CHOCOLATE GANACHE-GLAZED HAZENUT CAKE - GÂTEAU AUX NOISETTES RECOUVERT DE GANACHE AU CHOCOLAT

All the art of living lies in a fine mingling of letting go and holding on.
- Havelock Ellis

Tension is who you think you should be. Relaxation is who you are.
- Chinese Proverb 

Taking things easy isn't all that evident if you are trapped in a lethal routine or somebody who has a bad conscience for staying at home all day long like a kept woman and not being the one who is obliged to go to the "salt mine". As you can imagine, finding the power to change habits and the courage to let go of guilt is very hard in such situations.

Since I am jobless and not forced to deal with a psyschotic chef with a superiority complex nor to slave at a desk every week in order to pay the bills, I have the impression that the right to relax and have fun should be denied to me because individuals of my kind ought to be grateful for their slack lifetsyle, have nothing to complain about and definitely no excuse whatsoever for putting their feet up considering that they don't accomplish a lot in comparison to dedicated career people.

No matter how much energy I spend killing myself doing my household chores (cooking/baking, cleaning, planning the expenses/planning the food shopping, taking care of our old cat, etc...) and how many strenuous hours I quotidianly dedicate to blogging, I am still convinced that there is no reason for me to be tired or to need a vacation.

Thankfully, my boyfriend is not the type of male who has a macho mind and believes that what "the mistress of the house" achieves is meaningless or that holding a blog is stupid and meaningless. Unlike a certain species of Neandertal guys, he appreciates my domestic contribution, considers it to be highly valuable and never takes it for granted. Besides, he also regards my foodie activities as awesome and he respects the artistic side of my personality. P. is extremely proud of me and never repproaches me for my unemployement status or critcizes my choices. He understands that I can be stressed as well as emotionally, mentally and physically drained. As a matter of fact, this adorable man always tells me that I should sleep longer in the morning, relax more and stop buzzing around frenetically.

Although I'm a self-professed epicurean who thinks that life is meant to be enjoyed, I have difficulties transposing the entirety of my hedonistic ideologies into my existence. Hence, I constantly punish myself by not aknowledging my burnout and intentionally sweep it under the carpet, close my eyes on my state of complete exhaustion as well as refuse to listen to my body's cry for help. Hyperactivity (artistic creation without respite, lovingly pampering my partner and keeping the apartment clean) gives me a sense of fulfillment and purpose. In this way, I don't feel like a total waste of space or a parasite living at someone's expense (having been nicknamed "the cuckoo" by my parents as a child leaves an indelible stigma)...

During holidays, leisure replaces work as a priority. You are filled with the enthusiasm to explore, travel and learn. So indulge in laziness. Spend time with your loved ones and let your heart dance.
- Roger Bannister

A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken.
- James Dent

Deep summer is when laziness finds respectability.
- Sam Keen

Summer is the ideal time for slacking and decompressing as most folks are absent and our melting brains are on a holiday modus. The cold season lasts long and it would be pure insanity to stay clustered in our grotto, looking as pale as light-phobic vampires in lack of fresh blood as well as incredibly sad to behave like manic zombies schyzophrenically clicking away on our keyboard while the exterior world is bustling action. So, why stick in front of a screen and stay in a dusty room when the sun is shining brightly, the temperatures are soothingly warm, the birds are squealing with joy in the azure blue sky, the grass is so invitingly verdant, nature's bursting with lush beauty and the internet is a real desert where only a bunch of anemic geeks roam?

This year, I've resolved to slow down a little, overcome my busy bee complex and finally grant myself a much deserved break: I'll be taking a hiatus for two weeks, from the 18th to the 26th of August and will not publish a complete write-up (presentation of a dish & babblings) until the 7th of September.  Anyway, be reassured, Rosa's Yummy Yums has absolutely not fallen down on my priority list. I am just trying to approach this hobby in a more healthy and casual manner. This means feeding my site exclusively when I'm in the mood for putting words down on paper and going through the long process of picture-taking, thus not forcing myself to post at any cost

Following this stress-free philosophy, today I have chosen to share with you a recipe for a simple cake I had already spoken about on my blog six years ago. Back then, this chocolaty and nutty goodness didn't get the exposure it deserved (mediocre pictures and weak writing), so I've decided to publish a revamped version of my old article (better formula, photos and new text) here this Friday.

