter and bake the preheated oven at 180 ° C for 20 minutes. Let cool. Cut the sides and divide the cake into two parts. Book.

Assembly. 

Remove the filling from the refrigerator. Book some of the filling to use after. Then in one of the halves of the cake, spread the filling and then fit the other half. Wrap everything in plastic film and bring to the refrigerator to sign. Remove near the time to serve. Just before you carry to the table, cut into slices, use the part of the stuffed filling to place on the side of the cake with the help of a confectioner nozzle. Still with the confectioner's beak or a thin-beak bisnaga, decorate with the hazelnut cream.

Napoléon


Russian influence known in France like Russian Milh-leaves, Napoléon has that name because of a French emperor defeat.

Ingredients

For Napoléon:

1 packet of puff pastry
200 g of sweet milk
2 strawberries cut in half

For Ganache:

150 g of chocolate to milk or half bitter chopped
½ can of sour 

Preparing Ganache. 

Add the ingredients in a pan and melt. Stir until cream.

Assembly. 

Open puff pastry into pieces of 7 cm x 7 cm and bake until golden. With the pasta already cold, open in the middle and fill with the chocolate ganache, the sweet milk and strawberries. Tip: It's a delight if you served with strawberry ice cream.

Napoleonic sweet. 

In France, Napoléon is a kind of mill-leaves made with almonds or walnuts, also known as "Millefeuille Russe" (Russian Milh-leaves). The dessert would have been created at the time of the Napoleon campaign in Russia, and the name, given in 1912, to celebrate the 100 years of the victory of the Russians on the French emperor.