Tried this unfamiliar patisserie: the Ligueil

It was thin sponge top and bottom, with a hazelnut paste in the bottom disc and a generous swirl of hazelnut buttercream in the middle. Lightly dusted with icing sugar, plus a decorative marzipan disc on top. Think the paste may have been made as a hazelnut brittle first, then powered and creamed into a textured paste.

Tasted great but a little went a long way - was grateful to be sharing it. A little less buttercream would have suited me more.

It was a speciality of a patisserie in Ligueil, hence the name.