Gâteau fondant pommes/noisettes et praliné croustillant

Hey everyone, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Gâteau fondant pommes/noisettes et praliné croustillant. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Gâteau fondant pommes/noisettes et praliné croustillant, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gâteau fondant pommes/noisettes et praliné croustillant delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gâteau fondant pommes/noisettes et praliné croustillant is Pour 10 personne. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can have Gâteau fondant pommes/noisettes et praliné croustillant using 9 ingredients and 2 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Gâteau fondant pommes/noisettes et praliné croustillant:

1. 100 g farine
2. 80 g sucre
3. 4 œufs
4. 7 g levure chimique
5. 100 g poudre de noisettes
6. 80 g beurre
7. 10 cl lait
8. 3 pommes
9. du praliné croustillant en grains

Steps to make to make Gâteau fondant pommes/noisettes et praliné croustillant

1. Préchauffez le four sur 180°C
   Battre les œufs avec le sucre
   Rajoutez la farine et la levure
   Faites fondre le beurre avec le lait.
   Incorporez le au mélange précèdent.
   Ajoutez la poudre de noisettes.
   Pelez et coupez les pommes en brunoise.
   Mélangez les à la pâte.
   Versez la préparation dans un moule à charnière beurré et fariné.
   Parsemez le dessus de praliné noisettes croustillant
   Cuire 45 minutes en couvrant les 15 dernières minutes si le dessus colore trop vite.
2. Laissez refroidir avant de démoulez

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