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!
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. This is not like making chewy cookies where you cream just enough to make a paste. Creaming traps air in the butter and sugar, which creates a lighter, fluffier filling.
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
Presentation – This recipe as written makes enough to fill a 10 inch round tart or 2, 12 x 3 inch rectangular tarts.Flavor Tips - The alcohol can be eliminated or changed to your taste. It really rounds out the flavor. Experiment and see which you like best depending on the fruit or other flavors you are incorporating. Technique - …Variations - You can substitute almond flour for the hazelnut flour and it will transform into frangipane.Storage - Use immediately or store in a clean, sealed container in the refrigerator for up to 7 days or in the freezer for up to 2 months.