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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Wed Feb 19 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

2039.0. "HAZELNUT PASTE" by AIMHI::DONOVAN () Fri Oct 13 1989 17:11

    
    I have  a great recipe for Hazelnut Mousse but I cannot find 2
    ingredients.  I need
                          Hazelnut Paste
                          Sheets of Gelatin
    
    Does anyone know where I might be able to find these items.  Any
    suggestions are helpful.
    
    Thanks
    Peg

T.R	Title	User	Personal Name	Date	Lines
2039.1	Where do you live?????	PMROAD::JEFFRIES		`Fri Oct 13 1989 17:22`	7
	Where do you live? I have been able to find almost any thing I need at either Julio's liquor store in Westborough MA or at Yankee Spirits in Sturbridge. Yankee Spirits will even order for you if you buy the minimum order qty.. I use Chestnut puree in one of my cookie recipes and I have been able to find it on the shelf at Julio's.
2039.3	Make your own	CALVA::WOLINSKI	uCoder sans Frontieres	`Tue Oct 17 1989 12:45`	19
	Rep .0 Why not make your own??? I make a similar thing for an apple tart with almonds. Try the following, Take 1 cup of "raw" hazelnuts and soak them in boiling water for about two minutes and drain. The skin will come right off in your fingers by just rubbing them. Place the nuts in a blender or processor <I like the blender better> add 2 TBLS of butter or margarine, and 2 TBLS of either vanilla, rum, cognac, bourbon, calvados, ... and process until a fine paste. I would think if you need a thick paste just omit the liquid. If you need a sweet paste just add sugar to taste. This should yield about 2/3 Cup of paste. Bon Chance, -mike
2039.4	superfine sugar will prevent grain	THE780::WILDE	Ask yourself..am I a happy cow?	`Tue Oct 17 1989 16:53`	3
	Additional thought on making your own paste. Use superfine sugar (bar sugar or castor sugar to some of us) to sweeten the paste and you will not get a grainy product.