contributes a nice flavor and the chopped hazelnuts add great texture INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Egg yolks, cooked using instructions below | 80 grams | 6 to 7 yolks Sea salt | Pinch | Pinch All-purpose flour | 275 grams | 21/5 scant cups Baking powder | 1.5 grams | ẵ teaspoon Butter (French style, 82% fat), softened | 175 grams | 6 ounces Sea salt | 1 gram | teaspoon Granulated sugar | 150 grams | ắ cup Vanilla extract | 5 grams | 1 teaspoon Almond flour, skinless | 40 grams | Rounded ⅓ cup Finely chopped hazelnuts | 75 grams | ẵ cup METHOD Place 7 whole eggs in a medium saucepan and fill the pan with cold water, making sure that there is at least ắ inch of water above the eggs Add a pinch of sea salt and bring to a boil over medium-high heat When the water reaches a boil reduce the heat to medium and cook for 10 minutes Place the saucepan in the sink and pour out most of the hot water Run cold water into the saucepan for 30 seconds and turn it off Add ice cubes to the pan and set aside Let the eggs ... reduce the heat to medium and cook for 10 minutes Place the saucepan in the sink and pour out most of the hot water Run cold water into the saucepan for 30 seconds and turn it off Add ice cubes to the pan... a medium saucepan and fill the pan with cold water, making sure that there is at least ¾ inch of water above the eggs Add a pinch of sea salt and bring to a boil over medium-high heat When the water reaches a boil... All-purpose flour | 275 grams | 21/5 scant cups Baking powder | 1.5 grams | ½ teaspoon Butter (French style, 82% fat), softened | 175 grams | 6 ounces Sea salt | 1 gram | ⅛ teaspoon Granulated sugar | 150 grams | ¾