Yield: Yields four 8-inch layers, plus three cookies for doneness testing, 7 cups mousse, and 12 candied hazelnuts.
For this recipe, you’ll need a couple of pieces of special equipment: a pastry bag with a 1/2- inch plain tip and a 1/4-inch star tip; an 8-inch tracing template, such as a tart pan bottom or a cardboard cake circle; and pointy wooden toothpicks (the flat-sided kind don’t work) for spearing the hazelnuts.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.