This easy "Chocolate Ganache-Glazed Hazelnut Cake" is perfect for gourmets who are too lazy to work their fingers to the bone and want to reach gustatory heaven without fussing around. In one word, it is dedicated to those who refuse to sacrifice their pleasure in the name of sluggishness. An old-fashioned confection, which despite its basicness is delightful, moist, tasty and will rejoice even the most persnickety eater. Happiness on a plate!

Chocolate Ganache-Glazed Hazelnut Cake

Cake recipe adapted from "The Australian Women's Weekly" and ganache recipe adpated from Tish Boyle "Cake Book".

Makes 1 cake.

Ingredients For The "Hazelnut Cake":
1/2 Cup + 1 Tsp (125g) Unsalted butter, at room temperature
1 Tsp Pure vanilla extract
1 Cup + 2 Tsps (220g) Castor sugar
2 Eggs (~63g)
1 3/4 Cup (225g) Plain white flour
1 1/3 Tsps Baking powder
A pinch of salt
1/2 Cup (120ml) Milk 

3/4 Cup + 2 Tsps (70g) Ground hazelnuts
Ingredients For The "Chocolate Ganache":

3oz (90g) Bittersweet chocolate, finely chopped or grated
1/3 Cup (80ml) Heavy cream
1/2 Tsp Pure Vanilla extract

Method For The "Hazelnut Cake":
1. Peheat the oven to 180°C (350°F). Mix together the flour, baking powder and salt, sift them and set aside.
2. In the bowl of your stand mixer, cream the butter together with the sugar and vanilla extract, until light and fluffy.
3. Add the eggs, one at a time and beat until well combined.
4. Stir in dry ingredients (flour/bakingpowerd/salt) and the milk, alternately.
5. Incorporate the ground hazelnuts.
6. Pour the batter into a 20cm (8inch) greased round cake pan.
7. Bake for about 45-50 minutes in the middle of the oven or until a thin skewer inserted in the center of the cake comes out clean.
8. Turn onto a wire rack and let cool.

Method For The "Chocolate Ganache:
9. Place the chocolate in a medium bowl.
10. Heat the heavy cream over medium-high heat until it comes to a light boil.

11. Remove from the heat and immediately pour the cream over the chocolate and stir until smooth and glossy.

12. Allow the ganache to cool before pouring over the cake (the longer you allow the ganache to cool, the thicker it will set).

Remarks:
You can use light brown sugar as a substitute for castor sugar. and replace the hazelnuts by the ground nuts of your choice (this will change the flavor of the cake, though).

Serving suggestions:
Serve with a good cup of tea or coffee and some whipped cream.

Gâteau Aux Noisettes Recouvert De Ganache Au Chocolat
La recette pour le gâteau est adaptée de "The Australian Women's Weekly" et la recette pour la ganache est adaptée de "Cake Book" par Tish Boyle.

Pour 1 gâteau.

Ingrédients Pour Le "Gâteau Aux Noisettes":
125g de Beurre non salé, à température ambiante
1 CC d'Extrait de vanille pure
220g de Sucre cristallisé
2 Oeufs (~ 63g)
225g de Farine
1 1/3 CC de Poudre à lever/pâte
Une pincée de sel de mer fin
120ml de Lait non écrémé
70g de Noisettes moulues
Ingrédients Pour La"Ganache Au Chocolat":
90g de Chocolat mi-amer, haché finement ou râpé
80ml de Crème épaisse
1/2 CC d'Extrait de vanille pure

