Preparation time: 10 min
Cooking time: 25 min
For: 4 pers.
Ingredients:
130g flour
100g hazelnut powder
80g honey
3 whole eggs
12g baking powder
1 vanilla pod
50g single cream
100g butter
50g chopped hazelnuts
3 purple figs
Accessories :
Preparation:
1. Turn on your Kokko and reach an enclosure temperature of 250°C, close the air inlet hatches to put the Kokko on descending heat.
2. In a salad bowl, mix the eggs with the honey, cream and melted butter, add the crushed hazelnuts, hazelnut powder, scraped vanilla pod, flour and baking powder.
3. Make the dough homogeneous and pour into a baking paper and wood mould, cut the figs in half and place them on top of the moelleux.
4. Bake the moelleux on a hot lava stone for 25 minutes, then remove and leave to cool.
