So how much time did you take to make your Filbert Gateau?
I made it in a record time of four hours! (Confession: I ignored the sugar syrup and the apricot glaze).
Soon after Chris of Mele Cotte announced the challenge, I, like hundreds of other Daring Bakers took a print out. I had been planning to try the recipe for my sister's birthday, which is in mid-July. But that day we went shopping, came back after 5 p.m. and I was too tired, so I asked my brother to buy a cake. But my sis' long face at this made me change my mind, and I rolled up my sleeves.
So sometime after 6 (after having tea, I have a mental thing about tea) I started. Of course the b'day girl helped me a lot, and we somehow managed this feat!
And you can understand why I skipped the sugar syrup and glaze... I was too tired! Well, what after the praline, swiss buttercream, whipped cream, ganache, and of course the cake!
But the cake was amazing, it was air! And the whole combo, though very rich, was well worth the crazy four hours! One other change I made was that I used almonds; for two reasons: first, that's what I had at home, and second, buying hazelnuts, if available, would have meant a huge hole in my pocket.
And though I love decorating, I was running out of time, so I just spread some of the praline buttercream and sprinkled some nougat on top! I think it looked pretty.
And another thing, I just LOVE swiss meringue buttercream, it was amazing the way it incorporated the praline paste!