Méthode Pour Le "Gâteau Aux Noisettes":
1. Préchauffer le four à 180 ° C. Mélanger ensemble la farine, poudre à lever/pâte ainsi que le sel et les tamiser. Mettre de côté.
2. Dans le bol de votre robot ménager, battre le beurre, le sucre et l'extrait de vanille en pommade, jusqu'à consistance légère et mousseuse.
3. Ajouter les oeufs, un par un et battre jusqu'à consistance homogène.
4. Incorporer les ingrédients secs (farine/poudre à lever/sel) et le lait, en alternance.
5. Puis, incorporer les noisettes moulues.
6. Verser la pâte dans moule à gâteau rond (beurré) de 20cm de diamètre.
7. Cuire au milieu du four pendant environ 45-50 minutes, jusqu'à ce que la lame d'un couteau insérée au centre du gâteau en ressorte propre.
8. Mettre le gâteau à refroidir (complètement) sur une grille.
Méthode Pour La"Ganache Au Chocolat":
9. Placer le chocolat haché dans un bol moyen.
10. Chauffer la crème à feu moyen-vif jusqu'à ce qu'elle arrive à légère ébullition.
11. Retirer du feu et versez immédiatement la crème sur le chocolat et remuer jusqu'à obtention d'une consistance lisse et brillante.
12. Laisser refroidir la ganache avant de la verser sur le gâteau (plus vous la laissez refroidir, plus elle sera épaisse).

Remarques:
Vous pouvez utiliser du sucre brun clair (fin) comme substitut pour le sucre cristallisé.
Les noisettes moulues peuvent également être remplacées par par les noix moulues de votre choix. Par contre, cela changera la saveur de votre gâteau.

Suggestions d'accompagnement:
Servir avec une bonne tasse de thé ou de café et de la crème fouettée.

CORNFLAKES TERRINE - TERRINE AUX CORNFLAKES

If like me you have abused a little to much of goodies during the Christmas holidays, then you might want to calm down and start eating more healthily again as I'm pretty sure that you are not willing to change your whole wardrobe or stop wearing those cute skinny jeans that you cherish so much because they make you look so slim...

I am not ashamed to confess that for the past 3-4 weeks I have been devouring (like crazy and without thinking about the effects such mindless scarfing might have on my waistline) big quantities of sugar-loaded, butter-rich, calorie-laden cookies, breads, chocolates, cakes and desserts of all kind. I carelessly and happily wolfed down quantities of sweet treats, and had much pleasure indulging in such a naughty fashion!

When the God of Gluttony possesses you, there is no way you can escape. You just have to accept it's taking over your soul and bend to it's will. If you resist, it will whisper in your ears words that'll awaken your craving until you give up the fight and sacrifice yourself on the altar of epicurism. It is impossible to struggle against the urge to "sin".

As a result, my size 36-38 (size 6-8 US) trousers are slightly too tight now and I feel not really comfortable in my body anymore. But hey, what the heck? Eventhough I care about my weight, find it important to exercise regularly and control my diet I also have food desires like everybody else and sometimes have to fulfill them. The delight and beatitude conferred by this nosh marathon was so big that the few centimeters I had gained around my waist, hips and thighs were not that dramatic.

Anyway, once you get back to your normal routine you will lose the extra fat you had acquired and get fit again (as a matter of fact I've already lost most of it), so why be afraid of a short break in your regime. If it happens once in a while and it is not a habit, then it can't be bad. You just have to be in control of things and know when to stop. It's only once it becomes an addiction that it develops into something dangerous and negative. Then you have to raise the alarm and consider taking your problems seriously.

All year long (most of the time, festive holidays aside), I try to eat well and to follow my usual dietary pattern which consists of meals that are mostly vegetarian (80% of the time), poor in carbohydrates (sugar, cereals, starchy vegetables & starches), rich in protein (eggs, dairy produces, legumes, nut, seeds & animal products) and vegetables. This way of feeding is what fits me best. Since I've started preparing less carb-loaded dinners I have more energy, feel a lot less hungry all the time and more comfortable in my body. Not forgetting that it is also very budget-friendly as you don't need to buy tons of overpriced meat.

Although I love meat I cannot cook it more than twice a week otherwise it'll affect my well-being. So, in a way I am nearly a full-time vegetarian. I don't mind being a carnivore, but I also love veggies since there are so many ways you can cook them. At my place, eating vegetarian meals isn't synonymous of boring and bland, all the contrary!

One of my favorite meat-free recipes that I cook at home is a groovy terrine made with cornflakes. This original vegiloaf is very versatile, tasty and nourishing. It has a pleasant herby, corny and nutty flavor, and a soft as well as moist texture. This "Vegetarian Cornflake And Hazelnut Terrine" can be pan-fried, eaten either cold or hot, served for breakfast, brunch, lunch or dinner and accompanied as well as presented in many different manners.

