The hazelnut coullant is a rich dessert that we can enjoy throughout the year, but especially during autumn. Also called volcano, it is a very fast dessert to do, which is composed of a tender cake and a hazelnut cream, a delight! The key to this iconic dessert is that the interior is totally molten, since so, when opening it, the cream comes out and gives the appearance of volcano. This dessert can be prepared in advance, freezing it and defrosting it in the oven when we go to to eat. In this way, we can make several units to have enough quantity for several days. Do you want to know the step by step? Continue reading and discovers in recipes how to make Count de Avellana, a recipe, in addition, suitable for celiacs.
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| Nicklane Coulent Ingredients: |
| 3 eggs 150 grams of sugar (¾ cup) 150 grams of hazelnot |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, |
Nicklane Coulent Ingredients:
1. Press the oven to 200 ºC with heat up and down. Mix the eggs with the sugar and beat with some electric rods until they bleach. You can also wear manual rods if you don have electric.
2. Take part of the hazelnut cream and mix it with the eggs until it is well integrated. Integrate at this point the half and reserve the other half in the fridge. If you want to make a hazelnut coulant 100 homemade percent, the hazelnut cream can be done at home by mixing hazelnuts with a spoonful of sugar. This will take you about 15-20 minutes.
3. Add cornmeal and butter to point ointment or very soft. Mix until it is well integrated.
4. Take some molds or vessels for baking, spread a little butter and sprinkle cocoa powder. Enter the mixture to fill 3/4 parts of the mold. Cover with film paper and put them in the fridge for an hour for the dough to be very cold.
5. Take the hazelnut cream that you have reserved in the fridge and, with a spoon, place a portion in the center of each mold. Put the cups on an oven plate and bake the hazelnut coulants by placing the tray in the central part. If you still don want to do them or want to have them prepared in advance, put them in the freezer until you are going to bake them. You can have them several days and even well covered weeks.
6. Hake them for 8 minutes. If they are frozen, you will have to leave them 10-12 minutes. Once they are ready, take them out and unmold carefully.
7. serves the temperate hazelnut cream coullant. To do this, put it on a dish very carefully, since it will be very tender, sprinkle icing sugar and voila.
