yPata a japonais (Japanese-style pastry)z

1. Combine the egg white and sugar (65g) and whip well to make meringue.

2. Sift the sugar, almond powder and hazelnut powder, and add to (1). Mix roughly i¦‚Pj using a wooden spatula, and add the melted butter. Do not overmix.

3. Place (2) in a pastry bag, attach a round-shaped tip, and squeeze it out in scrolled patterns on a pan. Form two round ones, 18cm in diameter, and another, 15cm in diameter. Sprinkle them with powdered sugar.i¦‚Qj

4. Bake (3) in an oven at approx. 170Ž for 30-35 minutes. (Leave the air exhaust of the oven open to allow the pastry to dry while baking.)

ySauce caramel (caramel sauce)z

1. Combine the granulated sugar and thick malt syrup in a poelon, and carameliser. i¦‚Rj

2. In another pan, combine the heavy cream and butter and bring to a boil.

3. Add (2) to (1). Add the whiskey and turn the mixture to a bowl.i¦‚Sj

yCreme caramel (caramel cream)z

1. Steep the gelatin and heat it in a water bath to dissolve.

2. Combine the caramel sauce and the dissolved gelatin, and allow to cool.

3. Beat the heavy cream to almost stiff peaks and mix with (2).

yAssemblyz

1. Place one of the large piece of pastry on the bottom of the cercle, and spread half the caramel cream over it. Sprinkle with roasted hazelnuts.

2. Place the other large pastry over (1) and spread the remaining caramel cream over it. Again, sprinkle with roasted hazelnuts and top with the smaller-sized pastry. Chill in a refrigerator.

3. After (2) sets, remove from the cercle.

4. Apply the chocolate on the side, sprinkle the top with roasted hazelnuts, and add some pie pastry for decoration.

<Tips>

1. When you mix the batter, try not to break the meringue foam so that the pastry will turn out light.

2. Sprinkle the batter with powdered sugar a couple of times before baking, and perle will form on the surface to make the pastry crunchy.

3. Place the syrup on top of the sugar so that it will not stick to the pan.

4. Even after being removed from the heat, the caramel sauce will continue to get darker from the latent heat. To prevent this, combine with the heavy cream immediately. Be careful not to let the mixture boil over.

<Cooking Terms>

• CercleiFrenchFcerclejEEA ring-shaped pan used for tarts, etc.

• CarameliseriFrenchFjEEo boil down sugared liquid until it turns brown.

• PoeloniFrenchFjEE A small copper pan with a long handle.

• PerleiFrenchFperlejEEGrains of sugar sprinkled on the surface of batter, which become caramelized when baked.