Hazelnut Cream is an exquisitely simple yet incredibly decadent pastry filling that captures the irresistible essence of buttery, perfectly toasted hazelnuts in every spoonful. Often compared to its classic almond counterpart, frangipane, this hazelnut variation offers a delightful, unexpected twist that will instantly elevate your baking. Whether you’re filling flaky croissants, elegant tarts, delicate puff pastry, or creating a show-stopping cake, this easy-to-make hazelnut cream promises a rich flavor profile and a wonderfully light texture that melts in your mouth.
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Prep Time
10 minutes
Cook Time
0 minutes
Total Time
10 minutes
Servings
24 people
Difficulty
Easy
Calories *
400 kcal per serving
Technique
Cream butter & sugar, add eggs, incorporate hazelnut flour & cornstarch, finish with alcohol.
Flavor Profile
Luxurious, buttery toasted hazelnut essence.
* Based on nutrition panel
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I didn’t know I needed this in my life! I have always been an almond cream girl, the more the merrier. Now it’s going to have to share the spotlight with hazelnut cream. I made this with your hazelnut pear tart, and I just had to let you know I’m obsessed! ⭐⭐⭐⭐⭐
Mara
This hazelnut cream recipe unlocks a world of easy, elegant dessert possibilities. It serves as an ideal filling for a multitude of baked goods, perfectly complementing fruit tarts like this hazelnut pear tart. Imagine swapping out traditional almond cream in your favorite recipes, such as a cherry almond tart, for this rich, nutty alternative. The deep, complex flavor of this cream comes from the thoughtful combination of browned butter notes and the intrinsic sweetness of toasted hazelnuts, creating a truly unforgettable experience.
While its versatility is undeniable, it is absolutely crucial to remember that this hazelnut filling is designed to be baked. It contains raw eggs, making it unsuitable for applications where it won’t be cooked, such as cake fillings that aren’t baked into the cake itself, or as a standalone dip. Instead, embrace its full potential by using it as a luscious filling for classic tarts, delicate croissants, flaky Danish pastries, or even as a unique, gourmet twist on the traditional King cake. Its ability to puff and set beautifully in the oven makes it a baker’s dream for creating sophisticated, flavorful treats.
Table of Contents
- Why You Will Love This Hazelnut Cream
- What Exactly is Hazelnut Cream?
- Creative Ways to Use Hazelnut Cream
- Essential Ingredients for Hazelnut Cream
- Step-by-Step Guide: How to Make Hazelnut Cream
- Chef Lindsey’s Expert Baking Tip
- Variations & Substitutions for Your Hazelnut Cream
- Proper Storage for Hazelnut Cream
- Frequently Asked Questions About Hazelnut Cream
- The Complete Hazelnut Cream Recipe
- Before You Go: Explore More Delicious Recipes
Why You Will Love This Decadent Hazelnut Cream
- Uniquely Flavorful & Delightfully Unexpected: This hazelnut cream offers an exciting and gourmet twist on the traditional French pastry filling, almond frangipane. It introduces a deeper, richer nuttiness that stands out. Imagine the delight of serving hazelnut croissants instead of the usual almond — a truly unexpected pleasure for your taste buds!
- Simpler Than Your Favorite Cookies: Don’t let the elegant name fool you; creating this hazelnut frangipane is surprisingly straightforward. Utilizing the classic creaming method, the process is as easy and enjoyable as whipping up a batch of your favorite cookie dough, making it accessible even for novice bakers.
- Incredibly Versatile for Endless Creations: This recipe is a true workhorse in the kitchen. Whether you’re baking it into delicate cookies, rich bars, moist cakes, flaky croissants, sophisticated tarts, or buttery puff pastry, this hazelnut cream provides an effortless way to infuse an easy, yet undeniably fancy, dessert into your repertoire. Its adaptability makes it a staple for any passionate baker.
What Exactly is Hazelnut Cream?
Hazelnut cream, often referred to as hazelnut frangipane, is a baked custard-style filling celebrated for its light, airy texture and profound flavor. It is meticulously prepared by creaming together softened butter, granulated sugar, and fresh eggs until light and fluffy. Hazelnut flour is then gently folded in, along with a touch of cornstarch for stability and a hint of liqueur to enhance the nutty notes. Once baked, this delightful mixture transforms into a golden-brown, custardy filling that evokes the comforting taste of browned butter perfectly harmonized with the sweet, earthy richness of toasted hazelnuts. It’s a truly sophisticated filling that adds depth and gourmet appeal to any pastry.
Creative Ways to Use This Decadent Hazelnut Cream
Like its popular cousin, almond frangipane, hazelnut cream is specifically designed to be baked. Its rich texture and flavor truly shine once it’s had a chance to transform in the oven. Here are some inspired ideas to incorporate this luxurious filling into your next baking adventure:
- Exquisite Tart Filling: Elevate your tarts by spreading a generous layer of hazelnut cream into a partially baked tart shell, such as this almond tart crust recipe or a classic pâte sucrée. Crown it with your favorite seasonal fresh or gently poached fruits – think juicy berries, sliced apples, or even these elegant red wine poached pears. Bake until the cream is beautifully set and golden brown, yielding a dessert that’s as stunning as it is delicious.
