INGREDIENTS
2 cups
roasted and skinned hazelnuts, chopped (7 ounces)
1 cup
all-purpose flour
1/2 tsp
cinnamon
8
large eggs, separated
3/4 cup
sugar
Salt
1 stick
unsalted butter, melted
1/4 cup
pure maple syrup
2 tbsp
Armagnac
3/4 cup
sugar
1/3 cup
water
8
large egg yolks
1 3/4 cups
heavy cream
2 tbsp
Armagnac
1/2 tsp
pure vanilla extract
1/2 cup
roasted and skinned hazelnuts, chopped
6 oz
bittersweet chocolate, chopped (1 1/2 cups), 1 cup melted