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Hazelnut Casserole

6 servings

Ingredients

• 100 g hazelnuts
• 20 g bitter almonds, peeled
• sweet cream (a little)
• 0.25 l milk
• 250 g fine wheat flour
• 100 g powdered sugar
• salt (a little)
• 100 g butter
• 6 pcs egg yolks
• 6 pcs egg whites

Instructions

1. Pour boiling water over the hazelnuts and peel them.
2. Pound the peeled bitter almonds with the hazelnuts in a mortar or grind them in an almond mill, then rub into a fine paste with a little sweet cream in a grater bowl.
3. Over low heat, cook the milk with the flour, sugar, a little salt, and 50 g butter to form a smooth dough.
4. Remove the paste from the heat, mix with the nuts, add another 50 g butter and the 6 egg yolks, and stir until the mixture has cooled.
5. Finally, fold in the stiff egg whites from the 6 eggs, fill the dish ¾ full, and bake the casserole for 1 hour in a moderately hot oven.
6. Serve with Chaudeau sauce or milk sauce flavored with vanilla or orange blossoms.

Modernized from a treasured 19th-century German cookbook.