---------- Recipe via Meal-Master (tm) v8.04

     Title: DELICE AUX NOISETTES
Categories: Desserts, Nuts, Kump
     Yield: 6 servings

     1    10-in prebaked quiche shell
 1 1/2 c  Hazelnuts
 1 1/4 c  Granulated sugar
     1 pn Cream of tartar
 1 1/2 c  Heavy cream
     2 tb Confectioners' sugar
   1/2 tb Vanilla
     2 lg Eggs

 PREHEAT OVEN TO 375F. Whip 1/2 cup of the cream in a
 chilled bowl or over ice till 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 1/2 cup
 of the nuts warm. In a stainless steel or aluminum
 saucepan, heat 1/2 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 1/2 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 3/4 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.

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