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    Home > Recipes > Dessert

    Hazelnut Cream

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    Published: Feb 18, 2022 | Modified: Apr 25, 2022 - No Reviews

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    Hazelnut Cream is my twist on a classic French pastry filling. Use it in all the same ways you would use almond cream: a filling for croissants, tarts and puff pastry!

    Hazelnut Cream

    I have been on a hazelnut flavor kick. I was daydreaming ways to use Red Wine Poached Pears and I couldn’t get past wanting to bake them into tart like a Tarte Bourdaloue but make it hazelnut.

    Hazelnut Cream

    Next thought: can you just make hazelnut cream?

    Hazelnut Cream

    Then I had to know. The needing to know that become an obsession.

    Hazelnut Cream

    Answer: Yes, you can! And it is AWESOME! I can’t stop thinking about all the cool things I’m going to bake with hazelnut cream next. What if I use Frangelico instead of Grand Marnier?! What if bake it into a mixed nut tart? Brace yourselves. You know my culinary obsessions lead to a litany of themed posts on CLF

    Just like our former best friend, Almond Cream, Hazelnut Cream also has to be baked. It is technically a baked custard. Ooo you know I want to dive head-first into a nerdy pastry lecture here, but I will resist. I’ll save the different types of custards for another time.

    Hazelnut Cream

    That reminds me of my first batch of almond cream! It was destined to be the filling for a tarte bourdaloue and after one bite all the memories from years of traveling and living in France flooded back to me like an almond flavored stream of happiness.

    Magical.
    The flavor still has that effect on me. True story.

    Feeling inspired yet?

    Hazelnut Cream in green bowl

    Hazelnut Cream

    No ratings yet
    Lindsey
    Hazelnut Cream is my twist on a classic French pastry filling. Use it in all the same ways you would use almond cream: a filling for croissants, tarts and puff pastry!
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    PRINT FAVORITESAVED! Pin Recipe REVIEW
    Prep Time 10 minutes
    Course Dessert
    Cuisine French
    Servings 24 people
    Calories 400 kcal

    Ingredients
     

    • 250 g Butter (room temperature)
    • 250 g Sugar
    • 250 g Hazelnut flour
    • 150 g Eggs
    • 40 g Cornstarch
    • 30 g Grand Marnier or Frangelico
    Metric - US Customary

    Instructions
     

    • In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together the butter and sugar until light and fluffy.
    • Slowly add the eggs in several additions, beating well after each.
    • Add the hazelnut flour and the cornstarch, mixing well.
    • Add the alcohol and mix to combine.

    Notes

    Can be stored up to 2 weeks refrigerated.
    Must be baked prior to eating.
    This makes enough for a 10 inch tart or 2 rectangular tarts. 
    Keyword pastry filling, pastry fundimental recipes
    Tried this recipe?Mention @cheflindseyfarr
    Hazelnut Cream
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    Hi, I'm Lindsey! I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert! 

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