A multi-faceted dish which is easily prepared, good for the health and which will not ruin you. Perfect!

~ Vegetarian Cornflake And Hazelnut Terrine ~
Recipe by Rosa @Rosa's Yummy Yums 2011.

Serves 4.

Ingrédients:
500ml Milk
160g Cornflakes
100g Ground hazelnuts, lightly toasted
2 Big eggs
1 Big Onion, finely chopped
1 Tsp Nutritional yeast
1/2 CC Garlic powder
A pinch Ground paprika
A pinch Curry powder
A few drops of Tabasco (optional)
1 1/4 Tsp Italian herbs
A pinch dried thyme
Sea salt (fine), to taste
Pepper, to taste
A bit of butter to grease the pan

Method:
1. Preheat the oven to 220° C (420° F).
2. In a big bowl, crush (coarsely) the cornflakes.
3. In a medium bowl, beat together the eggs with the milk, garlic, spices, Tabasco, herbs, salt and pepper.
4. Pour this mixture over the cornflakes, add the yeast, hazelnuts and onion and mix well.

5. Butter generously your rectangular cake pan and cover the bottom with sulfurised/baking paper.
6. Scrape the mixture in the pan and smooth the top.
7. Bake for aboput 30-40 minutes (test with a skewer).
8. Remove the terrine from the oven and let it rest for about 5 minutes before releasing it delicately from the pan.
9. Serve.

Remarks:
you can replace the hazelnuts by any other ground nuts of your choice, but don't forget to roast them a little.
You can also use the herbs (fresh or dried) and spices of your choice.

