Serves: 4-5 people Difficulty ': Easy Preparation time: 40 minutes + 5 hours in the refrigerator INGREDIENTS 3 eggs 130gr. 130gr sugar. Hazelnut 130gr. 40 cakes of butter 1 cup sugar 1 bag of vanilla coffee with milk 1 cup of rum 1 pinch of salt Beat the PROCEEDINGS -------------------------- egg yolks and sugar in a bowl until it is frothy.
Toast the hazelnuts in the oven at medium heat for 15 minutes, then remove the skins. Grind in a mortar (better than in the mixer, and if 'possible). Work the butter, you have softened at room temperature until it is creamy. Add the beaten egg yolks and crushed nuts, then stir again mixing thoroughly.
Toast the hazelnuts in the oven at medium heat for 15 minutes, then remove the skins. Grind in a mortar (better than in the mixer, and if 'possible). Work the butter, you have softened at room temperature until it is creamy. Add the beaten egg yolks and crushed nuts, then stir again mixing thoroughly.
