You can eat this recipe with crepes, breads, cakes and even by the spoonful.
If you like to do everything yourself, why not make your own hazelnut cream?
Although the market offers us delicious options, there is nothing better than eating something made at home, and that is why we decided to share with you the recipe for hazelnut cream from the book In the kitchen with cocoa and chocolate.
- 150 grams of hazelnuts
- 3 eggs
- 70 grams of sugars
- 7,5 dl of milk
- 1 vanilla bar
- 50 grams of cocoa powder
First work the egg yolks with the sugar in a saucepan until you get a smooth, clear cream.
Bring the milk to a boil with the vanilla stick, then gradually pour it into the egg cream.
Bring the mixture to a boil and cook over a very low heat, stirring constantly, until the cream has condensed.
Turn off the heat before it reaches a boil and allow to cool while stirring.
Chop the hazelnuts and lightly toast them in a not too hot oven.
Next, crush them until they are completely undone, leaving them practically in powder.
Incorporate them, along with the sifted cocoa, into the cream while it is still lukewarm, stirring constantly.