Serving suggestions:
Serve hot or cold, with tomato sauce, steamed or stir-fried vegetables, a seasonal salad or pan-fried mushrooms.

~~~~~~~~~~~~~~~~~~~~~~

~ Terrine Végétarienne Aux Cornflakes Et Aux Noisttes ~
Recette par Rosa @Rosa's Yummy Yums 2011.

Pour 4 personnes.

Ingrédients:
500ml De lait
160g de Cornflakes
100g de Noisettes moulues, toastées
2 Gros oeufs
1 Gros Oignon, finement haché finement
1 CC de Levure nutritionnelle
1/2 CC d'Ail en poudre
Une pincée de paprika en poudre
Une pincée de poudre de curry
Quelques gouttes de Tabasco (en option)
1 1/4 CC d'Herbes italiennes
1 Pincée de Thym séché
Sel de mer fin, selon goût
Poivre, selon goût
Un peu de beurre pour le moule

Méthode:
1. Préchauffer le four à 220° C.
2. Dans un grand bol, concasser grossièrement les cornflakes.
3. Dan un bol moyen, battre les oeufs avec le lait, l'ail, le Tabasco, les herbes, les épices, le sel et le poivre.
4. Ajouter le mélange liquide au cornflakes et ajouter les noisettes ainsi que l'oignon. Bien mélanger.

5. Beurrer généreusement un moule à cake rectangulaire et recouvrir le fond de papier sulfurisé.
6. Verser le mélange dans le moule et lisser le dessus.
7. Cuire pendant 30-40 minutes (vérifier la cuisson avec la pointe d'un couteaux).
8. Sortir la terrine du four et la laisser reposer 5 minutes sur une grille, puis la démouler délicatement.
9. Servir.

Remarques:
Vous pouvez remplacer les noisettes moulues pour d'autres noix moulues, mais n'oubliez pas des les torréfier avant.
Vous êtes libres d'ajouter les épices et herbes (fraîches ou séchées) de votre choix.

Idées de présentation:
Servir cette terrine chaude ou froide, avec de la sauce tomate, des légumes vapeurs ou sautés, une salade de saison ou des champignons légèrement poêlés.

APPLE TART WITH HAZELNUT FRANGIPANI

Everybody loves apple tart! In affirming that it is the queen of winter tarts, I'm pretty sure that I'm not wrong and that none of you will argue with me. I mean, who doesn't love a good apple pie, tarte Tatin or just a simple old-fashioned apple tart? I don't know many that'd refuse a slice of that treat.

Well, as irresistible as an apple tart can be, yet for no explainable reason, this year, I have not baked any. The strangest thing is that I eat apples on a daily basis and love apple tarts. Try to figure this out...

Anyway, after having enjoyed my juicy, crunchy and fragrant daily evening Granny Smith in front of one of my favorite TV shows (Entourage for now), it struck me that there was no way I was not going to put those tasty fruits to use next time I was going to bake.

The next step was searching for a recipe that would come out a little of the ordinary. So, I roamed the internet - as I always do when looking for ideas or recipes - and I came across Jacque Pépin's fabulous "Apple Tart With Hazelnut Frangipani".

I really recommend it as it is amazing and really flavorful. It's crust is sinfully crispy, flaky and buttery, the frangipani is delightfully nutty and fragrant, the apples are fantastically tart, moist and richly perfumed and the apricot jam with Calvados adds an interestingly subtle twist to the whole.

This "Apple Tart With Hazelnut Frangipani" is decadent and has a lot of character. It is not the usual basic, dry and bland tart that you can encounter most times. This one is classy and will rock your world like no other!!!!

~ Apple Tart With Hazelnut Frangipani ~
Recipe found on Food Network, courtesy of Jacques Pepin.
Slightly adapted by Rosa @ Rosa's Yummy Yums 2010.

Serves 6.

Ingredients for the "Shortcrust Pastry":
1 1/4 Cups All-purpose flour, plus more for dusting
8 Tbs (1 stick) Unsalted butter, very cold and cut into thin slices
1 Tsp sugar
A dash of salt
2 Tbs Cold water
Ingredients for the "Filling":
1 Cup Shelled hazelnuts
1/4 Cup plus 2 Tbs Sugar, divided
1 Large egg
3 Tbs Unsalted butter, divided
A dash of vanilla
4 Large russet apples (about 2 pounds)
1 Cup Apricot preserves
3 Tbs Calvados, whiskey or water

Method for the "Shortcrust Pastry":
1. Preheat the oven to 190° C (375° F).
2. Mix the flour, butter, sugar, and salt quickly with your fingertips until the butter is in pieces about the size of dried beans. Quickly stir the water into the mixture and then gather up the dough onto a sheet of plastic wrap and press it into a flat dish shape. Refrigerate dough for 1 hour.
3. Line a cookie sheet or jelly roll pan with parchment or a silicon pad. Roll the dough out onto a lightly floured surface into a rectangle about 15-inches long by 10-inches wide (see remarks), with rough edges. Roll the dough up onto your rolling pin and then unroll it directly onto the lined pan.

Method for the "Filling":
1. Roast the hazelnuts on a cookie sheet for 7 or 8 minutes in the oven (180° C/350° F). Transfer the nuts to a food processor, add the 1/4 cup sugar, egg, 1 tablespoon butter, and vanilla, and process until a creamy paste forms. Spread the frangipane on the dough, stopping about 1 1/2-inches from the outer edge on all sides.
2. Peel the apples, remove the cores, and cut them into 1/2-inch thick slices. Arrange them attractively in a slightly overlapping pattern, like the tiles of a roof, on the pastry dough so that the apples cover the frangipane. Fold the edge of the dough back over the apples to make a 1 to 1 1/2-inch border of dough (I didn't do that/see remarks). Increase the oven temperature to 200° C (400° F). Sprinkle 2 tablespoons sugar over the apples, letting a little of the sugar fall onto the border to help crystallize the dough. Break the remaining 2 tablespoons butter into pieces and scatter them over the tart. Bake for 1 hour. The dough should be nicely crystallized all over.
3. Remove the finished tart from the oven and cool on a rack until lukewarm. Dilute the apricot preserves with the calvados or water and glaze the surface of the tart, spreading it carefully on the apples with the underside of a spoon.
4. let cool on a wire rack.

Remarks:
I baked this tart in a round 24-26cm (10-10.2 inch) pan, so I omitted the folding of the edges.
If you don't have hazelnuts at hand, then use any other nut as long as you roast them.
I used Granny Smith apples for this recipe.

Serving suggestions:

Serve at room temperature cut into little wedges, with whipped cream, sour cream or ice cream, if desired.

