In the kitchen with Véronique and Patrick Fromholz at “La Petite Calèche” in Courcelles

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On the menu this afternoon: a hazelnut cake

The ingredients of the hazelnut cake © Radio France
– Bernard Adam
  • 3 eggs
  • 150 g of flour
  • 150 g of sugar
  • 5 g of yeast
  • 20 cl of cream
  • 120 g ground hazelnuts
Véronique beats the eggs and adds the sugar
Véronique beats the eggs and adds the sugar © Radio France
– Bernard Adam

Mix the whole eggs and the sugar, then add the flour and the baking powder and the ground hazelnuts and the liquid cream.

The chef pours the preparation of the hazelnut cake recipe into a cake pan
The chef pours the preparation of the hazelnut cake recipe into a cake pan © Radio France
– Bernard Adam

Place the pastry dough in a mold and slide it in the oven for 30 minutes at 160° degrees.

Chef Véronique Fromholz's hazelnut cake is ready
Chef Véronique Fromholz’s hazelnut cake is ready © Radio France
– Bernard Adam

Unmould the softness when it comes out of the oven. Let it cool. The fluffy can be served with a custard. At table !!!

The Little Calèche

14 Courcelles in Saint-Michel-de-Veisse

Open 7 a.m. to 4 p.m. Monday to Friday

Reservation: 05 55 67 52 40

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