Hazelnut Cream Filling

"I use this recipe to fill my chocolate crepes, but this would be a delicious filling for cakes or cream puffs as well."
 
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Ready In:
1min
Ingredients:
6
Yields:
8 cups
Serves:
30
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ingredients

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directions

  • Put cream into mixing bowl and mix on high until soft peaks form, about 4 minute Refrigerate for 1 hour.
  • Whisk egg whites and sugar in a bowl while in a pan of boiling water and temp reaches 160 deg(this helps the sugar fully dissolve).
  • Attach bowl to mixer with the whisk attachment; beat on high speed until slightly cooled and stiff peaks form (but not dry), about 5 minutes.
  • Switch from whisk attachment to paddle attachment. Set on medium and add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream (you can add 1 tsp hazelnut syrup **not extract** to the "1/3 cup heavy cream", if you cannot find hazelnut cream), salt; mix until mixture comes together.
  • Fold in the whipped cream that has been put aside in the fridge.
  • Fill your favourite pastry.
  • This saves well, refrigerated, but will firm up. Best to let it come to room temperature when using later.
  • Time includes the time it takes for whipped cream to set up in the fridge.

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RECIPE SUBMITTED BY

I'm 41y/o wife and mother of 2. I've been a nurse for 20 years. We live in a small town in Arkansas. My passion is cooking. I love to cook anything and everything. Luckily my family is adventerous in their eating habits, so I have lots of fun trying new things out on them. I also like camping, traveling, gardening,water sports and collecting recipes. I like getting to know other people from other parts of the world. We have 5 pets, 2 dogs and 3 ferrets. My worst pet peeve is when people stick their nose up at a dish before trying it, because they know a certain ingredient is in it. I know everyone has different tastes, but picky eaters just don't know what they are missing when they turn down a dish they havent even tried.
 
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