Recipes

Hazelnut cream

February 5, 2013

Slow Food

Ingredients

4 egg yolks
100 g sugar
30 g flour
half a liter of milk
100 g peeled hazelnuts
vanille or lemon peel
a small glass of cognac

Procedure

Peel the hazelnuts, after having put them in very hot water, and dry them with care.

Then crush them in a mortar, until they become a soft cream.

Make the crema pasticcera by beating the yolks with sugar and adding slowly the flour, the boiling milk and the vanille (or the lemon peel), and let boil for three or four minutes. After having put it in a bowl, add the hazelnut cream and the cognac and let it cool.

This cream is used for filling or decorating cakes.

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Slow Food

Slow Food è un movimento internazionale attivo in 35 paesi, che conta 60.000 soci. Slow Food è un progetto culturale che propone una filosofia del piacere e un programma di educazione del gusto, di salvaguardia del patrimonio enogastronomico, di formazione del consumatore. Slow Food is an active international association, working in 35 different countries, with 60.000 members. Slow Food is a cultural project that aims to a philosophy of pleasure and a program of education of taste, of preservation of gastronomic traditions and education of buyers.

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