- Gourmet Hazelnut Croissants: Ditch the ordinary and embrace the extraordinary! Use this hazelnut cream as a direct substitute for almond cream when making croissants. The result is a delightfully unexpected and utterly irresistible hazelnut croissant, offering a sophisticated twist on a beloved French pastry classic.
- Rustic Yet Refined Galettes: Take your free-form tarts, or galettes, to the next level by using hazelnut cream instead of almond frangipane. Much like in this nectarine blueberry galette, hazelnuts pair exquisitely with a wide range of fruits. It’s particularly harmonious with the robust flavors of fall produce, including crisp apples, succulent pears, and bright citrus fruits, creating a dessert that’s both comforting and elegant.
- Enchanting Cake Layers: Don’t limit this cream to just tarts and pastries! You can also incorporate it into cakes. Use it as a remarkable substitute for frangipane in recipes like this delightful rhubarb frangipane cake, adding a unique hazelnut depth that will impress any connoisseur.
Essential Ingredients for Your Hazelnut Cream
Crafting the perfect hazelnut cream requires a handful of quality ingredients, each playing a crucial role in achieving its signature flavor and texture. Here’s what you’ll need:
- Unsalted Butter: I always opt for unsalted butter in baking to maintain precise control over the salt content in my recipes. Different brands can have varying salt levels, which can make fine-tuning the flavor a challenge. Using room temperature butter is key for proper creaming.
- Granulated Sugar: Beyond merely adding sweetness, granulated sugar plays a vital role in creating the light and airy texture of the cream. When creamed with butter, it helps incorporate air, ensuring a fluffy final product.
- Hazelnut Flour: For this recipe, I recommend using untoasted hazelnut flour. The beauty of this choice is that the flour will naturally toast during the baking process, intensifying the hazelnut flavor as it cooks. While readily available pre-ground, you can also make your own by finely grinding toasted or untoasted hazelnuts.
- Eggs: As a baked custard, eggs are fundamental. They are essential for providing structure, allowing the hazelnut cream to rise beautifully in the oven and achieve its wonderfully light and fluffy consistency when set.
- Cornstarch: This unassuming ingredient is a powerful thickener and stabilizer. Cornstarch works in conjunction with the eggs to bind all the ingredients together, ensuring the cream sets perfectly when baked. It also helps prevent separation before baking, contributing to a consistently smooth filling.
- Grand Marnier or Frangelico: While the alcohol content largely bakes out during cooking, the addition of a liqueur like Grand Marnier or Frangelico imparts a subtle, complex flavor that beautifully augments and rounds out the natural hazelnut notes. It adds a professional depth that truly elevates the cream.
Step-by-Step Guide: How to Make Hazelnut Cream
Follow these detailed instructions to create consistently perfect hazelnut cream every time. For precise measurements and further recipe notes, please refer to the complete recipe card below!
Step 1: Cream Butter and Sugar until Light and Fluffy.
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, combine the softened butter and granulated sugar. Beat on medium-high speed for several minutes until the mixture becomes notably light in color and fluffy in texture. This crucial creaming process incorporates air, which is essential for a delicate and airy finished cream.
Step 2: Gradually Incorporate Eggs.
With the mixer running on low speed, slowly add the eggs, one at a time. Beat thoroughly after each addition, ensuring each egg is fully incorporated before adding the next. This step is similar to preparing a rich cookie dough, ensuring a stable emulsion and a smooth consistency.
Step 3: Mix in Hazelnut Flour and Cornstarch.
Reduce the mixer speed to low. Add the hazelnut flour and cornstarch to the butter-egg mixture. Mix just until these dry ingredients are well incorporated and no streaks of flour remain. Be careful not to overmix, which can develop gluten and result in a tougher texture.
Step 4: Stir in the Liqueur.
Finally, pour in the Grand Marnier or Frangelico (if using). Mix on low speed briefly, just until the alcohol is fully combined with the cream. This step infuses the cream with an aromatic depth that beautifully complements the hazelnuts.
That’s it! Your homemade hazelnut cream is now ready to be used immediately in your favorite recipes or stored for later enjoyment. Enjoy the process of creating this luxurious pastry filling!
Chef Lindsey’s Expert Baking Tip
The secret to a truly light and airy hazelnut cream lies in the initial creaming of the butter and sugar. Don’t rush this step! Unlike making chewy cookies where you might cream just enough to form a paste, here you want to beat the mixture until it’s genuinely light, pale, and fluffy. This vigorous creaming traps crucial air within the butter and sugar matrix, which then expands during baking, resulting in a delicate, cloud-like filling that will elevate your pastries to professional standards.