~~~~~~~~~~~~~~~~~~~~~~

~ Tarte Aux Pommes Et A La Frangipane Aux Noisettes ~
Recette trouvée sur Food Network et créée par Jacques Pepin.
Légèrement adapté par Rosa @ Rosa's Yummy Yums 2010.

Pour 6 personnes.

Ingrédients pour la "Pâte Brisée":
160g de Farine blanche
120g de Beurre non-salé, très froid et coupé en petits morceaux
1 CC de Sucre cristallisé
Une pincée de sel
2 CS d'Eau froide (ou plus si besoin)
Ingrédients pour la "Garniture":
150g de Noisettes (sans peau)
53g plus 2 CS de Sugar cristallisé
1 Gros oeuf
15g + 30g de Beurre non-salé
1 CC de d'Extrait de vanille pure
4 Grosses pommes Granny Smith (~ 1kg)
300g de Gelée d'abricots
3 CS de calvados, whisky ou eau

Méthod pour la "Pâte Brisée":
1. Préchauffer le four à 190° C.
2. Mélanger ensemble du bout des doigts la farine, le beurre, le sucre et le sel afin d'obtenir un mélange sableux assez grossier. Ajouter l'eau afin d'amalgammer le tout et former une boule de pâte. Emballer la pâte dans un filme plastique et lui donner la forme d'un disque de la grandeur d'une assiette moyenne. Mettre au frigo pendant 1 heure.
3. A l'aide d'un rouleau à pâte, étaler la pâte en un cercle et foncer un moule beurré de 24-26cm.
Méthode pour la "Garniture":
1. Torréfier les noisettes pendant 7 à 8 minutes à 180° C. Mettre les noisette dans le mixer et les réduire en poudre, puis ajouter les 53g de sucre, l'oeuf, 15g de beurre et la vanille. Mixer jusqu'à obtention d'une pâte crémeuse. Etaler la frangipane sur la pâte à tarte.
2. Peler les pommes, enlever le coeur et les couper en tranches de 1.3cm d'épaisseur. disposer joliment sur la frangipane. Augmenter la température du four à 200° C . Saupoudrer avec les 2 CS de sucre. Couper les 30g de beure en petits dés et les disposer sur le pommes. Cuire la tarte pendant 1 heure.
3. Retirer la tarte du four et la mettre sur une grille afin qu'elle refroidisse un peu. Diluer la confiture/gelée d'abricot avec le calvados et couvrir les pommes avec ce mélange, en s'aidant du dos d'une cuillère à soupe.
4. Laisser refroidir complètement avant de servir.

Remarques:
Si vous n'avez pas de noisettes, alors vour pouvez utiliser les noix de votre choix (sans oublier de les torréfier).
J'ai utilisé des pommes Granny smith, mais tout autre pomme à tarte acidulée et parfumée fera l'affaire (par ex. Boscoop).

Idées de présentation:
Servir à température ambiante avec de la crème foutée, de la crème aigre/sûre ou de la glace.

HAZELNUT NOUGATINE - NOUGATINE

In June this year, I had blogged about a "Danish Lemon Mousse" which I had put in a verrine and served with some swirly decorations which had captured your attention. As many of you asked for the "Sesame Nougatine" recipe, I thought that it was about time for me to share it with you...

Instead of giving you the recipe for the "Sesame Nougatine", I am posting about my "Hazelnut Nougatine" recipe which is in many ways exactly the same. The only difference resides in the fact that it is made with nuts instead of seeds. In any case, the kind of nut that you are going to use all depends on your personal choice and on what you are going to make with the praline or how you are going to serve it.

"Nougatine" (dark brown) is the cousin of "Nougat" (white). Both are confectionaries made with sugar, honey and roasted nuts. While "White Nougat" is chewy, soft and made with beaten egg whites, "Nougatine" is hard, crunchy, dark and made with caramelized sugar.

I really like this addictive candy as it tastes gorgeous and is wonderfully as well as exhilaratingly fragrant thanks to the roasted nuts and the caramel. It is also very versatile as it can be used as decoration for desserts or processed in order to make "Praline Powder" or "Praline Paste"...

