Gateau Russe
Recipe from Bruno Albouze
Three layers of daqcquoise (almond biscuit) filled with hazelnut buttercream. One of my favorite pastries to make, and to eat.
The hazelnut buttercream is off the charts with flavor, and the daqcuoise has a nice almond flavor and texture.
I have posted this on this site before. The build is pretty intensive:
12 separated eggs
2 batches whipped egg whites
2 batches cooked sugar
baking a thin, easily burned and difficult to handle pastry
assembly
freeze overnight
demold
cut into portions
I left out a bunch of steps!
After assembly and when I put it into the freezer, it slid off the freezer shelf and almost splatted on the floor, but I was able to catch it!