Variations & Substitutions for Your Hazelnut Cream
This hazelnut cream recipe is wonderfully adaptable, allowing for creative experimentation to suit your taste and dietary needs. Here are a few ideas to customize your next batch:
- Almond Flour for Classic Frangipane: If you’re a fan of tradition or simply prefer the taste of almonds, you can easily substitute almond flour for the hazelnut flour in equal measure. This transformation will yield a perfect, classic almond frangipane, which is equally versatile and delicious in many pastry applications.
- Tailoring the Alcohol: The addition of liqueur, such as Grand Marnier or Frangelico, enhances the flavor profile, but it’s entirely optional. The alcohol bakes out, leaving only a subtle, aromatic note. Feel free to omit it for an alcohol-free version, or experiment with other complementary liqueurs. Consider a hint of dark rum for a deeper warmth, amaretto for an additional nutty layer, or even a touch of high-quality vanilla extract for a pure, sweet aroma. The choice can often depend on the specific fruits or other flavors you plan to pair with your hazelnut cream.
- Citrus Zest Infusion: For a bright, aromatic lift, finely grate the zest of half an orange or a whole lemon into the cream along with the hazelnut flour. Citrus notes pair beautifully with hazelnuts, adding a refreshing contrast, especially when used in tarts with fresh fruit.
- Spice it Up: A pinch of ground cinnamon, nutmeg, or even cardamom can add a warm, comforting dimension to your hazelnut cream, making it particularly appealing for autumn and winter desserts. Add a quarter to half a teaspoon with the dry ingredients.
Proper Storage for Hazelnut Cream
For convenience and meal planning, hazelnut cream can be prepared in advance. Use it immediately after preparation, or transfer it to a clean, airtight container. It will keep beautifully in the refrigerator for up to 7 days, allowing you to have a ready-to-use filling whenever inspiration strikes. For longer storage, this versatile cream also freezes exceptionally well; it can be safely stored in the freezer for up to 2 months. Simply thaw it in the refrigerator overnight before use.
Frequently Asked Questions About Hazelnut Cream
No, there is no need to chill hazelnut cream before baking it! This recipe is designed for immediate use. It’s perfectly ready for filling your tarts, croissants, puff pastry, or any other delicious creation right after mixing. You can spread it easily with an offset spatula for even coverage or transfer it to a piping bag for a more controlled and precise application, especially for decorative edges or delicate fillings.
Absolutely! Making hazelnut cream ahead of time is one of its many advantages, particularly when you’re preparing a more intricate dessert like a multi-component tart. This easy-to-prep component can significantly streamline your baking process. Simply prepare the cream as directed, then store it in a clean, sealed container. It will remain fresh in the refrigerator for up to 7 days, or you can freeze it for up to 2 months. Always allow frozen cream to thaw completely in the refrigerator before using.
Yes, this recipe is incredibly scalable! Having been developed in a commercial kitchen environment, it is robust enough to be multiplied to suit your needs. You can confidently scale up the ingredients to make as large a batch as your stand mixer (or hand mixer capacity) will comfortably hold. This makes it ideal for baking for large gatherings, preparing multiple desserts, or simply stocking up your freezer.
Decadent Hazelnut Cream
Chef Lindsey
10 minutes
0 minutes
10 minutes
24
people
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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
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. 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 until thoroughly combined.
-
Add the alcohol (if using) and mix briefly to combine all ingredients into a smooth cream.
Notes
Flavor Tips – The choice of alcohol can significantly influence the final flavor. While the alcohol itself bakes out, its subtle essence remains, truly rounding out the hazelnut notes. Feel free to experiment or omit it entirely based on your preference or the specific fruits and flavors you plan to incorporate into your dessert.
Variations – For a delightful alternative, you can substitute almond flour in place of hazelnut flour. This simple swap will transform the recipe into a classic almond frangipane, offering a slightly different, yet equally delicious, nutty profile.
Storage – This hazelnut cream can be used immediately after preparation. For make-ahead convenience, store it in a clean, airtight container in the refrigerator for up to 7 days, or freeze it for up to 2 months. Always thaw frozen cream thoroughly in the refrigerator before use.
Nutrition
Calories:
400
kcal
|
Carbohydrates:
28
g
|
Protein:
5
g
|
Fat:
31
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
91
mg
|
Sodium:
152
mg
|
Potassium:
24
mg
|
Fiber:
2
g
|
Sugar:
22
g
|
Vitamin A:
588
IU
|
Vitamin C:
1
mg
|
Calcium:
41
mg
|
Iron:
1
mg
Dessert
French
400
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Before You Go: Unleash Your Inner Pastry Chef!
I sincerely hope you’ve enjoyed discovering this professional chef-tested recipe for Hazelnut Cream. It’s a truly versatile and delicious filling that brings a touch of gourmet elegance to any home-baked treat. Don’t stop here! Elevate your baking skills further by exploring our extensive collection of other delightful, chef-developed recipes. You’ll find an array of inspiring ideas, especially within our Custard Recipes section, designed to help you create more unforgettable desserts. Happy baking, and may your kitchen always be filled with sweet aromas!