Hazelnut flavored filling for Buche de Noel
I've been inspired by this board to make a Buche de Noel again - it's been a couple of years since I've made one. My game plan is to use the recipe in "The Way to Cook" as a starting point, but to use the Cake Bible recipe for the chocolate cake. I'd like to fill it with a hazelnut flavored filling. Was thinking about using JC's recipe for whipped cream folded into Italian meringue - can I just flavor it with Fra Angelico and/or Hazelnut essence? Any thoughts about whether one or the other would be better? Would also use the liqueur instead of rum for the imbibing syrup which is sprinkled on the cake. Thought I could toast and grind hazelnuts to also fold into the filling. Then, I was thinking about using the chocolate icing on top - again, a combination of whipped cream & Italian meringue, with melted chocolate added in.
Any thoughts/suggestions? Thanks.
re: GG Mora
A substitute for praline paste is to caramelize some sugar, add toasted nuts & toss to coat, then let cool, break up, and chop in the food processor until fine. You can add a little liquid to get it gooey and a little finer - water, liqueur, honey, melted butter, maybe a little orange juice, whatever.
For an extra layer of flavor, I'd crush some toasted hazelnuts, add to some cream and bring to a boil, let steep a bit, then strain through fine mesh, pushing hard on the solids to get all the flavor out, then chill well before whipping to add to the filling.
And then there's always gianduja...