Hazelnut cream

February 5, 2013
Hazelunt creme


  • 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


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.