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!
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.
Next thought: can you just make hazelnut cream?
Then I had to know. The needing to know that become an obsession.
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.
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.
The flavor still has that effect on me. True story.
Feeling inspired yet?
- 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.