I hope you'll enjoy my recipe and will have fun playing around with your "Hazelnut Nougatine"!

~ Hazelnut Nougatine ~
Recipe by Rosa @ Rosa's Yummy Yums 2008.

Makes about one candy bag nougat.

Ingredients:
200g de Castor sugar
2 Tbs Runny honey
200g Hazelnuts (or other nuts, see remarks)

Method:
1. In a thick-bottomed pan, put the sugar first, then the honey and the nuts (without mixing).
2. Cook, at medium heat.
3. After a few minutes, when the sugar will have partially melted, mix well in order to coat the nuts. Repeat this operation until the sugar has melted completely.
4. Then stop stirring, until the sugar has turned to caramel (light brown not black).
5. Pour that mixture onto a baking tray covered with baking paper.
6. Spread the mass before it hardens.
7. Let cool.
8. Break into pieces of the desired size.

Remarks:
You don't need to pre-roast the nuts as they will get roasted to perfection while they are in the caramel.
If you want, you can replace the hazelnuts by any other nut of your choice (macadamia nuts, almonds, cashew nuts, etc...) or sesame seeds (add them at the end).
You can also transform this "Hazelnut Nougatine" into "Praline Powder" or "Praline Paste" (use 50% hazelnuts + 50% almonds). You'll just have to break it into tiny pieces (with the help of a hammer) and put the broken pieces into a blender and grind them to a thin powder ("Praline") or, if you continue a little longer, to a thick, viscuous and homogenous paste ("Praline Paste").

Serving suggestions:
This "Hazelnut Nougat" can be eaten alone or accompanied by a good cup of tea or coffee.
It is delicious and very pretty when served as a decoration for ice creams, panna cotta or any mousse (see my "Danish Lemon Mousse", my "Tiramisù Mousse & Lemon Curd Verrine", my "Earl Grey Chocolate Mousse" or my "Chocolate Mousse" recipes).

****************

~ Nougatine Au Miel Et Aux Noisettes ~
Recette de Rosa @ Rosa's Yummy Yums 2008.

Pour un sachet de nougat.

Ingrédients:
200g de Sucre semoule
2 CS de Miel liquide
200g de Noisettes (voir remarques)

Méthode:
1. Mettre le sucre (en premier), puis le miel et les noisettes dans une casserole à fond épais (ne pas mélanger).
2. A feu moyen, faire chauffer.
3. Après quelques minutes et lorsque le sucre aura partiellement fondu, bien mélanger et continuer ainsi jusqu'à ce que le sucre ait complètement fondu et que les noisettes soient bien enrobées.
4. Ne plus remuer jusqu'à ce que le sucre soit transformé en caramel (brun moyen et non noir).
5. Verser délicatement ce mélange sur une plaque recouverte de papier sulfurisé.
6. Etaler rapidement avant que le caramel se fige.
7. Faire refroidir.
8. Une fois, reffroidi, casser en morceau de la taille désirée.

Remarques:
Vous n'avez pas besoin de torréifier les noix car elles prendront tout leur arôme lorsqu'elles seront dans le caramel.
Au lieu d'utiliser des noisettes, vour pouvez utiliser d'autres noix (noix de macadamia, amandes, noix de cajou, etc...) ou des graines de sésame (ajoutez-les à la fin).
Vous pouvez faire du "Pralin" ou du "Praliné" avec ce nougat (utiliser 50% noisettes + 50% amandes). Pour ce faire, casser la nougat en petits morceaux (avec un marteau), puis les mettre dans un mixer afin d'obtenir une poudre fine (pralin) ou continuer à mixer afin d'obtenir une pâte homogène, visqueuse et épaisse (praliné).

Idées de présentation:
Le "Nougat Noir" se déguste seul, avec un thé ou un café.
On peut le servir avec une glace, une panna cotta ou une mousse (voir mes recettes: "Mousse Au Citron", "Verrines A La Mousse De Tiramisù et Au Lemon Curd", "Mousse Au Chocolat Et A l'Earl Grey" & "Mousse Au Chocolat"), en guise de décoration.